1 batch of NY Style Dough (see recipe below)
1 tablespoon oregano
1/2 lb. butter
1 tablespoon granulated garlic
2 tablespoons finely chopped Italian Parsley
Stretch and shape the dough into a 16″ square.
Distribute 1 tablespoon oregano over dough surface.
Using a pizza cutter, cut dough into 1/2″ X 4″ strips (they
can actually be any size you want). Tie in a knot.
Place on a lightly oiled baking sheet. Cover with plastic
and allow to proof for 1 hour. Cook in a preheated 500 degrees F
oven until browned. Remove and brush with garlic mixture.
Sprinkle desired amount of Romano cheese over all.
NY Style Dough
1 1/2 cups warm water (105 degrees F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast
In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for about twelve minutes.
(This recipe makes about 34 oz.)
Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and “tucking” the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1?2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.