Line two standard baking sheets with parchment paper and set aside.
Make pizza dough as per instructions. Transfer dough onto a work surface, cut into 24 equal pieces.
Shape each into a knot – using both your hands, roll dough into a 6-7 inch rope, loosely tie like a knot, tuck edges underneath and place on the prepared baking sheets. Repeat with all remaining dough and place knots 1-2 inches apart. Loosely cover pan with a clean kitchen towel and let rise for 30-45 minutes, until puffy.
In the mean time make garlic butter and then towards the end of 30 minutes, pre heat oven to 400 degrees F or 205 degrees C.
After 30 - 45 minutes (knots would have puffed up by now), working with one sheet pan at a time (keep the other pan covered), brush garlic butter ( try to use only the butter from the top and not garlic) on top of each knot (you will have about half the butter left over which we will use later). Place pan in the middle rack of the oven and bake for about 20 minutes or until golden.
Brush with remanning garlic butter as soon as it comes out of the oven (use all the garlic, salt, parsley goodness).
Repeat process with the other baking pan.
Enjoy hot plain or with marinara sauce on the side.
Add butter and finely chopped garlic into a small sauce pan and place over low heat. Cook (stirring occasionally), until butter is melted. Continue to cook, to soften garlic and take the bite off. Remove from heat before garlic begins to get golden (DON'T LET IT GET BROWN).
Stir in chopped parsley and salt. The garlic will settle down and make it easier for you to brush only the melted butter on top of knots before baking.