Wood-Fired NY Style Pizza with Garlic Knots and Antipasto Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A classic New York style pizza with a thin, chewy crust topped with tomato sauce and mozzarella, paired with buttery garlic knots and a vibrant antipasto salad. This italian-inspired pizza ready in about 55 minutes pairs all-purpose flour, warm water, (1 packet) active dry yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 750 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/4 cups warm water
• 2 1/4 tsp (1 packet) active dry yeast
• 3 tbsp, divided olive oil
• 1 tsp granulated sugar
• 1 1/2 tsp salt
• 1 1/2 cups crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 4 cloves, divided minced garlic
• 12 oz shredded mozzarella cheese
• 4 oz, sliced thin Italian salami
• 1/2 cup, sliced roasted red peppers
• 1/3 cup, pitted and halved kalamata olives
• 1/4 cup, sliced pepperoncini peppers
• 2 tbsp, chopped fresh parsley
• 8 small knots made from 1 cup reserved dough pizza dough knots
• 4 tbsp unsalted butter
• 2 tbsp grated Parmesan cheese

Instructions

1. Step 1: In a large bowl, combine 1 1/4 cups warm water (about 110°F), 2 1/4 tsp active dry yeast, and 1 tsp granulated sugar. Stir and let sit for 10 minutes until foamy and active.
2. Step 2: Add 3 1/2 cups all-purpose flour, 1 1/2 tsp salt, and 2 tbsp olive oil to the yeast mixture. Stir and knead on a floured surface for 8 minutes until a smooth, elastic dough forms. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
3. Step 3: Preheat your oven to 500°F with a pizza stone or baking sheet inside for 45 minutes to get very hot.
4. Step 4: Punch down the dough and divide into two parts: roll out 2 1/2 cups dough into a 12-inch round on a floured surface. Reserve 1 cup dough for garlic knots.
5. Step 5: Spread 1 1/2 cups crushed tomatoes evenly over the rolled dough. Sprinkle 1 tsp dried oregano, 1 tsp dried basil, and 2 minced garlic cloves over the sauce. Top with 12 oz shredded mozzarella cheese and arrange 4 oz sliced Italian salami evenly.
6. Step 6: Transfer pizza to the heated stone or baking sheet and bake for 8-10 minutes until crust is golden and cheese bubbly.
7. Step 7: Meanwhile, make garlic knots: divide 1 cup reserved dough into 8 pieces, roll into 6-inch ropes, tie into knots. Melt 4 tbsp unsalted butter with remaining 2 minced garlic cloves. Brush knots with garlic butter and bake on a separate tray at 400°F for 12 minutes until golden.
8. Step 8: For antipasto salad, combine 1/2 cup sliced roasted red peppers, 1/3 cup halved kalamata olives, 1/4 cup sliced pepperoncini, and 2 tbsp chopped fresh parsley in a bowl. Drizzle with 1 tbsp olive oil and season with salt to taste.
9. Step 9: Serve hot pizza with garlic knots and antipasto salad on the side for a full meal.