Pizza balls: sauce-injected garlic knots with mozzarella and pepperoni

Combine the bread flour, sugar and yeast; add the cold water, olive oil and kosher salt.

Knead with dough hooks at medium-high for at least 8 minutes; if the poked dimple does not spring back, knead 2 to 5 minutes more.

Cover in an airtight container and cold ferment in the fridge at least overnight, ideally three days.

Saute crushed garlic in olive oil, add the can of pureed San Marzano tomatoes, basil and dried oregano; cook down 1 to 2 hours until thick and pasty.

Remove the basil and puree the sauce smooth in the food processor.

Cut the pepperoni down to miniature size.

Variation (first attempt, pizza cinnamon rolls): spread the dough with sauce, shredded mozzarella and shingled pepperoni, roll up, pinch the seam underneath, trim the ends and cut 12 even pieces.

Variation: arrange in an oiled 9 by 13 dish, cover and rise at room temperature 30 to 60 minutes, until about 50% bigger.

Variation: brush with olive oil and crushed garlic, bake at 425F for 25 to 35 minutes; top with mozzarella and pepperoni and bake about 10 minutes more until bubbling and browning.

Cut 65 g pieces of dough, roll to about the thickness of a marker and tie into knots.

Rise on a parchment-lined, oiled baking sheet covered with another baking sheet, at least one hour, until about 50% bigger.

Brush with the garlic oil.

Preheat an oiled muffin tin in the 425F oven, drop a knot into each cup and bake, about 15 minutes, until starting to brown.

Top with mozzarella and mini pepperoni; bake about 10 minutes until the cheese melts.

Cool on a wire rack until handleable, then inject each with the tomato sauce using the needle.