Line 2 baking sheets with parchment paper; set aside.
Place pizza dough on a well-floured countertop or cutting board; roll dough into a large rectangle (~12”x16”).
Using a pizza wheel, cut dough in half length-wise, then cut each half into 8 equally-sized strips. (Note: You will end up with 16 total pieces of dough.)
Roll each strip of dough into a 6”-7” rope. Tie each rope into a square knot, tucking the ends into the center of the knot.
Place knots onto parchment-lined sheet pans; sprinkle tops of knots with cornmeal and then cover lightly. (Tip: I lightly cover my dough with plastic wrap, and the cornmeal keeps the dough from sticking to the wrap.)
Cover pans and place in a warm location for 45 minutes, or until knots have almost doubled in size. (Tip: For a warm location, I turn my oven on to 100°F. Then I turn it off and use the oven as a warming area. Just make sure to turn the oven off before putting dough in!)
Once dough has risen, brush tops with olive oil.
Bake knots at 350°F for 18-22 minutes, or until knots are light golden in color. (Tip: If you have a pizza stone, place it in the oven while preheating; bake knots (still on the parchment paper) directly on the pizza stone.
While knots are baking, melt the butter and stir in the minced garlic, Parmesan cheese, Italian seasoning and kosher salt.
Remove knots from oven and brush with the garlic butter mixture. Serve hot.