If you are using the ready made pizza dough then skip the dough making steps.
You can freeze the dough for 3 months if you want to store for later use.
You can use garlic powder on the place of grated garlic.
Don't make a tight knot otherwise the areas around the knot will be harder while baking.
Loose knots are more soft and chewy as compare to tight knots.
30 to 01 hours of proofing can give you the best result.
If you place a glass of hot boiling water during baking the knots then it will give you moist and extremely soft knots.