Make the pizza dough

1. In a large mixing bowl, whisk together the flour, sugar, salt and yeast. Add warm water and olive oil. It should feel warm to the touch, but not hot. Using a silicone spatula or wooden spoon, mix together until it starts to form a dough. Turn the dough out onto a lightly floured surface and knead by hand for 7-10 minutes until it forms a smooth, soft dough.
2. Place the dough in a lightly greased large bowl (olive oil is best). Cover with a clean damp towel or plastic wrap. Let the dough rise for an hour or so, until doubled in size.
3. Turn out the dough onto a lightly floured surface and deflate the dough. Once deflated, form it into a ball.

Make the parmesan garlic knots

1. Using a sharp knife, cut the dough into 16 even-sized pieces. You can either stretch the pizza dough into a rectangle that's 16 inches long and cut into 16 strips, or just cut the dough ball into quarters, then quarter each of those pieces. Stretch and roll each piece into an 8 inch rope. This can sometimes be tricky since the dough likes to bounce back. If you are getting a lot of bounce back, just put the piece down for a minute to let it rest. Tie each rope into a knot, then tuck the ends in.
2. Place the knots on a large parchment lined baking sheet. Cover with a damp towel and let rise for 45 minutes until the knots are slightly puffy.
3. Towards the end of the second rise, preheat the oven to 400°. In a small bowl, stir together the melted butter, garlic, parsley, basil, oregano, and sea salt. Brush the knots with half of the garlic herb butter. Set aside the other half for after baking. Bake for 15-20 minutes until golden.
4. Remove the parmesan garlic knots from the oven and brush with the remaining garlic herb butter. Top with parmesan cheese and serve warm.