Less yeast and a longer fermentation time will give the dough a better flavor. For New York style pizza or garlic knots, I usually form the dough into balls and place them in large ziplock bags in the fridge for 3+ days. Let them come to room temp for at least 2 hours prior to baking. I'm not going to get into Neapolitan style dough because your oven doesn't get hot enough to make anything decent.

If you're going to make any actually pizza, get a pizza stone. And let your oven heat up at the highest setting for about an hour with the stone in the oven. For pizza, you want to use a really hot oven and a short baking time. The hot temp will cause the dough to spring up when you place the pizza on the stone. The short baking time will keep it from drying out. For a home oven, you might want to add some honey or olive oil to the dough recipe to help it to brown faster at a lower temperature. This will also help to keep your garlic knots from looking like pale turds.

Also, you are using real butter & real minced garlic, right?