Make the Pizza Dough:

1. Combine the yeast, warm water, and sugar in a small bowl. Let sit until foamy, about 5 minutes.
2. In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil, then stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead until smooth and elastic, 5–7 minutes. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour. Use immediately or refrigerate overnight.

For the Bacon-Garlic Mixture:

1. Heat a 10-inch cast-iron skillet over medium heat. Add the diced bacon and cook until crispy, about 12 minutes. Use a slotted spoon to transfer the bacon to a large mixing bowl, leaving the drippings in the pan.
2. Add the butter to the drippings and heat until melted and foaming. Add the red pepper flakes and garlic; cook, stirring, 30 seconds to 1 minute until fragrant. Transfer to the bowl with the bacon. Allow to cool slightly, then stir in 1/2 cup of the Parmesan and the chives. Set the skillet aside.

For the Knots:

1. Lightly flour a clean work surface. Divide the pizza dough into two even halves. Working with one half at a time, roll or stretch into a long rectangle about 8 x 4 inches. Use a pizza cutter or bench scraper to cut crosswise into 12 even strips. Repeat with the other half.
2. Sprinkle the strips with a little flour to prevent sticking. Working one strip at a time, roll into a small rope and tie into a knot. Transfer to the mixing bowl with the bacon. Repeat until all dough is knotted, then toss the knots with the garlic-bacon mixture until well coated.
3. Transfer the knots to the cast-iron skillet in a single layer. Cover tightly with plastic wrap and let rise in a warm place until doubled, about 4 hours, or refrigerate 12–14 hours.
4. Meanwhile, make the beer cheese dip: in a medium saucepan over medium heat, melt the butter until foaming. Whisk in the flour and cook, stirring, for 1 1/2 to 2 minutes until pale.
5. Slowly whisk in the ale. Increase heat to medium-high, bring to a boil, then immediately reduce to medium. Stir in the mustard, Worcestershire, hot sauce, and garlic. Cook, whisking occasionally, until slightly thickened, 4–5 minutes.
6. Stir in the salt and cream cheese until fully incorporated.
7. Reduce heat to medium-low. Add the cheddar one handful at a time, stirring between additions. Season with salt and pepper. Keep warm over low heat, stirring occasionally.
8. When ready to bake: adjust the oven rack to the center and preheat to 425°F (220°C). If you refrigerated the knots, allow them to come to room temperature for 30 minutes first.
9. Sprinkle the tops of the knots evenly with the remaining 1/4 cup Parmesan. Bake for 25–30 minutes, until golden brown and cooked through.
10. Remove from the oven and immediately brush with the olive oil. Sprinkle generously with additional Parmesan. Serve the warm knots with the hot beer cheese dip.