**Move this if it is suppose to be in another thread.
My wife’s birthdays is April first. She wanted 4 different pizzas. I didn’t want to make 4 different doughs so I made 2 Forkish doughs, the 24- To 48-Hour Pizza Dough (’00’) and the 48- To 72-Hour New York Pizza Dough. Both were at the 48 hour mark.
I cooked them on my Traeger Timberline 850 in BBQ Hack Griddle Hack with a Pizza attachment (they don’t make it anymore).
On the first NY dough, we did our standard of sausage, pepperoni, green & red pepper, onions (this time chives because they were getting old), black olives, shredded mozzarella and Parmesan cheese.
The second NY dough was from Frank Curtiss “Frank at Home in the Kitchen” Mediterranean Pizza with mozzarella cheese, goat (we substituted feta) cheese, cooked thin sliced chicken, pre-cooked diced pancetta, slivered red onions, calamata olives, artichoke hearts, sliced red bell peppers, and fresh basil (after baking), with a drizzle of better quality EVOO.
For the ‘00’ pizzas we she wanted 2 pizzas from Pizza by Dwayne Ridgaway. The first ‘00’ we did his Garlic-Grilled Chicken and Pepperoni Pizza with Smoked Gouda with chicken, roasted garlic, Romano cheese, spinach, and smoked Gouda.
On the first ‘00’ we did a chicken version of the Tenderloin and Portobello Mushroom Pizza with Roasted Garlic with pepperoni, portobello mushrooms, a few button mushrooms, red onions, mozzarella cheese, Romano cheese. We didn’t follow this recipe very well but it turned out ok.
Should have waited for the stone to get up to 550°F on the first 2 pizzas but the NY dough tasted pretty good anyway, even with my limited ability to taste things anymore. My wife like all of them except the Mediterranean. So it was pretty successful. She wants to do pizza 2 times a month. But with all of the left-overs from making 4 pizzas, we have enough for 5 or 6 more dinners when she doesn't want to cook.
My wife’s birthdays is April first. She wanted 4 different pizzas. I didn’t want to make 4 different doughs so I made 2 Forkish doughs, the 24- To 48-Hour Pizza Dough (’00’) and the 48- To 72-Hour New York Pizza Dough. Both were at the 48 hour mark.
I cooked them on my Traeger Timberline 850 in BBQ Hack Griddle Hack with a Pizza attachment (they don’t make it anymore).
On the first NY dough, we did our standard of sausage, pepperoni, green & red pepper, onions (this time chives because they were getting old), black olives, shredded mozzarella and Parmesan cheese.
The second NY dough was from Frank Curtiss “Frank at Home in the Kitchen” Mediterranean Pizza with mozzarella cheese, goat (we substituted feta) cheese, cooked thin sliced chicken, pre-cooked diced pancetta, slivered red onions, calamata olives, artichoke hearts, sliced red bell peppers, and fresh basil (after baking), with a drizzle of better quality EVOO.
For the ‘00’ pizzas we she wanted 2 pizzas from Pizza by Dwayne Ridgaway. The first ‘00’ we did his Garlic-Grilled Chicken and Pepperoni Pizza with Smoked Gouda with chicken, roasted garlic, Romano cheese, spinach, and smoked Gouda.
On the first ‘00’ we did a chicken version of the Tenderloin and Portobello Mushroom Pizza with Roasted Garlic with pepperoni, portobello mushrooms, a few button mushrooms, red onions, mozzarella cheese, Romano cheese. We didn’t follow this recipe very well but it turned out ok.
Should have waited for the stone to get up to 550°F on the first 2 pizzas but the NY dough tasted pretty good anyway, even with my limited ability to taste things anymore. My wife like all of them except the Mediterranean. So it was pretty successful. She wants to do pizza 2 times a month. But with all of the left-overs from making 4 pizzas, we have enough for 5 or 6 more dinners when she doesn't want to cook.
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