My wife started working at an Italian deli, called Vigilucci’s, that’s local to us. Vigilucci’s also has a pizzeria and the deli sells their dough. I have tried this dough before, with ok results. My wife texted me that they had some fresh made dough and asked if I wanted some, before it got frozen. Of course I do! I cut the dough to make three pizzas and let it rest, while I got the cooker ready.
I used my recently restored Red SSP for this cook. Actually, my SSP has only been used with the Kettle Pizza, since I got it. The cart originally had a green kettle, that I grabbed last year. Royal Oak briquettes and Red Oak was the fuel I used. I tried to keep it between 500* and 600*.
Black olives and mushrooms on this one.
First one out of the oven.
A few slices.
I tried another shrimp scampi pizza. Lots of garlic, shallots and parmesan on this one.
A few slices of shrimp scampi pizza.
My third and final pizza, was a cheese pizza. Quick little video of this one bubbling away.
https://youtu.be/V58haHajS9kReady for the slicer…
Plenty of leftovers. My oldest daughter requested a few slices of the cheese pizza and the rest was for my wife and I. I sometimes cut the leftover slices down into smaller bite size nuggets.
I definitely prefer this dough, fresh, over fresh frozen. I will most likely use it again, but not cut it down in size, as these pies were on the smallish side. Fresh, homemade dough, is my preference, but this was a nice alternative for sure.
Topic: Pizza cook in February (Read 1817 times)
