Probably Not The Last Pizza Dough I'll Ever Need

There's a recommendation about what to with your pizza dough once it's made in EveryDayCook. I didn't follow it. Pizza dough is a pretty flexible substance, and pizza toppings are limitless. So I used this recipe as an excuse to try making a version a pizza I can't get anyone (more on that shorty) and try a pepperoni bites recipe that had been hanging out on "things to try" list for awhile.
First, the dough. This is slow rise dough, designed to be made the day before and chill for almost an entire day. So plan in advance.

Ready to Chill

Once you have your dough the question is what you want to make. For me the pizza I can't buy anymore a Chicken BBQ Pizza that was short-lived collaboration between Rocky Rococo and Smoky Jon's BBQ. Rocky's primarily does thick crust pan style pizza, and Smoky Jon's makes my favorite BBQ sauce. The business agreement between the two companies only lasted one season, and then my favorite BBQ Chicken Pizza ever was no more. So as long as I was making pizza dough I decided to make a version of that pizza. I took some leftover chicken from the One-Pot Chicken, some red onion, cheese, and Smoky's BBQ sauce and made a quick and dirty homage to the long lost pizza. It was tasty, but to really come close to duplicating the Rocky's style pizza I'll need a different construction style. My father (who also remembers the long lost pizza fondly) suggested that we could try making a deep dish style pizza in a cast iron skillet to get closer. Otherwise I'd pretty much need to invest in something like this to get close.

Not the long lost pizza, but a decent pizza nonetheless.

This still left me with some pizza dough to use up. I used the rest to make Pepperoni Garlic Knots. Also good, but I like the more biscuit-like style of dough knots better, so this won't be repeated exactly either.

Pepperoni Knots

Difficultly Level: Medium*
Will It Get Made Again? Realistically this dough is on par with the fresh dough I can buy in my local stores. So whether I make it from scratch probably depends on whether I've planned far enough in advance to wait for the rise, and have plans for more than one chunk of dough. It'll be a question of cheaper homemade vs. convenient store-bought. I'm also going to take a harder look at recipes for pan-style pizza and see of the dough recommended is different or not.

*How hard this is depends on whether you a have mixer with a dough hook to do the kneading for you, and how complicated your plans for the dough are.