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Tue May 15, 2018 1:30 pm

borninabus wrote: this pizza is clearly being made outside the van...

looks good though :)

You mean my awning doesn't count as "in" the van? 8) It's part of my van's extraterritorial area.

kourt

Tue May 15, 2018 1:38 pm

"How do you make pizza within your vans extraterritorial area"

Tue May 15, 2018 1:54 pm

is there a favorite camping recipe thread?

Tue May 15, 2018 3:10 pm

Great thread! Thanks for creating it!

We make pizza a bit at home, sometimes on the grill..... depends on the season.

But pizza dough, there is the stumbling block to great pizza!

I've yet to make a sensational pizza dough.
I'm from Jersey, I won't argue with those from Chicago...... but we've pretty much perfected the food. (Along with sub rolls and Bagels) sadly, I just can't make the dough right.

Kids today are growing up on frozen pizza setting the bar for good .... #-o :-&

So........ who has a GREAT dough recipe?

Dave

Tue May 15, 2018 6:25 pm

I make crust from scratch all the time at home and jist buy the refrigerated tubes for camping. I can’t imagine the flour mess in the van.

I also make calzones quite often in the Dutch oven because you can fit twice as much in the oven at once.

I’m envisioning a pizza cook off at one of the next big van gatherings. :D

Tue May 15, 2018 8:26 pm

Yellow Rabbit wrote: I make crust from scratch all the time at home and jist buy the refrigerated tubes for camping. I can’t imagine the flour mess in the van.

I also make calzones quite often in the Dutch oven because you can fit twice as much in the oven at once.

I’m envisioning a pizza cook off at one of the next big van gatherings. :D

Last summer I decided to try upping my dutch oven game a little while camping with a friend, and made biscuits and gravy. Before leaving, I measured all the dry ingredients and had them in a plastic bag ready to go. I'd have to imagine you could do the same for pizza crust and thereby minimize the mess.

I second the request for recipes!

Wed May 16, 2018 7:15 am

djkeev wrote: Great thread! Thanks for creating it!

We make pizza a bit at home, sometimes on the grill..... depends on the season.

But pizza dough, there is the stumbling block to great pizza!

I've yet to make a sensational pizza dough.
I'm from Jersey, I won't argue with those from Chicago...... but we've pretty much perfected the food. (Along with sub rolls and Bagels) sadly, I just can't make the dough right.

Kids today are growing up on frozen pizza setting the bar for good .... #-o :-&

So........ who has a GREAT dough recipe?

Dave

4.5 cups AP Flour
1/4 cup olive oil
1 tsp sugar
1 TB sea salt
1.75 cup warm water
1 tsp bakers yeast

Hydrate yeast in water. In a mixer combine all other ingredients. With a hook attachment and mixer on low speed slowly add water until slightly sticky dough is formed. Mix on speed 2-3 for about 7 minutes to work the gluten structure. Dough should be pulling away from sides of bowl smoothly. If not, add a little more flour. If its too dry add another splash of water.
Now here is the real trick:
After dough is formed, place it in an oiled bowl/gallon ziplock bag/ or comprable container that is atleast double to triple the size of the dough. Place in the refrigerator for atleast 4 days and up to a week. This a a slow ferment that really develops amazing flavor in the dough. It will rise slowly so every other day or so punch down the dough. On pizza making day pull dough from fridge in the morning and allow it to come to room temp during the day. It will rise so at some point punch it down again. Portion the dough into three equal sections, stretch to desired size and go for it!

Wed May 16, 2018 9:29 am

[quote="kourt"]Here's the scoop on the Magma grill setup.

Do you have a backing plate on the side mount?

Wed May 16, 2018 10:10 am

Yes, it comes with a stainless backing plate that mounts inside the D pillar.

kourt

Wed May 16, 2018 10:30 am

I love the extraterritorial pizza techniques! Your grill setup has always intrigued me.

As for a recipe for pizza crust, that search can go on for decades.

Here’s my go-to (all measurements in grams, weights can be adjusted as long as ratios are kept the same, 100% is the weight of flour used, baking by weight has several advantages: scalability, accuracy, simplicity (if a scale is handy)):

All purpose flour: 100% or 570 grams
Water: 63% or 360 grams
Dry yeast: 1.7% or 10 grams (cut that in half if you can let it rise for 8 hours in the fridge.
Salt: 2.1% or 12 grams

Mix it all together (start with the yeast and water), knead, rise, spread, bake.

I figure this gang is used to playing with air/fuel ratios to adjust *bang* so some ratios for something as sublime as good bread should be easily understood. :D

Thu May 17, 2018 3:02 am

borninabus wrote: this pizza is clearly being made outside the van...

looks good though :)

+1000 for a good snark topping on mine...

Thu May 17, 2018 7:31 am

I bought the wife a 12 quart Dutch oven, before our son w as born, he just turned 4, every time we have taken it out with us, something has happened, and we've had to abandon the trip, I think it may be haunted or cursed or something, we've not used it yet :(

Fri May 18, 2018 5:24 am

markswagen wrote: I bought the wife a 12 quart Dutch oven, before our son w as born, he just turned 4, every time we have taken it out with us, something has happened, and we've had to abandon the trip, I think it may be haunted or cursed or something, we've not used it yet :(
Oof, 12 quarts!? Maybe you mean 12" (number on the lid)?

Sat May 19, 2018 2:26 pm

sped372 wrote: dobryan wrote: Need help with dutch oven pizza. Do tell.
Not much to tell. Warm up the oven with charcoal or wood coals and bake your pizza.

My wife has made pizza in the dutch oven as well. I see your dutch oven has the correct cover that retain the coals - however when I go the Lodge site, they all have a domed cover?
http://shop.lodgemfg.com/prodcat/dutch-ovens.asp
Could yours be a different brand? BTW-we have a GSI aluminum dutch oven and it works great - but that 1 Qt sound enticing.

And thanks to the OP for showing us the grill technique technique! Very cool..., well hot.

Sun May 20, 2018 12:36 pm

You want the camp Dutch Oven section...
http://shop.lodgemfg.com/prodcat/camp-ovens-and-grills.asp

Sadly, I think they discontinued the 1qt. size! The 2qt really isn't all that much larger, though, in reality. Something about pi and diameter... ☺

Sun May 20, 2018 3:40 pm

Here’s a Dutch oven pizza. I’ve since switched to a GSI aluminum oven. It’s much lighter and easier to store in the van. I also love how easy it is to use and clean.

Sun May 20, 2018 6:07 pm

Candyman has great dough recipe. Must at a minimum sit overnight. No way can you get the gluten structure that makes for great crust with instant use mixes. Yeast take time to work.

Great info here!

Mon May 21, 2018 4:39 am

I am reminded of when I worked at Little Caesar's Pizza when I was 16.

Despite being a fast food chain, LC took its dough and sauce making very seriously.

We would spend the mornings making dough for the next day. All pizza dough was allowed to rise in the pans for over 24 hours. It would spend some time at room temperature, but most of the time was spent in a walk-in cooler.

I take the same approach with my dough--let it spend time in the refrigerator for a day before using it.

1 1/3 cups water
1 Tbsp olive oil
1 tsb sugar
4 cups bread flour (higher protein flour)
1 1/2 tsp yeast

Use a bread machine on dough cycle, or combine the ingredients and build your dough manually. The bread machine is a huge time saver, but more importantly, it is a consistency guarantee: when you make dough in the machine, you remove the inconsistency of human kneading. That can be useful when trying to build your pizza making repertoire. Don't let those purist bread machine naysayers talk you out of it. You're not baking baguettes in Paris--you're just making dough for pizza.

Place in a large bowl loosely covered for 24 to 48 hours. Much like other recipes already listed, punch it down daily.

kourt

Mon May 21, 2018 9:21 am

kourt wrote:
Use a bread machine on dough cycle, or combine the ingredients and build your dough manually. The bread machine is a huge time saver, but more importantly, it is a consistency guarantee: when you make dough in the machine, you remove the inconsistency of human kneading. That can be useful when trying to build your pizza making repertoire. Don't let those purist bread machine naysayers talk you out of it. You're not baking baguettes in Paris--you're just making dough for pizza.
My wife used to use a bread-machine when she made her nationally-acclaimed pizza years age. OK, it was't nationally acclaimed, but universally proclaimed as super-great pizza within our group of friends.

She too, let it set in the fridge for about 24 hours.
Now a dough hook on a good the mixer is used.

Back to the cast-iron tangent - would a cast iron griddle or skillet, as opposed to a dutch oven be a viable option. A co-worker just gave me a Lodge brand cast iron griddle!

Mon May 21, 2018 9:50 am

vanagonjr wrote: kourt wrote:
Use a bread machine on dough cycle, or combine the ingredients and build your dough manually. The bread machine is a huge time saver, but more importantly, it is a consistency guarantee: when you make dough in the machine, you remove the inconsistency of human kneading. That can be useful when trying to build your pizza making repertoire. Don't let those purist bread machine naysayers talk you out of it. You're not baking baguettes in Paris--you're just making dough for pizza.
My wife used to use a bread-machine when she made her nationally-acclaimed pizza years age. OK, it was't nationally acclaimed, but universally proclaimed as super-great pizza within our group of friends.

She too, let it set in the fridge for about 24 hours.
Now a dough hook on a good the mixer is used.

Back to the cast-iron tangent - would a cast iron griddle or skillet, as opposed to a dutch oven be a viable option. A co-worker just gave me a Lodge brand cast iron griddle!

It would work, however, to get the top cooked properly you would need some sort of a cover that can radiate heat back down. A round weber grill lid works perfect here. If you happen to carry a propane torch when you camp, that makes for a nice way to gratinee the top. Plus it looks real cool 😎