How do you make pizza in your van?

[kourt]

[levi]

"How do you make pizza within your vans extraterritorial area"
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but till I do I won't be hangin round.
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https://youtu.be/cSrL0BXsO40

[WestyWanter]

is there a favorite camping recipe thread?

[djkeev]

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 ....

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


Dave
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Ghia
http://www.thesamba.com/vw/forum/viewtopic.php?t=392473

Vanagon
http://www.thesamba.com/vw/forum/viewtopic.php?p=6315537#6315537

Beetle
https://www.thesamba.com/vw/forum/viewtopic.php?t=482968&highlight=74+super+vert

[Yellow Rabbit]

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.

[vwwestyman]

[candyman]

[Andymon]

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

Do you have a backing plate on the side mount?
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"Blanch" '85 Westy
"Too many freaks and not enough circuses".

[kourt]

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

kourt

[jimf909]

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.
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- Jim

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[markswagen]

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
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[sped372]

[vanagonjr]

[sped372]

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... ☺
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1971 Karmann Ghia - 1600 DP
1984 Westfalia - 1.9 WBX

[Yellow Rabbit]

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.

[JudoJeff]

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!
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________________________________________
1989 Vanagon GL Westfalia Camper, Burned up on 7/31/16.
1987 Vanagon GL Westfalia Camper, Bostig & Rebuilt, sold
1986 Vanagon GL Westfalia Camper, Bostig Sold May 10, 2021
1999 Ford GTRV Westfalia camper (30% bigger Westy layout)

[kourt]

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

[vanagonjr]

[candyman]