How do you make pizza in your van?

[MaineRich]

Ooni owner here and we can't wait to bring it on our next camping trip. Going for a hike and coming back and making and the fresh pizza with a cold beer? Count me in

[TurtsMcSlow]

I've been wanting to get the Ooni Koda 12". Used a buddies and was impressed at how quick you can crank out some pies.

[pjn_wyo]

1st gen uuni pizza oven user here.

Makes pizza next to the van pretty good (even though the pizza in the photo below is a mess).

[sjbartnik]

Surely you guys have seen this?

https://ooni.com
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1965 Volkswagen 1500 Variant S
2000 Kawasaki W650

[kourt]

Great! I'm going to try that on mine as well.

kourt

[Irishcalifornian]

[dhaavers]

[williamM]

Soon in Quartzsite- we just place the ingredients on the roof- and sometime round 3 it's cooked.- along with our batteries tires and door seals.
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some days I get up and just sit and think. Some days I just sit.

opinion untempered by fact is ignorance.

Don't step in any!

[sped372]

I've been hoping to try a "stack" for quite awhile and have never gotten around to it... until now!

Getting the coals ready:

Loading up the (preheated) ovens:

Is it a stack? A tower? A totem pole of deliciousness?

Success!

Two pizzas and a cake for dessert... all baked AT THE SAME TIME!

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1971 Karmann Ghia - 1600 DP
1984 Westfalia - 1.9 WBX

[candyman]

[vanagonjr]

[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

[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)

[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.

[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

[vanagonjr]

[sped372]

[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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markswagen {mobile mechanic} san diego area all early VW's cared for.

619 201 0310

[Abscate]

[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