Campground pizza

[Magnolia Tom]

Here’s what’s left of Bahn Mi pizza in the new oven



Video coming soon of how to make it


Pepperoni with regular crust

[Duke4857]

I am not a pizza maker, but if I was ever going to run into the pizza makers and knew ahead of time. I would bring the bread machine and make homemade bread until I ran out of parts and time. It would be great to make a trade!! White bread, Brown Bread?
MMMMMMMM you make camp ground pizza sound so good.

[Magnolia Tom]

Originally Posted by Duke4857

I am not a pizza maker, but if I was ever going to run into the pizza makers and knew ahead of time. I would bring the bread machine and make homemade bread until I ran out of parts and time to make a trade. MMMMMMMM you make camp ground pizza sound so good.

Thanks Duke! I love homemade bread so it would be a no brainer to trade. [emoji3]

[Magnolia Tom]

For those of you interested in gluten free pizza, here’s how I make mine.

https://youtu.be/gpa5tzAEp38

[Woodworker]

Ok I took the plunge, all the way. Ordered my Camp Chef pizza oven, an infrared temprature gun an the Camp Chef Italia Pizza kit. Downloaded some recipes an now it's just a matter of getting everything an hopefully doin a trial run before we go campin.

[Magnolia Tom]

Originally Posted by Woodworker

Ok I took the plunge, all the way. Ordered my Camp Chef pizza oven, an infrared temprature gun an the Camp Chef Italia Pizza kit. Downloaded some recipes an now it's just a matter of getting everything an hopefully doin a trial run before we go campin.

Congrats! Looking forward to seeing your pizzas! [emoji3]

[Woodworker]

Anybody tried a whole wheat pizza crust yet? The wife would be (an prolly me to) be better served with a whole wheat crust. Found some recipes on line but still wonder about it

[Magnolia Tom]

Originally Posted by Woodworker

Anybody tried a whole wheat pizza crust yet? The wife would be (an prolly me to) be better served with a whole wheat crust. Found some recipes on line but still wonder about it

Haven’t tried it...my wife eats Gluten free so I’ve been making that instead.

Here’s a recipe from the pizza making forums that I’ve wanted to try but never got around to.

[Woodworker]

That one is interesting. Haven't seen one using milk, Vitamin C or IDY what ever that is. Thanks

[Magnolia Tom]

Originally Posted by Woodworker

That one is interesting. Haven't seen one using milk, Vitamin C or IDY what ever that is. Thanks

The vitamin c is optional.

IDY=instant dry yeast

[Woodworker]

Ahhh ok instant dry yeast. The process is a lot different than the others I saw to but I'll try it.
I didnt want to spoil the wife last weekend with pizza again so next weekend when we go back out I'm gonna make some more. Learned a lot on that first batch with the dough.

[Magnolia Tom]

Originally Posted by Woodworker

Ahhh ok instant dry yeast. The process is a lot different than the others I saw to but I'll try it.
I didnt want to spoil the wife last weekend with pizza again so next weekend when we go back out I'm gonna make some more. Learned a lot on that first batch with the dough.

Let me know how it goes. [emoji3]

[Woodworker]

Will do!

[Woodworker]

Wheat pizza crust is, well different. I used a recipe that strictly wheat flour. The dough was easier to shape an work with than the Artisan pizza dough was. I also added some Italian seasoning to the dough for a little flavor but we couldn't really taste it much.. Baked dough at around 500 degrees about 5 minutes then put the toppings on then baked them to completion.
Hard to explain the taste. It wasn't bad, wasn't "normal" for a pizza, didnt make us say wow this great. Crisp on the outside a little soft on the inside. I guess since we only had 2 pieces left out of 3 pizzas (3rd was smaller than 2 in pick) I'll do it again. Next time I'll try honey in place of the sugar for the dough.

[Magnolia Tom]

Originally Posted by Woodworker

Wheat pizza crust is, well different. I used a recipe that strictly wheat flour. The dough was easier to shape an work with than the Artisan pizza dough was. I also added some Italian seasoning to the dough for a little flavor but we couldn't really taste it much.. Baked dough at around 500 degrees about 5 minutes then put the toppings on then baked them to completion.
Hard to explain the taste. It wasn't bad, wasn't "normal" for a pizza, didnt make us say wow this great. Crisp on the outside a little soft on the inside. I guess since we only had 2 pieces left out of 3 pizzas (3rd was smaller than 2 in pick) I'll do it again. Next time I'll try honey in place of the sugar for the dough. Attachment 49891

Was this batch from the recipe I gave you? Maybe the vitamin c makes a difference?

[Woodworker]

No I tried another one I found on Allrecipes.com a few weeks ago. Less steps.

[Woodworker]

It called for a mix of wheat and regular flour but someone said they used all we wheat so that's what I did. It was kind of "wheaty tasting" if that makes sense.

[Bookemdanno]

I got my Caputo Gluten Free flour yesterday...don’t know if I’ll have time to try it out before we go to Port A at the end of the month or not. The DW is already asking for me to make some pizza, but unfortunately I have to go out of town Wed - Fri of this week. Maybe next weekend...

[Magnolia Tom]

Dan

You’ll be a hero once the wife tastes the Caputo GF. You know what they say... once you go Caputo, [emoji1787][emoji23][emoji1787]

[Magnolia Tom]

Originally Posted by Woodworker

It called for a mix of wheat and regular flour but someone said they used all we wheat so that's what I did. It was kind of "wheaty tasting" if that makes sense.

Makes sense to me.