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01-25-2019, 05:45 PM
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#101
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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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
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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01-25-2019, 08:33 PM
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#102
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Senior Member
Join Date: Sep 2017
Location: South/Eastern Oregon
Posts: 2,257
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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.
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01-25-2019, 08:39 PM
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#103
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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Quote:
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.
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Thanks Duke! I love homemade bread so it would be a no brainer to trade. [emoji3]
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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01-25-2019, 08:40 PM
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#104
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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For those of you interested in gluten free pizza, here’s how I make mine.
https://youtu.be/gpa5tzAEp38
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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03-31-2019, 12:10 PM
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#105
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Senior Member
Join Date: Feb 2017
Location: Dallas
Posts: 4,281
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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.
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Tight Lines and accurate shots
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03-31-2019, 12:11 PM
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#106
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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Quote:
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.
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Congrats! Looking forward to seeing your pizzas! [emoji3]
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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05-07-2019, 05:01 PM
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#107
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Senior Member
Join Date: Feb 2017
Location: Dallas
Posts: 4,281
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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
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Tight Lines and accurate shots
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05-07-2019, 05:15 PM
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#108
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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Quote:
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
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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.
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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05-07-2019, 06:12 PM
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#109
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Senior Member
Join Date: Feb 2017
Location: Dallas
Posts: 4,281
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That one is interesting. Haven't seen one using milk, Vitamin C or IDY what ever that is. Thanks
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Tight Lines and accurate shots
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05-07-2019, 06:17 PM
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#110
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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Quote:
Originally Posted by Woodworker
That one is interesting. Haven't seen one using milk, Vitamin C or IDY what ever that is. Thanks
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The vitamin c is optional.
IDY=instant dry yeast
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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05-07-2019, 06:23 PM
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#111
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Senior Member
Join Date: Feb 2017
Location: Dallas
Posts: 4,281
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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.
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Tight Lines and accurate shots
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05-07-2019, 06:32 PM
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#112
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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Quote:
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.
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Let me know how it goes. [emoji3]
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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05-07-2019, 06:35 PM
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#113
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Senior Member
Join Date: Feb 2017
Location: Dallas
Posts: 4,281
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Will do!
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05-19-2019, 03:34 PM
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#114
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Senior Member
Join Date: Feb 2017
Location: Dallas
Posts: 4,281
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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.
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Tight Lines and accurate shots
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05-19-2019, 04:03 PM
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#115
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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Quote:
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
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Was this batch from the recipe I gave you? Maybe the vitamin c makes a difference?
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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05-19-2019, 05:53 PM
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#116
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Senior Member
Join Date: Feb 2017
Location: Dallas
Posts: 4,281
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No I tried another one I found on Allrecipes.com a few weeks ago. Less steps.
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05-19-2019, 05:58 PM
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#117
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Senior Member
Join Date: Feb 2017
Location: Dallas
Posts: 4,281
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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.
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Tight Lines and accurate shots
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05-19-2019, 07:07 PM
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#118
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Senior Member
Join Date: Jan 2015
Location: DFW
Posts: 3,493
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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...
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Dan
'24 GMC 2500 AT4X AEV Edition
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05-19-2019, 07:10 PM
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#119
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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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]
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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05-19-2019, 07:12 PM
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#120
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Senior Member
Join Date: Jan 2016
Location: Magnolia
Posts: 4,841
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Quote:
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.
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Makes sense to me.
__________________
2016 North Point 377 RLBH, with a few mods, disc brakes, shocks, Sailun g rated tires, wet bolts
2014 Ford F350 Platinum sold
2017 Ford F350 Lariat, CC, 6.7PSD, DRW, Trailer Saver BD3 hitch
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