TMO's Pizza Port

[302BOB]

Anyone try this out yet?

https://www.campchef.com/artisan-pi...urce=Criteo&utm_medium=Banner&utm_campaign=GF

That sure looks like a nice oven to cure your pizza urge while you're out camping! Seems to be propane driven. I wonder how much is needed to get to that 700 degree temp?..Brick oven pizza outside your tent...not a bad idea!

 

[M91196]

I’m back with some July 4th babybacks.
It was warm in Massachusetts so we went simple, ribs, potatoes on the grill, onions with salt pepper butter and maple syrup roasted on the grill (wrapped individual) and a salad.
Here’s the important part.
Sorry the pizza is on pause with the warm weather.
America!!

 

[VoodooBoss]

Yum!

 

[302BOB]

Yum! plus one....and then some!!!!!!!!!!!...Where's my ketchup???????????

 

[302BOB]

Miss some pizza pics....I need my fix......is everybody on vacation??????......U No who???????

 

[302BOB]

Got a Paul Newman's in the freezer....That'll do the trick..........yeah, right.........................

 

[302BOB]

I got my pizza loving genes from my Dad. He loved Pepe's in New Haven when He was a young man, getting into trouble and hungry.Thank God they didn't have Bosses back then or I might not be around today to enjoy my share of the pie........

 

[302BOB]

God gave us Pizza and a taste bud........Be sure to thank Him for that every day!!!!!!!!!!!....Among the MANY other things that are favorable to our hearts....you fill in the blank.............................

 

[Grant 302]

Jeez, Bob...can’t tell if you’re up late...or early again!!! Not really sure for myself either.

 

[302BOB]

.can’t tell if you’re up late...or early again!!!

Grant, Thanx for that delicious pizza pic......Pizza tyme is any tyme..I learned that on the Carnival Cruise Ship I was on. They had a 24 hr a day open Pizza shop available...all tho, after the midnite buffet, i passed on the offer......

 

[VoodooBoss]

I had some home made cauliflower dough over the weekend at a friends house. Wasn't that bad but compared to a regular flour dough? No way. She is sensitive to gluten that's why she uses it.

 

[JDee]

Too hot for making pie right now, just heats the house up way too much. I thought about trying one on the BBQ, anyone ever do that? Would the stone take direct heat from a propane grill or would that crack it? I have a gas oven, but the burners are farther below the stone than they would be on the BBQ.

 

[Grant 302]

I avoid making or eating food that "wasn't that bad". If I had to be gluten free, I'd expect to make it like a cracker or use baking soda for the rise.

Still gotta get a stone to try on my grille. Good point about the potential to crack it...

 

[302BOB]

JDee, I never made a pie on the grill.Grant was thinking about it. I'd wait til cooler weather and order out til then.that's my plan.

 

[VoodooBoss]

Forgot to mention the pizzas we ate were cooked on a stone in a gas BBQ and it worked well and fast. He had the interior heat at 450 but I might try 425.

 

[VoodooBoss]

Here’s some St Louis cut ribs I cooked the other day. I used this method because they cook too fast on a gas grille. They still cooked too fast.

 

[302BOB]

Hon wanted to surprise me today and brought home a Paul Newman's "White Spinach" pizza. It was as bad as it sounds...trust me!!!!

 

[Grant 302]

I normally like Paul Newman’s stuff, but I’ll take your word on that!

 

[Apex3V]

Happy to report back that I've made my first edible pie! this time my girlfriend and I made the dough from a Bobby Flay recipe. I don't think that it had enough flour as after letting it rise it was still pretty tacky to the touch. Also spreading it was kind of a pain but I used mother natures tool of gravity to get it in a presentable shape but ended up not being very consistent once cooked. It tasted like a pizza but that was about it, at this point I'm just trying to get the cooking portion down before I attempt to do some exotic flavoring. Keep posting up the pie's because that's really keeping me on this pizza pathway.

 

[JDee]

This may be sacrilegious to those who can really make pie crust, but the only reason mine is any good is because I use a bread machine that has a pizza dough setting on it to make the DOH! Turns out perfect every time, way better than I could ever do. I'd still be eating store pies if it wasn't for that machine....