Anybody make their own camp pizza

[Cgrutt]

What's the secret to the dough? Also do you do pan or stone? Want to give it a shot lol...

[usmcveteran]

Below is recipe I use. You can use any pizza dough you want. The biggest thing is you really want to cook it at highest temp you can to get the good dough consistency when done.


I use no 8 cast iron skillet


Get wegmans pizza dough and split in half.
Place one table spoon EVO in cast iron skillet and place half the dough in skillet
Flatten dough out and coat in the oil and cover in plastic wrap.
Allow to rise one hour and preheat oven to 500 degrees.
Place sauce cheese and toppings on pizza and place in oven for 13 minutes and check on it.
Once cheese looks done and pizza looks really good take it out.
Leave in pan for 5more minutes to continue to cook crust.
Take out of pan, cut and enjoy!

[Cgrutt]

Thanks. I want to try making dough from scratch.

[usmcveteran]

This is the recipe I used as basis for how I make mine minus making the dough. Since your interested in actually making it check this out.

http://www.seriouseats.com/recipes/2...za-recipe.html Ingredients

• 400 grams (14 ounces, about 2 1/2 cups) bread flour
• 10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
• 4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
• 275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
• 8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
• 1 1/2 cups pizza sauce, such as our New York-style pizza sauce
• 12 ounces grated full-fat, dry mozzarella cheese (see note above)
• Toppings as desired
• Small handful torn fresh basil leaves (optional)
• 2 ounces grated parmesan or pecorino Romano cheese (optional)

Procedures

• 1
  
  
  
  Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.
• 2
  
  
  
  Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.
• 3
  
  
  
  Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
• 4
  
  
  
  Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.
• 5
  
  
  
  After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
• 6
  
  
  
  Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)
• 7
  
  
  
  Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

[Cgrutt]

Awesome thanks!

[PY-Tactical]

A kettle type grille, some quarry tile or a pizza stone and you have an instant high heat pizza oven.
I make dough with a food processor, make it super easy.

You should get yourself a pizza peel. You put a bit of corn meal on it then build your pizza on it. A lot easier to get onto the stone and out of the oven.

[JVG]

I grease up some aluminum foil and get the grill HOT

[camper4lyfe]

A couple fun options, that are less work (quick and easy during the week, or even while camping); tortilla pizzas, and naan pizzas. use tortilla shells or naan bread as the "dough", and away you go. For these applications, I've actually found that I like using tomato paste over pizza sauce.

[Cgrutt]

Well the dough is a rise'n. Invited a fellow member over for dinner tonight. We're ordering pizza just-in-case, lol...

Made three. I think that's enough for six? Lots of mouths to feed tonight. Hope it turns out OK, looks good so far.

Also bought a pizza stone - going old school.

[usmcveteran]

When I make mine it's the best homemade I have ever had so I think you will get good results. Can't say for sure since your using a stone but I think regardless it will come out great. Just make sure you cook on highest temp oven can cook at.

Look forward to see some pictures and hearing all about it!

[Enigma]

I've got some dough rising here too - trying to make traditional NY bagels.

Let that stone warm up for 45 minutes in the oven before you want to cook the pizza. Here's a good pizza sauce to try if you have the time - http://www.food.com/recipe/ultimate-pizza-sauce-114392

[Cgrutt]

I've got some dough rising here too - trying to make traditional NY bagels.

Let that stone warm up for 45 minutes in the oven before you want to cook the pizza. Here's a good pizza sauce to try if you have the time - http://www.food.com/recipe/ultimate-pizza-sauce-114392

Cool. That sauce is basically the same as how I make mine plus/minus a few ingredients. Building blocks are there though. Never use paste though...

[usmcveteran]

How are the pizza's coming or the dough?

[Cgrutt]

Pizza's came out OK but we had a hard time transferring to the oven so we went all stombolli lol. Adapt. Improvise. Overcome.

[Enigma]

Get a pizza peel. Got mine here: http://www.webstaurantstore.com/12-x...e/1241222.html
Best $7 I ever spent. I used it yet again tonight, this time putting raw bagels on the pizza stone.