Hi all,

Anyone thought of or tried making a Pizza using the lid of a camp oven as the pizza tray and then placing the base of the camp oven over the top making a sort of Pizza Oven.

Do you think it would work, naturally you would have to rest the lid on a trivet with coals underneath and on top.

Cheers
Kate

not all the time Kate have a Camp Chef CO that has legs on the lid and pizza is great done in the oven

Hi,

Now that you mention it Furhyslinger I reminder seeing the legs on the lids of the Camp Chefs, Wonder if I can bring one back in my cabin luggage from Canada.

Cheers



Furphyslinger wrote on Feb 2^nd, 2008 at 4:50pm:

not all the time Kate have a Camp Chef CO that has legs on the lid and pizza is great done in the oven

Get Julie to ship to your son's place.  http://www.rvingoutpost.com/specs.php?prodnum=1011&title=Dutch%20Oven%20--%20Deluxe%20Ovens

& here's my 9 1/3 quart/8.798 litre oven   http://www.lynnestcalbums.phanfare.com/show/external/175391/224349/36791324/file.jpg


There is a larger size than that.



& a wee little 5 inch 3/4 quart/ .709 litre oven without the legs on the lid

http://www.lynnestcalbums.phanfare.com/show/external/175391/224349/36791327/file.jpg

:-/

I made pizza in the Cobb.  I used Lebanese Flat bread as a base, it worked fine so I cant see why it wouldnt be the same in a cast iron camp oven.

Hi Varolyn,

In another post you stated you made bread in your Cobb, I had replied asking what size CO you used and how long did you cook it for, could you let me know, I have a cobb am may be interested in having a go.

I like the idea of using my Cobb inside once it is fired up and have done so on a number of occassions.

Cheers
Kate



wrote on Feb 3^rd, 2008 at 5:28am:

I made pizza in the Cobb.  I used Lebanese Flat bread as a base, it worked fine so I cant see why it wouldnt be the same in a cast iron camp oven.

Kate,
I do my PIZZA's in my 15"oven, (right side up) using an ordinary bread mix (flour, yeast, sugar)
on a 12" pizza tray & trivet, adjust the amount of coals on the bottom to get the base to crisp up.
works great!

Mick.

http://img407.imageshack.us/img407/3694/abreadctge2.jpg		Kate This is one of the breads I have done in the Cobb.  It was a Light Sour Dough packet bread mix from Coles (http://esvc001429.wic023u.server-web.com/retail_premixes.asp). I had taken and added my own Sour Dough Starter.   Their German Grain Bread is absolutely wonderful if you like a heavy grained bread as I do.  There were two packets in the box and I used one whole packet.  This was far too much for the size of the small CO and the height available, as you can see from the strange top.   The risen bread was actuall popping out the holes on the top of the Cobb  ::) As the air didnt circulate that well around the top it needed cooking longer than it should have.  It was a couple of years ago and I cant remember the exact time sorry (I have a feeling it ended up twice the time suggested) and I was wanting it for a community morning tea at a camper/trailer gathering and was waiting and waiting :'(.   I think as it was all but cooked I tipped it out and put it back in upside down for 10 or so minutes  :o :o I was serving it sliced so the funny top wasn't so noticeable and tasted ok in spite of it all. The next time I used 3/4 of the packet and that went much better. We dont eat a lot of bread and so mostly I stick to variations of damper/scone mixtures (with added fruit). I must say here that Sparkey feels the Camp Ovenmate with our cast iron cheapie oven works better than the Cobb and we can use beads or gas with it and we havent taken the Cobb lately - lots swear by them I know.   If you have read any of my posts you would gather that I do have some "Senior Moments".  I decided to trial the Cobb on the dinning room table as it was windy (mostly always is here) and had it blazing away when within a few seconds the alarms went off. I picked it up and ran around the house with it trying to find a door that wasnt locked on a sheltered side of the house.  :D  :D  :D  - never tried that again.

http://img181.imageshack.us/img181/3715/clipartwalkingideash6.jpgChecking this out for you I found they have a page of hints for Bread Baking when Camping which might be of interest
                 http://esvc001429.wic023u.server-web.com/recipe_display.asp?Recipe_ID=1

Great link there Carolyn,

Mick.

Thenewme wrote on Feb 2^nd, 2008 at 3:58pm:

Hi all, Anyone thought of or tried making a Pizza using the lid of a camp oven as the pizza tray and then placing the base of the camp oven over the top making a sort of Pizza Oven. Do you think it would work, naturally you would have to rest the lid on a trivet with coals underneath and on top. Cheers Kate

Hi Kate,

I've done exactly as you suggested and it worked pretty well. I don't have a CampChef oven with the feet on the lid, so just I used a trivet. Using the oven on top was a bit of a bother, but it worked. Some folks are now using two lids and a "pizza ring" as a pizza oven. I'm sure any welding shop could make you one.

Here is a photo:

http://www.camp-cook.com/postings/pizza_ring.gif

Pretty neat idea someone had.

Joanne

Hillbilly make a extension ring for there two camp ovens that you can use to make pizza. Don't know if they would fit a cast iron camo oven. When i get home i will measure both. If you look at the hillbilly web site they show you how to use the extension ring to make a pizza oven.
Shane.  

Furphy,
        would you possibly have a happy snap of pizza
cooking in your CO. I often use Lebonese bread for the base. Nice & crispy (& easy)
All the best
Skip

Skip

No photo at present but in the near future

I have been busy building benchs on castors to mount all of my gear on and when completed I will take pics and post

Furphy

Hi All,

Thanks for the input in regards to using my camp oven for pizza's, Joanne I had not thought about the problem with the camp oven on top and thanks Maloney for the thought of the Hillbilly entention.

Cheers
Kate

Here's one I made today, Iv'e been doing these for a few years now & the biggest worry is fighting the kids off to get a bit yourself ;D ;D
I use a standard bread mix of flour yeast & sugar with a little Basil & garlic sprinkled in, do the usual bread 1st prove then roll it out to fit your tray & prick it with a fork then top with your fav, toppings.
In this one I used Boccochini cheese, tasty cheese & parmason, best done with genuine buffalo mozerella if you can get it but Boccochini is close.
top with Basil & cook FLAT OUT! for 20 Mins.
This was the first I have done on heat beads & I struggled to get enough heat into it even though I was using 15 under & 22 on top in a 15" oven. The trick is to almost try to burn it with heaps of heat & the crust will come out nice & soft but crisp.

http://i229.photobucket.com/albums/ee104/billybushcook/meatnthreecheesePizza017.jpg

http://i229.photobucket.com/albums/ee104/billybushcook/meatnthreecheesePizza007.jpg

http://i229.photobucket.com/albums/ee104/billybushcook/meatnthreecheesePizza012.jpg

http://i229.photobucket.com/albums/ee104/billybushcook/meatnthreecheesePizza016.jpg

Mick.

Have you tried a thin crust pizza in an oven?

:-/

Hey Mick
Top job on the pizza...will it ago in near future, good instructions and photos...buffalo cheese now that's a thought.
Muzz
PS: Schools of salmon started to show up this weekend...keep you informed.

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Bloody hell Mick - that'll do me!
I'm very partial to the odd slab o pizza, & that one certainly looks very tasty indeed.
Ya wouldn't be able to just stop at one while the oven was cranked up would ya?!!! ;D
Hooroo for now,
Ad [smiley=thumbsup.gif]

Little_Kopit wrote on Apr 5^th, 2008 at 5:19pm:

Have you tried a thin crust pizza in an oven? :-/

LK,
This one was a medium but I do prefer a thin crust, I just roll it thin (same bread mix) & pricking it with the fork keeps it thinner with out making it doey.
For big numbers I make it a little thicker to make it go a bit further so I can get some!!! ;D ;D
Mick.

I must have missed the ongoing here.  Great looking Pizza Mick.

BillyBushCook wrote on Apr 5^th, 2008 at 4:44pm:

I use a standard bread mix of flour yeast & sugar with a little Basil & garlic sprinkled in, do the usual bread 1st prove then roll it out to fit your tray & prick it with a fork then top with your fav, toppings.

Had a go of this tonight, Thanks Mick - stole all these ideas and it worked a treat.

ham, cheese, pepperoni, Pineapple (For the little fellow)

Supreme

Jono

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They look excellent Jono-nice & crisp!
They would have gone down well with some frosty ones hey mate.

Regards Skip [smiley=drool5.gif]

That looks alright,good onya Jono.
cheers George