A wasted morning

[Dean in Eureka, CA]

Tom,
That stuff is called parchment paper... Joanie turned me on to it.
It doesn't burn, makes a great non stick surface, clean up is a cinch and it's supposed to be a healthier way to bake.

I know what you mean about the crust becoming thick.
The first one I did at the Dam Gathering... I took the dough and sandwiched it with parchement paper on both sides, then rolled it up like a log, stuck it in a food saver bag and tossed it into the ice chest before leaving home. When I got to the gathering, I had forgotten my rolling pin, so all I could do was just unroll the dough and go for it. That pizza came out with real thick dough.
Last night's pizza, came out thick too, although my dough was onlt about 1/4" thick at the start. I'm thinking because of the amount of toppings, 1-lb. of cheese and 2 lbs. on different meats, it took an hour to bake that baby.
Maybe it's that dutch ovens bake slower, that causes the crust to be thicker???
I peeked at it three times during baking and Kevin tells me that each time you lift the lid, you have to add 10 minutes of baking time.
Next one I do, I'm gonna roll the dough out paper thin, peek less and see what happens.
On last night's pizza, I intentionally went with extra coals... 15 on the bottom and 35 on top... next time, I'm thinking of trying even more on top, since the pizza sets so low in the oven.
Kevin says not to peek at it, until after you've started being able to smell it cooking.
Something else I've been thinking about... I've just been doing this on the ground so far. These 1/4" steel tables that DOers use... I wonder if they aid in less cooking time, because of the steel table top becoming hot from the coal???

Let me know how yours comes out and when you figure out a way to get a normal thick crust.
Hey, I'm next to a virgin at using these camp style dutch ovens and briquettes... Two attempts, so far.


George,
The Mountain Man Breakfast is really good. I've eaten it three times now, but haven't tried baking it myself yet.
I think Roly does a Prime Rib Roast in his, might wanna ask him for a few tips. I'm gonna wait until I get more experience at using these things before attempting anything like that.

Doug,
Less than 10 bucks a square foot... Looks like we have it made in the shade, here in California, eh?

[Slayer]

There is another method for DO pizza that works well also. Turn your DO upside down and prop lid up on three or four small rocks. Just high enough so you can get your coals under it. Put the pizza on the lid and cover it with the DO. Just a thought

[Dean in Eureka, CA]

Slayer,
I went to the Dam gathering with those intentions.
I bought a Lid Inverter from Lodge for that very reason.
Two things...
1. The lid has a slight convex curved surface on my 14" Lodge.
(made me wonder if all my cheese would end up in the center of the pizza)
2. I had the parchment paper with me, so placing and removing the pizza on the bottom of the oven was a piece of cake.

[Slayer]

Slayer,
I went to the Dam gathering with those intentions.
I bought a Lid Inverter from Lodge for that very reason.
Two things...
1. The lid has a slight convex curved surface on my 14" Lodge.
(made me wonder if all my cheese would end up in the center of the pizza)
2. I had the parchment paper with me, so placing and removing the pizza on the bottom of the oven was a piece of cake.

I've not had any real problem with the cheese pooling in the middle, but I don't use much sauce. I also use a ton of heat and cook hot and fast.
One thing I'm gonna try is using a pizza stone inside the DO. Damn!!! I was gonna have stuffed chicken boobies tonight, but now my taste buds are all tuned up for pizza. Oh well, back to the store.

[sdtripper2]

Slayer:

You said: >> I was gonna have stuffed chicken boobies tonight. <<

What are and how do you make a stuffed Chicken boobie, if you please?

[Laredo]

Stuffed chicken (T or A)
Get a boned (not skinned!) chicken breast (or two boned but not skinned chicken thighs per serving)
and your choice of

1 slice per serving of thick sliced ham or thick sliced canadian bacon
1 slice per serving of thick sliced provolone cheese
1/3 cup per serving of thawed squeezed dry frozen spinach
2 tblspns per serving of drained canned artichokes
1 tblspn per serving of crumbled blue cheese
generous shake of fresh ground pepper per serving (at least 1/8 tsp)
a jar of good alfredo sauce (I like roasted garlic flavor)
casserole dish

Thoroughly rinse chicken under running water. Then on a piece of wax paper or plastic wrap: Lay the chicken out flat, skin side down. Line it with a slice of ham or bacon. Line that with a slice of cheese. Mix artichokes with spinach and blue cheese. Spoon mixture over provolone. Roll up chicken with stuffing inside. Tuck skin edges under to seal.
Lay in casserole dish. Pour over alfredo sauce.
Throw away plastic wrap or wax paper.
Bake stuffed chicken 40 minutes at 375 F OR cook in a skillet on medium high until chicken is done (about 30 minutes).

Serve with your choice of garlic toast or polenta.

Polenta:
1/2 cup water per serving
1/4 cup per serving stone ground corn meal + 1 tbsp for the pan
pinch salt
1/2 teaspoon garlic powder
1/8 teaspoon onion powder per serving
1/2 teaspoon butter per serving (not margarine)
1/2 teaspoon per serving lemon juice
fresh ground pepper to taste (white pepper looks better but is stronger)

Bring water to boil; add salt, then cornmeal, and stir until thick like pudding (no more than 10 minutes). Add butter, garlic powder, lemon juice and pepper and stir to mix well. Remove from heat and serve OR
Pour into loaf pan. Chill overnight, then slice and saute in olive oil until toast-colored.

Yum.

[Slayer]

Yup, Thats the ticket

[TomS]

I made my second attempt at DO pizza tonight. This time I split the dough in half and put it in two 10" ovens. I borrowed the TDN's idea and lined the pots with parchment paper. My wife Wendy is on a health kick. So, I used whole wheat flower. That's why the dough is brown.



It's been pouring rain all weekend here in New England. So, instead of coals, we used our kitchen oven.



Here's the final result. The pizza came out better this time. The crust is a little big. Next time, I think I'll scale down the dough recipie by 1/3.



I can't wait to try this out for-real camping.

[sdtripper2]

Thank You Laredo ... and Slayer who is selling tickets to the Bobbie event!

So am I to take it that a "Chicken Boobie" is a flaccid whole chicken that has soft white breasts and skin? That you throw down on a board and stuff .... and make it cook?

I had never heard of Chicken Boobie before. Thanks again for your recipe.

[Dean in Eureka, CA]

Tom,
Those look good!!!
I think I'm seeing artichoke hearts in there.

[TomS]

Thanks Nanny.

No artichokes. I topped them with cheese, peperoni (mine only), green peppers, onions and mushrooms.

[doug hodder]

Hey Dean!!!!...since you hijacked this thread...but I don't really care...you owe me a slice of pizza at the IRG. , looks extra good!!!... Doug

PS...it might be a fun idea for people to post their DO creations in a thread, lets see who can be the most creative...Doug

[Micro469]

Laredo... What's the differance between Canadian bacon and U.S. bacon???
Is our bacon better than Your's????

[madjack]

...John. bacon from Canadia is actually a type of ham while our bacon is.......well, REAL ..................

[Kevin A]

...John. bacon from Canadia is actually a type of ham while our bacon is.......well, REAL ..................

Then there's a "Hawaiian" pizza that for some odd reason uses Canadian bacon mixed with pineapple. Funny thing though, a friend of mine from Hawaii claims to have only heard of "hawaiian" pizza after she moved to the mainland.