Teardrops n Tiny Travel Trailers

Well, after working on my wiring in the tear all week & packing for an overnighter at a campground about 15 miles from home... the prediction was for rain and down to 39° last night. Being a fair weather camper... I stayed home.
Now, I have a 1st edition Boyett Camp Pizza Oven but no table. I have been trying to figure out what I could use and today I found it.
Burried in the back of a shed was an old millitary stove. I dug it out, hosed it off and went to target for pizza pans. No luck. Got sauce, sausage, mushrooms, olives and pepperoni.
I decided to camp here. Heck, I have a field of wildflowers and a nice view.

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My dog doesn't care where we camp.

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Getting some coals. I had never used one of these chimneys before and I couldn't believe the smoke.

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I used 18 under and 22 on top. I preheated the oven for about 15 minutes.

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I used the <i>Joy of Cooking</i>'s pizza dough recipe. Next time I will try something different, maybe a french bread or something. Store bought sauce. Not great but can be tuned up. I used too much sauce. I didn't have a grater so I cut up the cheese and didn't use enough.

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About 20 minutes. Golden brown and the cheese melted nicely and the pepperoni and sausage toasted.

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I used parchment paper mostly because I don't have a spatula big enough to move the pizza around. The bottom was browned nicely and a little too crisp but I think that is the dough I used.

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Broken in!

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I think I'll camp here tonight. The food is pretty good and the coffee in the morning should be great.

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Good minimalist pizza. You have got to use what you have on hand.

How was the crust? The number of coals you used is about the same as I plan to use next time.

The parchment paper idea came to me too but only after I had done one with cheese leaking over the edge of the pizza.

I went to Target today and got a 12.75" pizza stone to use in the oven. This was George's idea. I also saw some oven mats that work up to 550 deg and thought about one of those for under the pizza but they did not have the right size. I plan on testing the stone later this week with a pie, apple pie. I was going to do it today but things got in the way. George's idea was that after you do the pizza you can put cookie dough on the stone and have dessert with only a little more effort.

Lid lifter ???

Presley, thanks for the photos, great looking pizza. But you better get that oven seasoned.

there is a book out called Artisan Bread in five minutes a day-their website is www.artisanbreadinfive.com. there bread recipe makes great pizza crust. On the website, they have videos which show how to make the bread and also give the master recipe. I make pizzas at home frequently using their recipe.

<b>Dennis</b>, I got the idea for the parchment paper from your post.

<b>George</b>, The oven is seasoned. You can't tell in those pictures because of the poor light.
I used a canola oil. Heated it on the stove til it was just smoking. Washed it and did it again with bacon grease.
This thing will get enough use that I won't need to worry about seasoning.
Next project is some bread.

<b>campinwi</b>, That is a neat looking site. I have done a lot of baking over the years and will definately try some of their recipes.

I am curious. Do you have more pictures of what you set your pizza oven on. I haven't seen that version of a table used before.

I think he said it was an old Army stove. Must be from WW1. Jim G

This is an old WWII version of the Vietnam era M59 field range. I found it a few years ago and bought it out of habit. So in the course of looking for something to use as a DO table... it worked.
The later ones were aluminum. I used them in Vietnam and you can do anything with them.
I used to have several and could set up a kitchen and feed three or four hundred people anywhere I had a water hose. We used them at motorcycle runs and would have a pancake breakfast then serve hamburgers & hot dogs all day and later cook a 4 or 5 course meal. I ended up giving them to a Boy Scout troop a few years ago.
Here are a couple of pictures. The last one I found online and is a complete current unit.


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<img src=http://www.oldtinker.com/images/fr2.jpg border=3>

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Looks like a heavy sucker......

That is one neat piece of history that you are packing around there. I can see that would be very useful. It's pretty big do you haul it in your tow vehicle?

biscuit warmer Now I just gotta find one. I have been looking for something since last Oct. and 80 cold biscuits.

Oh yeah and what a great pizza. George I sure hope you get the forge worked out and they do you a better price.

Guess What's Getting Seasoned In My Kitchen Oven At This Very Moment?!!!

Dean in Eureka, CA wrote:Guess What's Getting Seasoned In My Kitchen Oven At This Very Moment?!!!

Well I got the wife's car done finally!!, so now I can work on ordering one of those from George too!!! So there.

With the amount of stuff I got lined up here it might not be long either!!!

I'd tell you to save me a slice but you got a nasty habit of put that mayonnaise on pizza

Wow Dean, does that mean I have 2 to test at the dam???

Jeremy