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  • Deep Woods Pizza

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    <title>Sat Jan 14 2006 05</title></head><body>
    <b>&nbsp;<center><font face="Times New Roman">
    <h1>
    &nbsp;<span id="subject0">Deep Woods Pizza Methods</span> </h1>
    </font></center></b>&nbsp;<p><font size="2">
    <img height="75" alt="" hspace="10" src="http://forums.chef2chef.net/avatars//11169.jpg" width="65" align="left" vspace="10">
    Caterers get asked to present all sorts of foods in all sorts of places.
    On occasion people like pizza in the mountains. Since anyone can just
    order some pizza, drop it in a hotbox and pull out the thing after
    driving to the mountains you would think you would not get asked. But if
    you have fed someone real pizza or if you have ever had pizza right from
    a stone or brick oven you know that stuff that they deliver has a
    problem. Mainly the crust (the heart and very sole of a pizza) begins to
    turn into some type of oversized noodle as soon as the box lid closes.
    Even with the little vents, the fancy cardboard disks, boxing ruins
    pizza. So if we are to produce fantastic pizza for the end of a 15 mile
    horse ride it is going to have to be cooked on site. No exceptions ever.
    Partly because of my Italian Pizza Shop background, partly because I
    believe comfort food should be cooked correctly as well as gourmet food.
    He11 done correctly many comfort foods are gourmet to some people.<br>
    <br>
    So how to do it in the woods. The test, can we devise a method and some
    way to build a pizza to order in the woods?<br>
    <br>
    Make the dough the night before, to do otherwise is to cheat yourself of
    what wonderful things yeast can do to dough cold and slow overnight.
    Plus if the dough is reefered it will hold while you are out on the
    trail., sauce can be prepared ahead of time. (A little hint for those of
    you who did not come from the pizza shop business. Contadina does not
    make a bad canned pizza sauce. Just needs a little basil for cheese and
    vegetable pizza and oregano for meat topping pizzas) Also shred the
    cheese ahead of time and bag it or purchase the preshredded pizza
    cheese. I shred mine as I like low moisture Mozzarella at 65 percent of
    the mix and the rest mild cheddar. <br>
    <br>
    While I have messed around with the in a tube pizza crusts and the bread
    rounds, I just don't think they come close to a little time making your
    own.<br>
    <br>
    My dough is:<br>
    <br>
    3 cups flour<br>
    1 tbsp dry yeast<br>
    1 tsp salt<br>
    1 cup 115F to 120F warm water<br>
    1/2 tsp sugar<br>
    2 tbsp vegetable oil or Olive Oil<br>
    <br>
    Shift half the flour and all dry ingredients together. Add in warm
    water, mix in as much of the remaining flour as you can with a large
    spoon. Knead 6 to 8 minutes. rest 10 minutes. At this point you can make
    pizzas if you want. I divide this into two balls, cover with plastic
    wrap and set in the reefer overnight. (about 12 hours, no more than 18
    hours or the dough will start to suffer Cardboard tastisis)<br>
    <br>
    So go on the horse ride and when you get back we will make the pizza.<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/000_0808.JPG"> <br>
    <br>
    And stop along the way to enjoy the scenery!<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/b&b.JPG"> <br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/m&B.JPG"> <br>
    <br>
    And then when you get back to the trailer it is time to water the beasts
    and fire up the charcoal cause we are going to make pizza in the black
    iron!<br>
    <br>
    I used a 12 inch fry pan with a lid. The other pan you see is for the
    steak fajitas'!<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/pizza/blackironcook.JPG">
    <br>
    <br>
    Now a word from experience, you want to start with the coals on top of
    the pizza pan for about 20 minutes before adding the heat underneath
    with coals.<br>
    <br>
    When you wait the 22 minutes it takes you end up with this<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/pizza/blckironpizza.JPG">
    <br>
    <br>
    And when you pop it out of the pan you can place it on a round pizza pan<br>
    <br>
    <img src="http://www.thecowboyandtherose.com/pics1/pizza/pizza.JPG"> <br>
    <br>
    Now the testing and stuff was done at the house before I headed up to
    the woods with this stuff. And it now works every single time. You can
    put whatever you would like on top a pizza. But in the mountains with
    all that air and all that scenery you just have to have wine to drink!
    Beer is an acceptable substitute when its hot, but wine is great in the
    mountains. Now since anyone that tells you they only drink the expensive
    wine just does not drink wine very often and that is not good. I am not
    afraid to chase for special wines that cost next to nothing but drink
    well and with the right friends along drink downright great! So I do use
    a lot of Woodbridge Wines in the magnums. Cheap in price and actually
    very good for a table wine. So be wary of those that only claim to drink
    the best, unless they are rich they just don't drink a lot of wine,
    could not afford to drink like that, so don't be afraid to try these 9
    to 18 dollar magnums, they really do have some nice drinkable wine at
    real deals.<br>
    <br>
    Til will talk again<br>
    bbally<br>
    Chef Bob Ballantyne<br>
    The Cowboy and The Rose Catering <br>
    Grand Junction, Colorado, USA</font></p>

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    Tour the New Rig Here!

    Sgt. USMC '79-'85

    S-M inmate number 12

    RIP ronP


  • #2
    speechless... you looking for a son? great scenery too... and it's not digorno...


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    • #3
      Very nice!!!
      FBJ

      WSM
      Med. Spicewine
      Stumps GF223
      KCBS/NEBS Member
      KCBS CBJ

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