ckreef Posted July 4, 2021 Share Posted July 4, 2021 Here is the results from my first try with the CampChef Artisan Outdoor Oven. A couple pizzas for lunch. I followed the King Arthur Artisan Pizza Dough Tutorial because that is almost fool proof. Very pleased with the results especially for first attempt with the oven. Pepperoni and green peppers. Sausage, pepperoni, green peppers, and jalapeño. The bottom crust and crumb. An awesome addition to my camping arsenal and I can't get in trouble for buying a new grill since I already had the CampChef and this is just an accessory - LOL daninpd, KismetKamado, BURGER MEISTER and 3 others 5 1 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted July 8, 2021 Share Posted July 8, 2021 Lol - I think you have cracked the code. Just find a way to label every future purchase as an accessory. Pizzas look picture perfect! Would never know it was the first attempt. ckreef and JeffieBoy 1 1 Quote Link to comment Share on other sites More sharing options...
baileybbq Posted July 8, 2021 Share Posted July 8, 2021 That looks awesome. I wonder if I can replicate that in the kamado. Any idea what the stone temp needs to be to get that result? Edit. Never mind as I read the recipe and it has the temp instruction:https://www.kingarthurbaking.com/recipes/artisan-no-knead-pizza-crust-recipe Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 13, 2021 Author Share Posted July 13, 2021 On 7/8/2021 at 6:39 AM, KismetKamado said: Lol - I think you have cracked the code. Just find a way to label every future purchase as an accessory. Pizzas look picture perfect! Would never know it was the first attempt. Thank you Kismet. First attempt in this oven defiantly not first attempt with that dough. Yea the accessory idea is the way to go. I'm sure you could use that idea from time to time - LOL KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 13, 2021 Author Share Posted July 13, 2021 On 7/8/2021 at 9:05 AM, baileybbq said: That looks awesome. I wonder if I can replicate that in the kamado. Any idea what the stone temp needs to be to get that result? Edit. Never mind as I read the recipe and it has the temp instruction:https://www.kingarthurbaking.com/recipes/artisan-no-knead-pizza-crust-recipe I've done this dough recipe in a few different grills. In a kamado I think a stone temp of 500* - 550* is more than adequate. Too high of a stone temp and your top won't be cooked before the bottom starts to burn. I have a picture tutorial for this dough recipe in the pizza recipe section of this forum. Check it out. baileybbq 1 Quote Link to comment Share on other sites More sharing options...
baileybbq Posted July 14, 2021 Share Posted July 14, 2021 Thanks! My result from Friday. First time stretching the dough, needs more practice. Barely made a 10" pie. The pizzas were very tasty so I will be making it again. Golf Griller, ckreef and TKOBBQ 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 17, 2021 Author Share Posted July 17, 2021 On 7/14/2021 at 1:17 AM, baileybbq said: Thanks! My result from Friday. First time stretching the dough, needs more practice. Barely made a 10" pie. The pizzas were very tasty so I will be making it again. First time stretching looks like a reasonably good job and they look tasty. baileybbq 1 Quote Link to comment Share on other sites More sharing options...
len440 Posted July 18, 2021 Share Posted July 18, 2021 Nice pies CK what size were they? The "Sausage, pepperoni, green peppers, and jalapeño pie gets my vote for number uno! Bailey good looking pies except for the one with the round black things with holes on it baileybbq 1 Quote Link to comment Share on other sites More sharing options...
baileybbq Posted July 21, 2021 Share Posted July 21, 2021 On 7/18/2021 at 9:38 AM, len440 said: Bailey good looking pies except for the one with the round black things with holes on it Haha. My daughter loves olives on pizza since she was 5 years old. Quote Link to comment Share on other sites More sharing options...
baileybbq Posted July 21, 2021 Share Posted July 21, 2021 I read somewhere that high heat will cause issue for the bands. Is it because the metal expands? Quote Link to comment Share on other sites More sharing options...
len440 Posted July 21, 2021 Share Posted July 21, 2021 Every one in my family loves olives except weird me. Great thing about family pizza night it's every one for them selves Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 28, 2021 Author Share Posted July 28, 2021 On 7/18/2021 at 9:38 AM, len440 said: Nice pies CK what size were they? The "Sausage, pepperoni, green peppers, and jalapeño pie gets my vote for number uno! Bailey good looking pies except for the one with the round black things with holes on it About 12" give or take. Single person pies. Quote Link to comment Share on other sites More sharing options...
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