Related Forum Threads
- What Is Pizza? Last post on 10/28/10 at 8:44pm in Food & Cooking
- Pizza Last post on 7/12/11 at 10:47am in Food & Cooking
- Pesto Pizza Question Last post on 3/17/11 at 12:04pm in Food & Cooking
- Chicken Chopping Knife. Last post on 7/8/14 at 3:36am in Cooking Knife Reviews
- Fresh pasta Last post on 5/24/14 at 5:46pm in Food & Cooking
Creamy Sage Polenta with Sausage Ragu
Last edited: 1/23/16
- How To Make Pesto Part IiLast edited: 2/28/10
- How To Make PestoLast edited: 2/28/10
- Italian Rice Dishes By Diane SeedLast edited: 2/16/10
I attended LCB in Portland, Oregon and also in Scottsdale, Arizona. I was overall very disappointed with my time at Le Cordon Bleu. The standards are LOW. I'm talking DIRTY uniforms, poor overall...
I have been baking my entire life, and some of the recipes, i would not recommend.
Great all around experience in a beautiful college environment. Great chefs, serious students, exposure to lots of knowledge. Wonderful facilities! Can't go wrong.
I am still in school but this place is great. The teacher are know there stuff and many of them still work in the industry or they had previous experience from 4 star to managing the food for...
I personally had great times here and made a lot of friends. But all that aside, LCI stopped the externship part of the program which is truly where students will little to no experience really...
campfire pizzapost #1 of 281/12/10 at 10:28amThread Starter
Gear mentioned in this thread:post #2 of 281/12/10 at 11:06amI've not done it myself, but have seen it done two ways.
1. Form your dough and "bake" it directly on the grill. You have to do this over coals, not open flame. Flip it when one side is done, add toppings, and cook until finished. On the grill you would lower the cover after flipping, so maybe a foil tent would be good on an open fire.
2. Get a very large terra cotta flowerpot tray, and use it as a baking stone. Put it over the fire, "bake" the crust in it until done on one side, flip, and continue as above.
What was your procedure that didn't work?post #3 of 281/13/10 at 1:27pmpost #4 of 283/6/10 at 3:14pmQuote:
If you don't want to shovel coals out of the campfire, light charcoal briquettes and place them on the bottom of the upside down Dutch oven as suggested by phatch. Cover the oven with a heavy layer and place one or two rings of coals under the lid. As with any pizza, you want a hot oven, around 540 degrees.post #5 of 285/10/10 at 10:31ampost #6 of 285/23/10 at 7:13pmpost #7 of 285/23/10 at 7:17pmQuote:
Why not? For most cases, 16" is the biggest most people can find and that's not too unwieldy and is a good sized pizza.
post #8 of 285/23/10 at 7:33pm
Use bannock as your base.
premix all dry ingredients before you set out on your trip, cut in your lard and pack in an airtight container and stick in yoru backpack.
When the time comes to bake it, mix with water and knead lightly.
Preheat a cast iron pan, grease the bottom, place flattened bannock in bottom. Cook over a low/medium heat. When the bottom is golden, flip, top with your toppings, place back on heat.post #9 of 285/25/10 at 6:16pmpost #10 of 285/26/10 at 11:49ampost #11 of 285/30/10 at 8:46am
Just saw an old Bobby Flay grillin show, and the guest made bannock by just throwing the shaped dough onto the grill.
There's no reason I can think of that pizza wouldn't work the same.
In Molto Gusto, Mario Batali's pizza are all based on a dough that gets pre-cooked on a griddle. There, again, I see no reason it wouldn't work just as well directly on a grill.post #12 of 286/3/10 at 4:20pmQuote:
I have not heard anyone had a success in making a pizza over the fire. The main process of cooking a pizza should be at I think 250 F
and the heating element should be both on top and bottom. :)post #13 of 286/3/10 at 4:57pmQuote:
Hm, I think the temperature should be a trifle higher than 250°F, probably closer to 450°-550°F?
If I am not mistaken, commercial pizza ovens go much higher...
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; CatererChef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Catererpost #14 of 286/3/10 at 5:26pmpost #15 of 286/3/10 at 6:06pm
Typical pizza ovens, as such, operate at about 750F. More and more they're being built to operate much higher than that; as much as 1,200 with some of them (including wood-fired ovens).
But that has little to do with either the home oven or campfire.
and the heating element should be both on top and bottom.
Not necessarily, HomeMade. There are numerous ways of adjusting for a single-direction heat source. And there are many ways of creating a double-direction on an open fire. See, for instance, Phatch's and Prairie Chef's posts for some of the possibilities.post #16 of 286/5/10 at 8:10am
I understand your point. This is just my point to what is the main post is. Now, 250 F is I think the best is you'll be making a pizza if
your garnish are already cook. This degree can make the cheese melt and brown already. Like the restaurant that I know (international pizza restaurant), they make their oven only for 250 F. :)post #17 of 286/8/10 at 12:37pmpost #18 of 286/9/10 at 7:27pmpost #19 of 288/10/10 at 3:00pm
Grilled pizza is something I do all the time, It is my sons favorite food. He is only 6 but he is a self proclaimed foody. I like to use fresh tomatoes, and basil and minced garlic. Occasionally I will add some Feta cheese if we're in the mood, and have it on hand. Cook the tomatoes first in a fish or vegetable basket. Stretch the dough in olive oil then throw it directly on the oiled grill grate. brush with olive oil, flip the dough, I find a cookie sheet works best for that. Here's the trick, put the cheese on first (that way it melts before the crust burns), then the other toppings. I find the jarred minced garlic actually works better than fresh because the fresh is a bit stronger and doesn't get really cooked. If you have a grill with a lid (not really practical on a camp fire) you can set it up with coals on one side and then move the dough over to the cool side after the second side cooks and close the lid to melt the cheese. If that is the case then it doesn't matter what order you do the toppings, the cheese will melt.
Credit where it is due- Check out Stephen Raichlens "The Barbecue Bible" ,he has a few recipes in there. I don't really like the dough recipe in that book, but that is were i first encountered grilled pizza as a concept.Nurses, we're here to get our gloves dirty, and wash our hands frequently.Nurses, we're here to get our gloves dirty, and wash our hands frequently.post #20 of 281/29/11 at 7:56pmQuote:
I was thinking the same thing. I'd give it a try though.
post #21 of 286/29/11 at 9:41ampost #22 of 286/29/11 at 2:29pmpost #23 of 2810/13/11 at 2:31am
I imported this from the US and believe it is the only one Down Under.
It is not a Weber accessory and can only be bought on Amazon. I use it on my Weber Performer.
A Kettle Pizza Oven - works well:post #24 of 2810/18/11 at 12:23pmpost #25 of 2810/18/11 at 5:26pm
Quote:.2. Get a very large terra cotta flowerpot tray, and use it as a baking stone. Put it over the fire, "bake" the crust in it until done on one side, flip, and continue as above. What was your procedure that didn't work?
When I first read this I thought of a very large terra cotta pot. I was thinking "almost a tandoor", and then I realized that's not what you were talking about Plus, I'd like a picture of anyone taking a really big flowerpot in/on a backpack.post #26 of 289/13/12 at 4:43ampost #27 of 2810/7/12 at 2:11am
You can make a good campfire/camp stove pizza with a frying pan and a cast iron lid. That's what I use anyway and it always turns out nice. Basically just stick the cast iron lid on the fire or over a stove till it's really hot, heat the frying pan up then put the pizza in it with the lid on. Cooks nicely in about 5-10 mins.
- campfire pizza
- How To Make Pesto Part Ii
- › What did you have for dinner? 3 minutes ago
- › Existing restaurant profiled in pro forum to display new menu concept 28 minutes ago
- › Promotion :) 30 minutes ago
- › Memoir-type chef books 51 minutes ago
- › Balsamic Vinegar of Modena P.G.I. 1 hour, 46 minutes ago
- › Sticky Bun Sugar???? 3 hours, 50 minutes ago
- › Line cook to FOH manager 7 hours, 12 minutes ago
- › Welcome Forum 7 hours, 23 minutes ago
- › 3 lazy managers/ No business 7 hours, 51 minutes ago
- › FROM LINE COOK/PREP TO MANAGER FOH-HELP!! 9 hours, 6 minutes ago
- › Le Cordon Bleu USA by freshbaked
- › Professional Baking by Daniel Benitez
- › Culinary Institute of America - Hyde Park by backtobasics2
- › Orange Coast College Culinary Arts by nikimouse311
- › Lincoln Culinary Institute - Culinary Training by PRChef561
- › Anova Sous Vide Immersion Circulator (Black) by theloggg
- › Chef Academy by MartyfromItaly
- › Culinary Cooking School Professional Meat Grinder Food Chopper Fits... by Pete
- › Institute of Culinary Education (New York) by m00chness
- › Mauviel M250 Tin Lined 8pc Copper Cookware by Virgil
- › Beef and Mushroom Skewers with Onion Balsamic...
- › Jerk Chicken
- › The Florodora-A Gin Cocktail
- › Grilled Shrimp Stuffed Jalapeno Poppers
- › Chicken Salad - A Lesson in Presentation
- › Grilled BBQ Chicken Pizza
- › Coca Cola Battered Cherries
- › Strawberry Freezer Jam-Jelly Making Made Simple
- › Indian Inspired Grilled Chicken with Rhubarb...
- › Barbecued Ribs with Bourbon BBQ Sauce