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Registered
Join Date: Aug 2003
Location: SF Bay Area
Posts: 7,947
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Pizza oven on Camp Chef propane stove?
Has anyone tried it yet? I have a CC stove and I’d like to buy the oven attachment. Just wondering if a Pelican has tried it yet. I trust the reviews here more than the random ones on Amazon, Walmart or Yelp. Lastly, do you have a dough recipe? Thanks.
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09-20-2021, 09:02 PM
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Feelin' Solexy
Join Date: Oct 2003
Location: WA
Posts: 3,786
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Not sure about CC or their oven attachment specifically, but I have used camping ovens like the one below (basically an aluminum box that you place over a burner) to make a lot of baked goods in the backcountry, no issue getting it crazy hot so while I cannot claim I've ever made pizza in one I don't see why you couldn't... 500 degrees is no problem. The ones I've used are just big enough for a standard half sheet so pizza would have to be small-ish. I've also used dutch ovens quite a bit for baking, but that requires a lot more dedication and expertise.
 EDIT OK now that I have looked up the camp chef pizza oven I see that it is significantly different from the "oven" I'm talking about above... interesting! 
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Grant In the stable: 1938 Buick Special model 41, 1963 Solex 2200, 1973 Vespa Primavera 125, 1974 Vespa Rally 200, 1986 VW Vanagon Syncro Westfalia, 1989 VW Doka Tristar, 2011 Pursuit 315 OS, 2022 Tesla Y Gone but not forgotten: 1973 VW Beetle, 1989 Porsche 944, 2008 R56 Mini Cooper S Last edited by Tishabet; 09-20-2021 at 09:29 PM.. |
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09-20-2021, 09:23 PM
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Cogito Ergo Sum
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Those little Coleman ovens work ok if it’s not cold out. If it’s below 40, you are just going to have a burnt crust and a soggy top.
That little camp chef looks decent. The key to a good pizza is nice even heat. You want the crust to get done all the way through at the same time as your toppings! That looks like it has a good stone and the dome shape to kick the flame over the top. I have an OONI karu pizza oven and it makes great pizzas. I use wood and get it up over 800* and can get a nice even cook on the crust and the toppings. For recipes, download the OONI app and the pizza app. They both have calculators that let you play with your hydration % etc. the default settings in the ooni app are great though, just tell it how many dough balls you want of what size and it tells you the rest. Find some good 00 pizza flour, and follow all the recipes by weight, not volume and you’ll do great! Pizza is a ton of fun to play with, and the taste testing is awesome. Also look up Vito Lacopelli on YouTube. He has great tutorials! |
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09-20-2021, 09:54 PM
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Cogito Ergo Sum
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This thread seems worthless without pictures. Here’s my oven setup, and a pizza!
 
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09-20-2021, 09:57 PM
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Registered
Join Date: Aug 2003
Location: SF Bay Area
Posts: 7,947
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Looking good and I’m getting hungry!
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09-21-2021, 05:13 AM
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Registered
Join Date: Sep 2011
Posts: 1,446
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Quote:
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09-21-2021, 07:19 AM
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Cogito Ergo Sum
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Thanks! The ooni app and website have a great simple sauce recipe. I tried a few jar sauces and they just aren’t as good as a simple sauce with san marzanos and some basil.
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09-21-2021, 10:15 AM
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I'm with Bill
Join Date: Feb 2005
Location: Jensen Beach, FL
Posts: 13,028
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I use my BGE for Pizza with some hardwood thrown on the coals it gets up over 700 degrees. Takes about 4 minutes to cook a pie.
  Sent from my SM-G781U using Tapatalk
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1978 Mini Cooper Pickup 1991 BMW 318i M50 2.8 swap 2005 Mini Cooper S 2014 BMW i3 Giga World - For sale in late March |
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10-15-2021, 03:11 PM
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Cogito Ergo Sum
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Very nice Jim! I went to a party at a friends house and he was trying to do pizza in a BGE and was having hell burning them. I don’t know what he was doing wrong, but temp regulation was killing him.
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10-15-2021, 03:23 PM
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Navin Johnson
Join Date: Mar 2002
Location: Wantagh, NY
Posts: 8,760
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I'm a minimalist when it comes to pizza...less is more...
I do 00 flour dough, sometimes sourdough leavening.. fresh drained Mozz from local Salumerias, Cento San Marzanos..or San Marzano clones from my garden.. Drizzle of pesto I think, you guys are putting to many topping on your pies...but I am a minimalist I have a Gen 1 Uuni from Kickstarter (they changed the name) Pizza: Margherita  Roast beets, goat cheese, balsamic caremelized rd onions  Uuni in action  Well baked 
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Don't feed the trolls. Don't quote the trolls  http://www.southshoreperformanceny.com '69 911 GT-5 '75 914 GT-3 and others Last edited by TimT; 10-15-2021 at 03:38 PM.. |
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10-15-2021, 03:35 PM
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Registered
Join Date: Aug 2003
Location: SF Bay Area
Posts: 7,947
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Oh man I am hungry for pizza!
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10-15-2021, 05:22 PM
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Registered
Join Date: Jun 2000
Location: bottom left corner of the world
Posts: 22,686
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Quote:
Ah yes... A margherita made with really good quality ingredients (such as yours) can't be beaten. Lightly scorched, not died out, is my favorite. |
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10-15-2021, 11:02 PM
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Registered
Join Date: Mar 2003
Location: Charlottesville Va
Posts: 5,739
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likewise have an original style Ooni -the Uuni 3-converted to gas with a high pressure propane burner-the Ooni burner was unavailable for a long time. I like it, but prefer larger pies than 10in.
Also do the Jeff Varassano thing with my indoor oven-cut the latch and run it on the clean cycle to around 650 (with a steel) or 800 (with a stone). Also had to disable the light switch on mine as it shut down the clean cycle if you opened the door.
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Greg Lepore 85 Targa 05 Ducati 749s (wrecked, stupidly) 2000 K1200rs (gone, due to above) 05 ST3s (unfinished business) |
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10-16-2021, 04:52 AM
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1986 Porsche 944 2.5l
