see also:

• wood stoves for camping
• wood fired camp ovens - Dutch ovens, etc
• Youtube: Fire to Fork's test of various camp pizza methods
• https://au.gozney.com/blogs/academy/how-to-proof-pizza-dough
• Youtube - baguettes - needs ability to add water and close door to increase steam in pizza oven
• Youtube - ciabatta - needs ability to add water and close door to increase steam in pizza oven
• Youtube - Naan
• Youtube - rib eye steak
• Youtube - rib eye on bone
• Youtube - salmon on cedar wood
• Youtube - whole roast chicken
• Youtube - meatball panouzo
• Youtube - beef and mushrooms

• pizzas generally are cooked at 350-450degC
  • a consistently hot pizza oven cooks the pizza thoroughly, enhancing the pie’s quality and taste
  • the oven should generally be pre-heated for 20minutes (extra 10 minutes if using a pizza stone or set it to higher temp for pre-heat such as 350-380degC, and perhaps 1-2hrs may be needed for a home oven)
  • once preheated to the required temperature, leave the door open for a minute before placing the first pizza to allow oxygen in which is important for the browning process
  • if you place the pizza too early, and it doesn’t brown nicely
  • if you place the pizza when its too hot, it burns the crust
  • a thick crust requires lower temperatures, while a thin crust requires higher
  • 350degC is enough to produce a crisp base and perfectly melted cheese in just 90 seconds
• many household ovens may only get to around 250degC
  • with thick crusts, setting it to 220degC with fan on may be optimum
  • with thin crusts, setting it to 260degC with fan on may be optimum
  • the cheese may not melt completely at temperatures below 210degC
  • consider pre-baking the base for 3 minutes before adding toppings then cooking for further 3 minutes t get a more crispy base at these temperatures
• a pizza stone generally gives a better taste and both the base and crust become crispier
  • pizza stone holds heat, allowing your pizza to cook slowly.
• home-cooked pizzas at these lower temperatures generally take 6-10 minutes to cook
• Wood fired pizza ovens add a unique smoke “enhanced” flavour and most would aim for 450degC - if the oven can tolerate this temperature!

• needs a pizza tray or stone to be suspended inside a 12 quart Dutch oven to reduce risk of base burning and hot ash placed on the oven lid to ensure toppings cook fast enough
  • 12 quart dutch ovens (eg. https://www.snowys.com.au/cast-iron-camp-oven-12-quart) are typically 36cm diam at top and 33cm diam at bottom thus 34-35cm tray will sit nicely inside
  • https://kiichin.com/en-au/products/hikimoto-34cm-japanese-cast-iron-pizza-pan a 34cm cast iron pizza tray may work well
  • or stainless steel (but you must tip it out while it is hot else it will become wedged in) eg Temu 34cm stainless steel pizza tray
• place baking paper long enough to use as handles to lift the pizza out of the oven if it is a deep oven
• usually takes about 7-15 minutes if the Dutch oven has been pre-heated and extra blower used on the ash on top of the lid to gain extra top heat (pizza temp should hit ~80degC if using BT thermometer)
  • if air temp inside is ~150degC should take about 12min, but if only 120degC it will take about 20min and not be as nice
• could use a cast iron fry pan with lid which can hold ash
• Johnno's pizza recipe
  • Turkish pizza base
  • 3 soup spoons tomato paste spread evenly all over the base
  • 2 - 3 teaspoons oregano
  • add onions, capsicums, capers, hot salami
  • optionally add slices of boccocini or just use shredded mozarella (both is too cheesy)
  • sparing splash of extra virgin olive oil

• these are designed to heat to 400-500°C (700-900°F) and cook pizzas within 1-4 minutes
• in general, they can also bake flat breads and pastries; can char steaks on a cast iron griddle; create crackling; and potentially roast or grill meats/veges;
• need to be fully pre-heated - usually for 15-30 minutes depending upon model
• measuring pizza stone temps using IR temp meters:
  • low temp zone 600-700degF or 325-370degC; better for NY style pizzas with shredded mozzarella baked for 10-15 minutes and allows for less regular turning perhaps up to 2minutes
  • medium zone: 700-800degF or 370-425degC; usual temp for most pizzas and will require turning every 30secs or less
  • high zone: 800-900degF or 425-480degC; much more likely to burn your pizza if you are not keeping a very close eye on it often used for neapolitan pizzas with dollops of mozzarella rather than shredded and garnished with basil (baked for only 60–90 seconds, creating charred “leopard spot” patterns while leaving the interior soft and moist)
• launch pizza to the area away from the flames
• re-charge heat before putting next pizza in to get the heat back up
• examples:
  • Gozney Roccbox stainless steel gas or wood fired
    • $AU799; 20kg (29kg with burners and accessories); 413mm W x 531mm L x 473mm ; thermometer;
    • burners (gas or wood) twist off for transport; retractable short legs;
    • flames flow across ceiling towards opening giving more even cooking but hard to see the crust closest to flame;
    • stone not easily removable but you can remove it if you remove the rivets;
    • reaches pizza cook temperature in around 30-45 minutes on gas and about 40-60 mins on wood
    • https://www.youtube.com/watch?v=ecKBb-i2nX0
  • Gozney Tread pizza oven
    • ~$AU899 (~$AU2000 for full kit including stand - perhaps $AU1650 on special)
    • 12“ pizzas; 13.5kg; designed for portability; LPG gas only; removable stone; side flame for easy visualization of crust status; you do need to rotate the pizza;
    • on full output, it reaches pizza cook temperature in 20-30 minutes which at ~275g propane / hr = 4-5g/minute = 90-130g propane
    • better heat control and much lighter than the Roccbox
    • bag is 50x55cm so is ~12-14cm too wide to fit in the boot of a car along with a 35L Dometic fridge and a 12V auxiliary battery side by side, but you could fit it sideways next to fridge and put the 12v battery behind it sideways
    • the front opening has a curve at the top half which limits the size of cast iron ware:
      • widest is ~31cm to max 30mm height
      • for 40mm height width is ~30.5cm and at 50mm height width is ~30cm, at 60mm width is ~28cm at max. height of 80mm, width is 200mm
      • will fit a 4cm high 26-30cm diameter cast iron skillet but not the CampFire 3.2 quart 26cm diameter oven which 8cm high as the front opening is curved
    • should fit two rectangular 15cm wide skillets
    • https://www.youtube.com/watch?v=1sszWHUjOUU
    • https://www.youtube.com/watch?v=qn7xK4Ut9dM steak on a cast iron frypan
    • https://www.youtube.com/watch?v=9bowJeYHlbU kangaroo and pippies
  • Ooni Koda 12
    • $AU589; 9.25kg; 400 x 295 x 630mm; powder coated carbon steel shell;
    • reaches pizza cook temperature in 15 minutes; max. output 4kWh; rear burners - need to rotate pizza!
    • get the Koda 2 instead !
  • Ooni Koda 2:
    • 14” pizza; 2nd generation version of the Koda 12 with larger size pizzas, better gas tech, ability to drop temp down to 190degC not just 280degC, compatible with Ooni Connect dig temp hub
    • $AU749; 16kg; 47.2cm (W) × 54.4cm (D) × 33cm (H); stone size: 39.3 cm (front) × 37 cm (depth) × 36 cm (rear); opening is 15.2cm wide x 8.13cm high; rear burner only; 4.4kW, 15,000 BTU/hr; 30g gas / pizza; pizza ledge;
  • Ooni Koda 16
    • $AU949; fold up legs;
    • L shaped burners; but still need to rotate pizza! no thermometer;
    • 18.2kg; 63cm x 58cm x 37cm
    • seems it cooks better and larger pizzas easier, and is easier to clean, than the Gozney Tread but is 5kg heavier and more bulky

• BBQ gas stoves with hooded cooking lids
  • examples:
    • Weber Baby Q
      • $AU399; 1 stainless steel loop 10.6MJ burner; 38.00cm H x 105.00cm W x 44.00cm D with lid closed; 11kg;
      • cooking area: 46cm X 36cm x ?15cm high; max 315 °C
      • need to buy opt. accessories Roasting Pack, 26cm Pizza stone, frypan, hlf, hotplate, tool set, cover
    • Gasmate Odyssey 1 Burner Portable BBQ $AU320 11kg
    • Jumbuck Single Burner Portable BBQ $AU149 12.5kg

• there are a variety available usually in double insulated stainless steel or powder coated steel
• Masport Side Burner Pizza Oven
  • stainless steel
  • 26cm round pizza stone; (W x H x L) 375mm x 220mm x 330mm; 6kg;
  • designed to fit most BBQ wok side burners; Insulated double lined for more even heat; $AU209
  • pizza stone cannot be used on an open flame but must sit on a grill above the flame
• La Hacienda BBQ Pizza Oven Stainless Steel
  • double skin Insulated stainless steel housing ; suitable for use on gas or charcoal BBQs
  • Removable stone base; no front door;
  • quickly reach temperatures up to 400° within 10min on a gas BBQ
  • cooks a 12” pizza in 3-4 minutes
  • 35 x 35 x 15 cm; 8 Kilograms; $A346
  • https://lahacienda.co.uk/product/bbq-pizza-oven/
  • reviews: https://www.pizzaovenreviews.co.uk/la-hacienda-firebox-bbq-pizza-oven/
• Tradizione Italiana by Benzer
  • Napoli Pizza Oven Carbon Steel with Powder Coating and square Pizza Stone 30.5×30.5cm
  • no front door
  • 34.5×39.5×15.5cm $AU99-299
  • https://www.victoriasbasement.com.au/p/tradizione-italiana-by-benzer-napoli-pizza-oven-carbon-steel-wtih-powder-coating-and-pizza-stone-30-5cm/

• *Boska Pizza Baker BBQ Mini
  • 19cm diam pizza stone; cast iron, 1.25kg; 21.5cm diameter; 8.5cm high;
  • designed for Weber-style BBQs with BBQ beads, NOT for gas BBQs

• Ooni Karu 12 Portable Outdoor Wood Fired Pizza Oven
  • $AU589; 12kg; 77cm x 40cm x 80cm; 12“ pizzas; can be converted to gas via Ooni Gas Burner
• Ooni Pro Wood Fire Pizza Oven
  • $AU1049; 26kg; 29.13”/740mm (L), 19.29“/490mm (W), 31.1”/790mm; 16“ pizzas; can also use gas or wood pellets;
• Winnerwell Woodlander L-sized Wood Burning Pizza Oven Camping Stove
  • http://www.winnerwell.com/page119?product_id=1136
  • stainless steel
  • Pizza Chamber Dimension: 245(L)mm×353(W)mm×150(H)mm / 9.6(L)in×13.9(W)in×5.9(H)in
  • Stowed Dimension: 560(L)mm×420(W)mm×320(H)mm / 22(L)in×16.5(W)in×12.6(H)in
  • 3.5” diam chimney
  • 21.5kg;

• see wood stoves for camping
• Winnerwell FastFold Oven 10“ x 13”
• Winnerwell Pipe Oven Medium 3.9kg is only 6“x6” internal 6kg Large version is about 2“ bigger in each dimension

• many pizzas have extremely high salt levels which is bad for you - and will make you thirsty for the next few hours!
• processed meats are also bad for you for other reasons as well.
• avoid high sodium toppings such as processed meats (eg. ham, pepperoni, salami, etc), anchovies, preserved vegetables (eg. preserved capsicum may have 500x the sodium of fresh capsicum), parmesan cheese and other high sodium cheeses (grated mozzarella has twice the sodium of fresh mozzarella or boccocini)
• use a low sodium tomato paste/sauce
• use herbs and seasonings such as oregano, thyme, fresh basil, black pepper, garlic to enhance flavour without adding salt
• low salt cheese options:
  • fresh mozzarella, boccocini, ricotta, Swiss cheese
• healthy toppings:
  • fresh vegetables such as cherry tomatoes, onions, capsicum, mushrooms, artichokes, pineapple (look away now if you detest this on pizzas!)
  • low salt meat options such as cooked chicken pieces, unsalted, non-preserved seafoods such as prawns, octopus, calamari
  • for protein you may wish to add egg if there are no meats