HEEELP - PIZZA IN COBB?????
Submitted: Tuesday, Sep 28, 2004 at 17:34
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Troopy Travellers (NSW)
When I first started asking questions etc about Cobb, someone said they made the greatest Pizza in theirs. Having just been away with the grandkids I thought that was something they would like, but I need a few pointers to achieve perfection, lol.
Here is what I did. I used 8 beads, heated till white, put on the pan plate and the lid, then made the pizza using lebanese flat bread as base, pizza sauce, ham, cabanossi, pineapple, shallots, baby tomatoes sliced, capsicum, olives and generous amount of grated mozarella cheese (all previously prepared so it only took a second to assemble).
The Problem!!!!! After 10-15 minutes the bottom was crisp and starting to go beyond brown in spots and the topping was not quite melted or hot enough. I can think of a few things to try such as raising it but I thought the idea of the pan was for pizza or stir fry stuff.
Any suggestions????? Carolyn.
Reply By: Member - Raymond - Tuesday, Sep 28, 2004 at 20:30
Tuesday, Sep 28, 2004 at 20:30
Hi Carolyn
Had the same problem until we put the trivot on top of the nornal BBQ, not the pan and put the pizza base on that, this lessen the heat to the bottom of the pizza and also lets more heat into the top. Also as soon as the flames have died done we put the top on to start preheating before we put the pizza in. We
cook damper and bread the same way.
Love the choice of toppings
Ray
AnswerID:
78131
Follow Up By: V8troopie - Wednesday, Sep 29, 2004 at 00:55
Wednesday, Sep 29, 2004 at 00:55
Ray, I am trying to figure out what you're saying in your first sentence but its all too confusing.
I take it that by "trivot" you mean that
grid thingie where one
places the heat beads onto. If so, where do you then place the heat beads if you placed the trivot elsewhere?
By "normal BBQ" I take it you mean the non stick plate with the holes in it and the fat run off grooves.
Do you use the special accessory pizza pan at all?
I wish there was a picture of how you set it up, I would like to make a pizza too, sounds yummy.
Klaus
FollowupID:
337741
Reply By: Troopy Travellers (NSW) - Wednesday, Sep 29, 2004 at 07:16
Wednesday, Sep 29, 2004 at 07:16
Thanks for the response, I kinda thought that might be the answer, but as I had bought the pizza pan I am slightly disappointed. I might have a try with real yeast dough, but the flat bread is quick easy and goes crispy. I did put the trivet in by the fourth pizza but as that was
mine I was sick of waiting each time for the cheese to melt and I didnt want a burnt bottom. The flavour was fine I must admit.
Carolyn
AnswerID:
78174
Reply By: Groove - Wednesday, Sep 29, 2004 at 15:51
Wednesday, Sep 29, 2004 at 15:51
Hi Troopy
I have had some great pizzas in my standard
camp oven on a fire and dual fuel stove, I imagin the principal is the same in any oven.
Firstly as mentioned a trivot really helps stopping the base burning on the botom. I got my trivot from a disposal store, its a mesh thingy that lifts the contents of the oven about 15mm off the base of the oven. I have found that pre-heating the oven quite hot helps get the topping melted.
For the dough I use a ready made packet
scone and damper mix, not authentic I know but it works.
Also I put the whole lot on two layers of foil which is curved up the sides of the oven and is used as a handle to lift the the pizza out easily when ready. also do the same thing when making nachos which also comes out a treat and is a great treat when
camping
Hope that helps
AnswerID:
78230