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Dutch Oven Pizza Week - Feb. 15th - 22nd
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mikeschn



Joined: 01 Nov 2007
Posts: 393
Location: Lake Orion, MI

PostPosted: Sunday 2-22-2009 3:39 pm    Post subject: Reply with quote

p1roger wrote:
I used a Lodge #16 to cook it in.


Dumb question...

Is that 16" or 16 quarts? If it's quarts, what is the diameter?

Mike...
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fogcrawler
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Joined: 01 Nov 2007
Posts: 705
Location: Humboldt County, CA

PostPosted: Sunday 2-22-2009 4:06 pm    Post subject: Reply with quote

16"...
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p1roger



Joined: 05 Dec 2007
Posts: 434
Location: Texas

PostPosted: Sunday 2-22-2009 4:16 pm    Post subject: Reply with quote

cliffmeister2000 wrote:
p1roger wrote:
I'll be making more of these know that I know how it's done.





Looks perfect! How did you get it out of the DO? Were you able to lift it with the parchment paper? (My parchment pamper burned up, the DO got too hot. ) Shy Smile


I just ran a plastic spatula around the edge and it lifted out. Had a few places where the paper stuck to the pizza, but it peeled off easy enough. That was the first time I've used the paper to line one, and it sure made it easy to clean up afterward.
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p1roger



Joined: 05 Dec 2007
Posts: 434
Location: Texas

PostPosted: Sunday 2-22-2009 4:18 pm    Post subject: Reply with quote

mikeschn wrote:
p1roger wrote:
I used a Lodge #16 to cook it in.


Dumb question...

Is that 16" or 16 quarts? If it's quarts, what is the diameter?

Mike...


yes, it's 16" and holds 12 quarts.
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mikeschn



Joined: 01 Nov 2007
Posts: 393
Location: Lake Orion, MI

PostPosted: Sunday 2-22-2009 4:36 pm    Post subject: Reply with quote

Kewl... that's what I need for Pizza... to heck with the 14"... go for the big one... go for 16!! Gold Tooth Smile: Thumbs Up Wine

Mike...
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fogcrawler
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Joined: 01 Nov 2007
Posts: 705
Location: Humboldt County, CA

PostPosted: Sunday 2-22-2009 6:42 pm    Post subject: Reply with quote

Party Last Call!!! Party

Any last minute entries?...
Contest ends tonight at 12:00am PST (Midnight)
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toby2win



Joined: 05 Nov 2007
Posts: 309
Location: Las Vegas, NV

PostPosted: Sunday 2-22-2009 7:52 pm    Post subject: Reply with quote

YES!!!! I'm baking a last minute entry. I will be posting pictures and recipes shortly.

Kathleen
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toby2win



Joined: 05 Nov 2007
Posts: 309
Location: Las Vegas, NV

PostPosted: Sunday 2-22-2009 8:58 pm    Post subject: ABC Pizza Reply with quote

I wanted to do a very non-traditional Pizza.

ABC Pizza
(Avocado, Beef & Beans and Cheese Pizza)

Flour Tortilla Shell

Ingredients:
Two cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Mix ingredients until a dough ball forms. Let the dough rest for ten minutes. Roll out the dough to fit the pan.

Toppings:
1 lb ground beef
½ onion
1 t chili powder
½ cup tomato sauce
½ cup refried beans
1 cup jalapeño cheese shredded
1 cup Monterey jack cheese shredded
1 avocado sliced
Sour cream for garnish
Salsa for garnish

Brown the ground beef with the diced onion and drain the excess grease.
Add the chili powder and the tomato sauce. Cook until a nice taco meat consistency is achieved. Set aside.

Spread the refried beans on the tortilla shell, add some additional tomato sauce and a thin layer of cheese on top.

Layer the meat on the shell, top with the remaining cheese.
Bake at 400 degrees until the edges of the tortilla shell are browned and the cheese has melted. Top with the sliced avocado, sour cream and salsa.


Tortilla Shell just begging to be covered!



The first B in ABC Pizza



We can't have any naked beans around


The second B in ABC Pizza



Smothered in Cheese


Out of the oven read for dressing


Heres the A in ABC Pizza. Ready for your dining enjoyment!

I can't believe I actually made the deadline.

Kathleen
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Last edited by toby2win on Sunday 2-22-2009 9:22 pm; edited 2 times in total
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justmike



Joined: 09 Sep 2008
Posts: 505
Location: Idaho

PostPosted: Sunday 2-22-2009 9:11 pm    Post subject: Reply with quote

WOW!!!that's one
awesome midnight snack!!! Clapping
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Mike
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mikeschn



Joined: 01 Nov 2007
Posts: 393
Location: Lake Orion, MI

PostPosted: Monday 2-23-2009 4:03 pm    Post subject: Reply with quote

fogcrawler wrote:
Mike,
I hate to admit it, but you are absolutely right about the broccoli.
I wonder if I'm once again at a "crossroads" in my life?... Thinking
I love meat and I know I should be eating more greens, but man, they just tear me up. (Especially Broccoli, Cauliflower and OMG... Cabbage, don't even ask)
You know, I haven't allways been a raging carnivore...
True story... I have a Wild Hickory Nut autgraphed by Euell Gibbons.
I even went and found it after reading and re-reading your post about broccoli.
Hang on a minute... I'll post a picture of it.


Not all vegetables work for all people. If you find certain veggies tear you up too bad, then try some that are a little less rough.

Some high water content vegetables might work for you... cucumbers, zuccini etc...

Or maybe just add some mushrooms and onions to go with your prime rib... although I don't know how much fiber is in onions. And mushrooms are a fungus.

Maybe TDN and I should get together and plan your menu...

Baddd

Mike...
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fogcrawler
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Location: Humboldt County, CA

PostPosted: Monday 2-23-2009 9:33 pm    Post subject: Reply with quote

Mike,
She runs a pretty tight ship... I'm in good hands.
Joanie is a very health minded person and is doing her best to see that I'm around to enjoy life with her and be active together for a long, long time.
But I Still Love Meat!!!! Razz
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cliffmeister2000
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Joined: 21 Jan 2009
Posts: 3045
Location: Surprise (NorthWest of Phoenix) Arizona

PostPosted: Tuesday 2-24-2009 6:48 am    Post subject: Reply with quote

fogcrawler wrote:
Mike,
She runs a pretty tight ship... I'm in good hands.
Joanie is a very health minded person and is doing her best to see that I'm around to enjoy life with her and be active together for a long, long time.
But I Still Love Meat!!!! Razz


My grandfather was a butcher, and my father worked in a restaurant supply company dealing mostly in meat. I grew up with the attitude that if there was no meat in the meal, it was a snack at best. We had meat in every meal; bacon or sausage with breakfast, lunchmeat (my dad's favorites were cotto salami and Pimento loaf) at lunch, beef, pork, chicken or sometimes lamb with dinner. There was always a ham in the fridge.

Once, when the restaurant supply couldn't pay my dad's wages, they paid him in meat. I was maybe 6 or 7, and during "Sharing" at school, told the class that my dad had made filet mignon for breakfast. My teacher sent a note home. We did, however, have filet mignon, because we were out of bacon, and, as afore mentioned, breakfast required meat.

These days, I'm lucky to get beef once a week! We eat a lot of chicken, some fish. Pork chops occasionally. My dad would not be happy! Luckily, my mom instilled a liking of vegetables, so I get by. :Smile 1:
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goodmanrl1



Joined: 11 Feb 2008
Posts: 22
Location: Peoria, AZ

PostPosted: Tuesday 9-16-2014 6:23 pm    Post subject: Reply with quote

Dean, we made your BLT pizza at camp this last weekend for my married son's birthday. We actually used our copy-cat Pizza Hut dough recipe but used all your preparation and cooking methods. It was awesome! We were skeptical about starting with a cold oven, but we're believers now. We threw in another pizza when we took the first one out and still had ample heat to cook the second. Thanks to you and Joanie for your YouTube videos as well.
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fogcrawler
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Joined: 01 Nov 2007
Posts: 705
Location: Humboldt County, CA

PostPosted: Wednesday 9-17-2014 6:15 am    Post subject: Pizza Reply with quote

Cool Another successful rendition of Fogcrawler's pizza, with a tweak. You are a believer now, so thanks for backing us up on the cold oven method. Thanks for the kind words and feedback. Glad the group enjoyed the pizza, it's the recipe that sealed the deal for kids when we went camping.
Joanie says thanks for being a believer and trying the pizza. Next time try it with an original dough of your own, and that will really uP the bar for 'em.
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