I saw a Swiss UA-camr doing a pizza from scratch baking the pizza bottom also. He used the pan and covered the pizza with a pot to get the oven effect. He used the simmer ring during part of the process, it looked very good. He used the multidisc to bake the pizza bottom and had a Trangia 25. An alternativ way.
have been experimenting with the esbit alcohol traingia style stove for baking. have some of those grands frozen biscuits. first part: what i found that worked was to get the heat 2 to 2.5 inches (51 -60 mm) away from the bottom of the pot. i used the cross hatch trangia pot stand across the top of the esbit stove. part 2: was using a disposable grill cut too hold the biscuit 2.5 inches(60mm) off the bottom of the pan. check biscuit at 5 minutes - loosen from grate & flip biscuit over bake another 3-4 minutes. the pots i used are the ones that come with the stove.
Wow, I thought you were Simon Pegg at first. I am going to try this on my Trangia 25 because I love pizza. Premade pizza might be good as well. Great video. Thanks!😉
Hi Dan, success 😊😊, I didn't use the grease proof and wiped a thin layer of oil on the bottom of the pan and it didn't stick - flipping delicious !!. I didn't leave the "oven" to warm for long enough for the first one though so would recommend leaving it for 10 mins before putting the pizza in . AMAZING PIZZA :-) 👍👍👍👍👍👍👍👍
Weird idea: use the regular aluminum fryer for a cover for, say, the non-stick/hard anodized/duossal lower, and then use some pinch-clips to hold the two together??? Oh, and use the gas burner, turned *way* down??? As in it might well “simmer” better? (Looked to do so when I tried it out on mine a while back.) Oh, and a small squirt bottle of “olive oil?” Boiling water in that stuck food pot should help. I do this at home when I burn food on my pots…
I have baked/fried/boiled/cooked on alcohol stoves for many years. The very first alcohol stove I got was a disaster. I eagerly got the stove. filled with fuel and pt a big pan of cold water on it. It went out! After I finally got it to stay lit, it didn't even heat the water before running out of fuel. After I learnt how to use them I can now do all the mentioned. You have to learn how to use. as with all stoves.
Thanks for sharing Dan, going to try that pizza recipe on my Trangia 25 next weekend, brilliant tips there re timings and flame adjustment etc thank you. I might just oil the bottom of the flatbread and put it in the pot to crisp up a bit without the greaseproof might get a crispier bottom, trial and error eh that's what it should be 😊 👍👍
We use Crosta & Mollica Durum Wheat Piadina Flatbreads to make our pizzas if not starting from scratch. They are thin which we like, they make two sizes and the mini ones look they would fit very well in your set up and I’m sure they would fit in a 25. Never tried doing this in the Trangia and I like the system you have tried, I would be tempted to make a heat sink between the two pots, I have done this with Billy cans and it works well using hammered metal spheres and a lighter option is ceramic blind baking beads. Also thinking perhaps heating up some metal spheres and place them on top of the frying pan or lid to give extra heat from the top as would do with charcoal when making pizza in a Dutch oven over a fire.
Yummy pizzas 😋🔥 Be careful to avoid burning/ melting the bowl close to the burner. Use the simmer ring to avoid sticking pizza and a destroyed pot. OR use bigger/ higher distances between the pots and fill with water - steam baking pizza.
Good Camp scoff Idea Mr Dan, like it bud. You need to get into the Billy- can over malarkey, I use it all the time mate and you can do all sorts of nice grub in them, and depending on the size of the pot, sky's the limit. Mastering the lid lock thing can be a bit of a bugger but I've cracked it by using Simon a bloke in the woods Idea of a stainless brake cable handle on the pot. Feed that back through the lid handle and use a stick to fix it in place., use a small grill plate inside to keep the food off the metal, and "Bob's ya Fanny !" Be good to see you have a crack at that mate. Top video as always. Regards Moose
Brilliant! Watched this and tried out your method. Worked perfectly, though I used Tortilla breads for my pizza and although they're a little larger diameter than the 27 pan they do lap up the sides nicely, which go a bit crispy too 😀😀
Minus the veggies, this pizza on the Trangia looks delicious Dan😋😋 Good go at making one on the Trangia, might not be stone oven baked but for back country not bad. I've seen others bake a pizza in the bush but not on a Trangia, bravo. Way to gi brother. Enjoy!
Right on there Dan. As you know I'm a bit of a Trangia-lover and I'm very interested in your pizza cooking session. So good. Would a bit of dusted flour in the pan help prevent the sticking instead of the paper? You even made your own tomato sauce base. Nice one, Cheers, Warren :)
Great idea Dan, and this seemed to work really well! I wonder if I can recreate something similar with a BCB Firedragon stove and a billy can... 🤔I want a pizza now! 🍕
Hi there. I've been cooking on Trangia stoves for decades, on the D of E and as part of a Forest Schools programme. You won't believe what happened when I tried this: the larger pan completely melted and as I realised this I tried to remove it from the heat, with the handle and the bottom section just fell away! The aluminium was soft and broke away in lumps. The only difference was that I used tin foil to line the smaller pan instead of baking paper. Do you think this could have affected the heat intensity? Sam
G'day Dan, I was about to say, dont forget the oregano, but you beat me to it. ; ) Yep the ol' baking paper works a treat. I buy 50 m of the stuff at a time, works so well, not only in oven cooking, but on a BBQ hot plate too and the vast majority of the mess is taken care of in an instant. (It excels even more when using a marinade). Like foil, weighs next to nothing and makes life so much easier, well worth keeping some of each in the triangia, or any other cooking, kit for that matter. Look forward to what ever else you've got up the sleeve mate. Cheers Duke. P.S. as an aside, the pepper steak sauce you shared is a ripper, I am still fiddling around with quantities, the brandy in particular, but hey I'm just being pedantic, its one of those ones that doesn't matter too much. Many thanks once again mate.
I always used to carry a folded up bit of foil. for the woodland camps at least. fallen out of the habit lately. but yeah good idea for sure. I'm glad the pepper sauce is working for you mate : )
Thanks Dan, perfect timing as I'm off for a couple of days tomorrow, cooking your pizza recipe on Saturday so will let you know how it goes, Love crispy, was gonna use the greaseproof but not now ! 😊😊I'll keep an eye on it 👍👍@@CampLifeBushcraft
@anonymous4201 thanks for subscribing. I'll be back in the forest for autumn. Ploughing through the south downs way trip at the moment. I think when i bought my spatula it was half that price!
Dutch oven/ camp oven for me making pizza outdoors. I will confess to having tried very good quality naan as pizza base. It works well but I had non-stodgy naan. Fair effort🏕😊👍
![Can You Make a Pizza on a Trangia Camping Stove? | Outdoor cooking [No Talking]](http://i.ytimg.com/vi/Pk17deZOvUI/mqdefault.jpg)
I saw a Swiss UA-camr doing a pizza from scratch baking the pizza bottom also. He used the pan and covered the pizza with a pot to get the oven effect. He used the simmer ring during part of the process, it looked very good.
He used the multidisc to bake the pizza bottom and had a Trangia 25.
An alternativ way.
Awesome simple outdoor snack - thanks a stack 😊
😁👍
have been experimenting with the esbit alcohol traingia style stove for baking. have some of those grands frozen biscuits. first part: what i found that worked was to get the heat 2 to 2.5 inches (51 -60 mm) away from the bottom of the pot. i used the cross hatch trangia pot stand across the top of the esbit stove. part 2: was using a disposable grill cut too hold the biscuit 2.5 inches(60mm) off the bottom of the pan. check biscuit at 5 minutes - loosen from grate & flip biscuit over bake another 3-4 minutes. the pots i used are the ones that come with the stove.
Wow, I thought you were Simon Pegg at first. I am going to try this on my Trangia 25 because I love pizza. Premade pizza might be good as well. Great video. Thanks!😉
Thanks mate.
Looks like a great idea. Gonna have to give it a try.
Just got my new Trangia set and I’m thinking that pizza will be our maiden voyage! Thanks for the idea and great video!!
Excellent! Hope you enjoy 😉
Hi Dan, success 😊😊, I didn't use the grease proof and wiped a thin layer of oil on the bottom of the pan and it didn't stick - flipping delicious !!. I didn't leave the "oven" to warm for long enough for the first one though so would recommend leaving it for 10 mins before putting the pizza in . AMAZING PIZZA :-) 👍👍👍👍👍👍👍👍
Awesome!! I'm really pleased for you 😀 👍
Ahhh… Danimos pizza… good going ! 👍
Thanks mate 👍
Campers are toasting you everywhere, well done!
Thanks 👍
Brilliant idea Dan. Definitely gonna give that one a try on my 25👍🍕
🙂👍
You could easily be Simon's little brother in his next movie. You have his mannerisms and wittiness as well. Enjoyed watching your video.
its been said before : )
Definitely doing this with my laal lad, something we never have when camping 🤤
Cheers, Mate! This is exactly what I wanted to see. Sorry I'm so late to the party 😂 you just got a new sub from across the pond!
Thanks for the sub!
Weird idea: use the regular aluminum fryer for a cover for, say, the non-stick/hard anodized/duossal lower, and then use some pinch-clips to hold the two together???
Oh, and use the gas burner, turned *way* down??? As in it might well “simmer” better? (Looked to do so when I tried it out on mine a while back.)
Oh, and a small squirt bottle of “olive oil?”
Boiling water in that stuck food pot should help. I do this at home when I burn food on my pots…
Great idea re how to make an oven, and cook pizza. I'm going to try this. Thanks.
Good luck. Enjoy 👍
I have baked/fried/boiled/cooked on alcohol stoves for many years. The very first alcohol stove I got was a disaster. I eagerly got the stove. filled with fuel and pt a big pan of cold water on it. It went out! After I finally got it to stay lit, it didn't even heat the water before running out of fuel. After I learnt how to use them I can now do all the mentioned. You have to learn how to use. as with all stoves.
Nice !!! Maybe I’ll try some day but if a busman’s holiday 😋
😂😂 yeah, pretty pleased that it worked OK 👍
Corn Meal! That'd be stick free and wouldn't burn like flour or oil. Love your humor. Great watching you.
Thank you. And thanks for watching!
Pizzas looked really nice Dan, well done.
Thank you 😊
Thanks for sharing Dan, going to try that pizza recipe on my Trangia 25 next weekend, brilliant tips there re timings and flame adjustment etc thank you. I might just oil the bottom of the flatbread and put it in the pot to crisp up a bit without the greaseproof might get a crispier bottom, trial and error eh that's what it should be 😊 👍👍
Without paper it tends to stick. Perhaps oil the paper.
Good luck with it.
We use Crosta & Mollica Durum Wheat Piadina Flatbreads to make our pizzas if not starting from scratch.
They are thin which we like, they make two sizes and the mini ones look they would fit very well in your set up and I’m sure they would fit in a 25.
Never tried doing this in the Trangia and I like the system you have tried, I would be tempted to make a heat sink
between the two pots, I have done this with Billy cans and it works well using hammered metal spheres and a lighter option is ceramic blind baking beads.
Also thinking perhaps heating up some metal spheres and place them on top of the frying pan or lid to give extra heat from the top as would do with charcoal when making pizza in a Dutch oven over a fire.
Yummy pizzas 😋🔥
Be careful to avoid burning/ melting the bowl close to the burner.
Use the simmer ring to avoid sticking pizza and a destroyed pot.
OR use bigger/ higher distances between the pots and fill with water - steam baking pizza.
Sound advice 👌
Excellent job i would need a dozen of those little breads to be full lol❤❤❤
4 was a decent lunch for me.. but in an evening, I'd demolish a fair few!
excellent idea gonna try it next weekend !
Good luck, don't forget your greaseproof paper! 👍
Going to have a go at making a pizza in my T28 now, my mate carries the same trangia so we could combine the two sets to knock out a camp pizza.
Loved it! Instead of the aluminum balls, could you just reverse the pans, thereby creating space between the pans?
Possibly.. I'll have to try it 🤔
It turns out you can! Camp chef bushcraft! 🍄🍕
😁👍
Thanks mate!
Great stuff again Dan.
Thanks mate 👍
The Trangia system is pretty amazing sometimes. Looking forward to your experimentation.
Its a great little set : )
Brick oven pizza here in Connecticut USA always has a little black on the bottom its part of the taste
Good Camp scoff Idea Mr Dan, like it bud. You need to get into the Billy- can over malarkey, I use it all the time mate and you can do all sorts of nice grub in them, and depending on the size of the pot, sky's the limit. Mastering the lid lock thing can be a bit of a bugger but I've cracked it by using Simon a bloke in the woods Idea of a stainless brake cable handle on the pot. Feed that back through the lid handle and use a stick to fix it in place., use a small grill plate inside to keep the food off the metal, and "Bob's ya Fanny !" Be good to see you have a crack at that mate. Top video as always.
Regards
Moose
I think Col sells the little grill piece for the Zebra billy. maybe I'll pick one up one day. I like the idea of that method of cooking.
Marvellous. Well done that man. 👍
Thanks 👍
If you’re lucky then one day I shall show you how to bake a cake in a trangia. Always impressive to whip up a batch of brownies when out camping!
I'll hold you to that.. maybe one day you can show me how to clean my burner.. oh wait ; )
@@CampLifeBushcraft 😂
Fantastic...i must try this.
Thanks mate 👍
Hope you enjoy 😉
Now bake pies and cakes at camps 🤣
Good idea though, I like it.
Something different. Turned out pretty good 👍
Brilliant! Watched this and tried out your method. Worked perfectly, though I used Tortilla breads for my pizza and although they're a little larger diameter than the 27 pan they do lap up the sides nicely, which go a bit crispy too 😀😀
Nice! Glad it worked out for you. 👍
That looks a delicious pizza Dan very nice 🍕 thanks for a great video cheers Dan 👍
Thanks mate 👍 👌
that worked out nice dan :)
Thanks mate 👍
Looks very tasty Dan. Making me hungry. Cheers Evan.
thanks mate, it was pretty good ; )
Love the hoodie
Thanks, a gift from Mrs CLB : )
Pretty cool cooking, nice video, we leave a subscription from Austria 🇦🇹.
Thank you 😊
Let us see what happens. Great idea of an experiment.
Cheers : )
Maybe you could have a go at cooking the pizza base before hand this way too! 😁👍
A thin base would cook fine, I'm fairly sure. 👍
Minus the veggies, this pizza on the Trangia looks delicious Dan😋😋 Good go at making one on the Trangia, might not be stone oven baked but for back country not bad. I've seen others bake a pizza in the bush but not on a Trangia, bravo. Way to gi brother. Enjoy!
Thanks mate : )
Right on there Dan. As you know I'm a bit of a Trangia-lover and I'm very interested in your pizza cooking session. So good. Would a bit of dusted flour in the pan help prevent the sticking instead of the paper? You even made your own tomato sauce base. Nice one, Cheers, Warren :)
Flour would work I'm pretty sure. But the greaseproof to lift out too was the ideal solution for me.
😁👍
@@CampLifeBushcraft Yep, the paper is the best for sure :)
Great idea Dan, and this seemed to work really well! I wonder if I can recreate something similar with a BCB Firedragon stove and a billy can... 🤔I want a pizza now! 🍕
haha, it was really nice. I do like a pizza!
The idea is good, shame it stuck. Take care.
Got there in the end 😁
Hi there. I've been cooking on Trangia stoves for decades, on the D of E and as part of a Forest Schools programme. You won't believe what happened when I tried this: the larger pan completely melted and as I realised this I tried to remove it from the heat, with the handle and the bottom section just fell away! The aluminium was soft and broke away in lumps. The only difference was that I used tin foil to line the smaller pan instead of baking paper. Do you think this could have affected the heat intensity? Sam
That looked good, the Danimos comment is right
Cheers mate : )
G'day Dan, I was about to say, dont forget the oregano, but you beat me to it. ; )
Yep the ol' baking paper works a treat. I buy 50 m of the stuff at a time, works so well, not only in oven cooking, but on a BBQ hot plate too and the vast majority of the mess is taken care of in an instant. (It excels even more when using a marinade).
Like foil, weighs next to nothing and makes life so much easier, well worth keeping some of each in the triangia, or any other cooking, kit for that matter.
Look forward to what ever else you've got up the sleeve mate. Cheers Duke.
P.S. as an aside, the pepper steak sauce you shared is a ripper, I am still fiddling around with quantities, the brandy in particular, but hey I'm just being pedantic, its one of those ones that doesn't matter too much. Many thanks once again mate.
I always used to carry a folded up bit of foil. for the woodland camps at least. fallen out of the habit lately. but yeah good idea for sure.
I'm glad the pepper sauce is working for you mate : )
👍🏻
😁👍
Looked good enough to eat 😋 👌
It was mate!
xxx
I hate pizza but you made it look pretty good.
Nice.
Thanks!
Thanks Dan, was your bottom still crispy though using the greaseproof paper (excuse the vocabulary 😀)
It was OK. Not as crispy as when it was without greaseproof.
Thanks Dan, perfect timing as I'm off for a couple of days tomorrow, cooking your pizza recipe on Saturday so will let you know how it goes, Love crispy, was gonna use the greaseproof but not now ! 😊😊I'll keep an eye on it 👍👍@@CampLifeBushcraft
Is it possible to cook a larger pizza(suitable for 2 people) using the frying pan?
Hi, what model is spatula? Thanks
its this one. by GSI amzn.to/4g9MBAA
@@CampLifeBushcraft thanks mate, dam that’s pricey!! 😱😂
New to bushcraft and camping so really informative. Just subscribed 👍
@anonymous4201 thanks for subscribing. I'll be back in the forest for autumn. Ploughing through the south downs way trip at the moment.
I think when i bought my spatula it was half that price!
Taste wise mre pizza or this one?!
This one for sure!
👍👍👍👍👍
thanks
TASTY!
Thanks : )
凄いですね！
参考にします。
arigato
mmmmmmmm
Baking paper
yep, that was the key : )
go you mate.. a cracking idea... watch the rest of the tubers copy you you trend setter .
I'm sure its been done before ; )
Dutch oven/ camp oven for me making pizza outdoors. I will confess to having tried very good quality naan as pizza base. It works well but I had non-stodgy naan. Fair effort🏕😊👍
I have a little dutch oven, but it's heavy. I don't use it much.