CaseT
TVWBB Platinum Member
Happy Solstice everyone! We celebrated the Summer Solstice camping in the woods. We started a new solstice tradition and participated in an old one that we’ve been holding during the winter and summer Solstice.
The new tradition is Solstice pie. This involves using the new Campmaid 4n1 and our trusty old 12” Dutch Oven.
The day before leaving for camp I whipped up a batch of pizza dough.
2 cups (240g) All-Purpose Flour
3/4 teaspoon salt
1/2 teaspoon instant yeast or active dry yeast
3/4 cup (170g) lukewarm water
1 tablespoon (13g) olive oil
Mix everything until shaggy. Let rest 5 minutes. Stretch dough, rotate 90 degrees, stretch dough, rotate 90, repeat two more times. Let rest 5 minutes repeat the stretch process. Do this three more times resting 5 minutes in between. Cover let sit 40 minutes at room temp. Stretch again . Place in oiled bowl and cover with plastic wrap. Place in firings over night.
Three hours prior to when you want to eT, remove dough from fridge.
For this cook I went with the upside down Dutch oven. Using 1 1/2 tablespoons of olive oil oil lid and 1”-2” of the sides of Dutch oven.
place dough on lid and stretch to sides. Place DO on top and let rest 3 hours.
When you are ready to cook get your briquettes ready. You want to go for 425-450. 29 briquettes total 10 bottom 19 top.
Prep toppings and put on dough. Cheese first, then sauce, toppings, more cheese. Put DO on, set up coals. Cook for 20-30 minutes. We had lots of wind so this one was done at 30 minutes. Eat,
Not quite done at 20 minutes
Our old solstice tradition is the lighting of the Solstice moose. Don’t ask me why it just happens on winter and summer solstice.
Due to COVID and not wanting to shop this summer only got one candle.
Our view from camp Mt Jefferson, Oregon
The new tradition is Solstice pie. This involves using the new Campmaid 4n1 and our trusty old 12” Dutch Oven.
The day before leaving for camp I whipped up a batch of pizza dough.
2 cups (240g) All-Purpose Flour
3/4 teaspoon salt
1/2 teaspoon instant yeast or active dry yeast
3/4 cup (170g) lukewarm water
1 tablespoon (13g) olive oil
Mix everything until shaggy. Let rest 5 minutes. Stretch dough, rotate 90 degrees, stretch dough, rotate 90, repeat two more times. Let rest 5 minutes repeat the stretch process. Do this three more times resting 5 minutes in between. Cover let sit 40 minutes at room temp. Stretch again . Place in oiled bowl and cover with plastic wrap. Place in firings over night.
Three hours prior to when you want to eT, remove dough from fridge.
For this cook I went with the upside down Dutch oven. Using 1 1/2 tablespoons of olive oil oil lid and 1”-2” of the sides of Dutch oven.
place dough on lid and stretch to sides. Place DO on top and let rest 3 hours.
When you are ready to cook get your briquettes ready. You want to go for 425-450. 29 briquettes total 10 bottom 19 top.
Prep toppings and put on dough. Cheese first, then sauce, toppings, more cheese. Put DO on, set up coals. Cook for 20-30 minutes. We had lots of wind so this one was done at 30 minutes. Eat,
Not quite done at 20 minutes
Our old solstice tradition is the lighting of the Solstice moose. Don’t ask me why it just happens on winter and summer solstice.
Due to COVID and not wanting to shop this summer only got one candle.
Our view from camp Mt Jefferson, Oregon
Hope you didn’t backpack that sucker in.
