Hey Troy,


the pizza thing : I use the betty crocker mix-adding olive oil- as I am still nimoying for a crisp crust and this premix is what gets me the closest for now until I get the time to mess with it some more....I also dry slices of raw tomato and place them directly on the mixed crust prior to pulling any toppings on....I have found that that this helps with the overall flavor and helps with the soggy problems.....I also use real moz. cheese and dry spag. sauce and rehydrate on trail.....I have only had the cheese not pass the sniff test once on trail( the packaging broke inside my vaccuum bag) and have made many pizzas in the old outback ....this is the cheese that is the water packaged stuff the authentic  cheese. I have done many variations in the topping realm....dried mushroom, dried hamburger, tomatoes, black olives, spinach, basil,....and such, vaccuum pack chicken and pepperoni ( which is naturally shelf stable) . I have even made fish pizza, yep it is actually very good....not kidding.... The Outback is an amazing thing and really compliments the minimum impact style of cooking with stoves IMHO. I have also considered partially cooking the crust and then topping and finishing.....oh yah dont be afraid to finish the cooking with the cover(metal) off but still use the fireman fabric reflector---will add with the formation of crispy crusts with the breads, muffins, bisquits, cakes, sheppard's pie, and such. The thing that I am also working on it recipes reductions so I dont feed the mices any more It is a very fun toy!

Just wanted to thank you for this thread I ordered the (You need to Login or Register to view media files and links) & recieved it on friday. Got around to trying it out on Sunday. Made some just add water blueberry muffins in it. 

They turned out perfectly, It folds down & packs small & light. This is a great oven for the price.

I will be trying a few more things in it this week including bread & pizza. 16 more days 

Troy

Yah....I have been 29.5 yrs old for ...well a long time now...I believe in what Jackie Gleason believed-it is quality and then quanity. I guess ...after talking to many ancient folks it is not much fun getting super old so I am making my stand...of sorts anyways....HERE IS TO BEING 29.5 and using sea salt and good bread

You must be young, marlin.  Us old folks, we have to watch our sodium.   

Salty bread is the bomb-I just use a little more yeast and sugar source to compensate for the extra salt. Try the experiment......

I'm glad to see that.  I was thinking it was pretty salty bread.   

Regarding salt in my recipie...I overstated the amount, it should be 2 tsp to 3 cups flour, not 4.  Sorry...

This is pretty much the recipe that I use for my french bread recipe-I dont proof the yeast-probably my lack of patience-and I use a little more salt-do to taste. and I incorporate the oil into the dough as I knead in a zip lock-which makes the transportation of the dough ball a bit easier.

Here is my bread recipie:
1/4 cup warm water, 1 Tbl dry yeast, 1 tsp sugar.  Proof these.
3/4 cup warm water
4 tsp salt (teaspoons! not tablespoons...too much salt will kill the yeast)
2 Tbl olive oil or melted shortening
3 to 3 1/2 cups unbleached white flour
When yeast is proofed, add rest of ingredients and just 2 cups of the flour.  Mix well and then add more flour until it is no longer sticky, then kneed until smooth and elastic.
Put a dash of oil into a large pan, bowl, or I use an ice cream 5qt plastic pail.  Put in dough and swirl around to cover dough and sides of pan with oil.  Cover and set aside to raise.  The more you punch down this recipie and let it raise again, the better it tastes in the long run.

Prouboy,
Yes that was a cookie mix.  They generally call for egg, oil and water in the mix.  Last year we "lost" the dry egg powder somewhere in bottom of food  pack so we made the cookies sans the egg and they still turned out just fine.
IC