Hello,
Looking for advice on cooking pizza for a camping trip.
Will be using a gozney arc and pre-paring the dough of course. Only thing is, should I even bother with stretching out fresh dough or would it be smarter to parbake some shells beforehand and use that?
Every time I've parbaked NY style it just doesnt feel like the ingredients cook into the pizza, if that makes sense. It always feels like it was cooked onto.
Anyone have experience stretching dough on a camping trip?
by camisada