this post was submitted on 19 Jun 2023
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I've only made pizza this way once, halfway through a week long canoeing/camping trip. but it was amazing. Not too fancy, but delicious nonetheless. A lot of weight to carry for 3-4 days, but a drop in the bucket when you're in a canoe. Heavy rain started just before dinner, so we used the aluminum canoe as a lean-to to protect the fire:
Homemade tomato-based sauce dehydrated into a flaky powder and reconstituted on the day using filtered lake water
Dehydrated mozzarella similarly reconstituted
Store-bought, pre-made crusts
Pepperoni
Baked over coals on a wire rack (no direct flames)