Have not done it but cooked bread on conventional barbecue as sort of flat bread or as little dough balls....
Make up the bread dough at home and store in coolbox sealed plastic bag....It will just get a good long prove.. no problem. Get the cobb good and hot as per usual.... roll out the dough into a round and slap it on to the coals with usual toppings on..... and bung the lid on... when it smells of bread it is probably ready to check
Should think it will be fine.....Our forefathers baked bread over fires..
Nan bread dough does fine too...
We ought to have a recipe sharing/cooking section on this board.
Quote: Originally posted by tentpegjenny on 12/4/2006
We ought to have a recipe sharing/cooking section on this board.
There is a recipe sharing section in the Features/Tips section above. I dont know how you get your recipes on there tho, should imagine you will have to e-mail them to Webby.
yes i have made tiny pizzas using dough. you need just 1 heatbeads to rise it and then about 3 to cook! I tried 4 and it was a bit well done underneath. try it at home first
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"Those are hares, not silly old rabbits. Lovely March hares!"
Would not worry personally about rising it on the cobb, not for pizza... but we are all different .....Just let it rest out in the warm summers air for 5 or so minutes and wack it on.....!!
Have done pitza many times. Use a roasting rack. Buy plain bases from Tesco or wherever. Apply tomato pitza spread plus your toppings. Use 6 heat beads, allow to heat up as normal. Stick on your pitza for 8/9 mins or so. Brilliant
Have done pitza many times. Use a roasting rack. Buy plain bases from Tesco or wherever. Apply tomato pitza spread plus your toppings. Use 6 heat beads, allow to heat up as normal. Stick on your pitza for 8/9 mins or so. Brilliant.
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Topic: Cobb BBQ advice
