Most difficult pizza I've ever made

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[@electrontube]

"I'm not cooking for anyone else, I can pat my dog" hell yeah. I love how you bring a folding sofa so Fred can hang out. seriously, you've really made him a part of the family. he looks like he has such a great life.

[@firetofork]

He’s the best camping mate and family dog. We all love him

[@Dingo_63]

What a fun video Harry! 🤣 As always, I had a great "Time" watching! 😃

[@bavan]

This was an interesting challenge! I'm impressed with your creativity. You made a difficult pizza and I'm sure it was delicious. Nice work!

[@hamham_182]

Enjoying watching and having a laugh mate! 3 vids in and still going…beer in hand of course.

[@waynekerr7838]

Harry you were really funny in this video, I cracked up many times. Thanks for the entertainment, you're a legend and a half :)

[@ashleyhole7182]

''time'' thought this would have gone better but was good to see the process....good jobs

[@chrisbyrnes7625]

Time passes while you sit around a fire cooking Love your work & passion Harry.

[@Micjh18]

Good on you for trying time and time again to get it to work. Hope to see you next time you’re in Adelaide

[@pieterscott792]

Harry once again a top video and your persistence paid off, maybe the polenta would have slowed the bottom burning we use it in our pizza oven. Cooking "time" who really cares in the bush just means more time to stare at the fire 😄. Safe travels Cheers Pieter

[@furtherupthetrack7583]

Harry, The wagyu beef fat part is very concentrated in flavour, and when used in various dishes, they're transformed with the added sweetness and remarkable taste of the Wagyu beef.

[@darrenturner8035]

I thought this was fantastic with all the stuffing about, cracking video Harry.

[@GuyRPaxton]

It's about time we saw a couple of fails, I was begining to think you were the perfect camp cook, I feel so much better. Usually I burn food at camp because I spend too much time drinking and not enough time checking the food.

[@paultibbetts6603]

This is the first time I have looked at Barebones. Thanks for piquing my interest - in time I will be buying more of their stuff.

[@benbrown9784]

Mate……… my wife and myself are frothing on your vids! Specially leading up to Easter camping. Keep up the great work 🍺

[@lukehutchinson6754]

Time waits for a puff pizza, nice episode and great to see you taking on board other people's thoughts and ideas. I'll stick to my home made dough for pizza night. Cheers 🍺

[@dennothemenno8900]

New subscriber. I know, it's about TIME after the amount of videos I've watched. 👌🏻

[@amandabishop1770]

I've always got time to watch your cooking.

[@jasonlane4016]

“Time” to ditch the foil and use a trivet, there is too much butter and moisture in the puff. Got everyone thinking though. 👍

[@johnmaida160]

Third time was a charm! I would have given up after the first try! Great video. I may get the courage to try this, wish me luck!

[@karol4955]

I took all my time and benge watched all ur videos,love the cooking videos and ur so funny 😂

[@furtherupthetrack7583]

Harry thanks for the video and it took a long 'TIME' to cook the multiple pizzas

[@shaneburns4349]

that is great. Could you give hot briquettes a go. I use them on spun steel camp ovens within the confines of the gazebo / annexe. With a trovet, you take the diamater of the spun camp oven in inches (10") then minus two for the base (8 briquets for the bottom), then add two for the top (12 briquttes). Keep it out of the wind and you are golden. Add more on top for pizza. Happy days.

[@ashlewis104]

The time that I lost from watching a puff pastry pizza will never be gained back. Next time tell Josh nah nah nah, love your videos !! Keep up the great work !!

[@robertkatavic]

I think it’s about time I won a copy of your book… I would have had about 12 beers waiting for that pizza!!! Hahahahaha

[@joshhayes7258]

About time. Worth the lesson. Cheers

[@darrynanderson8070]

Chiffonade is the french word for finely shredded herbs and lettuce greens....I am an ex-chef of 21 years, including 4 years as a tutor, and I am sure I made a right hash of kitchen french (no french speaking tutors). That pizza was some kind of bad savory tart. How about a book for taking time to write this comment😂

[@Paul.Reid123]

About time you got it right lol I thought it looked pretty tasty. I've used puff at home successfully. Snoop and Martha have a cooking show so he probably did show her that

[@doughalldorson8663]

Well even thought it took a long “Time” the pizza did look good ,I’m still waiting up here in frozen Saskatchewan Canada for my cookbook 😉😋

[@kylemortimer8972]

Mate ive been watching content for a long "Time" but wrinkled ball sack was the best description ive heard from you yet haha keep it up mate

[@nathoilboy2053]

You got there in Time buddy! I would love you to do campfire pizza with dough.

[@islasdad5775]

What a good time to wake up and be inspired for a quick lunch. Though I will be making these in the oven in the kitchen. I think Josh deserves a twin pack for the content and childish jokes. Floppy, Sausage and wrinkly balls there seemed to be a theme. 😂

[@justinrdermody7836]

I have been tempted to try make pizza pockets in my pizza oven on trips away and never tried to but finally made them in our camp oven in the back yard and they ended up coming out so well I think you should give them a go mate "Time"

[@unexpectedadventures328]

All that TIME waiting for the pizza, I could have read my new cook book 😂😊

[@indrin401]

I think you need to put a grid / spacer on the inside of the camp oven such that the pizza base is not in direct contact with the bottom of the camp oven. I’m pretty sure it wouldn’t burn and would have worked. Try that the next “time”!

[@gambylou9959]

It's 'time' we got to see Sam and Bill again 🤣😂 You did an awesome job of that pizza by the way 👍

[@tomjodisamibock]

I always enjoy my “time” watching your videos. Another goody

[@anthonybringolf]

I think it is now "time" to try the flat bread, as your pizza base. If you want it crispy on the bottom, give it a spray of oil. You use the flat bread for your wraps, and here is another use for flat bread.

[@jimgreenwood5360]

I agree, quick and easy.

[@jasonkingston7416]

Next TIME for a quick crispy pizza base, try using a wrap. I have done that for the kids, and they love it. Easy to.

[@wandering_off]

This ‘time’ Harry we laughed out loud heaps at your innuendos and burnt puff pastry pizza so thanks for the laughs but we are adamant you’d had a joint or two before filming… 😂😂😂

[@slygamer01]

It's nice to wake up in the morning and see the notification. "Oh goody, it's Fire to Fork time again!"

[@alexanderm4098]

Usually whenever I cook pizzas in my KJ Smoker you use a double stone set up so that you don’t kill the base.. Still gives you a indirect style cook but it allows air flow to help cook it.. In a Camp oven I wouldn’t see why using a Trivet grill inside the camp oven to give u an air pocket between the base and the pizza! Use a small stone if you wish but preheat everything together then use a top 60/40 heat ratio to cook the pizza.. I’m not asking for anything in return but if you feel the need to then Cheers to you!! 🍻

[@jaredpursey3791]

"Looks like a wrinkled ball sack" damn that had me LOOSING it!!!

[@Joestrugar]

I wouldn't have tried so many times with this method. Stick to what you know works and it will work every time. Great video again though and always good seeing Fred with you.

[@erycbloodaxe]

i always use a wire rack and a pizza tray or a tin plate to give some air space around the pizza in my camp oven , maybe next "time" give it a try .

[@scottstevens7577]

third TIME is a charm as they say even FRED gave up waiting and went to sleep

[@robbean2006]

You sure did put plenty of TIME into that video very enjoyable

[@tonyhallinan7695]

Can’t wait for next time

[@ryanlindsay9839]

Great vid, obviously worked well because website keeps crashing while I try and purchase a zippo!! 🤣🤣

[@seanchristie7150]

Fantastic experiment with Pizza and fire. On the basis that you worked out that most of your heat should be from above I think it is time you tried Lebanese bread as a base as it is easier to handle than the Puff pastry

[@electrontube]

absolutely, while I loved the idea of puff pastry as a crust, I usually don't have the time, energy, or patience in camp to babysit something that needs to be constantly checked like this recipe. but the video was great, especially the cut-out to the editor when Harry called for gratuitous B-Roll of a ballsack. it turns out that everything not going to plan actually makes for a great video.

[@rich9903]

Hey Harry. In relation to the massive bag of Wagu fat, I reckon you’re gonna slowly melt it down and store it as a block of lard (ala ‘drippings’) in a plastic container and use it as required to make really tasty and crunchy chips. As far as pizza in a camp oven goes, I use a trivet so that you can still get the high heat in really quickly without burning the base (takes about 5-10mins) … works every ‘time’ 😊

[@alextynemouth]

Looks like the dog had a great time

[@outahereadventures]

Yes TIME and time again, we all have burnt something we were cooking. Glad to know you do as well

[@Dttouring]

It would be about “time” I get a cook book in time for winter

[@gypsytheunimogsadventures]

as long as your still having a good time

[@birdybro9403]

Looks like you had the TIME of your life making ths pizza perfect!

[@befreedmc3598]

Won’t try that one . About TIME I get a cookbook Harry

[@doddy03gu79]

About time you got that bloody thing cooked. 😂. Looked pretty edible in the end. Nice persistance Harry 👍

[@RoMiTouring]

“A wrinkled ball sack with Basil”…. TIME to cook dinner! 😂

[@ultimaguy999]

2 options this time: 1. duck fat vs wagyu fat potatoes? possibly the rest for tallow cooking. spice it up and maybe even make a pastrami (corned beef) sandwich with the bread toasted in the wagyu fat? some deep fried witchcraft or rendering most likely. 2. Its all for fred.

[@mileslloyd-jones6219]

Maybe it's time to try something similar but it just bloody works, woollies sell an instant pizza dough mix "molino chiavaza" will make one hell of a pizza base. Used to make our bases from scratch but this stuff is pure wizardry. I'll bet you a $2 Bic lighter against your zippo you will have the perfect pizza crust. Oh p.s. in the flour section of woollies. Now send me a copy of your book please so I can increase my culinary perfection .. love the video mate , keep em coming😄

[@samgreen6839]

Your dog looks like he is literally having the time of his life hanging out around the fire

[@electrontube]

7:47 "Absolutely do not put the cheese on top" (Fisher 2022) Page 75. The book is aces, I read it right before I go to bed sometimes. Like, over and over again. Cheers from the states.

[@fordtiger1]

I think its "TIME" Josh started his cooking show lol

[@unicorntravellers5103]

There is time to laugh, time to cry and then there is time to eat pizza.

[@marty25101]

Next "time" i go camping i want to try a recipe out of your cook book!!

[@Mouldyturnip75]

Im presuming the Wagyu fat is to be rendered down for something awsome like roast spuds or chips or encasing a slab of beef for aging? For us, camping pizza is the greek yoghurt/SR flour dough - often used as a super fast flat-bread recipe to. Keep up the good work.

[@pajlife]

I think Josh deserves the twin kit. He just said it was possible (which it was with a long waiting TIME), don't think he said it was better.

[@RyanNichols90]

"Time" to watch that previous 3x pizza video 🍕🤤

[@rodkessell2248]

It's TIME that Josh did a vid!

[@stevesmith3556]

Harry! You sound like me defending myself against my boss today. 😅😂😅😂😅😂😅😂

[@paulsmith4442]

It's about time you come to my place so I can teach you how to make pizza 😂

[@WayneWoodall]

I think this Time the code word should have been Wrinkled Ballsack

[@dlanderson79]

Sooo I'm currently binging all the fire to fork content I've missed over the last month or so... What I love is two things your willingness to enter into a debate with your audience. And to the effort you went to to make a barely edible pizza... Will it stop me from try the recipe / technique no. Im keen. Would it work better in a pre heated cast iron camp oven.... Possibly

[@justinconnors7862]

Just a thought Harry. Next "time", maybe do two layers of puff pastry, to thicken the base reducing the chance of a chargrilled pizza. Good excuse to have two beers while cooking if nothing else.

[@kyleholcomb2154]

When making pizza, time flies

[@benstuart3208]

Time to do a cook with Andy!! Take the van on the East coast and travel with him

[@scottodonnell7849]

Couple of observations Harry and I'll get the narky one out first. You complain about Chorizo on a Pizza and then use Puff Pastry as the base....... My go to camping Pizza uses a same day made base. Campoven with a trivet in the bottom. Pizza is made on a circle of baking paper and then I make two long folded sections of alfoil that are placed underneath the baking paper in a cross pattern. These then form the handles to get the Pizza out, they also hold the lid fractionally open to allow for steam to escape over TIME. About 7 to 8 minutes and they're good to go. Use about a 40 bottom 60 top heat split. Thanks for the vids keep up the good work

[@adammooney81]

'TIME' for me to go camping again so I can try this pizza recipe

[@keenanblankenaar4752]

looks like a great time

[@AndrewCastlemaine]

As Douglas Adams wrote: "Time is an illusion - lunchtime doubly so"

[@mattcastaldini]

😂 so much time for a pizza… at least you had fun in the process 👍

[@caronin]

Looks like a banging pizza to me, it's about 'Time' you revisited it. P.S. The word you're looking for in regard to the Basil is chiffonade.

[@danielnewton2821]

Hey Harry do you remember the song Ride On Time by Black Box. I’m sorry but I think that pizza has to be in a black box pizza oven not a round camp oven. So funny 😂. Got to give it to you for persistence. Also can I have the spare lighter. 🤣

[@Floatnride]

correct tin toms crushed by hand make a great tomato base sauce, maybe a dash of salt and some basil stalks.

[@thenakinavy]

Fred had a great time regardless.

[@travelsolo2677]

😂😂 I have never had any luck cooking with puff pastry in the bush. I have tried a few times with apple pie and always burnt or inside only luke warm

[@B4x4]

About "Time" you got it right.

[@astol87]

Polenta under the base will stop it burning. Can also use rice flour

[@utahjohnnymontana3373]

Puff pastry pizza? Never heard of it...Nice experiment though. If I want fast and easy I'll use a loaf of sourdough split in half. Trader Joe's (a smaller US chain market) sells pizza dough pre-made in a bag that always seems to come out great. Very convenient to take along on a camping trip if one wants to make a pizza in the woods.

[@bree.bonnie]

Accountant? 😂 did not see that coming

[@colinclarke3338]

The wagyu to be rendered down for deep frying? Brought to 180° for thick cut beer battered chips perhaps? Great ep Harry.

[@benvanek5859]

Is the wagyu fat to make your own flavoured oil for cooking.

[@thorstenthiele3173]

Alright, I reckon we're deep frying in rendered wagyu fat. I'm so down for wagyu fries!!

[@tonyboseski4395]

Time and patience makes a good pizza.

[@glen65]

It's TIME for another tin.

[@OzzieOutdoorsyoutube]

Time I go try this now, or not!

[@benhamilton1360]

About bloody time we ate some pizza 🍕 😂

[@TheBreadman24]

I can't wait for Delica "TIME"

[@David-ji1tg]

Good things take time!

[@samuelhawley8714]

Dayum dude, the amount of TIME to took to cook that pizza! 😂

[@BigV96220]

Your videos crack me up😂 ps love to Fred TIME