Backcountry Pizza Workshop

OVERVIEW

There are few things better than a delicious meal in the backcountry. But when backpacking, it can be hard to make the meal of your dreams come to life. Do you shell out $12 for Mountain House Bologñese? Roll a raw summer sausage into a tortilla with a few dollops of peanut butter? Cold soak a top ramen package? These are all valid options….but none come close to rivaling the ethereal beauty and mind-boggling flavor of the legendary ✨TRAIL PIZZA✨.

The perfect trail pizza is an elusive beast, but after countless iterations (all of which with your very favorite ODC president Ed Aten), I’ve learned the secrets of this classic backpacking dish–and you can too.

So–this Friday afternoon, come let the soft animal of your body love what it loves and learn how to make the best (imo) trail pizza with me. We will each make our own personal pie. This a great trip for both total beginners and more experienced backcountry chefs looking to level it up. Read on for boring details.

THE PLAN:
Meet at echols at 5:05 pm, drive to ragged reservoir (for ambiance)
5:25: tiny baby hike to a nice spot on the edge of ragged
5:30: shake n’ bake n’ eat
6:45: hike back
7:00: return to echols

I BRING:
Stoves for those who do not have them
Pans for those who do not have them
Basic pizza ingredients and toppings

YOU BRING:
Stove if you have it (a jetboil will not do as it lack subtlety in all ways)
Small pan if you have it
Utensil
Water
Layers
A bag to carry things
Optional: extra pizza toppings (though I will have enough for all)

-The troll over the bike garage