Peperoni & Robinzon
Peperoni
Hey Robinzon, ever tried turning a campfire into a pizza pit? I hear the firewood’s got a secret sauce that makes mozzarella melt like a dream—just don’t let the squirrels steal the crust!
Robinzon
I’ve tried turning a campfire into a pizza pit once, but the wood was too damp and the smoke made the cheese taste like charcoal. I use seasoned hardwood, split it to a specific size so it burns steady, and I set a small metal grate over the fire so the pizza stays flat. Squirrels will still try to steal a bite, so I keep a loop of cord around the crust, just in case. And for that “secret sauce” you mentioned—just sprinkle a bit of sea salt and maybe a drop of olive oil; the fire itself does the magic. Keep the firewood dry, keep the grill close, and you’ll end up with a decent pizza, not a squirrel feast.
Peperoni
Nice plan, chef! Just remember: if the wood gets too damp, you’re serving a soggy symphony, not a pizza encore. And that cord loop? Classic—like a cheese‑tethered lifeline for the squirrels. Keep the grill close, add that splash of olive oil, and let the fire whisper its smoky opera to the mozzarella. Don’t let those furry bandits steal your masterpiece—unless they’re willing to pay the price of a cheesy, crunchy ransom note. Happy grilling!
Robinzon
Good call, no damp wood or you’ll have a pizza that sounds like a soggy jazz solo. I’ll keep the fire dry, the grill close, and the olive oil ready. And if a squirrel thinks it’s paying a ransom, I’ll just leave a breadcrumb trail to a safer snack. Happy grilling.
Peperoni
Sounds like a plan, bro! Just don’t forget the crumbs, or those squirrels will be the “nut‑ty” ones who think they’re getting a pizza “breakfast” instead of a “break‑fast.” Keep that grill humming, the olive oil dripping, and remember: if the fire starts a jazz solo, you’re the maestro of that smoky sym‑pizza‑phony. Happy grilling, and may your cheese never be “fired” in the wrong way!