Dutch Oven Pizza

Dutch Oven Pizza

There’s nothing quite like a fresh baked Dutch Oven Pizza while your camping. Pizza is such an easy recipe to individualize for everyone you cooking for. Why not bake one up while your camping. Bring all the toppings and let everyone create their own part of the pizza.

Dutch Oven Pizza

While I’m not a huge fan of premade short cuts, I have to admit, this is one recipe I do take short cuts on. Things like pizza dough, can be tricky to manage when your camping. You’re not guaranteed that the weather is always going to cooperate. If I am planning on using a yeast dough while camping, I’ll typically take a short cut and purchase the dough, ready to bake.

Cut and prep all your veggies and toppings ahead of time. This saves on prep time and clean up after. This will allow you to spend more time with your family and friends. I know my kids ‘regret’ having a huge clean up after a long day of hiking and a big dinner. So, I’ve figured out that prepping ahead is a huge benefit for everyone.

Start by placing your dough at the bottom of the Dutch oven or cast iron skillet, and press it up around the sides. You’ll want to create a bit a of ridge to your pizza in order to ensure that the cheeses and sauce don’t run under the dough. This also gives your a chance to create a special crust. I like to brush the crust with olive oil and dust it with an Italian Spice Mix. Even my anti-crust eaters, will eat this crust.

Dutch Oven Pizza

When baking in cast iron, you’ll find that most recipes call for 350 degrees. In order to figure out the number of briquettes you’ll need at 350 degrees, simple multiply the diameter of your cast iron by 2. For example, my cast iron skillet and Dutch oven are 12 inches in diameter. That means, I’ll need 24 briguettes to reach a temperature of 350 degrees. You’ll always load 3/4 of your briguetts on the top in order to make sure the cast iron is readiating heat properly.

For your Dutch Oven Pizza, we’ll need to raise the heat to 450 degrees. This entails a little more work to calculate. There are great websites out there who can help you calculate the number of briquettes you will need. To bake at a temperature of 450, you will need 33 briquettes. Once your briquettes are fully heated and ready, place 22 of the briquettes on the top and the remaining 11 under the cast iron you are using.

Allow your pizza to bake for 15 minutes. You’ll be able to smell it when it’s ready. It smells amazing! You can see in the image that the heat from the briquettes was a little off center, browning one side more than the other. This is an easy mistake to make. While it didn’t brown as much on one side, it is cooked through and tasted terrific!

Dutch Oven Pizza

Cast iron does take a bit longer to cool down, than conventional skillets and pans. Allow your pizza to rest for about 10 minutes before cutting in. It will still be warm, but the cheese will have had some time to set up. There really isn’t a set recipe for creating a Dutch Oven Pizza, because everyone has their own favorite. It’s in the baking process that most people need a little guidance. It’s super easy and always a hit!

Dutch Oven Pizza

Dutch Oven Pizza

Recipe by Pantry and TableCourse: Dinner, LunchCuisine: ItalianDifficulty: Moderate
Servings

4

servings
Cooking time

15

minutes

There’s nothing quite like a fresh baked Dutch Oven Pizza while your camping. Pizza is such an easy recipe to individualize for everyone you cooking for. Why not bake one up while your camping. Bring all the toppings and let everyone create their own part of the pizza.

Ingredients

  • Pizza Sauce

  • Raw Pizza Dough

  • Your favorite toppings

  • 1 T. Olive Oil

  • 2 tsp. Italian Spice Mix

Directions

  • Preheat 33 charcoal briquettes.
  • Line the bottom of your cast iron skillet or Dutch oven with the pizza dough and create a rim around the edges by pressing up the sides of the skillet for about an inch.
  • Brush on a small amount of olive oil on the ridges and dust with Italian Spice mix.
  • Spread the sauce evenly around the bottom of the pizza.
  • Allow everyone to individualize their own slices.
  • To bake; place the lid on the cast iron and set 22 prepared briquettes on the top and 11 underneath. Bake for 15 minutes.
  • Remove the top coals and dust off the list with a towel. Remove the lid and allow the pizza to rest for 5 – 10 minutes so the cheese sets.
  • Cut and serve hot!

2 Comments

  1. Cousin Peanut

    Looks wonderful!!!

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