Pizza! Pizza! Pizza!
This is the first time my better half and I have tried to bake pizza in our camp Dutch ovens and we both wondered why in the world it took us this long!
Our friend Victoria made this recipe for the Dutch oven demonstration at Cabela’s. Everyone loved it and were amazed when Victoria said that the dough was easy to make. Let me tell you, Victoria was right!!
Victoria’s recipe states the dough only has to rest for 15 minutes before shaping into pizza. We tried this and found the dough to be very rubbery and didn’t want to stay stretched out. But, it tasted wonderful and made a very thick crust, which was excellent. We saved half of the dough and let it rest in the fridge overnight and found that the long rest made the dough very stretchy and kept its shape to make a delightfully light and lovely thin crust. Either way works but if you have the time, I recommend letting the dough rest for several hours before shaping and baking the pizza.
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Surprisingly easy to prepare, this recipe for pizza dough can be prepared and baked immediately at your campsite or made ahead of time in your kitchen and then baked in your camp Dutch oven. Like all pizzas, the toppings are endless and the results are delicious. The dough can be made into two 16-inch pizzas, or divided into four 12-inch pizzas.
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- 1 1/2 cups water
- 2 packages active dry yeast
- 2 tablespoons sugar
- 4 cups unbleached flour (AP or Bread)
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1/4 cup olive oil
- 1 jar pizza sauce
- 4 cups shredded mozzerella cheese
- 1 small can sliced olives
- 8 ounces cooked sausage pieces
- fresh basil
- In a small camp Dutch oven, warm up water over several hot charcoals to 110-115 degrees Fahrenheit . Remove from heat. Stir in yeast and sugar. It is ready when the yeast foams up (about 5 minutes).
- Whisk together flour, salt, and garlic powder in a large bowl. Add yeast and olive oil. Mix until dough forms then turn out and knead for 5-7 minutes until dough doesn't stick to the side of the bowl and is smooth and slightly sticky.
- Place dough in a lightly oiled bowl. Cover and let sit for a minimum of 15 minutes. If you are preparing dough the night before, place dough in refrigerator.
- Prepare a camp Dutch oven by cutting two or three strips of parchment paper that are about 18-inches long and 5 inches wide. Fold in half length wise. Place strips in the bottom of the oven to form a cross and drape the ends of the strips over the edge. Spray with oil. The strips will help you remove the pizza from the hot Dutch oven.
- To make two 16-inch pizzas, divide dough into two equal parts. To make four smaller pizzas, divide dough into four equal parts. Shape each part into a round, smooth ball. Cover the remaining parts with a damp towel.
- Sprinkle your working area with flour. Roll and stretch the dough out into a circle that is the same diameter as the bottom of your camp Dutch oven. A pastry mat is useful for this step. Place the circle of dough in the bottom of prepared camp Dutch oven.
- Poke dough with a fork across the surface of the dough to create holes that prevent bubbles from forming. Bake at 400 degrees Fahrenheit for five minutes. For a 12-inch oven, make a circle of 9 hot charcoals underneath the oven. For a 16-inch oven, make a circle of 13 hot charcoals underneath the oven. Make a double ring of hot charcoal around the lid of the oven.
- Remove the oven from the charcoal. Add pizza sauce.
- Add toppings.
- Cover and bake for 15-20 minutes or until crust is golden brown and toppings are bubbling. Use parchment strips to lift hot pizza out of oven. Garnish with fresh basil. Slice and serve to your delighted friends and family.
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