Pizza in the morning, pizza in the evening, pizza at supper time. When you know how to make pizza in a Dutch oven, you can have pizza anytime – and anywhere!
Sitting around a campfire with some good friends and a cooler full of beer seems like the perfect occasion for pizza. (Is there really such a thing as a not good time for pizza?) However, unlike most grillable types of camping food like burgers, brats, or kebabs, pizza is not quite as intuitive to make at a campsite. If you want pizza out in the wild, you’ll need to get a little creative.
! But only the most well-heeled RVers bring a traditional convection oven with them out into the woods. For the rest of us, there’s the far more practical and affordable Dutch oven option. This cast iron cooking vessel allows you to stack coals or embers underneath and on top of it, producing omnidirectional heat inside. The effect is very similar to an oven. Dutch ovens have been used for hundreds of years and are tremendously versatile. They are also perfect for making pizzas.
Dutch Oven Upside Down Pizza: How To Make Deep Dish Pan Style Pizza
So on your next camping trip, take your camp chef skills to the next level by making Dutch oven pizza. We’ve outlined everything you need to know to get started below.
Dutch Oven – There are lots of different kinds of Dutch ovens, but you’ll need the type specifically designed for cooking on a campfire. A camping Dutch oven has legs on the bottom (so you can place coals underneath it) and a lid with a rim (so you can place coals on top of it). They come in all different sized diameters depending on how large you want your pizza.
Chimney Starter – While not necessary, a chimney starter can help get your charcoal briquettes ready to go faster. This one is pretty cool as it packs flat for easy storage!
Cast Iron Pizzas At Camp — Trail Forked
Parchment Paper – The deep walls of a Dutch oven can often make it difficult to get a spatula inside to retrieve your pizza. Parchment paper not only gives you something to lift the pizza out with, but it also keeps your Dutch oven nice and clean. (So you can reload and make another pizza!) You can use a roll of parchment paper from the grocery store and cut the sheets to the right size, or Lodge sells circular sheets meant specifically for Dutch ovens.
Metal Skewers – We placed metal skewers underneath our lid to create a gap that allows steam to escape. If you like crispy, crunchy pizza, then steam is the enemy. You want the heat inside the Dutch oven to be as dry as possible. If the lid sits snuggly, then all the moisture released from the dough, cheese, sauce, and toppings gets trapped inside and will result in a wet, soggy pizza. So it’s important to create a small gap to allow for proper venting. You could also roll up some foil to create spacers if you don’t have metal skewers on hand.
Tongs – If you’re using coals as your heat source, you’re going to have to jockey them around with something. We have a pair of metal tongs that we use to shuttle the appropriate number of coals into position.
Dutch Oven Pizza Chicken {with Gluten And Dairy Free Options}
Heat Resistant Gloves / Lid Lifter – Once your Dutch oven is up to temperature, the whole thing is going to be extremely hot (including the lid). They make dedicated lid lifters so you can safely remove the lid, but we prefer to use heat resistant gloves. They are much more versatile and multifunctional that the standard cast iron lid lifter. (No gloves and no lid lifter? We’ve seen people lift the lid with the rip claw on the back of a metal hammer.)
Pizza Dough – Whether you’re a novice or an expert, you have a lot of options in pizza dough. The most basic approach is to buy a roll of Pillsbury pizza dough. Moving up from there many grocery stores sell pre-made dough (we get our dough from Trader Joe’s). And then for the true purist, you can also make your own pizza dough. Here is our favorite quick 30-minute pizza dough recipe.
Cornmeal – A little bit of cornmeal can go a long way to improving the crust of your pizza. Sprinkle a little bit down on the parchment paper before you place your rolled out down on it. Not only will the cornmeal give your crust a subtle crunch, but it will ensure your pizza doesn’t stick to the parchment paper.
Easy Overnight Pizza Dough • The Curious Chickpea
Low Moisture Everything – We’ve said it once, we’ll say it again, you want to reduce the potential for steam as much as possible. Sauce is inherently, well… saucy, so your best bet is to use as little as you can get away with. As for the cheese, many grocery stores sell specifically labeled low-moisture mozzarella – both fresh and pre-shredded. And finally, you’ll want to steer clear of liquid packed toppings (like fresh zucchini). Below we have some creative pizza topping ideas for you to try if you’re bored of the basic pepperoni & cheese!
Here are the basic instructions for how to make pizza in a Dutch oven. Use whatever combination of cheese, sauce, vegetables, and proteins strike yourfancy!
Fresh Off The Grid is a culinary resource for the outdoor community. We offer a collection of recipes, how-to guides, and camp cooking gear to help you enjoy great food in the great outdoors!by Liren Baker on August 28, 2017 updated March 9, 2020 | 20 Comments This post may contain affiliate links. Please see Affiliate Disclosure in my Terms of Service.
Best Dutch Oven Recipes That Are Easy To Make
No pizza stone? Dutch Oven Pizza to the rescue! Use a Dutch Oven to make perfect pizza baked in the oven—or even to make campfire pizza!
No pizza stone? No worries! Learn how to make pizza in a Dutch oven for perfect pizza baked in the oven, or even when camping!
I never bothered to replace them. I’m not sure why, exactly; I guess it’s one of those items that get bid to lowest priority, despite how much I relied on them once upon a time, from pizzas to rustic loaves of bread.
Quick And Easy Camp Pizza — Bull Moose Patrol
But I did notice the difference when the carb cravings returned and I turned to baking again. Pizza crusts were never crispy enough, my loaves didn’t have that signature thud when I would tap on them, or the satisfying snap when torn in half.
My Dutch ovens! I cook with them every week, bubbling and braising, and my little aha moment: baking no-knead bread in it!
I’m so excited to share with you, that YES, if you have a Dutch oven, you’ll find that it’s the secret to perfect homemade pizza! It’s taken me a bit of practice to figure out the best way to transfer my pizzas into and out of the cast iron pot, so for this, I just rely on parchment paper. Using this and a small paddle, I am able to sling and lower the pizza into the preheated Dutch oven, nestling it into bake. But really, I find it very simple, and even easier to help retain that perfect circle shape! If you’ve ever tried to slide a stubborn pizza with a bit of sticky dough onto a baking stone, then you’ll know what I mean.
How To Make Campfire Pizza From Scratch
The thick cast iron proves a perfect surface for pizza to develop a crispy crust, the walls coaxing the cheese to melt over whatever toppings you wish. This has become my favorite way to make homemade pizza at home, and I know you will love it, too.
P.S. If you’re going camping and have a Dutch oven with a lid, try this method out over your campfire! Just prepare the pizza, preheat your Dutch oven over the campfire, and bake with the lid on (leaving a crack for steam to escape) for about 30 minutes. Doesn’t campfire pizza sound much better than franks and beans? Don’t get me wrong, I do love franks and beans, but…pizza! See notes for making campfire Dutch oven pizza in the recipe below.
Keep in mind the diameter of your Dutch oven – for this reason, the larger the Dutch oven the better, especially if you prefer thin crust pizza. I like using a 9-quart Le Creuset #30. If your Dutch oven is smaller, simply divide the dough into smaller portions to fit your pot(s)!
Easy Ways To Make Delicious Camping Pizza
Calories: 1111 kcal | Carbohydrates: 151 g | Protein: 42 g | Fat: 37 g | Saturated Fat: 13 g | Cholesterol: 60 mg | Sodium: 3786 mg | Potassium: 688 mg | Fiber: 7 g | Sugar: 10 g | Vitamin A: 836 IU | Vitamin C: 15 mg | Calcium: 469 mg | Iron: 4 mg
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