This post originally appeared on Or So She Says, but I’m really excited to share it here today because after a lot of attempts, we finally got the crust just how we like it. The crust is a huge part of the deep dish experience, and after trying several recipes that just weren’t quite right, we think we’ve figured it out! Give it a try and let me know what you think!
Becky here from Bite of Delight, and today I’m sharing the ultimate dutch oven meal for camping…or the backyard! Bacon-Wrapped Chicago Style Deep Dish Dutch Oven Pizza. Wow, that’s a mouthful! But when you get a taste of this, you’ll be pretty happy about that mouthful, and all the delicious flavors in it!
My husband and I visited Chicago a few years ago, and of course we ate some amazing Chicago Style Deep Dish while we were there. We came home and tried a few recipes to recreate it, but it wasn’t until my husband went on a guys’ camping trip that we tried making it for the dutch oven. I prepped all the ingredients and sent him with a sheet of instructions, and as soon as he was back in cell phone range, I immediately wanted to know
Camping Food: Deep Dish Pizza Cooked On A Campfire In A Dutch Oven. Took A Little While So We May Have Made It Too Deep, But Overall A Success!
How he was, and how the mountain biking went. We made some big changes (hello bacon-wrapped crust!), and decided that this is the perfect meal to eat while enjoying the great outdoors. Our maiden voyage of deep dish was too bready…even for carb lovers like us, the crust was just too thick. I’ve played around with it a lot and finally have it just how we like it. I hope you love it too!
Add the water, yeast and sugar to mixing bowl, let yeast activate. Add the flour, salt, buttermilk powder, cornmeal and melted butter and combine. If dough is stiff, add in warm water 1 tablespoon at a time. Alternately, if dough is too soft, add in flour 1 tablespoon at a time. Knead for about 5 minutes, or until dough is soft and smooth and pulls away from the sides of the bowl. Let rise in a covered bowl in a warm place until doubled in size, about 1-2 hours. When dough is risen, press the air out and roll it out into a rectangle on your counter. Spread 3 Tbsp of the softened butter onto the dough. Fold the dough into thirds (like a letter), then spread the last Tbsp of butter on half of the folded dough, fold it over one more time into a square. Shape it into a circle and let rest in a covered bowl in a warm place for about an hour.
Make the sauce by sauteing the onion and garlic in the butter. Once they are soft and fragrant, add in the remaining sauce ingredients and simmer on low until ready to use.
Byu Dutch Oven And Camp Cooking: Deep Dish Pizza
Line the bottom edge of the dutch oven wall with cooked (but flexible) bacon pieces. Press the air out of the dough and press into the bottom and sides of dutch oven. Sprinkle the cheese over the dough and add the toppings over the cheese. Pour the sauce over the toppings, and if desired, sprinkle with a couple of tablespoons of parmesan cheese. If using crumbled bacon in your pizza, save some to sprinkle on the top about 5 minute before it’s done cooking. If you add all the bacon in with the other toppings, it won’t stay crisp, and we like our bacon crisp!
Preheat oven to 425, and bake for about 35 minutes. Remove from oven, remove lid and let sit for 10 minutes, then slice and serve.
This works with or without a lid (if you’re using a dutch oven or another pan, doesn’t matter). I have done it both ways with great results.
How To Cook With A Dutch Oven: The Great Camp Cooking Pot • Nebraskaland Magazine
Prepare the dough as instructed above, but instead of rolling it out, place it in a freezer bag as soon as it’s shaped into a circle, and store in the freezer.
Prepare the sauce as instructed above. Place in a quart size freezer bag. If you will use it within a couple of days, store in the refrigerator. Otherwise, store in the freezer.
Cook in the dutch oven at 425 for 30-40 minutes. If you aren’t sure how to get your briquettes to heat to 425, try this general guideline that I use: add 2 rings of briquettes to the lid and one ring under the oven. I find that about 10 briquettes underneath is usually plenty, and I keep them toward the outer edge of the dutch oven. More briquettes than that underneath and it will likely burn. This may require some trial and error to get it just right, but this works for me!
Chicago Style Deep Dish Pizza
I suggested to my husband (for his camping trip) that he make this the first night. He kept everything cold in coolers, but since it’s hard to regulate temperature I was worried about the dough going longer than that. I can’t say how the dough will turn out if it goes longer than a day in a cooler. This worked great for him.
Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!
Welcome to Bite of Delight, where I share all of my favorite recipes, tips & tricks for kitchen success. I'm a mom of 4, runner & reader, but you'll usually find me elbow-deep in a new recipe!This Dutch Oven Upside Down Pizza recipe is a fun twist on a classic deep dish pan style pizza. Pile the pizza toppings in the bottom of the pot, top them with a crust and bake. For the big reveal, invert the pie so it’s right-side-up on your serving plate. It is one of the craziest Dutch oven camping recipes you’ll ever make!
Campfire Pizza With Veggies
I’ve made this recipe easy by not making my own pizza dough, I use a refrigerated ready-to-bake dough. I do use fresh veggies, so the prep work includes chopping a bit of onion, garlic and bell pepper.
If you are making this as one of our easy campfire recipes, get some nice hardwood coals ready for frying, then baking. If you’d rather use charcoal briquettes, that’s fine too. You’ll probably need two batches of coals for the cooking time.
If you want to make this as one of our camp stove recipes, you’ll need to use a Dutch oven dome and heat diffuser plate during the baking process of the recipe.
Air Fryer Frozen Red Baron Deep Dish Pizza
If you want to make this in an RV, you can use a 10 or 12-inch cast iron skillet as the frying pan on your stovetop and transition to the oven for the baking process.
Step 1. Prepare your ingredients, heat source and equipment as directed. For baking at an oven temperature of 400 F degrees, you will need 29 total coals = 19 on top of the lid / 10 below the bottom of the oven if you are using a standard-depth 12-inch Dutch oven. If you are using a different oven size, check our Dutch oven temperature chart to see how many coals you will need.
Step 2. Prepare the dough. You don’t have to roll dough, just open the can and unroll it onto a flat surface in the approximate size of your oven. You won’t be using the whole thing because it won’t fit into your pan. Lay it on a flat surface and place your lid on the dough to make an impression, then, cut off the excess. Use a fork to prick about 10 holes in the top of the dough and set it aside.
The Best Dutch Oven And Our Favorite Camping Recipes
Step 3. Preheat the oven. Prepare 29 hot coals. You’ll start with all of them under the oven for frying. The entire cooking time will be at least 50 minutes. The best way to prepare for the total cooking time is to watch the first batch of coals compared to the cooking progress. If the coals burn down halfway but the pizza is not going to be done, get another set of coals ready so you are not stopping the cooking process while the second set of coals is getting hot.
Step 4. Cook sausage, onion and garlic. Brown the Italian sausage over medium high heat, breaking it up as it cooks. When it’s about half done, add the onion and garlic and continue cooking until the sausage is fully cooked. Remove it to a paper towel-lined plate to drain.
Step 5. Layer ingredients. Start with layering the pepperoni slices in the bottom of the pan. Top with green pepper slices and then add Italian sausage mixture. Top with tomato sauce, salt and pepper and shredded mozzarella cheese.
How To Make Campfire Pizza From Scratch
Step 6. Top with dough, butter and bake. Being careful not to burn yourself on the preheated Dutch oven, place the dough over the pizza mixture. Make sure the dough reaches to the edges around the whole oven and add butter evenly across the top of the dough. Cover with lid
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