Sprig Originals's kitchen / Dutch Oven Campfire Pizza
Dutch Oven Campfire Pizza
By Sprig Originals · with credit
Adapted from freshoffthegrid.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
A proper golden-crusted pizza baked over campfire coals in a cast iron Dutch oven. Roll the dough on a cutting board, load it with whatever sauce, cheese and toppings you packed, and bake it right in the fire ring.
Ingredients
- 8-10 oz pizza dough (8 oz for a 10-inch Dutch oven, 10 oz for a 12-inch)
- 1 tablespoon all-purpose flour, for dusting
- 1 tablespoon cornmeal, for dusting
- toppings of choice (sauce, cheese, vegetables, cooked proteins)
Instructions
- Get your coals going: you want roughly 30 hot briquettes for a 10-inch Dutch oven or 33 for a 12-inch. Once they're glowing and ashed over, preheat the empty Dutch oven with the lid on to about 450°F — 10 coals underneath and 20 on the lid for a 10-inch oven, 11 underneath and 22 on the lid for a 12-inch. Give it about 10 minutes to come up to heat.
- While the oven heats, dust a cutting board with the flour and roll the dough into a circle slightly smaller than the base of your Dutch oven. A water bottle or wine bottle works fine as a rolling pin. Scatter the cornmeal over a sheet of parchment paper and move the dough onto it, then prick the surface all over with a fork so it doesn't balloon as it bakes.
- Spread on your sauce and pile on the cheese and toppings, leaving a bare half-inch border for the crust. Keep the load light — a heavily topped pizza will steam rather than crisp.
- Lift the Dutch oven off the coals with a lid lifter or heavy gloves and take off the lid. Lower in the pizza, parchment and all, set a few foil balls or metal spacers across the rim so the lid sits clear of the toppings, cover, and return it to the coal bed with the lid coals back on top.
- Bake 15-20 minutes, lifting the lid once around the 12-minute mark to check, until the crust is golden and the cheese is bubbling. Slide the pizza out by the parchment, let it sit 2 minutes, then slice and eat.
Chef's tips
- Rotate the Dutch oven a quarter turn one way and the lid a quarter turn the other every 5 minutes — it evens out hot spots and stops one edge from scorching.
- Pack the dough already portioned into balls in an oiled zip-top bag. It will keep at cool ambient temperature for a day and be easier to roll than cold dough.
- If your coals are dying down, add a few fresh briquettes to the lid rather than underneath — pizza wants strong top heat to brown the cheese.
- No parchment? Dust the bottom of the Dutch oven generously with cornmeal and build the pizza directly inside before it gets hot.
Nutrition (per serving, estimated)
680calories
19gprotein
121gcarbs
12gfat
Estimates only — values vary with brands and portions.
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