Dutch Oven Charcoal Pizza

Yield: 2 pizzas (~900 calories each)

Cooking Time:

• Dough Prep: 2-4 hours (rising)

• Cooking: 10-14 minutes per pizza

Notes:

• Dough can be prepped beforehand after fermentation; keep cool in an ice box until brought to camp

Ingredients

Dough:

• 3 ½ cups all-purpose flour

• 2 teaspoons kosher salt

• 1 teaspoon instant yeast

• 1 tablespoon olive oil

• 1 ⅙ cups (1 cup + 3 tablespoons) room temperature water

Sauce:

• 1 can (14 oz) crushed tomatoes

• ½ teaspoon salt

• ½ teaspoon dried oregano

• 1 teaspoon olive oil

Toppings:

• 2 cups shredded mozzarella cheese

Instructions

1. Make the Dough (2-4 Hours Before Cooking)

1. In a large bowl, mix the flour, salt, and yeast.

2. Add olive oil and water, stirring until a rough dough forms.

3. Knead for about 5 minutes until smooth and elastic.

4. Cover and let rise at room temperature for 2-4 hours, until doubled in size.

2. Prepare the Sauce

1. In a bowl, mix crushed tomatoes, salt, oregano (if using), and olive oil.

2. Stir well and set aside. No cooking needed.

3. Prepare the Dutch Oven

1. Place about 24 charcoal briquettes in a fire pit or grill.

2. Once they turn white-hot, spread about 16 under the Dutch oven and 8 on the lid.

3. Lightly oil the bottom of the Dutch oven to prevent sticking.

4. Shape and Cook the Dough

1. Divide the dough in half and press each into a rough pizza shape.

2. Place one dough round into the Dutch oven.

3. Cover and cook for 5-7 minutes, until the bottom is golden.

5. Add Sauce and Toppings

1. Flip the dough over, then quickly spread sauce and 1 cup of mozzarella on top.

2. Cover and cook for another 5-7 minutes, until the cheese melts and the bottom crisps.

6. Repeat for the Second Pizza