Why You’ll Love This Recipe
This Dutch Oven Pizza recipe allows you to bake a pizza that rivals any pizzeria, right at home. The dough is soft yet chewy, the sauce is perfectly seasoned, and the toppings are endless! You don’t need a pizza stone or fancy equipment—just a Dutch oven and a little bit of patience. Plus, it’s a fantastic option for outdoor cooking while camping, giving you that cozy, rustic feel. The results are always a hit, whether you’re cooking in the comfort of your kitchen or enjoying a campfire meal with friends.
Ingredients
For the Pizza Dough:
- 4 1/2 cups bread flour or all-purpose flour
- 1/2 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 envelope instant dry yeast (7g)
- 3 tablespoons olive oil plus more for brushing
- 15 oz lukewarm water
For the Pizza Sauce:
- 1 (15 oz) can tomatoes (e.g., San Marzano), drained
- 2 cloves garlic, finely grated
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- Pinch of granulated sugar
- Freshly ground black pepper
Toppings:
- 8-10 oz whole mozzarella, sliced into 1/2-inch cubes
- Your favorite toppings (e.g., mushrooms, olives)
- Fresh basil, chopped
- Freshly grated Parmesan cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Pizza Dough:
- In the bowl of an electric mixer (fitted with a paddle attachment) or a food processor, whisk together the flour, sugar, salt, and yeast.
- Add the olive oil and lukewarm water, mixing until just combined. If using an electric mixer, swap the paddle attachment for a dough hook.
- Mix the dough until it pulls away from the sides of the bowl and becomes smooth. Turn it out onto a lightly floured surface and knead by hand until supple and passes the windowpane test.
- Divide the dough into three equal pieces (about 12-13 oz each) and form into balls. Place them on a baking tray, lightly brush with olive oil, cover with plastic wrap, and let rise in a warm spot for about 1 1/2 hours.
For the Pizza Sauce:
- In a blender, puree the drained tomatoes. Transfer the mixture to a bowl.
- Stir in the grated garlic, salt, olive oil, sugar, and freshly ground black pepper. Set aside or refrigerate until ready to use.
To Make the Pizza:
- Preheat the oven to 450°F with your Dutch oven placed on the lowest rack. You don’t need the lid at this stage.
- Once the dough has doubled in size, roll it out on a lightly floured surface into a 12-inch wide disk. Remember, the diameter of your Dutch oven matters. A larger Dutch oven is ideal for thin-crust pizza.
- Transfer the rolled dough to a piece of parchment paper. Let it rest briefly, then roll it out a little more if needed.
- Lightly brush the dough with olive oil, then spread a third of the pizza sauce over it. Top with your favorite toppings and mozzarella, and grate Parmesan cheese on top.
- Using a small paddle or cutting board, carefully guide the pizza into the Dutch oven by lifting the parchment paper as a sling and sliding the pizza into the pot.
- Bake for 12-15 minutes, or until the crust is golden and crispy, and the cheese is melted.
- Remove the Dutch oven from the oven and use the parchment paper to lift the pizza onto a cutting board. Return the Dutch oven to the oven to bake the next pizza.
- Repeat with the remaining dough.
For Campfire Cooking:
- Preheat your Dutch oven over a fire on a grate or directly in the coals if it has legs.
- Once the pizza is assembled, cover the Dutch oven with its lid, leaving a small crack to let steam escape. Bake for around 30 minutes, adjusting the time as needed based on the heat.
Servings and Timing
- Servings: 3 pizzas
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Rising Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
Variations
- Vegetarian Pizza: Load your pizza with fresh vegetables like bell peppers, onions, and spinach for a colorful, meat-free option.
- Gluten-Free: Substitute the regular flour for a gluten-free pizza flour blend.
- BBQ Chicken Pizza: Swap out the classic pizza sauce for barbecue sauce and top with grilled chicken, red onion, and cilantro.
- Cheese Lovers: Add extra layers of cheese, such as ricotta or gouda, for a richer pizza.
Storage/Reheating
- Storage: Store any leftover pizza in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat the pizza in the oven at 350°F for 5-10 minutes to get the crust crispy again.
FAQs
Can I use a smaller Dutch oven for this recipe?
Yes, you can use a smaller Dutch oven, but you may need to divide the dough into smaller portions to fit your pot. A larger Dutch oven is ideal for a larger, thinner pizza.
Do I need a pizza stone for baking pizza?
No, a Dutch oven can easily replace a pizza stone. It provides even heat distribution and a crispy crust, just like a pizza stone would.
How do I keep the dough from sticking to the Dutch oven?
Line the Dutch oven with parchment paper to prevent the dough from sticking. A light brush of olive oil on the parchment paper also helps.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After kneading, cover it with plastic wrap and refrigerate it for up to 24 hours before using.
Can I make a pizza with a thicker crust?
Yes, you can make a thicker crust by not rolling the dough out as thin. Keep in mind that thicker dough may require a longer baking time.
Can I use store-bought pizza sauce?
Yes, if you’re short on time, store-bought pizza sauce works perfectly well. However, making your own sauce adds a nice touch of freshness.
How do I know when the pizza is done?
The crust should be golden and crispy, and the cheese should be melted and bubbling. If you like extra crispiness, leave it in for an additional 1-2 minutes.
Can I freeze the dough for later use?
Yes, after the dough rises, you can freeze it. Just wrap it tightly in plastic wrap and store it in a freezer bag for up to 3 months.
Can I cook pizza in a cast iron skillet instead of a Dutch oven?
Yes, you can use a cast iron skillet. It will give you a similar result with a crispy crust. Just make sure to grease the skillet or line it with parchment paper.
How do I prevent the pizza from burning in the Dutch oven?
If you’re worried about burning, check the pizza halfway through baking. If the edges are getting too dark, reduce the temperature slightly and cover the Dutch oven with foil to avoid direct heat on the crust.
Conclusion
Dutch Oven Pizza is a fantastic, hassle-free way to bake pizza, whether you’re at home or in the great outdoors. With its crispy crust, melty cheese, and customizable toppings, it’s a fun and rewarding recipe for pizza lovers of all kinds. You’ll love how easy it is to make, and how delicious it turns out—perfect for a family dinner, a camping trip, or just a cozy night in. Enjoy!
Dutch Oven Pizza
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 3 pizzas
- Category: Pizza, Camping, Easy Recipe
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Make pizza like a pro with this Dutch Oven Pizza recipe! Whether you’re at home or camping, this method creates a golden, crispy pizza with perfectly melted cheese. Forget the pizza stone—just use a Dutch oven for a delicious, homemade pizza with a crispy crust and endless topping possibilities. A fun and easy way to enjoy pizza, this recipe is perfect for cozy nights or outdoor cooking adventures.
Ingredients
For the Pizza Dough:
4 ½ cups bread flour or all-purpose flour
½ tablespoon granulated sugar
1 tablespoon kosher salt
1 envelope instant dry yeast (7g)
3 tablespoons olive oil (plus more for brushing)
15 oz lukewarm water
For the Pizza Sauce:
1 (15 oz) can tomatoes (e.g., San Marzano), drained
2 cloves garlic, finely grated
1 teaspoon kosher salt
2 teaspoons olive oil
Pinch of granulated sugar
Freshly ground black pepper
For the Toppings:
8–10 oz whole mozzarella, sliced into ½-inch cubes
Your favorite toppings (e.g., mushrooms, olives)
Fresh basil, chopped
Freshly grated Parmesan cheese
Instructions
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Make the Pizza Dough:
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In an electric mixer or food processor, whisk together flour, sugar, salt, and yeast.
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Add olive oil and lukewarm water, mixing until combined. If using an electric mixer, switch to a dough hook.
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Knead the dough until smooth, then divide into three equal pieces. Let rise for 1 ½ hours.
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Make the Pizza Sauce:
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Puree the drained tomatoes in a blender and transfer to a bowl.
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Stir in garlic, salt, olive oil, sugar, and pepper. Set aside or refrigerate.
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Assemble the Pizza:
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Preheat oven to 450°F with the Dutch oven on the lowest rack.
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Roll out dough on a floured surface into a 12-inch disk. Brush with olive oil and spread sauce.
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Top with mozzarella, desired toppings, and grated Parmesan.
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Carefully lift the pizza onto parchment paper and place in the Dutch oven.
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Bake the Pizza:
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Bake for 12-15 minutes until the crust is golden and the cheese is melted. Repeat with remaining dough.
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For Campfire Cooking:
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Preheat the Dutch oven over a fire, then cover with the lid and bake for about 30 minutes.
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Notes
For a thicker crust, roll dough less thinly, but adjust baking time accordingly.
Use parchment paper to prevent sticking.
Can be made in advance: refrigerate dough up to 24 hours after rising.
