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

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Instructions

Make the Pizza Dough:
- In an electric mixer or food processor, whisk together flour, sugar, salt, and yeast.
- Add olive oil and lukewarm water, mixing until combined. If using an electric mixer, switch to a dough hook.
- Knead the dough until smooth, then divide into three equal pieces. Let rise for 1 ½ hours.
Make the Pizza Sauce:
- Puree the drained tomatoes in a blender and transfer to a bowl.
- Stir in garlic, salt, olive oil, sugar, and pepper. Set aside or refrigerate.
Assemble the Pizza:
- Preheat oven to 450°F with the Dutch oven on the lowest rack.
- Roll out dough on a floured surface into a 12-inch disk. Brush with olive oil and spread sauce.
- Top with mozzarella, desired toppings, and grated Parmesan.
- Carefully lift the pizza onto parchment paper and place in the Dutch oven.
Bake the Pizza:
- Bake for 12-15 minutes until the crust is golden and the cheese is melted. Repeat with remaining dough.
For Campfire Cooking:
- Preheat the Dutch oven over a fire, then cover with the lid and bake for about 30 minutes.

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.