First of all, I should start off with a disclaimer. This Dutch Oven Pizza recipe given to me by Beau Baty the owner of Wilderness Ridge Trail Llamas. Beau is a one-of-a-kind guy and was my mentor and has become a good friend through my Llama acquiring process. I can’t say enough about him and his wife.
If you don’t already have a Dutch Oven, get the aluminum version from GSI Outdoors. Their stuff is a little pricy, but like most things, you get what you pay for. If you’re using a cast iron Dutch Oven, you want to dramatically increase your cooking time. Those ovens take longer to get up to temperature.
- Olive Oil
- Pillsbury Refrigerated Pizza Crust (Is perfect for a 10 inch Dutch Oven, you may need more for bigger ones)
- Pizza Sauce – (Get Some Of The Good Stuff)
- Mozzarella Cheese
- Toppings of your choice, we went with double Pepperoni for this one
- Parmesan Cheese and Red Pepper Flakes if you like
This is a pretty simple recipe, but I will go step by step.
- Assemble your ingredients and start your charcoal. You want your charcoal good and hot/grey to begin the cooking process. I would recommend 30 or so briquettes.
- Open the pizza dough, lay out, and set aside to warm up. Give it 30 minutes to breathe if you can, it just turns out better that way.
- A 13 ounce can of pizza dough is about perfect for the 10 inch Dutch Oven, you may need more dough for larger ovens.
- Rub olive oil in your Dutch oven. Be sure to coat the bottom and sides. I like it where there is some oil standing in the bottom of the oven. I would lean more on the side of over than under doing the olive oil.
- Hand toss the pizza dough and cover the bottom, including 1/2 – ¾ inch up the sides of the Dutch oven. You should have olive oil seeping up around the edges of the dough if you have enough in the bottom of the oven. Do not put the sauce or toppings on just yet.
- IMPORTANT – Space out 10-12 charcoals for the bottom of the oven. They need to be 1.5 to 2 inches apart. If you use too many brickettes on the bottom you will likely burn the bottom of your pizza crust. Personally, I lean towards 10, less is better here. Put 20 or so on the top/lid of the Dutch oven as seen in the photo. It is OK to cover the top completely. It cooks the cheese to a nice brown top. Use a stand if you have one, but it will work without one.
- Put your oven, with just the pizza dough, on to cook for 5-8 minutes. Closer to 8 in most cases. You want charcoal on the bottom and the full amount on the lid to pre-cook the dough a little. This keeps the dough from being mushy. This was a good tip from Beau.
- Remove the oven, obviously it will be hot, so be careful putting in the sauce.
- Add your sauce, toppings and then cover with lots of mozzarella.
- Place your oven back on the charcoal and put the lid on with charcoal for 19 – 24 minutes. (30-40 minutes for cast iron Dutch Ovens)
- KEY – Don’t overdue the amount of charcoal on the bottom.
- Check periodically, when the cheese is a nice toasty brown on top, you are about done.
- Remove the oven, open and let cool about 10 minutes so the pizza can firm up and then enjoy.
I hope you liked this article and special thanks to Beau for sharing with us.
We are building our tribe at Treeline Pursuits. We value your comments and suggestiong and we try to respond to all of them. We are dedicated to becoming a valuable resource for the DIY hunter and we want to play a part in your backcountry hunting adventures.
You can help us spread the good word by sharing Treeline Pursuits with your fellow hunting friends?
You can follow Treeline Pursuits on Instagram @Treeline_Pursuits and subscribe to our YouTube Channel.