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Dutch Oven Pizza

Shake up your outdoor cooking routine with this super easy dutch oven pizza!
Prep Time2 hrs 10 mins
Cook Time20 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: campfire food, camping food, dutch oven, outdoor cooking, pizza
Servings: 4


  • dutch oven (with feet and flanged lid)
  • charcoal tower
  • grilling tongs or spatula (for moving hot coals)
  • dutch oven lid lifter (or long-handled pliers)
  • aluminum foil
  • dutch oven liners (or parchment paper)
  • stand mixer (or you can mix and knead by hand)


Pizza Dough

  • 3 1/2 cups flour, all-purpose
  • 1 package (.25 oz) yeast
  • 1 1/3 cup water
  • 1 tbsp salt
  • 2 tbsp olive oil, high quality

Pizza Toppings - Whatever you like! We use:

  • 1-2 cups mozzerella cheese, shredded
  • 1/4 cup italian herb tomato paste
  • 1 tbsp olive oil, high quality
  • 1/2 tsp garlic salt
  • olives
  • pepperoni
  • green peppers
  • onion
  • basil, fresh or dried


Make Pizza dough (makes two 10-inch crusts)

  • Mix water and yeast in bowl of a stand mixer and let sit for 5 minutes.
  • Add olive oil to bowl.
  • MIx salt and flour and add to mixer.
  • Mix on medium speed with dough hook attachment for 8-10 minutes.
  • Put in bowl (coated with olive oil) and allow to rise in a warm spot for 1 to 1 1/2 hour (until dough doubles in size).
  • Punch down and divide into two balls.
  • Roll out with rolling pin or by stretching or pressing dough out into a round.
  • If saving for later, wrap in plastic wrap and refrigerate (up to 2-3 days) or freeze (up to 3 months) until ready to use. Bring to room temperature before rolling out and baking.

Make Pizza

  • Prepare coals by heating in a charcoal tower until coals are white but not disintegrating.
  • While coals are heating, prep pizza for cooking.
  • Roll dough out onto dutch oven liner (or parchment paper cut in large circle allowing sides to come out of the top of oven.)
  • Add drizzle of olive oil over top of dough, spreading with back of a spoon or butter knife (or clean fingers!)
  • Spread tomato paste evenly and sprinkle garlic salt evenly over top.
  • Add desired toppings (pepperoni, olives, sausage, mushrooms, etc.) and cheese.
  • Finish with a sprinkle of fresh (or dried) basil.
  • Grasp edges of parchment and lower pizza into bottom of dutch oven.
  • Place venting tool (we used rolled up aluminum foil) across open oven and place lid on top.
  • Place two aluminum foil squares on the ground and pour small pile of coals in middle of it.
  • Using tongs (or spatula), place 5-10 hot coals on aluminum foil squares.
  • Place dutch oven (with pizza inside and vented lid on top) on top of hot coals.
  • Using tongs (or spatula), move 5-10 hot coals onto top of dutch oven lid.
  • Allow to cook for 15-20 minutes, checking periodically that it is not cooking too slow or too fast. (If too slow, add a few coals to top or bottom and if too fast, take away.)
  • Remove dutch oven from coals, remove lid and allow to cool for 3-5 minutes.
  • Remove pizza by grasping edges of parchment.
  • Slice with scissors or pizza cutter and serve warm!


  • You can make your dough ahead of time if you are bringing it along on a trip. It will keep in the refrigerator for several days or you can freeze it up to about 3 months. I typically wrap in plastic wrap, freeze and then carry in the cooler alongside all our other vacation food.
  • If not using a stand mixer, you can mix all the ingredients as indicated and knead for 8-10 minutes by hand.
  • One way to provide a nice warm environment for your dough to rise is to let it rise in a warm oven. Just preheat the oven to 200 degrees, shut it off and allow your dough (loosely covered, in oiled bowl) to rise in there. I also sometimes vent the door to the oven by leaving it open a crack.
  • If you don't want to use hot coals you can do this same thing by setting your dutch oven on a grate over your campfire or on an outdoor grill. Just be sure to vent the lid (and place coals on top to ensure even cooking).