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!