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Dutch Oven Pizza

Dutch oven pizza made with layered pizza dough, bubbly tomato sauce, and gooey mozzarella, baked over campfire coals for a golden, crisp-bottomed crust. The lid-on bake helps the cheese melt while the bottom develops a browned texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dutch oven pizza dough
  • 1 lb pizza dough Store-bought or homemade; bring to room temperature if possible for easier pressing.
  • 1 cup pizza sauce Use plain pizza sauce or marinara for a classic tomato layer.
  • 2 cup shredded mozzarella cheese Shred for better melt and coverage.
  • 1 cup pepperoni or desired toppings Use any toppings that won’t add too much moisture.
  • 2 tbsp olive oil, for greasing Grease the inside of the pot generously to prevent sticking and improve browning.
  • 1 tsp dried oregano Sprinkle over the top for an even, herby finish.

Equipment

  • 1 Dutch oven

Method
 

Prep the dutch oven and dough
  1. Grease the inside of a dutch oven generously with olive oil until lightly slicked.
  2. Press the pizza dough into the bottom of the dutch oven, working it up the sides slightly to form a shallow crust edge.
Layer the pizza
  1. Spread the pizza sauce evenly over the dough in a thin, even layer.
  2. Top with shredded mozzarella cheese and desired toppings, then sprinkle with oregano for an even distribution.
Bake over campfire coals
  1. Cover the dutch oven with its lid and place it over campfire coals with a few coals on top to mimic oven heat circulation.
  2. Cook for 20-25 minutes, checking occasionally, until the crust is golden and the cheese is visibly bubbly at the center and edges.
Finish and serve
  1. Slice and serve warm straight from the dutch oven.

Notes

Pro tip: rotate the dutch oven occasionally over the coals to prevent the bottom from burning, and stretch the dough thin for a crispier crust. Let the pizza rest for a couple minutes before slicing so the cheese sets slightly. Refrigerate leftovers up to 3 days; reheat in a hot oven or skillet. Freezing is not recommended because the crust texture can soften after thawing.