"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > Campfire & Dutch Oven Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-10-2013, 08:33 PM   #1
Senior Cook
 
Golfgar4's Avatar
 
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
Dutch Oven Pizza

Decided to cook up a couple of dutch oven pizzas for dinner tonight. I was pleased with the results, although I over estimated the number of coals to be used under the dutch oven. I was thinking that I needed an even layer of coals to get the pizza dough reasonably crispy. What I ended up getting was pizza crust that was slightly "over done". I think for a 12" dutch oven, which is what I had, I should have used just the standard 8 coals for a 350 degree temperature. I do think that more coals than normal are needed on the lid to better drive the heat down. Next time I'll probably use 18 - 20 around the lip of the lid.

But the flavor turned out well, and overall, we decided that it was a reasonable success. Here are some pics and the recipe that I used.

I did use 2 dutch ovens, as regular 12" and a 12" deep. I actually think the deep gave us the better of the 2 pizzas.


Gs Dutch Oven Pizza

12 dutch oven

Prep time: 20 min
Cook time: 20 min

Ingredients:

4 oz. Canola oil
1 Tube of pre-made pizza crust
1 Jar of pizza sauce
lb. Shredded mozzarella cheese
lb. Grated cheddar cheese
Salt and pepper to taste
Optional toppings

Preparation:

Prepare enough charcoal to lay a good bed of coals in a checkerboard pattern, with extra coals to be used on the dutch oven lid. For the 12 dutch oven, I used 6 8 coals under the dutch and 16 18 on the lid on the outside edge of the lid. You need to drive more heat down from the top than you need coming up from below.
Pour vegetable oil in the cold Dutch Oven, spreading it around the bottom and sides of the Dutch Oven. You may also line the dutch oven with parchment paper, but using the vegetable oil will result in a better crust.
Take the pizza dough out of the tube and split it in half. Spread half of the dough in the bottom of the Dutch Oven. If you have two Dutch Ovens, you should be able to make two pizzas at once.
Spread the pizza sauce over the pizza dough and sprinkle with salt and pepper to taste.
Add whatever toppings you have selected for your pizza.
Place the dutch oven over the bed of coals and place the lid on the Dutch Oven with hot coals on the lid to start the baking process (this allows the dough to bake and the toppings to cook through). Bake for approximately 20 minutes or until done.
After the pizza has cooked approximately 20 minutes and the dough is baked, remove the lid.
Sprinkle the mozzarella cheese and cheddar cheese over the top of the hot pizza.
Place lid back on the Dutch Oven and let the cheese melt. The more hot coals placed on the lid, the faster the cheese will melt.
When cheese is melted, remove lid and then remove the Dutch Oven from the coals.

Attached Thumbnails
Click image for larger version

Name:	G Pizza 1.JPG
Views:	232
Size:	34.0 KB
ID:	18761   Click image for larger version

Name:	G Pizza 3.JPG
Views:	250
Size:	26.1 KB
ID:	18762  

Click image for larger version

Name:	G Pizza 4.JPG
Views:	250
Size:	39.1 KB
ID:	18763   Click image for larger version

Name:	G Pizza 5.JPG
Views:	233
Size:	37.4 KB
ID:	18764  

Click image for larger version

Name:	G Pizza 7.JPG
Views:	250
Size:	30.9 KB
ID:	18765  
__________________

__________________
Garry
Golfgar4 is offline   Reply With Quote
Old 10-10-2013, 08:51 PM   #2
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
I can't imagine trying to get a pizza out of a DO. Good job.
You need to perfect the DO upside down pizza
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-10-2013, 10:20 PM   #3
Senior Cook
 
Golfgar4's Avatar
 
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
I was a little worried about that too. I ended up using an extra wide silicon spatula and the pizzas lifted right out. :-)
__________________
Garry
Golfgar4 is offline   Reply With Quote
Old 10-10-2013, 10:37 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,998
Nice, Golfgar!

I'm wondering if what Pac said might work, cook the pizza on the upturned bottom of the DO? I can't believe you were able to dig it out either!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 10-11-2013, 07:27 AM   #5
Senior Cook
 
Golfgar4's Avatar
 
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
You'd be losing the "oven" concept which is needed for having heat all around the pizza. It would just be like tying to cook a pizza on a flat top grill.

It really wasn't that difficult to get it out. Remember that the D.O.'s were only 12", so the pizzas weren't that big. The pizzas were stiff enough that with the wide spatula, there was enough support that they only "bent" a little. Plus, I moved them really fast! ;-)
__________________
Garry
Golfgar4 is offline   Reply With Quote
Old 10-11-2013, 03:55 PM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
You wouldn't lose the oven concept if you built the pizza on the inside of the lid and set the pot on top, feet up in the air.
That's not what I meant in my post, but I've been thinking about this...
You could even serve it on the lid; rest the lid on three pop cans or something.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-11-2013, 09:57 PM   #7
Senior Cook
 
Golfgar4's Avatar
 
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
Quote:
Originally Posted by pacanis View Post
You wouldn't lose the oven concept if you built the pizza on the inside of the lid and set the pot on top, feet up in the air.
That's not what I meant in my post, but I've been thinking about this...
You could even serve it on the lid; rest the lid on three pop cans or something.
Hmmmm.....might work. Why don't you give it a try? I don't need to since I figured out how to get the pizza out of the D.O. :-))
__________________
Garry
Golfgar4 is offline   Reply With Quote
Old 10-11-2013, 10:18 PM   #8
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Golfgar4 View Post
Hmmmm.....might work. Why don't you give it a try? I don't need to since I figured out how to get the pizza out of the D.O. :-))

Well according to one member here if I fold it onto itself and lift it out that way I can sell it a calzone in Boston
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-15-2013, 07:52 AM   #9
Sous Chef
 
Paymaster's Avatar
 
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 607
Looks Awesome from here Garry!!!!!!!!!!!!!!!!!!!!!
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
Paymaster is offline   Reply With Quote
Old 10-15-2013, 07:54 AM   #10
Senior Cook
 
Golfgar4's Avatar
 
Join Date: Apr 2007
Location: Janesville, Wisconsin
Posts: 199
Thanks!
__________________
Garry
Golfgar4 is offline   Reply With Quote
Old 05-13-2014, 02:31 PM   #11
Assistant Cook
 
The Culinary Camper's Avatar
 
Join Date: Dec 2013
Location: Seattle
Posts: 6
Instead of an upside down pizza you could just do a calzone instead.
__________________
The Culinary Camper - Adventures In Camp Cooking!
http://tinyurl.com/culinarycamper
The Culinary Camper is offline   Reply With Quote
Old 05-15-2014, 05:11 PM   #12
Proud American
 
Join Date: Aug 2013
Location: Asheville
Posts: 2,126
Oh my! I have to try this! I have all of DA's good cast iron here!

One could put coals in a firepit, yes?

With love,
~Cat
CatPat is offline   Reply With Quote
Old 05-15-2014, 05:40 PM   #13
Assistant Cook
 
The Culinary Camper's Avatar
 
Join Date: Dec 2013
Location: Seattle
Posts: 6
I put coals in a fire pit all the time. Works great for starting the coals.

CC
__________________
The Culinary Camper - Adventures In Camp Cooking!
http://tinyurl.com/culinarycamper
The Culinary Camper is offline   Reply With Quote
Old 05-15-2014, 05:52 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,979
Putting your CI cookware in a bed of hot charcoal will certainly burn the crud off the outside of the pan. However, it does not clean selectively and will probably clean the nonstick coating off the entire pan. You'll have to re-season it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-15-2014, 06:39 PM   #15
Assistant Cook
 
The Culinary Camper's Avatar
 
Join Date: Dec 2013
Location: Seattle
Posts: 6
What I do is get the charcoal started in the fire pit and then take gloves and some tongs and retrieve them from the fire pit so that I can get the correct amount on my Dutch oven.
__________________
The Culinary Camper - Adventures In Camp Cooking!
http://tinyurl.com/culinarycamper
The Culinary Camper is offline   Reply With Quote
Old 05-15-2014, 08:14 PM   #16
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,979
My comment was referring to an earlier post regarding using a bed of coals to burn the 'crud' off the outside of a CI piece.

Controlled cooking on wood and charcoal fires is a totally different thing.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-07-2015, 12:54 AM   #17
Assistant Cook
 
Join Date: Jun 2015
Location: Pisgah
Posts: 16
I love making Calzones in my Duck Blind Bistro oven. It makes the whole process easier, but I should try some pizza with it.
ALABAMACHEF is offline   Reply With Quote
Old 03-12-2016, 06:47 AM   #18
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,289
Not using coals as these folks are doing. It would ruin the enamel.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 03-13-2016, 01:17 AM   #19
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
You need a real camping style dutch oven for this. The lid is a tray to put hot coals in to provide heat from all sides like a normal oven does. These pots usually have legs on the bottom as well and a wire handle for lifting.

__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-08-2017, 11:39 PM   #20
Assistant Cook
 
Join Date: Mar 2017
Location: East TN
Posts: 1
Thumbs up Dutch Oven Pizza

Hey, loved the post about the Dutch oven pizza!! We were camping at Grindstone in Virginia last year, and were treated to several "one pot" dishes prepared by a Dutch Oven Club who had arrived early, prepared the coals, and served everyone. We're interested in using our cast iron Dutch oven we received as a Christmas gift. It will be a new venture for us, and the pizza recipe and instructions provided in your post will come in handy. I plan to make it the first Dutch Oven meal I attempt. Thanks so much for your post.
__________________

tenaquilts is offline   Reply With Quote
Reply

Tags
dutch oven, oven, pizza

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×