How To Make An Amazing Campfire Pizza
If you are a serious pizza maker, switching to a campfire can be tricky. The key to a great pizza is the crust, and a campfire is not as confined and easy to control. It will also depend on what type of crust you want for your pizza as to what the best cooking method might be. So, let’s look at the type of crust first and the best methods to prepare it for campfire cooking.
Choosing your pizza crust
You can bake pizza crust of all types. It depends on are what your preferences are. Here are some crust options you can choose from:
- Refrigerated pizza dough tube
- Almond flour dough
- Cauliflower dough
- Homemade yeast dough
Prepare your dough the way you always do or the way the instructions indicate on the packaging.
Deep dish, regular, or thin crust
Which thickness you select will depend on how you cook your campfire pizza. Deep dish is usually an inch thick or more; regular crust is 1/2 inch thick; thin crust is about 1/4 inch thick or less. The thicker your pizza crust, the thicker you will want your pan for the campfire.
Thick pans will help absorb and retain the heat slower, giving the thicker crust more time to bake. If you are working with especially thin crust, baking your campfire pizza on a sheet of aluminum foil will help it bake rapidly and be crispier. To add moisture to your crust, you can cover thick crust pans with aluminum foil or a lid. This will also help them cook faster, but don’t leave it on the entire baking cycle or your dough will get soggy. Be sure to oil your sheet, baking sheet, or skillet prior to adding your dough.
TIP: No matter which dough you choose, it works best if you have some tongs and can flip it so both sides will cook evenly. Remove it from the campfire before attempting to flip. Also watch your crust to make sure you don’t need to rotate it based on the amount of fire it is getting on one side or another.
Toppings and sauces for your campfire pizza
Since you have baked both sides of your crust, you can put sauce on as thick as you like. Put the sauce on your pizza and bake it for a few minutes.
TIP: Prepare your toppings first so you can have them ready to put on top of your dough as soon as it is ready.
Working with cheese toppings
If you are adding cheese, you will want to cover the pizza for a few minutes with a lid or aluminum foil to melt the cheese. Do not cover it too long or the pizza will become soggy. Select cheeses that have low melting points.
Here are some cheeses that have the best melting points, with the lowest melting points listed first:
Campfire pizza recipes
You can make all types of pizzas for any meal. Try a breakfast pizza, main dish pizza, or a dessert pizza.
Breakfast pizza (Serves 4)
- 8 pieces of bacon cooked on aluminum foil, cooled and crumbled
- 4 eggs scrambled in pan on campfire, salt and pepper options
- 2 chopped scallions (optional)
- 4 tablespoons jelly or salsa of your choice (optional)
- ½ cup of shredded cheese (recommend gruyere or brie)
Bake your crust in the thickness you prefer. Spread a thin layer of jelly or salsa across the baked crust. Top with scrambled eggs, crumbled bacon, and scallions. Heat for just a few minutes, covered until cheese is melted.
Old-fashioned pepperoni pizza (Serves 4)
- 1 pkg pepperoni
- 1 cup cheese (recommend Colby and Manchego)
- 1 can pizza sauce
Bake your crust choice in the thickness you prefer. Spread a layer of pizza sauce on the baked crust. Top with pepperoni and cover with cheese. Heat for just a few minutes, covered until cheese is melted.
Cinnamon roll pizza (Serves 4)
- 1 tablespoon cinnamon
- 8 teaspoons of sugar or sugar substitute
- ½ cup melted butter
- ½ c powdered sugar (save for topping)
Put your raw pizza dough in a cast iron skillet. Pour melted butter across the top. Mix cinnamon and sugar and sprinkle it across the top. Bake the dough until the top is cooked and the butter is baked in. Mix powdered sugar with 1 tablespoon of water (until it is a pouring consistency). Drizzle over the top of the baked dough and toppings.
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