Pizza Baking Dutch Oven Style

Here is a simple Dutch Oven Trick for enjoying your pizza while camping.  Use a Trivet to allow inverting the lid over coals. (Some Dutch Ovens actually have Feet on the Lid as well as the pot bottom)

Use normal coal counting under the lid as if it were the bottom of the pot.  More heat goes on the top as usual, but in this case it is placed on top of the inverted pot.  You need heat in the range of 400-450°F.

Oil/Grease up the interior surface of the lid and sprinkle lightly with corn meal.  Stretch your dough out and poke the dough around the center with a fork to help prevent large bubbles in the dough.  

Spread/brush a thin layer of olive oil on the dough.  Add your sauce, sprinkle with grated Parmesan Cheese, then add all your topping except your Mozzarella Cheese.  

Bake 12-18 minutes or until the crust begins to brown around the edges.  Lift the edge of the baking dough to make sure the bottom is cooked properly.

Sprinkle your topping of Mozzarella Cheese over the near finished pizza.  Cover again with the heat and bake another few minutes or until the topping of cheese has melted.   Remove the pizza from the inverted lid, slice, and serve.

Note:  A pair of insulated gloves are real handy to avoid burns using this technique.   We use the long arm protecting welders gloves.  Harbor Freight carries inexpensive welder gloves that work great.