Dutch Oven Pizza Over the Campfire: 15-Min Camp Pizza

Last updated: April 2026 | Prep: 15 min | Cook: 15 min | Serves: 4

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Why This Recipe Works for Overlanders

Dutch oven pizza over the campfire solves the quick-dinner problem after a long trail day when nobody wants to spend an hour cooking. First, the total time from coal-light to plated slice runs 30 minutes, with only 15 minutes of active cook time. Second, refrigerated Pillsbury pizza dough keeps 2 weeks in the ICECO VL75 ProD fridge, which makes this recipe viable on night 1 or night 5 of a trip. Third, the preheated Dutch oven technique delivers a crispy bottom crust which most camp pizza recipes miss.

On a summer Mammoth Lakes trip at 7,880 feet with 6 friends camped out of a Jeep Gladiator, I cooked 2 back-to-back Dutch oven pizzas in 45 minutes of active time. Specifically, I preheated the 12-inch Lodge Dutch oven on 20 briquettes for 10 minutes, then baked each pizza at 425F on 20 top and 11 bottom briquettes for 13 minutes. Moreover, the bottom crust crisped to a golden shell with no sogginess because the preheated cast iron hit the dough at full temperature on contact.

This recipe is part of our dutch oven camping recipes collection. For a lasagna alternative, check the Dutch Oven Lasagna at Base Camp. Both spokes roll up to our camp cooking for overlanders guide.

Equipment You Need

Ingredients

Step-by-Step Instructions

Phase 1: Light Coals and Preheat

1. Light the briquettes: Load 35 Kingsford briquettes into a chimney over newspaper. Wait 15 to 20 minutes until the briquettes coat with gray ash and glow orange-red. Meanwhile, prep the toppings on a flat surface.
2. Preheat the Dutch oven: Place the Lodge 12-inch Dutch oven on 15 bottom briquettes spread flat. Then set 5 briquettes on the flanged lid. Preheat empty for 10 minutes at approximately 425F. Specifically, preheating is non-negotiable for crispy crust.

Phase 2: Shape and Season the Dough

3. Shape the dough: Open the Pillsbury tube and unroll the dough onto a piece of parchment paper roughly the size of the Dutch oven bottom. Then press and stretch the dough to a 12-inch round, about 1/4 inch thick. Finally, leave a slight rim at the edge.
4. Oil and season the dough: Brush 2 tablespoons of olive oil over the top of the dough. Next, sprinkle with oregano, garlic powder, and a light pinch of kosher salt. Afterward, set aside while you check the Dutch oven temperature.

Phase 3: Build the Pizza in Hot Cast Iron

5. Oil the hot Dutch oven: Using gloves, lift the lid with a lid lifter. Then drizzle 1 tablespoon of olive oil into the Dutch oven and tilt to coat the bottom and sides. Work fast because the cast iron is near 425F.
6. Transfer the dough: Lift the parchment with the dough and lower it straight down into the hot Dutch oven. Then press the dough down to fully contact the bottom. Subsequently, trim or tuck excess parchment below the rim.
7. Add sauce: Spoon 1/2 cup of pizza sauce over the dough. Next, spread to within 1/2 inch of the edge with the back of the spoon or a pastry brush. Specifically, a thin layer beats a thick layer for crispy bottoms.
8. Top the pizza: Sprinkle 8 ounces of shredded mozzarella evenly over the sauce. Next, arrange 30 pepperoni slices across the cheese. Finally, sprinkle red pepper flakes if using.

Phase 4: Bake, Check, and Slice

9. Arrange final coals: Rearrange the briquettes for a 2-to-1 top-heavy ratio. Specifically, keep 11 briquettes underneath and place 20 lit briquettes on the flanged lid in a ring. As a result, this holds 425F for the short bake.
10. Bake 12 to 15 minutes: Cover and bake 12 to 15 minutes at 425F. Then rotate the Dutch oven 90 degrees at 6 minutes, and rotate the lid 90 degrees in the opposite direction. Consequently, top and bottom brown evenly.
11. Check doneness: Lift the lid with a lid lifter. The cheese should be fully melted with amber-brown spots, pepperoni edges cupped and crispy, and the crust rim golden brown. Additionally, an instant-read thermometer in the dough should read 200F.
12. Rest, garnish, and slice: Remove the Dutch oven from the coals with gloves. Then rest 3 minutes so the cheese firms enough to slice cleanly. Finally, sprinkle with Parmesan and torn basil, lift the whole pizza out with the parchment, slide onto a cutting board, and cut into 8 wedges.

Briquette Math for 425F

A 12-inch Dutch oven at 425F for a pizza bake needs 31 briquettes total in a 2-to-1 top-heavy ratio: 20 on the lid and 11 underneath. Specifically, the top-heavy stacking delivers the intense radiant heat which melts cheese into amber spots and crisps pepperoni edges.

Altitude Adjustments for Pizza Bakes

Altitude affects pizza more than most Dutch oven recipes because the short bake leaves little margin. Therefore, above 5,000 feet elevation, add 1 top briquette and extend bake by 3 minutes. Above 7,500 feet, add 2 top briquettes and extend by 5 minutes. On the Mammoth trip at 7,880 feet, the pizza needed 18 minutes with 22 top briquettes before the crust finished. Additionally, the dough rises faster at altitude, so the finished crust runs slightly thicker.

Field Tips for Crispy Crust

Preheat the Dutch Oven, No Exceptions

Preheating the Dutch oven is non-negotiable for Dutch oven pizza. Specifically, a cold cast iron dropped directly onto 11 briquettes takes 10 minutes to hit 425F, which means a cold-start pizza cooks the dough from room temperature while the toppings burn before the bottom sets. Instead, preheat the Dutch oven empty for 10 minutes before the dough goes in. As a result, the cast iron hits 400F+ at contact and crisps the crust from second zero.

Use a Thin Sauce Layer

Thin sauce beats thick sauce at camp. Specifically, 1/2 cup of sauce is the maximum for a 12-inch pizza; more saturates the dough and produces a soggy middle. Moreover, jarred pizza sauces run thicker than marinara because they’re formulated for pizza. However, if you only have marinara, simmer it in a small pan for 5 minutes to reduce before spooning onto the dough.

Stick With Low-Moisture Mozzarella

Low-moisture mozzarella matters. Specifically, fresh mozzarella balls release 3 to 4 tablespoons of water during the bake, which turns a Dutch oven pizza into a soupy mess. Instead, use pre-shredded low-moisture mozzarella (Polly-O or Galbani brands) or block mozzarella you shred yourself. However, if you want a fresh mozzarella finish, dollop 3 ounces of torn fresh mozz on top of the bake during the final 2 minutes.

Variations and Substitutions

Meat-Forward Versions

• Sausage and mushroom: Replace pepperoni with 4 ounces of pre-cooked crumbled Italian sausage and 4 ounces of sliced cremini mushrooms. First, saute the mushrooms in 1 tablespoon of oil for 3 minutes before topping to release water.
• BBQ chicken: Replace sauce with 1/2 cup of BBQ sauce, then swap pepperoni for 1 cup of shredded rotisserie chicken and 1/4 cup of thinly sliced red onion. Finally, finish with fresh cilantro after baking.
• Supreme: Add 1/4 cup each of diced green bell pepper, sliced black olives, and thinly sliced red onion alongside 20 pepperoni slices and 4 ounces of cooked sausage. Subsequently, reduce cheese to 6 ounces to make room.

Vegetable and Sauce Swaps

• Margherita: Skip pepperoni. After the bake, top with 3 ounces of torn fresh mozzarella, 8 fresh basil leaves, and a drizzle of good olive oil. Classic flavor profile with camp-friendly ingredients.
• White pizza: Replace sauce with 1/3 cup of ricotta mixed with 1 tablespoon olive oil and 2 minced garlic cloves. Then top with mozzarella, fresh baby spinach, and a lemon zest finish after baking.
• Homemade dough: Substitute 1 pound of store-bought or homemade pizza dough. First, stretch to a 12-inch round on parchment. Then increase bake by 2 to 3 minutes because homemade dough runs thicker than refrigerated Pillsbury.

Scaled and Sweet Versions

• Scaled for 2 people: Use a Lodge 10-inch Camp Dutch Oven. Use 1/2 tube of Pillsbury crust, 4 ounces cheese, 15 pepperoni slices. Then bake on 21 top and 12 bottom briquettes for 10 to 12 minutes.
• Dessert pizza: Swap sauce for 1/4 cup of Nutella spread across the dough. Next, top with 1 sliced banana, 1/3 cup mini marshmallows, and 1/4 cup chocolate chips. Finally, bake 10 minutes and dust with powdered sugar.

Storage and Leftovers

Cooler Storage and Reheating

Leftover Dutch oven pizza holds safely in a cooler below 40F for up to 3 days per USDA food safety guidelines. Then reheat individual slices in a cast iron skillet over low coals for 3 to 4 minutes per side with the lid on, or wrap in foil and place on 10 bottom briquettes for 5 to 6 minutes. Specifically, a covered reheat re-crisps the bottom while melting the cheese back to molten without drying the dough.

Pizza-and-Egg Breakfast Hack

For next-morning breakfast, crack 2 eggs onto cold leftover pizza in a skillet, cover, and cook 4 to 5 minutes over medium-low until the eggs set. Moreover, this pizza-and-egg hack turns 2 leftover slices into a full breakfast for 2 people with zero additional prep. Alternatively, cold pizza straight from the cooler is also a legitimate trailhead lunch on pack-out day.

Frequently Asked Questions

How many briquettes for Dutch oven pizza at 425F?

A 12-inch Lodge Camp Dutch Oven at 425F uses 20 briquettes on the lid and 11 underneath, per the Lodge Cast Iron official chart. Moreover, a 10-inch Dutch oven needs 21 top and 12 bottom. As a result, both maintain a 2-to-1 top-heavy ratio which delivers radiant heat onto the cheese and toppings.

Why preheat the Dutch oven before adding the dough?

Preheating ensures the cast iron surface hits 400F+ at dough contact, which crisps the bottom crust immediately. Specifically, cold cast iron absorbs heat from the dough instead of delivering it, so the crust steams in its own moisture and turns soggy. Therefore, preheat the Dutch oven empty for 10 minutes before the dough goes in.

What pizza dough works best at camp?

Pillsbury refrigerated classic pizza crust works best for base camp because it keeps 2 weeks in a fridge, unrolls flat, and bakes evenly at 425F. Alternatively, store-bought raw dough balls (Trader Joe’s or Whole Foods) work if you stretch them on parchment first. However, homemade dough needs 2 to 3 extra minutes of bake because it runs thicker.

Will fresh mozzarella work on Dutch oven pizza?

Fresh mozzarella releases 3 to 4 tablespoons of water during baking, which soaks the dough and produces soggy middles. Instead, use pre-shredded low-moisture mozzarella from the bag. However, for a fresh mozzarella finish, dollop 3 ounces of torn fresh mozz on top during the final 2 minutes of bake so it melts without over-releasing water.

How do you prevent a burned pizza bottom?

Keep the bottom briquette count at 11, never more. Specifically, too many bottom briquettes push surface temperature above 500F and scorch the dough before the cheese melts. Additionally, rotate the Dutch oven 90 degrees at 6 minutes to even out hot spots from uneven coal distribution. Finally, pull the pizza at 12 minutes for the first check.

Does parchment paper burn at 425F?

No, standard parchment paper is rated to 450F for short-duration bakes per paper manufacturer guidance. As a result, at 425F for 15 minutes, the parchment browns at the edges but does not ignite. However, foil works as a substitute if you lack parchment; line the Dutch oven with foil before the dough and oil the foil for release.

What internal temperature means the pizza is done?

An instant-read thermometer in the dough should read 200F to 210F for fully cooked crust. Moreover, visual cues include melted cheese with amber-brown spots, cupped and crispy pepperoni edges, and a golden-brown crust rim. Together, temperature plus visual signs confirm doneness without cutting into the pie.

Does Dutch oven pizza work at high altitude?

Yes, the recipe performs well above 5,000 feet with minor tweaks. Specifically, add 1 top briquette and extend bake by 3 minutes between 5,000 and 7,500 feet; subsequently, add 2 top briquettes and extend 5 minutes above 7,500 feet. Additionally, dough rises faster at altitude, so the finished crust runs slightly thicker.

You Might Also Like

• Dutch Oven Lasagna at Base Camp (sibling recipe)
• Dutch Oven Jambalaya (sibling recipe)
• Dutch Oven Chili (sibling recipe)
• Return to the full Dutch Oven Camping Recipes collection
• For a dessert pairing, see Dutch Oven Peach Cobbler