Campfire Pizza Recipe

Campfire Pizza Recipe

The Fourth of July is right around the corner, which means it's time to start brainstorming recipes to keep yourself and your family fueled on the big day! If you're unsure of what to eat in the lull between the pool party and the fireworks show, we've got you covered. Once the sun sets this Independence Day, indulge in a delectable homemade campfire pizza that is super simple and requires just a few essential ingredients: pizza dough, pizza sauce, and your desired toppings. While a cast-iron skillet is ideal; any flat pan suitable for fire or BBQ cooking will do just fine. Elevate your Fourth of July celebration and savor the magic of this perfectly cooked campfire pizza. We promise everyone will be reaching for seconds! This recipe yields enough dough for two 12-inch pizzas, allowing you to freeze half for future pizza cravings.


1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)

2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*

1 Tablespoon (13g) granulated sugar

2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough

1 teaspoon salt

3 and 1/2 cups (about 450g) Flourish flour (spooned & leveled), plus more for hands and surface

Sprinkle of cornmeal for dusting the pan


1. Activate the Yeast:

In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, instant yeast, and granulated sugar. Cover the bowl and let it rest for 5 minutes. If you don't have a stand mixer, use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula instead.

2. Mix the Dough:

Add the olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes. Transfer the dough to a lightly floured surface and knead it for 5 minutes using your hands. Alternatively, you can continue kneading the dough with the mixer on low speed. The dough should be slightly soft after kneading. Test its readiness by poking it with your finger – if it slowly bounces back, it's ready to rise. Otherwise, continue kneading.

3. Allow the Dough to Rise:

Lightly grease the same bowl used for the dough with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Let the dough rise at room temperature for 60-90 minutes or until it doubles in size. For colder days, create a warm environment by preheating your oven to 150°F (66°C), turning it off, and slightly opening the door. After 30 minutes, close the oven door to trap the warm air with the rising dough. Once the dough has doubled, remove it from the oven.

4. Preheat and Prepare:

Preheat your oven to 475°F (246°C) and let it heat for at least 15-20 minutes while you shape the pizza. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a baking sheet or pizza pan with nonstick spray or olive oil, and sprinkle it with a little cornmeal for extra crunch and flavor.

5. Shape the Dough:

Punch down the dough to release any air bubbles when it's ready. Divide the dough in half. If making only one pizza, freeze the other half for later use (see freezing instructions below). On a lightly floured work surface, gently flatten one portion of the dough into a disc using your hands or a rolling pin. Place it on the prepared pan and, with lightly floured hands, stretch and flatten it into a 12-inch circle, about 1/2-inch thick. If the dough shrinks back while stretching, cover it lightly for 5-10 minutes before trying again. Once shaped, lift the edge of the dough to create a rim or lip around the edges. Alternatively, if using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.

6. Rest and Prepare Toppings:

Cover the dough lightly with plastic wrap or a clean kitchen towel and let it rest for a few minutes while you gather your favorite pizza toppings. Consider classic options like pepperoni and green peppers, jalapeño slices, extra cheese, Hawaiian, pesto, spinach artichoke white, or homemade BBQ chicken pizza.

7. Top and Bake:

Create dents in the dough's surface with your fingers to prevent bubbling. Lightly brush the top with olive oil to prevent the filling from making the crust soggy. Add your desired toppings and bake the pizza for 13-15 minutes or until the crust turns golden brown.

8. Serve and Store:

Slice the hot pizza and serve it immediately. Store any leftovers tightly covered in the refrigerator. Reheat as desired. Baked pizza slices can also be frozen for up to 3 months.

Freezing Instructions:

If you're not making two pizzas at once, freeze half of the dough for later use. After dividing the dough, wrap the unused portion tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw the dough in the refrigerator overnight before using it. Remember to adjust the baking time accordingly when making the frozen dough.

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