Comments on: Dutch Oven Pizza

By: Fresh Out Do

Fresh Out Do

In reply to Susan. We have a Thermapen instant read thermometer and find that taking a reading near the bottom (but not touching the cast iron) is a pretty good way of gauging the pre-heated temperature.

By: Dan Mack

Dan Mack

Many years ago as an Asst Scout Master I tried to introduce the troop scouts to Dutch Oven cooking. We made the dough using an Italian bread recipe, bought jarred sauce & grated cheese. Heated up a 14″ DO, with a trivet and a 14″ circular baking stone, Just before sliding the pie onto the baking stone (using two clip boards) we dusted the stone with cornmeal, 20 minutes later, success. We made 4 pies that night and many more over the years. They did learn to cook with a Dutch Oven as well as a wok. It’s surprising what an empty stomach can learn. (We did buy a troop pizza peel before the next outing).

By: Susan

Susan

How do you know when the pot is pre-heated to 450 ??

By: Marty

Marty

Hi, I wanted to offer a slightly different approach to the method. It’s slightly more fiddly, but the pizza is excellent. Rather than cook the pizza in the bottom of the oven, I cook it on the inverted lid. I start by heating up 40 charcoal briquettes in the chimney. While that’s happening, I’ll invert the lid of the oven, lightly oil it, then dust it with flour and spread my dough on the lid and add toppings. Once my briquettes are ready, I’ll set two thin sticks on the ground, place six briquettes spread evenly, then place the inverted bottom of the oven on the sticks. Next I’ll pile all the remaining briquettes on the bottom of the inverted oven and place the inverted lid so that the pizza is on top.
10-11 minutes to partially cook the crust.
Then, swap everything. Place the lid on the two sticks and lower the inverted bottom onto the pizza so that it is finally enclosed in the inverted Dutch oven and give it ten more minutes to cook the toppings.
perfection
Now, this approach requires that in addition to the gear you suggested, that you also have a heavy pair of gloves to manipulate the hot oven, but the method works great.

By: Fresh Out Do

Fresh Out Do

In reply to Brad Owen. Those are just kabob skewers! You could also make some with foil folded into 1/2-inch thick by 1-inch long pieces and then pinch them over the rim of the Dutch oven for the lid to sit on.

By: Sally

Sally

Any hints on how to brown the cheese topping?

By: Donald Glass

Donald Glass

Really easy and tasty too. So many ways to go with this. Can’t wait to make one for the grandkids!

By: Brad Owen

Brad Owen

What are the “spacers” you lay across the top??

By: Starla

Starla

You deserve 5-star ranking for this wonderful Pizza Recipe. Thanks

By: Jill Evans

Jill Evans

Recipe is spot on, other than I did cook closer to 25 minutes. Did use metal skewers, corn meal, and pat dried my tomato slices, and the crust was crunchy and delicious!! Seriously. Great recipe!