Best 4 Backcountry Pizza Crust Recipes

CAMPFIRE PIZZA

Steps:

• In a mixing bowl or pot, add the flour, yeast, and salt. Briefly mix with a fork to distribute the ingredients.
• Add the warm water and 2 tablespoons oil to the dry ingredients and mix with a fork until the ingredients begin to form a dough.
• Knead the dough a few times (you can do this in the bowl or on a lightly floured surface) so that all the ingredients are well incorporated and the dough comes together.
• Cover the dough and let it rise for 20 minutes.
• After the dough has risen, turn it out onto a cutting board and divide the dough into two equal pieces.
• To form the crust, add 1 tablespoon oil into a preheated 10" (for a thicker crust) or 12" (for a thinner crust) cast iron skillet and swirl to coat the surface. Place one of the dough halves in the skillet, and using your fingers, press and push the dough towards the edges of the skillet. Drizzle 1/2 tablespoon oil along the edge of the skillet.
• Place the skillet on a grate over your campfire, or on your camp stove at fairly high heat. Cook for 3-5 minutes, until the bottom has firmed up and begins to turn golden brown (you'll want to lift the side up around the 3 minute mark to see how it's doing and determine how much longer it should remain on the heat).
• Pull the skillet off the fire and place on a heat-safe surface. The skillet will be HOT, so take care with the next few steps.
• Using a pair of tongs, lift the crust out of the skillet and flip it so the uncooked side is face down in the skillet. Add your toppings, cover the pizza with a cast iron lid if you have one or a sheet of foil, and return the skillet to your campfire or stove.
• Cook the pizza for an additional 3-5 minutes until the bottom is golden brown. Remove the lid/foil after a few minutes, once the cheese has melted, to let the steam escape for the remainder of the cooking time.
• Remove the skillet from the heat, carefully transfer the pizza to a plate, and repeat with the second half of the dough.

BASIC PIZZA CRUST

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 10 minutes. , Roll into a 13-in. circle. Grease a 12-in. pizza pan and sprinkle with cornmeal. Transfer dough to prepared pan, building up edges slightly. Do not let rise. Bake at 425° until browned, 12-15 minutes. Add toppings; bake 10-15 minutes longer.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

BACKCOUNTRY PIZZA CRUST

Steps:

• In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly.
• In large bowl, combine flour, salt, olive oil, honey, and cold water.
• Add yeast mixture and stir to blend.
• Knead by hand until smooth and glossy, about 10 minutes.
• Form into ball and place dough in oiled bowl, turning to coat entire surface.
• Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour.
• Preheat oven to 425 degrees.
• Divide in half, and shape each piece into a 12-inch round.
• (May be prepeared to this point up to 2 months in advance. Place dough in freezer-safe plastic bag and freeze. Thaw, at room temperature, 30 minutes before preceeding.).
• Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.