![]() (I like to use as few kitchen utensils as possible for the sake of clean-up in my tiny space, so I reuse my kneading bowl, making sure that it's well-oiled.) When finished, drizzle the extra olive oil into the work bowl and flip the ball of dough to coat it. Now, with clean hands, knead the dough in the bowl or on a well-floured, clean work surface for about five minutes or until you like its texture.Sprinkle the kosher salt and pepper atop the dough and combine, adding any other herbs or red pepper flakes if you desire. Next, add the flour one cup at a time, stirring briefly with a fork to break up the flour and to start incorporating it into the liquid.Into a large bowl, pour the yeast mixture and add the sugar or honey, stirring briefly. ![]() The warmer the water, the bowl and its environment, the more foamy it will become. Sprinkle the yeast on top of the water, whisk it around and let it sit until it becomes foamy, around five minutes. If pouring warmed water into a cooler container for mixing, heat water to 115 or 120 degrees so that it registers at least 110 to activate the yeast. In a small glass bowl or container, heat the water to 110 or 120 degrees.Instructions Make the Dough and Let it Rise Just divide the dough, roll them into a bunch of logs, lube them with oil, sprinkle them with salt and pepper and grill. Sometimes I use the extra dough to make breadsticks for campfire soup. ![]() I make the dough, let it rise, separate it into quantities based on how thick I would prefer my pizza crust and/or how many pizzas I’d like to get out of it. The one that I offer up here is a basic pizza dough that you can make quickly and without a starter. A favorite is my sourdough pizza crust recipe, which I borrow from King Arthur Flour’s infinitely resourceful and utterly gorgeous website and requires a starter. I have referenced many pizza dough recipes over the years, but I have two go-to recipes that I continue to use while travelling. Making pizza on the campfire also significantly helps with one issue in our camping lifestyle: It keeps the heat out of the kitchen.īut we couldn’t do any of it if we didn’t keep pizza dough around and ready, fresh or frozen, to roll out and cook on the fire. It’s our own version of “fast food,” it’s creative, it’s easy to throw on the campfire grill, it’s outstanding with local ingredients and it’s romantic. Since we have been camping full time and travelling, we make pizza even more. I also like the idea that making bread-based foods over an open flame is so ancient and connects me with old ways of doing things. Modern fast food has destroyed great pizza, which is simple in principle and effort. We make homemade pizza a lot - mostly because it is fun and delicious, and also because rarely is outside pizza very good - in our opinion at least.
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