Know How [ FOOD ] Perfect Pizza
THE DELICIOUS DUTCH OVEN DO-IT-YOURSELF DEEP DISH
As the camp kettle of the 1804 to 1806 Lewis and Clark expedition and the of- ficial state cooking pot of Texas, Utah and Arkansas, the cast iron Dutch oven makes up for its weight in versatility and history. A tried and true camp cooking tool, the Dutch oven helps perfect this beloved backcountry classic. Done poorly, campfire
pizzas will have uncooked toppings and half-melt- ed cheese on a burnt- bottom black crust. Instead, follow these steps and bite into a takeout-quality slice of backcountry ‘zza.
INGREDIENTS
1 package (2 ¼ tsp) dry active yeast
1 tsp white sugar 1 pinch salt 1 cup warm water 2 cups flour 2 tbsp cooking oil
TOPPINGS 1/2 cup pizza sauce
500g block Mozzarella cheese, grated. Pre-shredded cheese has more surface area and will mold much faster than a block of cheese. If you don’t want to pack a grater, thinly slice the cheese to layer over the sauce.
Peppers, mushrooms, olives, onions, garlic, summer sausage (or other cured meat not requiring refrigeration)
PREPARATION
Build a hot fire first for this recipe—you’ll need it to get started with a warm cup of water for making dough, and a hot bed of coals will be ready by the time the pizza is ready to bake. Stir the yeast, sugar and salt into warm
water until dissolved. Dunk your hands in the flour and pour it into the water mixture. Blend the mixture with your powdered fin- gers until a firm lump of dough forms. Pour a generous dollop of oil into your Dutch oven and spread it using a finger, coat-
28 | Canoeroots
ing the bottom of the pan and an inch up the sides. Once baking begins, the pizza’s success depends on a well-oiled pan—better to over- do it here than to risk not having enough. Flatten the dough into a small circle and
plop it in the oiled oven, stretching to fill the entire bottom and half an inch up the pan’s wall to help hold the toppings in place. Spread sauce then cheese over the dough
and add desired toppings. Put the lid on the Dutch oven, and place
directly on the fire, scooping coals along- side to create a nest for your oven. Bake the pizza for 20 minutes, checking the coals for
consistent heat periodically and rotating the pan to ensure an evenly crisp crust. Keep the lid on the oven while baking to
melt the cheese and cook the toppings. Once the time is up, slide a fork down the inside of your oven to lift the pizza and check the bottom—if the crust isn’t golden brown, bake an additional five to 10 minutes. Remove the lid from the Dutch oven and
let the pizza sit for five minutes before lift- ing it out to slice and enjoy. This recipe feeds three hungry campers. Emma Drudge is the editor of Rapid, Cano- eroots’ sister whitewater magazine.
IT’S NOT DELIVERY, IT’S DUTCH! PHOTO: KAYDI PYETTE
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