Camp Pizza Dough, Whole Wheat and Honey
Half whole wheat, half white, mixed in a bag and baked in a dutch oven.
- calories
- 400
- weight
- 3.8 oz
- cal / oz
- 105
- protein
- 11 g
- serves
- 4, scales
- prep
- 20 min
- cook
- 15 min
- total time
- 35 min
- water
- 240 ml boiled
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Dutch oven
- Campfire coals
- Car camping
- Basecamp
- Vegetarian
- Dairy free
- Nut free
- Real dishes
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| Whole wheat flour | 1 1/2 cups | white whole wheat if you can get it |
|---|---|---|
| Unbleached all-purpose flour | 1 1/2 cups | do not cut this out, it is what makes the dough handle |
| Kosher salt | 1 1/2 tsp | |
| Active dry yeast | 2 1/4 tsp | one packet |
| Honey | 1 tbsp | |
| Extra virgin olive oil | 1 tbsp | plus more for the pot |
| Cornmeal | 2 tbsp | keeps the crust off the bottom of the dutch oven |
| Water | 1 cup |
Method
- Boil a cup of water and let it sit off the heat until it is only warm to a finger. Hot water kills the yeast.
- Stir the yeast and honey into the warm water. Leave it ten minutes. It should foam and roughly double. If nothing happens, the yeast is dead and you are eating something else tonight.
- Dump the premixed flour and salt into a bowl or a gallon freezer bag. Pour in the yeast water and the olive oil.
- Knead five to eight minutes, adding flour a spoonful at a time only when it sticks to your hands. The oil means you will need less flour than you think.
- Cover and let it rise an hour somewhere warm. A closed pot in the sun works. In cold weather, put it inside your jacket.
- Build a bed of coals. Oil the dutch oven, dust it with cornmeal, and press half the dough out flat inside.
- Top it, put the lid on, and set the pot on a few coals with more coals on the lid. Fifteen minutes, rotating the pot a quarter turn every five so it does not scorch on one side.
- Check the bottom with a knife before you commit. Pull it when the edges are firm and the underside is brown.
Whole wheat alone makes a stiff, dry crust that fights you when you stretch it. Half all-purpose fixes that. The white flour has more workable gluten, so the dough rises further and takes the pressing without tearing, which matters more when your work surface is a dutch oven lid.
The honey and the oil are doing two jobs each. Honey feeds the yeast and cuts the raw edge of the bran; oil keeps the dough from gluing itself to your hands, so you add less extra flour and end up with something chewy rather than dense. Nothing in it is perishable, so the dry mix can live in the food box all trip and you decide on pizza night.
Packing
Mix both flours and the salt at home into one bag. Yeast rides in its own sealed packet, cornmeal in a small bag, honey and oil in leakproof bottles. Nothing here needs a cooler.
Variations
- Halve the recipe and cook the dough flat in a greased skillet over a canister stove for a lidded flatbread.
- Fold the toppings inside and crimp the edge for a calzone that travels to the next meal.
- Swap the honey for brown sugar to keep it vegan; the yeast does not care.
https://www.bowlofdelicious.com/whole-wheat-pizza-dough