Camp Pizza From a Bag of Flour
Dry dough mix, a slow rise in your pack, and a skillet hot enough to hurt.
- calories
- 565
- weight
- 8.5 oz
- cal / oz
- 66
- protein
- 13 g
- serves
- 4, scales
- prep
- 20 min
- cook
- 10 min
- total time
- 30 min
- water
- 325 ml cold
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Grill grate
- Dutch oven
- Car camping
- Basecamp
- Canoe / raft
- Vegetarian
- Vegan
- Dairy free
- Nut free
- Real dishes
- Pre-mix at home
- Shelf stable
- Actual cooking
Ingredients
| Bread flour | 500 g | high protein flour holds the stretch better |
|---|---|---|
| Instant dry yeast | 2 g | that is not a typo, it is about half a teaspoon |
| Salt | 10 g | kept in its own twist of foil |
| Water | 325 ml | cold, from the jug |
| Canned crushed tomatoes | 1 small can, about 400 g | |
| Olive oil | 3 tbsp | dropper bottle |
| Dried oregano | 1 tsp |
Method
- Morning of, tip the flour into a large zip bag and pour in the water. Squeeze the bag until no dry flour is left, then leave it alone for 30 minutes.
- Add the salt and the yeast. Work the bag again for a minute, until the dough is one smooth lump. Press out the air, seal it, and put it somewhere shaded for the day. Eight hours is fine. Twelve is better.
- Build the fire early and let it burn down to coals. You want a bed you cannot hold a hand over, not flames.
- Open the tomato can, stir in a pinch of salt, a spoon of the oil, and the oregano. No cooking. That is the sauce.
- Pull the dough out and tear it into four pieces. Stretch each one with your hands on an oiled pot lid or a clean rock. Do not roll it flat and do not dust it with more flour.
- Set a dry skillet or an inverted dutch oven lid on the grate over the coals until a drop of water skitters. Lay a round in, cook two minutes until the underside blisters, flip it.
- Spoon on a thin layer of sauce, cover with the pot lid, and give it two or three more minutes. Thin sauce, or the middle stays raw.
- Slide it off, drizzle with oil, and start the next one while this one gets eaten.
Pizza fails at camp for the same reason it fails at home: the dough is rushed and the heat is weak. Two grams of yeast across 500 g of flour sounds like nothing, and that is the point. A long, cool, slow rise builds flavor that a fast one cannot, and here the rise costs you nothing because it happens in your pack while you paddle or set up camp.
The other three fixes are small. Mixing flour and water first and holding the salt back for half an hour lets the flour hydrate before the salt tightens it up. Stretching by hand instead of adding more flour keeps the dough from drying out. And the sauce is raw crushed tomatoes with oil and salt, which means one less pot and a brighter result than anything simmered. Get the pan properly hot before the first round goes in; a lukewarm skillet gives you flatbread.
Packing
Flour, yeast, and salt each go in their own bag so the salt never sits against the yeast during the drive. The gallon zip is the mixing bowl, so carry a spare. Oil rides upright in a bottle with a taped cap.
Variations
- A hard cheese grated on before the lid goes down, if you have a cooler. That drops the vegan and dairy-free claims.
- Sliced salami or a foil pouch of anchovies added before the lid.
- Fresh basil or arugula thrown on after it comes off the heat, never before.
https://okusno.je/triki-in-nasveti/to-je-skrivnost-najboljsih-domacih-pizz-triki-ki-jih-poznajo-le-pravi-foodiji.html