Pizza at the "Italian Palazzo" :o)

When Mike and I went to Friendship, he packed some Colby cheese and pepperoni to snack on. I make pizza all the time at home because, frankly, it tastes better than any commercially made pizza  around here so ,as I had all the basic ingredients to make the dough, the sauce and slam on toppings, why not make a pizza in the dutch oven? I figured the worst that could happen is that it’s food for the ants; the best is that it’s terrific and I have a new camp goody.

Mike thought I was totally nuts UNTIL he gandered the finished results and ate a slice. Now I can’t get him off the stuff.

Even though there was a Medici who served Gates as an adjutant, I know that pizza isn’t period but it’s dang good to make at camp if you want. Here’s my recipe.
DOUGH (this will make enough dough for two medium pizzas and believe me when they eat one, you’ll be making the other almost immediately)
1 pk rapid rise yeast
3/4 cp warm water (about 110-120 degrees)
1 tps honey
2 cups all purpose flour
2 tbs olive oil
1 tsp sea salt
Mix the yeast with the water and honey and let it sit for 10 minutes to proof. Add the other ingredients, mix and then knead for 5-10 minutes until elastic. Lightly oil a bowl, roll the dough in the oil and cover with seran and let it sit all day or refrigerate over night to raise. The longer it sits, the more stretchy and crisper the pizza  crust will be. Punch down when you’re ready to use it. You can freeze this dough or refrigerate it for later use. now in camp, you’ll want to put the dough in the cooler- works the same as refridge.
SAUCE (covers one large or two medium)
1 small can of  tomato sauce
3 cloves of garlic , minced fine
1 tsp sugar, 1 tsp salt
1 heaping tbs each, dried or (2 tbs if fresh) fresh oregano (chopped very fine), Basil, thyme
1 1/2 tbs olive oil
Slowly sautee the garlic in the olive oil. Don’t burn it or it will be bitter, add the dried spices. THEN add the salt, sugar and the rest to the pizza sauce. Let it sit; you don’t need to cook it. The flavors will blend nicely
Toppings: ANYTHING YOU LIKE and IN ANY QUANTITY
COOKING
I have a trivet in my 12 qt dutch oven but you can use pebbles. Prepare 12 briquettes to lay the dutch oven on and 14 to put on the lid. Heat your dutch oven very thoroughly. Lightly oil a cake or pie pan (You can use non-stick tin foil too but I think the cake or pie pan would be better) and stretch your dough  to fit up the sides. Prick the bottom around with a fork to keep the air bubbles. Smear on the sauce, grated cheese (I like fresh mozzerella and grated parmesana reggiano mixed but you can use what you like or no cheese at all) and toppings.
Drop into you heated dutch oven, put over the charcoal, lay the others on top like I said earlier and let it rip for about 15 minutes. Check it then and adjust your baking depending on the brownness of the crust.
When done, let it sit for 5 minutes and then chow down!
HISTORY: PIzza  has been made in southern Italy for centuries as a peasant food but Naples and the surrounding area holds the honors for pizza as we know it. In the middle of the 19th century, soon after Italy united as one country, the Queen of Italy,  Margherita, paid a visit, tasted pizza and loved it. A local baker,  Esposito, made a special one in her honor which is made to this day. Like the Italian Flag, Pizza Margherita is red, white and green: tomato sauce, fresh basil and buffalo cheese.
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