Serves: 7
Total Calories: 371
Prep time: 1 hour and 15 minutes
Total time: 1 hour 15 minutes

3 cups warm water
1 tablespoon yeast
1 tablespoon and 1 teaspoon salt
2 1/2 cups bread flour (if you can find it, use "00" flour)
4 cups all-purpose flour

In a large bowl, pour in warm water. Add yeast, salt, and flour. Mix until all the flour is moist, the dough should be firm but sticky. (Remember that the amount of flour is approximate. Add enough flour so that dough does not remain on your fingers when you press the dough down.)

Let this rise until it doubles, about 1 hour. The dough is now ready to shape into dough balls or put in the fridge until it is ready to use, this will last 3 days. The dough is much easier to handle after being chilled in the fridge.

Scrape dough out of the bucket and shape into 6-8 dough balls the size of a large orange. Let them rise at room temperature for 30 minutes if not chilled, and about 2 hours if chilled.

Use flour to coat the dough balls so you can handle it. Stretch to about a 12 inch pizza, dust a pizza peel with flour, put the dough on it and top your pizza.

Note: If you choose to use pre-made dough such as Rhodes, it works fine. Just be aware that your crust will be thicker and you may need to use a rolling pin. You will also want to cook your pizza at a lower temperature for a bit longer.

Nutritional Facts:

Serves: 7
Total Calories: 371
Calories from Fat: 0

More Recipes from the Camp Chef Cookbook Cookbook:
Apple Dessert Pizza
Basic Artisan Pizza Dough
Basic Pepperoni Pizza
Cheesy Focaccia Bread
Cinnamon Pizza Sticks With Dipping Glaze
Classic Margherita Pizza
Gourmet Barbecue Chicken Pizza
Naan: Indian Oven-Baked Flat Bread
Nuts about Chocolate Dessert Pizza
Peanut Butter and Jelly Dessert Pizza
Marinara Pizza Sauce
S'mores Pizzas
Cache Chicken Pizza
Garlic Cream Sauce
Whole Wheat Pita Bread