Baking a Pizza in the Wilderness

Using an Outback Plus 10 oven is pretty handy for baking a pizza in the middle of nowhere. I do plan ahead and pre make the ingredients at home prior to the outing. The pizza dough instructions are listed underneath the video.

Ingredients

1⅓ cups (320ml) warm water

1 tablespoon (13g) granulated sugar

2¼ teaspoons (7g) instant yeast

3½–4 cups (438–500g) all-purpose flour

2 tablespoons (30ml) extra-virgin olive oil

1 teaspoon salt

A sprinkle of cornmeal or panko (optional)

Instructions

Proof the yeast. Combine warm water, sugar, and yeast, letting it rest for about 5 minutes until foamy.

Combine ingredients. Add flour, olive oil, and salt, mixing until a dough forms.

Knead the dough. Knead by hand or with a stand mixer for 5 minutes until smooth and elastic.

Let it rise. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 60–90 minutes until doubled in size.

Shape the dough. Punch down the risen dough, divide into two balls, and roll out to your desired thickness. Use cornmeal or panko if you prefer a crispier crust. I place the flattened dough on a sheet of parchment paper and roll it up. Then I cover the rolled tube of parchment and dough with aluminum foil to prevent it from drying out.

Make dents in the dough, brush with olive oil, then add sauce and toppings. I sometimes roll a bit of extra cheese into the rim of the pizza before adding the toppings to bake a stuff crust pizza.