Dutch Oven Pizza

Cooking pizza in a Dutch oven yields a thick, satisfying pie with a perfectly golden, crispy crust and evenly melted cheese—no fancy pizza stone or specialty oven required. After testing countless pizza recipes in our Test Kitchen, this Dutch oven pizza stood out, and the results truly wowed our team.

The process works with store-bought or homemade pizza dough; just lower it into a preheated pot, add your sauce, cheese and toppings, and bake it all until bubbly and golden. This recipe features tangy marinara sauce, savory browned sausage, onions and mushrooms, but it’s easy to customize with different sauces, proteins and veggies to suit any pizza-night craving.

Dutch Oven Pizza Ingredients

• Pizza dough: Store-bought frozen dough is convenient; just be sure to thaw it according to the package directions first. Or you can use fresh or homemade pizza dough. No matter which you prefer, letting the dough sit at room temperature for 15 to 30 minutes will make it easier to roll and stretch.
• Marinara sauce: Jarred sauce is a quick, reliable option. See which brands of jarred sauce were ranked highest by our Test Kitchen.
• Cheese: A shredded Italian cheese blend delivers ooey-gooey richness and a classic flavor. You can also swap in all mozzarella, or use a mixture of melting cheeses like provolone, fontina and Parmesan.
• Bulk sausage: Ground pork sausage adds savory, spiced flavor to the pizza. Swap in turkey or chicken sausage for a lighter option, or plant-based crumbles for a vegetarian version. Just be sure to brown and drain the sausage before topping the pizza to prevent excess grease from making the crust soggy.
• Onion and mushrooms: Yellow or red onions work especially well on pizza, and cremini or white button mushrooms are classic pizza toppings. Slice both evenly so they cook at the same rate, or saute them lightly first for deeper flavor and less moisture on the finished pie.
• Optional toppings: Minced fresh basil, red pepper flakes and grated Parmesan cheese are the perfect finishing touches once the pizza is baked, adding freshness, subtle heat and classic pizzeria flavor.

Directions

Step 1: Preheat the Dutch oven

Preheat your oven to 450°F. Place a 10-inch Dutch oven on the bottom rack and heat it through for two to three minutes.

Editor’s Tip: Don’t skip preheating the Dutch oven; it helps give the crust a golden, crispy exterior and ensures your pizza cooks evenly.

Step 2: Prepare the dough

On a lightly floured surface, roll the pizza dough into a 12-inch circle. Fold an 18-inch piece of aluminum foil lengthwise into thirds to make a sling. (This will make it easier and safer to lower the dough into the hot Dutch oven.)

Carefully remove the pot from the oven. Place the rolled-out dough onto the foil sling, then use the ends of the foil to gently lower it into the Dutch oven. Use a wooden spoon to move the dough into place and press the dough up the sides of the Dutch oven, leaving the sling in the pot for easy removal later.

Step 3: Add sauce and toppings

Brush the dough with 1 tablespoon of olive oil. Spread the marinara sauce evenly over the surface, leaving a small border around the edges. Sprinkle the shredded cheese, cooked sausage, mushrooms and onions evenly over the sauce.

Step 4: Bake the pizza

Bake the pizza until the crust is lightly browned and crisp, about 20 minutes. Let it cool slightly, then use the foil sling to lift the pizza out of the Dutch oven. Serve it warm, garnished with fresh basil, red pepper flakes and grated Parmesan, if desired.

Dutch Oven Pizza Variations

Once you’ve mastered the basic Dutch oven pizza, the topping possibilities are endless. Use these classic ideas for inspiration, or create a unique pizza based on what’s in your fridge.

• White pizza: Skip the marinara and brush the dough with just olive oil or a thin layer of melted butter. Top it with minced garlic or garlic powder, shredded mozzarella and ricotta for a classic sauceless pie. If desired, add spinach, sliced tomatoes or sauteed mushrooms.
• Meat lovers pie: Start with marinara, then pile on mozzarella, cooked sausage, pepperoni, crumbled bacon and cooked meatballs for an extra-hearty version.
• Veggie supreme: Omit the sausage and, in addition to the onions and mushrooms, add sauteed bell peppers, chopped broccoli florets, tomatoes or spinach. For a briny pop, add sliced olives to the veggie mixture.
• Hawaiian style: Top your crust with marinara, mozzarella, cooked ham and well-drained pineapple chunks. If you can’t resist a sweet-and-spicy combo, finish it with a sprinkle of red pepper flakes.
• Classic pepperoni: Keep things simple and top your crust with pizza sauce, melty cheese and plenty of sliced pepperoni—either regular, spicy or turkey pepperoni. For crispier bites, layer some pepperoni directly on top of the sauce and some on top of the cheese.
• Barbecue chicken: Swap your favorite barbecue sauce for the marinara, then top it with cheese, cooked shredded chicken (leftover chicken breasts and store-bought rotisserie are convenient options) and thinly sliced red onion.
• Four-cheese: Combine four types of shredded cheese—choose from mozzarella, provolone, Parmesan, gorgonzola, fontina, ricotta, goat cheese and more—for an extra-cheesy, melty pie.

How to Store Dutch Oven Pizza

This pizza is best enjoyed fresh. If you have leftover Dutch oven pizza, let it cool completely, then wrap the slices tightly in foil or place them in an airtight container. Refrigerate it for up to four days.

How do you reheat Dutch oven pizza?

For the crispiest results, reheat pizza in a 375° oven or in a covered skillet over medium-low heat until it’s warmed through and the cheese is melted.

Dutch Oven Pizza Tips

How can you make this Dutch oven pizza recipe your own?

To customize this Dutch oven pizza recipe, mix and match sauces, cheeses and toppings. For best results, follow the simple formula to keep the crust crisp and evenly baked: Start with 1 cup of sauce (such as marinara, white pizza sauce, Alfredo, pesto, or barbecue sauce), then sprinkle on 1 cup of a melting cheese like mozzarella or provolone.

Finish your pizza with 1-1/2 to 2 cups of toppings. You can pair fully cooked proteins like sausage, pepperoni, bacon or chicken with fresh or lightly sauteed vegetables, or stick with all-meat or all-veggie combinations.

Can you cook Dutch oven pizza over a campfire?

Yes! Cooking Dutch oven pizza over a campfire is a fun camping meal. Use a well-seasoned cast-iron Dutch oven with a lid—not your fancy enameled pots, which can be damaged by hot coals.

Preheat the Dutch oven with hot coals, then add the dough, sauce and toppings as directed. Cover the pot and cook the pizza for 25 to 30 minutes. For even cooking, place hot coals on top of the lid, rotate the pot occasionally and avoid placing coals directly under flat-bottomed Dutch ovens—surrounding the pot works best to prevent the bottom of the crust from burning.

What can you serve with Dutch oven pizza?

Dutch oven pizza pairs well with simple sides, such as a crisp green salad, marinated vegetables or an antipasto platter. If desired, complete the meal with a cup of minestrone and a side of garlic knots or breadsticks.