Whether you're camping or having your kids cook dinner, making pizza dough in a bag is a great way to save on dishes and still gives you a great fluffy pizza crust- perfect for ovens and campfires.
We love pizza and homemade pizza nights are always a lot of fun. Getting kids in on the action is a great way to make dinner time unique and allow them to make their own tasty little pizza pies.
Camping is another thing we love to do, but don't get to enjoy as often as we'd like. That said we still have a lot of great camping recipes we modify for home use when we want something to remind us of the great outdoors.
Our smores snack mix, campfire pancakes, and cast iron pizzas are among some of our go-to's for camp-like foods we can bring to the kitchen.
We love having a bag of pizza dough when we camp either premade and in an ice box or simply the dry mix is fine. We can modify the dough to become practically anything based on what we want.
One bag of pizza dough can become a tasty pizza, pizza dough cinnamon rolls, or even bread rolls depending on what we want once we're out there. With so many possibilities this easy pizza dough recipe really comes in handy when camping!
- Olive oil
🍽 Equipment Needed
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- Measuring cups
- Measuring spoons
- Cast iron griddle or skillet
- Gallon sized zipper topped bags
🍴 Recipe Tips
This pizza dough in a bag recipe is easy to make but can be a little tricky. You never really know exactly how much flour is needed due to the weather, humidity, etc. Even at home, this recipe's flour amount can vary by up to a cup at a time.
For this reason, when making the pizza camp dough recipe, I recommend making a dry bag of pizza dough as directed below, adding in the olive oil and water once at the campsite. You can have an additional bag of flour and pull from that adding a little at a time as needed to get your dough no longer sticky.
If possible find a spot to dust with flour and knead the dough until it's no longer sticky. If not possible, adding flour and kneading it in the bag will still work. To prevent dough from sticking to your hands as you go in to grab it off the walls of the plastic bag, having your hands greased in oil is a great tip.
This also helps to prevent the dough from sticking to you as you press it into the pan since you won't be able to roll it out as you would at home. This recipe is a modified version of my no rise pizza dough recipe and by clicking the link you can view more tips for making pizza at home.
Greasing the cast iron pans with olive oil will prevent some sticking while helping to give the crust a little something to help it firm up and become crisp on the bottom. You can also sprinkle cornmeal down there if desired, but I never have any on hand, and oil works just fine.
Making this dough in advance? Follow along with the instructions for making and kneading the dough all the way up to the point where it says to let the dough rest. Once you reach that point, simply place the dough in the fridge and allow it to chill for up to 24 hours. When ready to use, let the dough sit at room temperature for 15 minutes and use as directed.
As with any food item, pizza dough can go bad. The yeast could start bad and lead to a poor rise of the dough. The dough itself could become over-proofed and not bake properly. The dough could also sit in the fridge so long that it begins to grow mold. There are a lot of ways that dough could go bad so it's best to stick to the recipe instructions.
Frozen pizza dough balls can be another great idea for making pizza dough in advance. Let's say you're camping and want pizza when you get to the site. You can make the pizza dough, freeze it, and then once you're there use the thawed dough for an easy dinner that night. Simply make the dough as directed up until the rest point and place the dough in the freezer. Freeze until solid. Thaw at room temperature or overnight in the fridge and allow 15 minutes to come to room temperature before use. Bake as directed.
Check out how to make pizza dough in a bag with these simple step-by-step instructions:
- Combine flour, salt, and sugar in a gallon sized zipper topped bag.
- Add in yeast and mix to combine.
- Add in the water and olive oil. Close the top of the bag and mix well.
- Knead the closed bag for about 5 minutes until it's well mixed and looks like it isn't too sticky. If needed, add in more flour.
- Let the bag rest 10-20 minutes or up to 1 hour.
- Coat your hands in olive oil and coat the cast iron griddle you'll be using. This helps to prevent the dough sticking.
- Take the dough from the bag and press it down into the prepared pan.
- If cooking in an oven, preheat the oven to 500 degrees F and assemble the pizza. Bake 10-12 minutes.
- If cooking over a campfire, cook the crust until the top is lightly golden and the crust looks firm.
- Top with sauce, cheese, and toppings. Loosely cover the top with foil. Cook for about 5 minutes until cheese has melted and toppings are warmed.
- Slice your pizza and serve warm.
More great recipes to try
- Oreo Cookies N Cream Pizookie
- Zucchini Carrot Oatmeal Muffins
- Cake Mix Blueberry Muffins
- Heaven Berry Fluff Salad
- Easy Easter Bunny Biscuits
- Cheesy Salsa Chicken and Rice Bake
Pizza Dough In a Bag
- 3 cups flour (may need a bit more) ($0.24)
- ¾ teaspoon salt ($0.08)
- 1 teaspoon sugar ($0.01)
- 1 teaspoon yeast ($0.25)
- ¾ cup warm water (about 100 degrees F) ($0.00)
- 1 ½ teaspoon olive oil (will need more) ($0.07)
- In your gallon sized baggie, mix the flour, salt and sugar.
- Add in the yeast and mix again.
- Add the water and olive oil to the bag and close the top. Mix well again.
- Knead the closed bag for a few minutes (about 5) until it's well mixed and looks like it's not super sticky.
- Let the bag rest for 10-20 minutes, or up to 1 hour.
- Coat your cast iron griddle or skillet with olive oil, and coat your hands as well. This helps to keep the dough from sticking to you.
- Take the dough from the bag and press it down into the bottom of the pan.
- If cooking in an oven, preheat the oven to 500 degrees, assemble the pizza and bake 10-12 minutes.
- If cooking over a campfire, cook the crust until firm. Top with sauce and toppings and then loosely cover the top with aluminum foil. Cook about 5 minutes or so until the cheese has melted and toppings are warmed.
- Slice and serve.