Pizza Dough In a Bag
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.
Servings: 1 10.5" pizza
Calories: 1514kcal
Cost: Recipe $0.41
Ingredients
- 3 ½ cups all-purpose flour ($0.46)
- ¾ teaspoon salt ($0.01)
- 1 teaspoon granulated sugar ($0.01)
- 1 teaspoon active dry yeast ($0.16)
- ¾ cup warm water, about 100°F ($0.00)
- 1 ½ teaspoon olive oil, plus more as needed ($0.07)
Instructions
- Mix the dry ingredients. Add the flour, salt, and sugar to a gallon-size zip-top bag and shake to combine. Add the yeast and shake again.
- Add liquids. Pour the warm water and olive oil into the bag. Seal tightly and mix by squeezing the bag until a dough forms.
- Knead in the bag. Knead the sealed bag for about 5 minutes, until the dough is well mixed and no longer very sticky.
- Rest the dough. Let the dough rest in the bag for 10 to 20 minutes, or up to 1 hour.
- Prepare the pan. Lightly coat a cast iron skillet or griddle with olive oil and oil your hands to prevent sticking.
- Shape the dough. Remove the dough from the bag and press it evenly into the prepared pan.
Cook the Pizza
- For oven cooking, preheat the oven to 500°F. Add sauce and toppings, then bake for 10 to 12 minutes.
- For campfire cooking, cook the crust until firm, add toppings, loosely cover with foil, and cook for about 5 minutes until the cheese melts.
- Serve. Slice and serve warm.
Notes
- Dough consistency. Add small amounts of water or olive oil as needed to achieve a soft, non-sticky dough, especially when mixing outdoors.
- No-surface kneading. Greased hands or kneading inside the bag work well if no clean surface is available.
- Pan prep. Olive oil or a dusting of cornmeal helps prevent sticking in cast iron.
- Make ahead. Refrigerate the dough in the bag for up to 24 hours before using.
- Freezing. Freeze dough balls for later use. Thaw at room temperature before baking.
Nutrition
Serving: 1pizza | Calories: 1514kcal | Carbohydrates: 292g | Protein: 40.4g | Fat: 18g | Saturated Fat: 2.6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10.5g | Sodium: 1767.9mg | Potassium: 439.9mg | Fiber: 11.2g | Sugar: 5.2g | Calcium: 69.2mg | Iron: 17.5mg
