Go Back
+ servings
aerial view of baked pizza on a cast iron griddle
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time10 mins
Rest10 mins
Total Time30 mins
Course: dinner, lunch, Main Course
Cuisine: American
Servings: 1 10.5" pizza
Calories: 1514kcal
Author: NicoleDurham

Ingredients

  • 3 cups flour (may need a bit more)
  • ¾ teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon yeast
  • ¾ cup warm water (about 100 degrees F)
  • 1 ½ teaspoon olive oil (will need more)

Instructions

  • 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.

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