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Pizza Dough In a Bag
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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
Cost: Recipe $0.65



  • 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.


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.
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.

How to refrigerate pizza dough

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.

How to freeze pizza dough

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.


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