Cut a piece of parchment paper about 2" larger than the diameter of trimmed pizza dough and set aside
Roll the dough out flat
Trim the dough to a diameter which is approximately 1/2"-1" larger in diameter than the inside bottom diameter of the dutch oven and dock each side with a pizza docker or fork
(Watch for upcoming artisan pizza videos... We'll be making dough from scratch)
Sprinkle the dough with course ground corn meal and place circular cut parchment paper over the formed pizza skin (Dough) and invert, so the parchment paper is on the bottom
Using a pizza peel, guide the parchment paper and dough into the oven
Form the edge of the dough against the wall of the dutch oven to act as a reservoir
Brush the edge of the dough with olive oil and add pizza sauce
Add a generous amount of cheese
Add toppings and sprinkle light amounts of cheese between different toppings to help hold toppings in place
Finish with a light sprinkling of cheese.
Bake pizza hot & fast.
(Using a 14" dutch oven, place approximately 25 briquettes under the oven and place approximately 40 briquettes on the lid)
Bake pizza for approximately 18 minutes
When pizza is done, remove from oven using a pizza peel
Let hot pizza set for a few minutes before slicing
Enjoy!!!
This video is a creation of outdoorcastironcook. You can visit outdoorcastironcook for complete recipes, and more videos.