Looking for Delicious Pizza? Check out Camp Chefs Artisian Pizza Oven.

The brick ovens of Italy are renowned for legendary artisan pizzas, with perfectly crisp crust and toppings melded together. Now enjoy true artisan style pizza on your own patio with the Camp Chef portable Italia Artisan Pizza Oven. Specially designed features replicate the performance of a wood-fired brick oven – from its double walled construction and specially designed burners to its ventilation and cordierite ceramic pizza stone. Micro-adjust valves give you heat control and responsiveness to cook perfect artisan pizza every time. One of the things we love is the fact that this is completely portable with the 2lb propane tank. Bringing this camping gives a whole new meaning to bougee camping, but it is going to be so worth it once you taste it! Make sure to check out the recipes below and follow the link to get your very own Camp Chef pizza oven.

Artisian Pizza Dough Recipe

ALL INGREDIENTS

3 cups warm water

4 teaspoons active dry yeast

4 teaspoons salt

2 1/2 cups bread flour

4 cups all purpose flour

INSTRUCTIONS

MULTI-USE DOUGH

STEP 1

Start with a large, clean bowl to make and hold the dough in.

STEP 2

Measure 3 cups warm water into bowl; add yeast, salt, and flour.

STEP 3

Mix until all the flour is moist. The dough should be firm but slightly sticky.

STEP 4

Let this rise until it has doubled, about 1 hour.

STEP 5

At this point, the dough is ready to shape into dough balls or put in the fridge until ready to use.

NOTE

It will last up to 3 days if stored in the fridge. In fact, the dough is much easier to handle after being chilled in the fridge. When you’re ready to use it, scrape the dough out of the bowl and shape into 6 dough balls, each the size of a large orange. Let them rise at room temperature for 30 minutes if not chilled and about 2 hours if chilled.

STEP 6

Form the crust or however you plan to use the dough. Try cinnamon rolls, knots, and other baked goods.

NOTE

The bread flour in the recipe is required in order to be able to stretch your dough very thin. You will find that a rolling pin will not be necessary. The dough should also be wetter than normal dough so that your pizza crust will have the air pockets of true artisan bread; you should have a small bowl of flour nearby to help you handle the sticky dough.

BBQ PULLED PORK PIZZA

2 cups leftover pulled pork

1/2-1 cup BBQ Sauce

1/2 pineapple, cut into chucks

1/2 medium red onion, sliced

1-2 fresh jalapeños or pickled jalapeños, sliced

1 cup Monterey Jack cheese, shredded

PIZZA INSTRUCTIONS

STEP 1

Preheat Artisan pizza oven accessory to high.

STEP 2

Prepare a pizza peel with flour and stretch a dough ball out to a 12-14-inch circle, using your hands.

STEP 3

Place on the pizza peel and top with a thin layer of BBQ sauce, 1/2 the shredded cheese, pulled pork, pineapple, onions and jalapeños. Top with remaining cheese.

STEP 4

Shake your pizza peel quickly back and forth to make sure your pizza is loose and moving. If it isn?t moving you will need to carefully put a bit of flour around the edges and continue shaking it and stretching the edges a bit to get it loose.