Dutch Oven Pizza

Dutch Oven: 14" Deep Dutch Oven Charcoal starter can full of charcoal Whole Wheat Crust: 1 3/4 cup whole-wheat flour 2 ¼ tsp yeast 3/4 teaspoon salt 1/4 teaspoon sugar 1/2-2/3 cup hot water (120-130°F) 2 teaspoons olive oil Sauce: BBQ sauce or favorite pizza sauce Traditional pizza Toppings: veggies - onions, mushrooms, peppers . . . meats - sausage, pepperoni, bacon . . . shredded mozzarella cheese BBQ pizza Toppings: BBQ chicken coated in BBQ sauce shredded mozzarella cheese thinly sliced red onion

Make up crust using whole wheat recipe, or choose your favorite pizza crust recipe. Whole Wheat Dough: Combine whole-wheat flour, yeast, salt and sugar in a bread mixer (Bosch mixer); pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Mix until the dough forms a ball, then mix for 1 minute to knead. Place dough into a gallon Ziploc bag with air removed and refrigerate (place in a cooler) for use up to 10+ hours later. Preheat the Dutch oven using a single ring of coals around the bottom and 2 in the center. Fill the lid with a single layer of coals using all the remaining coals to the lid's capacity. Pat out a portion of the dough to be about the size of the bottom of the Dutch oven. Drop the dough disk into the bottom of the oven and replace the lid. Let the dough cook for a few minutes until the bottom of the crust starts to cook and feels like partially cooked crust. Flip the crust over using tongs or a spatula. Immediately put the sauce onto the crust which now has the partially cooked side facing up. Add toppings and cheese as you desire. For BBQ Chicken, add the chicken, onions and then cheese. For traditional, add the cheese and then other toppings above, then a little more cheese. Replace the Dutch oven lid and allow the pizza to cook until the cheese is lightly browned. Carefully watch the bottom of the crust and if it browns, then lift the Dutch oven off of the bottom coals but leave the top coals until chees is done. Scoop the pizza out of the Dutch oven by lifting one edge with a spatula and sliding a rigid plate under the pizza to support it on its way out. Cut into slices and enjoy - but first, start your next pizza!