Pizzelle Crust – The Perfect Thin Crust for Campfire or Oven Pizza

Pizzelle Crust

Ingredients

1/2 cup warm water (for activating yeast)
1 tablespoon active dry yeast
1-1/2 teaspoons sugar
2/3 cup warm water (additional)
4 cups bread flour or all-purpose flour
1-1/2 teaspoons olive oil
1 teaspoon salt
Extra olive oil, for brushing

Whether you’re planning a backyard pizza night or taking your culinary skills to the campsite, this Pizzelle Crust is your go-to dough for thin, crispy, golden perfection. With a chewy center and crisp bottom, it works beautifully in both an oven and a Dutch oven over hot coals.

Made with just a few pantry staples, this crust comes together easily and can even be stored for later.

Cooking Steps

1
In a large mixing bowl, combine 1/2 cup warm water, yeast, and sugar. Stir and let sit for 8–10 minutes until foamy.
2
Add flour, salt, and 1-1/2 teaspoons olive oil. Begin mixing using a dough hook or food processor. Slowly add the remaining 2/3 cup warm water until a smooth dough forms.
3
Knead for 10–15 minutes by hand or machine. Transfer dough to a lightly oiled bowl, turning to coat the surface. Cover with plastic wrap and let rise in a warm place until doubled in size.
4
Punch down dough and divide in half. Stretch half into a thin crust the size of your pizza pan or Dutch oven base.
5
Brush the dough with olive oil, add your favorite toppings, and bake at 325°F for 30 minutes. You can use a conventional oven or a covered Dutch oven over hot coals.
6
Tip: Store the second dough ball in the fridge for up to 3 days.

Why It Works

Crispy Thin Crust – Just the right amount of chew
Campfire Friendly – Perfect for Dutch oven baking
Family Pizza Night Ready – Make it together outdoors
Make-Ahead Dough – Store half for another night