Uploaded April 2022 | Updated September 2026, 3 weeks ago
Beltrami Salami Pizza
(For a 12" Camp Oven)
Ingredients:
( Makes two 12" pizzas)
2 3/4 cups king arthur pizza flour blend
1/2 tbsp. instant yeast
1/2 tbsp. sugar
1/2 tbsp. salt
1 cup lukewarm water
1 tbsp. olive oil (plus extra for brushing pizza skin edges)
15 oz. bottle of contadina pizza squeeze sauce
8 cups grated mossarella cheese
1 cup grated parmesan cheese
beltrami salami or best substitute
Directions:
1. Dissolve yeast, sugar and salt in lukewarm water. Add the flour and mix with fork until shaggy, then mix with hands to form smooth ball of dough. Divide dough ball in half to form two equal dough balls. Place dough balls in seperate greased bowls, cover and allow to rise dor at least 1 hour.
2. Forma pizza skin by rolling, or hand forming, or hand tossing until reaches 12" diameter. Place onto parchment paper and into the Camp Oven. Using a fork or dough docker, punch holes in the pizza skin, to prevent air bubbles. Brush the pizza skin edges with olive oil. Squeeze about half of the bottle of pizza sauce onto the pizza skin, brush out evenly. Spread 4 cups of Mozzarella cheese over the sauce. Slice the Beltrami Salami and place over the Mossarella.
3. Bake the pizza for 18 to 25 minutes, or until the cheese is browned and the salami is oily and browned. (Two tight rings of briquettes on lid and 12 briquettes under the oven) Using paper towels, soak up the excessive oil. Sprinkle the Parmesan cheese on top of the piping hot pizza and remove from heat. Remove pizza from oven and place on a cooling rack for 5 minutes. Slice and ENJOY!!!
Webisode Index:
00:00 Intro
00:28 Opening
02:27 Pizza Doughology
04:52 Slicing the Beltrami Salami
05:22 Making a Pizza Skin
07:22 Building the Pizza
10:22 Baking the Pizza
11:20 Closing
12:23 Outro
12:50 Pizza Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazoned with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
Beltrami Salami Pizza
(For a 12" Camp Oven)
Ingredients:
( Makes two 12" pizzas)
2 3/4 cups king arthur pizza flour blend
1/2 tbsp. instant yeast
1/2 tbsp. sugar
1/2 tbsp. salt
1 cup lukewarm water
1 tbsp. olive oil (plus extra for brushing pizza skin edges)
15 oz. bottle of contadina pizza squeeze sauce
8 cups grated mossarella cheese
1 cup grated parmesan cheese
beltrami salami or best substitute
Directions:
1. Dissolve yeast, sugar and salt in lukewarm water. Add the flour and mix with fork until shaggy, then mix with hands to form smooth ball of dough. Divide dough ball in half to form two equal dough balls. Place dough balls in seperate greased bowls, cover and allow to rise dor at least 1 hour.
2. Forma pizza skin by rolling, or hand forming, or hand tossing until reaches 12" diameter. Place onto parchment paper and into the Camp Oven. Using a fork or dough docker, punch holes in the pizza skin, to prevent air bubbles. Brush the pizza skin edges with olive oil. Squeeze about half of the bottle of pizza sauce onto the pizza skin, brush out evenly. Spread 4 cups of Mozzarella cheese over the sauce. Slice the Beltrami Salami and place over the Mossarella.
3. Bake the pizza for 18 to 25 minutes, or until the cheese is browned and the salami is oily and browned. (Two tight rings of briquettes on lid and 12 briquettes under the oven) Using paper towels, soak up the excessive oil. Sprinkle the Parmesan cheese on top of the piping hot pizza and remove from heat. Remove pizza from oven and place on a cooling rack for 5 minutes. Slice and ENJOY!!!
Webisode Index:
00:00 Intro
00:28 Opening
02:27 Pizza Doughology
04:52 Slicing the Beltrami Salami
05:22 Making a Pizza Skin
07:22 Building the Pizza
10:22 Baking the Pizza
11:20 Closing
12:23 Outro
12:50 Pizza Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazoned with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
