1.  Combine sugar, warm water, and yeast.   Set aside while yeast activates.

2.  In a separate bowl, combine 2 cups of flour, salt, and olive oil.

3.  Add the yeast mixture to the flour mixture and stir with a wooden spoon until combined and smooth.

4. Slowly add the remaining flour and mix until a dough is formed.

5. Cover lightly and set aside to rise for 30 minutes in a warm spot.

1. If making a meat sauce, prepare and drain the meat first.  Then, 

2. Combine all the ingredients in a sauce pan.

3. Stir until evenly combined.

4. Heat on medium heat until a slow boil, and then turn heat to low to simmer for 5 minutes.

5. Remove from heat to cool and serve.

1. Using a charcoal chimney, start your coals approximately 30 minutes before you will begin cooking.

   • You will need 33 coals for a 12-inch Dutch oven.

   • Your coals are ready when they are about 50 percent burned, and white ash forms around the edges

   • Using the 2/3 method, place 22 coals on the lid and 11 coals beneath the oven.

2. For a large group, you may decide to restart a chimney of coals at this time to replenish old coals.

   • Use a thermometer or temp gun and try to keep the oven around 425 for best results.

1. To make several pizzas, have each scout place their dough on their own parchment paper.  Pro tip: draw circles on the parchment the size of the bottom of your Dutch oven to know how much to roll out your crust.

2. Dust the parchment with cornmeal.

3. Roll out the dough just larger than the bottom of the Dutch oven size. 

4. Poke the surface of the dough with a fork to prevent bubbles from forming.

5. Roll up the edge of the dough on the outside to create a small lip to hold the sauce and toppings.

6. Add the pizza sauce and any cooked meat or diced veggies you choose.

7. Add cheese if desired. We usually use 1-2 cups per pizza based on preferences.

8. Place pizza with parchment in the preheated Dutch oven.

9. Cover and bake for 15-20 minutes, replacing any spent coals as needed if making mutiples.

This recipe uses a leavening agent, yeast, to make the dough rise and gain its chewy texture.  Other forms of leavening include baking powder, baking soda, air, and steam. In each case, the leavening agent causes the bread to expand due to the gas pockets developing within it.  These bubbles of gas create the porous structure you see in many breads.

Unleavened breads are faster to make because they do not require time for the bread to rise.  Examples of these breads include tortillas, matzo, crepes, lefse, roti, and hard tack.