Easy Pizza Base Recipe + Classic Aussie Supreme Topping

Pizza on the Weber pizza stone, in a camp oven, or on a campsite gas oven turns dinner into a kid-pleasing event. The base is the secret — fresh dough beats supermarket bases by a country mile, takes 5 minutes to mix, and the rise can happen while you set up camp. Here's an easy two-or-three-base pizza dough recipe plus the classic Aussie Supreme topping. Recipe Card Serves 4 Prep 15 min Cook 25 min Method Camp oven Difficulty Easy Best for Camp + home Photo by Christopher Yiu Chung on Unsplash Easy Pizza Base Recipe Makes: 2 thick or 3 thin 12-inch bases · Prep: 5 minutes · Rise: 30 minutes · Cook: 12 minutes per pizza Base ingredients 1 tbsp dried active yeast (or 1 sachet) 1 tsp caster sugar 1 cup lukewarm water (~38°C — warm but not hot to a finger) 2½ cups Tipo "00" flour (or strong bread flour) 1 tsp sea salt 1 tbsp olive oil + extra for the bowl Photo: Katie Marshall-Smith / Unsplash Method Activate the yeast. Combine yeast, sugar and lukewarm water in a small bowl. Stir, set aside 5 minutes. You're looking for a foamy/bubbly surface — that's the yeast waking up. If nothing happens after 10 minutes, your yeast is dead — start over with fresh yeast. Mix the dough. Combine flour, salt and olive oil in a large bowl. Make a well in the centre. Pour in the yeast mixture. Mix with floured hands, then knead lightly in the bowl for 3-4 minutes until smooth. Rise. Cover the bowl with a tea towel. Set aside in a warm place for 30 minutes — the dough should double in size. If it's a cold day, sit the bowl in a sunny spot or use the oven on its lowest setting (some have a "warm/proof" setting that's perfect). Knock back + portion. Punch the dough down. Cut into 2 (thick) or 3 (thin) sections. Knead each section for 30 seconds on a floured bench. Roll out with a rolling pin to your desired size and thickness. If you want a chewier base, leave it slightly thicker; for crispy, roll thinner. Top + cook at 220°C+ for 10-12 minutes (Weber pizza stone, camp oven over coals, gas oven). The base should be golden and crisp underneath. The classic Aussie Supreme topping Toppings (per pizza): 3 tbsp tomato passata or paste 1 clove garlic, minced 1 tsp dried oregano (or fresh basil) ½ tsp chilli paste (optional) 1 cup grated mozzarella + ¼ cup parmesan ¼ small red onion, finely sliced 4 slices ham OR 4 slices salami, torn 3 slices bacon, diced 2 tbsp pineapple pieces ¼ green capsicum, sliced 4 sliced black olives Drizzle of olive oil to finish Photo: Nik Owens / Unsplash Topping method Mix tomato paste with garlic, oregano and chilli paste. Spread thinly on the rolled-out base — too much sauce = soggy pizza. Leave a 1cm border for the crust. Sprinkle a thin layer of cheese FIRST (creates a barrier, stops the base getting soggy from juicy toppings). Add the meats next, then the vegetables, then the rest of the cheese on top. Drizzle with olive oil. Cook 10-12 minutes. Rest 1 minute before slicing — molten cheese needs to set slightly. The golden rule: don't overload. Heavy pizzas don't cook through and end up soggy. If in doubt, half the toppings. Other topping combos worth trying Margherita — tomato, fresh mozzarella, basil, olive oil. Restaurant-grade simplicity BBQ chicken — BBQ sauce base, shredded chicken, red onion, mozzarella, coriander after cooking Hawaiian — tomato, ham, pineapple, mozzarella (controversial, popular) Mediterranean — tomato, kalamata olives, feta, sun-dried tomatoes, rocket on top after cooking Pepperoni — tomato, pepperoni, mozzarella, chilli flakes. Crowd favourite Mushroom + truffle oil — sautéed mushrooms, mozzarella, drizzle of truffle oil after cooking. Indulgent Cooking equipment options Weber pizza stone — the easiest at-camp option. Pre-heat with the lid down at high heat for 15 minutes, slide pizza on, cook 10-12 minutes Camp oven on coals — pre-heat hot, place pizza on baking paper, lid on, coals on top, ~12 minutes Gas camp oven — pre-heat to maximum, base on lined tray, cook 10-12 minutes Pizza peel — flat paddle for sliding pizzas in/out. Cheap ($25), invaluable Cast iron skillet — works as a pizza pan in any of the above Our take Pizza night at camp is one of those occasions that makes a trip memorable. Get the dough rising while you set up, get the kids involved with their own personal-sized bases, and the family eats happy. Once you've made fresh dough you'll never go back to supermarket bases. The dough freezes well in zip-lock bags too — make a double batch at home, freeze in portions, defrost on day one of the trip. Even faster. Shop Camp Cooking Gear

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Easy Pizza Base Recipe + Classic Aussie Supreme Topping

Posted on April 26, 2026