Giant Village Pizza So Big It Needed an Excavator
Giant Village Pizza So Big It Needed an Excavator is a medium American recipe that serves 6. 1800 calories per serving. Recipe by WILDERNESS COOKING on YouTube.
Prep: 1 hr 45 min | Cook: 45 min | Total: 3 hrs
Cost: $30.43 total, $5.07 per serving
Ingredients
- 2 kg Fresh Tomatoes (ripe, whole; peeled and diced for sauce)
- 6 pieces Garlic Cloves (peeled and minced)
- 3 tbsp Olive Oil (extra‑virgin, for sautéing garlic)
- 1 tsp Salt (for sauce seasoning)
- 1 tsp Ground Oregano (from clay bowl)
- 1 tsp Ground Black Pepper (freshly ground)
- 1 tsp Sugar (balances acidity of tomatoes)
- 0.5 cup Fresh Purple Basil Leaves (packed, chopped)
- 1 piece Green Bell Pepper (cored, sliced into rings)
- 1 piece Red Bell Pepper (cored, sliced into rings)
- 0.25 cup Green Olives (pitted, sliced)
- 0.25 cup Black Olives (pitted, sliced)
- 200 g Button Mushrooms (washed, dusted with flour, rinsed, sliced)
- 500 g All-Purpose Flour (for dough; sifted)
- 2 tsp Active Dry Yeast (about 7 g, activated with sparkling water)
- 250 ml Sparkling Mineral Water (room temperature; part for yeast activation, part for dough hydration)
- 1 tbsp Sugar (for dough) (feeds the yeast)
- 1 tsp Salt (for dough) (enhances flavor)
- 2 tbsp Olive Oil (for dough) (adds tenderness)
- 150 g Cured Salami (sliced into rounds)
- 200 g Yellow Cheese (shredded; e.g., cheddar or gouda)
- 0.5 cup Sweet Corn Kernels (canned or fresh, drained)
- 2 pieces Fresh Tomatoes (for topping) (sliced into rounds)
Instructions
Blanch and Peel Tomatoes
Bring a large pot of water to a rolling boil. Score a small X on the bottom of each tomato, plunge them into the boiling water for 30‑45 seconds, then transfer to an ice bath. Slip off the skins, discard, and dice the peeled tomatoes.
Time: PT10M
Temperature: 100°C
Sauté Garlic
Heat olive oil in the kazan over medium‑high heat. Add the minced garlic and stir for 1‑2 minutes until fragrant but not browned.
Time: PT5M
Temperature: 180°C
Simmer Tomato Sauce
Add the diced tomatoes to the garlic, season with salt, and bring to a gentle simmer. Cook, stirring occasionally, for 20 minutes until the mixture thickens.
Time: PT20M
Temperature: 90°C
Finish Sauce with Herbs and Blend
Stir in ground oregano, black pepper, a teaspoon of sugar, and the chopped purple basil. Use the hand‑blender attachment to blend the sauce until smooth.
Time: PT5M
Activate Yeast
In a metal bowl, combine the active dry yeast with 100 ml of sparkling mineral water and a pinch of sugar. Stir and let sit for 5‑7 minutes until foamy.
Time: PT10M
Temperature: 25°C
Mix Dough Ingredients
In a large bowl, whisk together flour, salt, and the remaining sugar. Make a well in the center, pour in olive oil, the remaining sparkling water, and the foamy yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Time: PT10M
Knead and Rise Dough
Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth and elastic. Shape into a ball, place back in the bowl, cover with a clean cloth, and let rise in a warm spot for 30 minutes or until doubled in size.
Time: PT30M
Temperature: 25-27°C
Prepare Toppings
While the dough rises, slice the green and red peppers into rings, slice the olives, slice the button mushrooms, slice the cured salami, shred the yellow cheese, slice the fresh tomatoes, and drain the corn kernels.
Time: PT15M
Heat Brick Pit and Prepare Cooking Surface
Light a wood fire in the brick pit and allow it to burn down to hot embers (about 15 minutes). Spray a thin layer of cooking oil onto the large metal pan, then place the pan in the pit to heat.
Time: PT15M
Temperature: 300°C
Assemble Pizza
Punch down the risen dough, roll it out on a floured surface with the heavy roller to a 12‑inch circle. Transfer the dough onto the hot metal pan, spread a thin layer of the fresh tomato‑basil sauce with a roller, then layer salami, mushrooms, pepper rings, olives, corn, tomato rounds, and finish with a generous sprinkling of shredded cheese.
Time: PT10M
Cook Pizza in Embers
Place the pan with the assembled pizza into the hot embers, then cover with the large metal lid. Shovel additional hot coals onto the lid to create an oven‑like environment. Cook for 12‑15 minutes, rotating the pan halfway through, until the crust is golden and the cheese is melted and bubbling.
Time: PT15M
Temperature: 300°C
Rest and Slice
Remove the pizza from the pit, let it rest for 5 minutes on a cutting board, then cut into 6 slices with a large cleaver.
Time: PT5M
Nutrition Facts
- Calories
- 1800
- Protein
- 70 g
- Carbohydrates
- 180 g
- Fat
- 80 g
- Fiber
- 12 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Wheat, Dairy, Soy (if using soy‑based oil), Fish (none), Tree nuts (none)
Ingredient Substitutions
- Instead of Fresh Tomatoes: Canned peeled tomatoes
- Instead of Garlic Cloves: Garlic paste
- Instead of Olive Oil: vegetable oil
- Instead of Ground Oregano: Italian seasoning
- Instead of Sugar: honey
- Instead of Fresh Purple Basil Leaves: sweet basil
- Instead of Green Bell Pepper: yellow bell pepper
- Instead of Red Bell Pepper: orange bell pepper
- Instead of Green Olives: black olives
- Instead of Black Olives: green olives
- Instead of Button Mushrooms: cremini mushrooms
- Instead of All-Purpose Flour: bread flour
- Instead of Active Dry Yeast: instant yeast
- Instead of Sparkling Mineral Water: still water
- Instead of Sugar (for dough): honey
- Instead of Olive Oil (for dough): vegetable oil
- Instead of Cured Salami: pepperoni
- Instead of Yellow Cheese: mozzarella
- Instead of Sweet Corn Kernels: frozen corn
Equipment Needed
- Kazan (large pot)
- Cleaver
- Cutting Board
- Metal Bowl
- Drill Mixer Attachment (hand blender)
- Large Metal Pan (for pizza)
- Heavy Roller
- Box Grater
- Large Metal Lid
- Brick Pit (fire pit)
- Shovel (for coals)
- Spatula / Pizza Peel
- Stove or Portable Burner
Critical Steps — Do Not Skip
- Blanching and peeling tomatoes for a smooth sauce
- Activating yeast correctly (foam formation)
- Kneading dough to proper elasticity and allowing it to double in size
- Heating the brick pit to hot embers and maintaining consistent temperature
- Covering the pizza with coals to create an oven‑like environment
Chef Tips from the Video
- Use a mix of fresh and dried herbs for depth of flavor in the sauce.
- A thin layer of oil on the pan prevents the dough from sticking and adds crispness.
- If you prefer a smokier flavor, add a few wood chips to the fire before it turns to embers.
Troubleshooting
Dough does not rise.
Check that the yeast is fresh and that the water used was lukewarm, not hot. Place the dough in a warmer spot (e.g., near a warm stove) and give it extra time.
Sauce is too watery.
Continue simmering uncovered to reduce, or add a tablespoon of tomato paste to thicken.
Pizza crust is soggy.
Make sure the pan is hot before adding the dough, and avoid over‑loading toppings. Pre‑bake the crust for 2‑3 minutes before adding sauce if needed.
Cheese does not melt fully.
Cover the pan tightly with the lid and ensure enough hot coals are on top to create an oven‑like heat.
Storage
Refrigerator: Sauce can be stored in an airtight container for up to 4 days; dough can be refrigerated for 24‑48 hours after the first rise.
Freezer: Both sauce and uncooked dough freeze well for up to 2 months; thaw overnight in the fridge before use.
Room temperature: Cooked pizza is best enjoyed fresh; if left out, consume within 2 hours.
Make-Ahead Tips
- Prepare the tomato‑basil sauce a day ahead and refrigerate; flavors deepen.
- The dough can be mixed, kneaded, and refrigerated after the first rise for up to 48 hours.
- Pre‑slice all toppings and store them in separate containers for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of brick oven pizza in outdoor American cooking?
Brick oven pizza has roots in early American frontier cooking, where settlers used wood‑fired ovens or pit fires to bake flatbreads topped with locally available ingredients. The technique was popularized by Italian immigrants and later adapted by outdoor enthusiasts who value the smoky flavor and communal cooking experience.
What are the traditional regional variations of pizza cooked in a brick pit within American campfire cuisine?
In the American Southwest, pit‑cooked pizzas often feature corn, chiles, and smoked meats. In the Pacific Northwest, wild mushrooms and fresh herbs are common. The Wilderness Cooking version emphasizes fresh garden vegetables, cured salami, and a bright tomato‑basil sauce, reflecting a blend of classic Italian and rustic American flavors.
How is brick oven pizza traditionally served in wilderness settings?
It is typically served hot straight from the fire, sliced into wedges, and eaten with hands or simple utensils. Campers often pair it with a side of fresh salad or a cold beverage, enjoying the contrast between the smoky crust and fresh toppings.
What occasions or celebrations is brick oven pizza associated with in outdoor American culture?
Camp gatherings, family reunions, and holiday cook‑outs often feature a brick oven pizza as the centerpiece because it feeds a crowd, showcases communal cooking, and adds a festive, smoky aroma to the event.
How does brick oven pizza fit into the broader American outdoor cooking tradition?
It embodies the spirit of resourcefulness—using fire, simple tools, and fresh ingredients to create a hearty, shareable meal. The method bridges classic Italian pizza making with the American love of open‑fire cooking.
What are the authentic traditional ingredients for a wilderness brick oven pizza versus acceptable substitutes?
Authentic ingredients include fresh tomatoes, garlic, basil, cured meats like salami, local mushrooms, and a good melting cheese. Substitutes can be canned tomatoes, pepperoni instead of salami, or mozzarella in place of yellow cheese, while still preserving the dish’s character.
What other American outdoor dishes pair well with brick oven pizza from Wilderness Cooking?
Grilled corn on the cob, smoked sausage, a simple mixed greens salad with vinaigrette, and a chilled craft beer or lemonade complement the smoky pizza perfectly.
What are the most common mistakes to avoid when making brick oven pizza in a wilderness setting?
Common errors include using water that’s too hot for the yeast, over‑loading toppings which makes the crust soggy, not pre‑heating the pan, and failing to cover the pizza with enough hot coals, which can result in uneven cooking.
Why does this Wilderness Cooking pizza recipe use sparkling mineral water for the dough instead of still water?
The carbonation adds lightness to the dough, creating tiny air pockets that help the crust become airy and crisp when baked in the high heat of the brick pit. Still water works, but the texture may be slightly denser.
Can I make the tomato‑basil sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to 4 days in advance. Store it in an airtight container in the refrigerator; reheat gently on the stove before assembling the pizza.
What does the YouTube channel Wilderness Cooking specialize in?
The YouTube channel Wilderness Cooking specializes in outdoor, fire‑based recipes that blend traditional techniques with modern convenience, focusing on meals that can be prepared in campsites, backyards, or any rustic setting.
How does the YouTube channel Wilderness Cooking's approach to outdoor pizza differ from other cooking channels?
Wilderness Cooking emphasizes using a brick pit and natural fire heat, detailed step‑by‑step safety tips, and sourcing fresh, seasonal ingredients, whereas many other channels rely on indoor ovens or pre‑made dough.
Last updated: September 2, 2026
