Place pizza dough in Dutch oven that is coated with vegetable shortening (I used Crisco butter-flavored). Flatten gently, pressing from center to the edges of oven and slightly up the sides to form a crust. Spread desired amount of tomato sauce over crust, then layer with pizza toppings, ending with cheese.
Bake 20—25 minutes at 425 degrees using 10 coals on bottom and 18 on top.
Carefully remove pizza from oven by tilting gently while a helper slides spatulas under the crust and guides it onto a tray.
Note: Our dutch oven was small, only 10 1/4 inches. Our pizzas only took about 18 minutes to cook.
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