Label a medium sized freezer baggie with “Pizza Crust Mix”, the ingredients under “To Use the Mix”, and any of the directions you’ll want to have on hand.

Measure the flour, yeast, salt, and sugar into the baggie. Seal, shake to combine, and allow to settle for a few seconds.

Re-open the baggie, gently press out any excess air and re-seal. Store in a cool, dark, DRY place until ready to use.

Dump the mix into a large mixing bowl, or the bowl of a stand mixer.

Add the warm water and olive oil, stir well with a wooden spoon or silicone spatula to combine.

Dump dough out onto a floured surface - or just work in a large bowl - and knead until soft and smooth, about 3-5 minutes.

You want the dough smooth, but just very slightly sticky. If the dough isn’t a little sticky, add a little water, and knead it in. If it’s TOO sticky, add a small amount of flour.

Once dough is fully kneaded, remove it from the bowl, and spray the bowl with nonstick spray. Place the ball of dough back in the bowl, cover the bowl loosely with plastic wrap, and let the dough rest in a warm place for 1 hour.

Hint: If your car is parked in the sun on a warm day, it makes a GREAT proofing oven!

Get a hot fire going - whether in the BBQ or a charcoal grill - then place a cast iron skillet on the grill grates to preheat.

Divide dough into 4 equal pieces, flatten each into a 6-7" round circle. Allow to rise for another 10 minutes in a warm place.

Spray the preheated pan with a bit of nonstick spray, then add one dough round to it. Cook over the hot fire until the bottom is golden brown - this usually takes 3 or 4 minutes, depending on the campfire and setup.

Once the bottom looks good, remove the pan from the heat.

Spray the top with nonstick spray and use some tongs to flip the crust over.

Spread pizza sauce over surface of each pizza round, then top with shredded mozzarella and your choice of toppings.

Cover the pan with a fitted lid - or some tinfoil- and return it to the campfire or grill. Cook for another 5 minutes or so, until the pizza is cooked through, the bottom of the crust is golden brown, and the cheese is melted.

Repeat with as many of the pizza rounds as you want to prepare - the rest can be wrapped in plastic and kept in the fridge for a couple days, or frozen.

As the pizzas come off the grill, cut into slices and serve hot!