To cook it in a fire: - Bury a lidded 12-inch (30.5-cm) cast-iron skillet in the glowing red embers of a fire that has burned down a bit and has a mix of glowing embers and small flames. Allow the pan to preheat for 30 minutes, adding more wood to the fire, as needed, to maintain a low flame. - Transfer the crust to a pizza peel well-dusted with rice flour. Use heatproof gloves to remove the pan from the fire, remove the lid from the pan, and immediately transfer the stretched dough to the peel and into the pan. Top with the sauce, carrots, pine nuts and parmesan as per usual. - Cover with the lid and bury the pan in the embers. Cook until the dough is puffy and there are some deep gold or charred marks on the carrots, 5 to 20 minutes, depending on the heat intensity of your flame. Keeping the pan in the fire, expose the lid and remove it, allowing the pizza to cook for a few minutes more, uncovered, until the crust is completely cooked through in the center.