Yeah, just what the world needs, another teppanyaki restaurant.

:(

Here are links to recipes:

http://www.idos.com/Default.aspx?tabid=130

hmmmm....pizza......when I do pies I elevate the pie tin off the bottom of the dutch oven so the crust doesn't burn. You may want to try the same thing. Do you have a pizza pan small enough (or a dutch oven big enough) to fit inside one of your durch ovens? I'd put the pizza on that and then elevate the pizza pan off the bottom of the dutch oven with 2 or 3 of those rings they use on canning jars.

I see no reason why it wouldn't turn out great.

I don't use dutch oven recipes.
 

I love cooking with dutch ovens and have competed in some competitions (when I can't get out out it; they get a little goofy and overboard, imo). That said, I don't like traditional dutch oven recipes--too much bacon grease/butter/fat, generally speaking.

Once you get the temp/timing down, you can easily do anything in a dutch oven that you can do at home on your stove or in the oven.

I have a good pizza recipe that I mix everything in a gallon ziplock bag (except for the water and yeast). At camp, I proof the yeast in water and add it to the bag and knead it right in the bag. For pizza, put more than the normal 2/3's coals on top and the bottom crust should be fine--just ensure that the oven is perfectly flat. I found out the hard way about being perfectly flat.

Get the temp thing down first. The +3 -3 thing seems to work well for me. For a 350 degree fire in a 12-inch oven, take the diameter of the oven and add three coals (12 + 3 = 15) for the top. Take the diameter of the oven and subtract 3 for the bottom (12 - 3 = 9). For every 10 degrees add/take away a coal. For the timing, just check often.

Once you get the temp/timing down, you can cook anything. Find a recipe that you like and have tried at home and try it in a dutch oven. Most recipes that contain some liquid are quite forgiving. Bread and sweet rolls give me the most trouble.