Unroll 1 can of dough onto a work surface then press out into a thin layer. Cut out three to four 8-inch (20cm) rounds.
Partially bake for 5 to 8 minutes in the bottom of a 12-inch Dutch oven with 5 to 6 coals on the bottom (about 350 degrees F | 176 degrees C). Turn over halfway through to bake on both sides. No lid is used.
Cut 2 long strips of dough at least 1/2-inch (1.3cm) wider than the height of a 10-inch Dutch oven. Carefully drape the long strips of dough around the inside edge of the pan to line, leaving a 1/2-inch (1.3cm) hanging over the outside edge of the pan and the bottom of the pan open. Pinch seams to seal.
Carefully place one partially baked crust round in the bottom of the same 10-inch Dutch oven. Spread the pizza sauce over the crust.
Top with pepperoni slices, diced onions, and green peppers. Sprinkle with 1 cup shredded mozzarella cheese. Repeat to make 2 to 3 more layers.
Fold the overhanging dough over the top layer of the pizza to make a raised crust edge.
Bake for 30 to 40 minutes in 350 degree F (175 degree C) oven or until the dough around the pizza is fully cooked. Use 6 to 8 coals on the bottom and 12 to 15 coals on the top of the Dutch oven.
Let cool for 5 minutes before removing from the pan.