There are a few components needed for campfire pizza to be a success. The first is a really well seasoned cast iron pan. My favorite pizza pan is the Lodge 12” pan with the lid. After each use I clean it with a non-soapy cloth, oil it and place it on the flame on top of the stove for a few minutes. With proper care cast iron pots just get better and better and should last for generations.
Another necessity is a charcoal chimney to get your briquettes started and evenly heated. I always use real charcoal briquettes that are not pretreated with lighting fluid. I actually have several chimneys because when cooking for a crowd the heat source will probably need replenishing. I start the chimneys about ten minutes apart.
Although I could use the firepit at the campsite I have found better results using a small Weber kettle which contains the heat in a small area and is almost the same size as my pan. I use several at a time when cooking for a crowd.
You will also need a good set of fire resistant gloves, a metal spatula and a small skillet if you want to cook any veggies or toppings that you are going to use to top your pizza.