Charcoal Pizza
Authentic wood-fired flavor at home with perfectly grilled crust, melted cheeses, and fresh basil.
Equipment
- large mixing bowl
- wooden spoon
- charcoal grill
- pizza stone
- Rolling Pin
Ingredients
Pizza Dough
- 1.5 cups warm water about 110°F
- 1 tsp granulated sugar
- 2.25 tsp active dry yeast
- 3.5 cups all-purpose flour plus extra for dusting
- 2 tsp kosher salt
- 2 tbsp olive oil plus extra for greasing
Pizza Toppings
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 0.5 cup freshly grated Parmesan cheese
- 0.25 cup fresh basil leaves torn
- 0.25 cup pepperoni slices optional
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes frothy.
- Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic.
- Lightly grease a clean bowl with olive oil, place the dough in it, and cover with a damp kitchen towel. Let rise in a warm spot for 1 hour or until doubled in size.
- Preheat a charcoal grill to high heat (about 500°F). If using a pizza stone, place it on the grill to preheat.
- Punch down the dough and divide it into two equal portions. Roll each portion into a 12-inch circle on a floured surface, ensuring an even thickness.
- Carefully transfer one dough circle to the preheated grill or pizza stone. Cook for 2–3 minutes until the bottom is lightly charred and firm. Flip the dough, then quickly top with marinara sauce, mozzarella, Parmesan, and optional pepperoni.
- Close the grill lid and cook for another 3–5 minutes until the cheese is melted and bubbly, and the crust is crisp. Remove from the grill, sprinkle with torn basil, and repeat with the second dough circle.
Notes
Add pepperoni for a meaty twist. Let dough rise in a warm spot for faster proofing.