Easy Summertime Coal-Fired Pizza

Written by Stephanie | May 10, 2017 1:30:00 PM

Summertime means grilled foods, sunshine, beaches, and pizza? Yes, pizza on a grill is something you may not think of doing, but you should!

A grill makes an incredibly delicious, crisp crust and browned top. They key to any great thin crust pizza is high heat. High heat causes the dough to cook very quickly and become crispy on the edges and browned, like any good Neopolitan style pizza. What better way than on a charcoal grill!

The first step is filling your grill with plenty of charcoal. Whether you are using a Kamado style grill like a Big Green Egg, or have a simple Weber Kettle grill, be sure to use hardwood lump charcoal. Not only will it burn longer, but it is free of chemicals and will give your food a better, chargrilled flavor.

Once your coals are properly lit, put the grill rack on, and then the pizza stone on top of the rack. It's important to give the pizza stone time to heat up with the grill so it doesn't crack. Let the grill get nice and hot - at least 400 degrees. Using a well cornmeal-dusted pizza peel, slide your pizza onto your pizza stone. Cook for about 5 minutes or so, or until cheese is browned on top and crust is slightly browned on the edges and crisp. Remove using the pizza peel.

This method only works with thin crust pizza, so I've included The Chopping Block's Neapolitan homemade pizza dough recipe. Try it with our kale pesto and mozzarella cheese!

Neapolitan-Style Pizza Dough

Yield: 2 large pizzas, or 4 individual pizzas, or 8 mini appetizer pizzas

Active time: 20 minutes

Start to finish: 2 hours

1 tablespoon active dry yeast

1 cup lukewarm water (110o to 115o)

1 tablespoon extra virgin olive oil

2 3/4 cups hard-wheat (“00”) flour

1 teaspoon fine sea salt

Yield: 2 large pizzas, or 4 individual pizzas, or 8 mini appetizer pizzas

Active time: 20 minutes

Start to finish: 2 hours

Sprinkle the yeast on top of the water in the large mixing bowl, and stir gently until dissolved. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes.
Add the oil, most of the flour and salt, and mix until incorporated.
Work in most of the remaining flour. Turn out the mixture, which may be slightly sticky, onto a floured surface.
Knead several turns by hand until smooth and elastic, about 10 minutes. Adjust consistncy, if necessary with a small amount of flour. Dough should be barely moist and no longer sticky.
Shape dough into a ball, place it in a bowl and cover with plastic wrap.
Let the dough rise at room temperature until doubled, 60 to 75 minutes, or in the refrigerator overnight.
Punch down the dough; roll out, top and bake according to directions.

The Chopping Block's Owner/Chef Shelley Young demonstrates how to make pizza on the grill in this video:

Want to hone your pizza on the grill skills in one of our hands-on classes on our outdoor grilling patio at Lincoln Square? All of these grilling classes have pizza on the menu:

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