Wood-Fired Homemade Pizza
How can you go wrong with a crisp crust, melted cheeses and a kaleidoscope of seasoned flavors? Homemade wood-fired pizza is one of the hottest new food trends. Fortunately, all you need is a good charcoal grill, lump charcoal, and a pizza stone to get his party started! This recipe is very simple to modify using your favorite toppings.
1 rolled pizza dough
Parchment paper cut into a 14 in. circle
8 thin slices provolone cheese
1 cup pizza sauce
8 ounces fresh Mozzarella, sliced, shredded, or both
6 slices Genoa salami, halved or quartered
16-18 pepperoni slices
6 sweet mini red bell peppers, sliced and seeded
1 sweet onion, peeled and thinly sliced
½ teaspoon Italian seasoning
¼ teaspoon kosher salt
3 tablespoons olive oil, divided (see recipe steps 2 and 4)
Red pepper flakes
Grated Pecorino Romano cheese
- Preheat your grill to 450°f and set it up for indirect heat.
- Roast your veggies. Place the onion and bell peppers in an oven-safe pan. Drizzle with 2 tablespoons of olive oil, season with salt and Italian seasoning, and toss to coat. Place them on the grill, close the lid and let roast for 20 minutes. You can stir half-way through the roasting. Remove from grill.
- Turn it up. Open your lower vent a little to bring the cooking temperature up to 550°F.
- Roll it out. Roll out your dough on a 14” piece of parchment paper. “Dock” your dough by jabbing it with a fork or docking tool. Brush the edges with 1 tablespoon of olive oil. Cover the dough, except for about ½ inch from the edge, with the provolone.
- Next, top that with sauce – use an amount to your liking but I think less is more. Add the salami, about half of the veggies, and top that with the mozzarella. Add the pepperoni and rest of the veggies.
- Fire it up. Hold the edge of the parchment paper and slide your Char-Broil Pizza Peel under the paper. Carry it to your grill. Open the grill and then holding the parchment paper edge near the pizza peel handle, angle the peel towards the grill and carefully let the paper and pizza slide onto the stone (remember, the stone is HOT at this point). If it is off-center, don’t panic, just use the peel to adjust it back onto the stone. Close the grill and let cook for 5 minutes. Rotate the pizza about 180 degrees and cook until the crust is crisp and the cheese starting to turn golden brown, about another 4 to 6 minutes.
- CAREFULLY slide the peel under the parchment paper and remove the pizza (this will be EXTREMELY hot, so exercise caution). I like to let mine sit on a resting rack for about 3 minutes to let the pizza cool off just a touch. Move to a cutting board, slice and serve.