Equipment
Ingredients
Pizza Dough
- 300 g bread flour, sifted
- 200 ml water, warm
- 3 g instant yeast
- 6 g fine sea salt
- 15 ml extra virgin olive oil
Sauce and Toppings
- 250 g whole plum tomatoes, canned, thoroughly drained of excess juices
- 2 g fine sea salt
- 30 ml extra virgin olive oil
- 200 g fresh mozzarella cheese, patted dry and torn into bite-sized pieces
- 12 fresh basil leaves
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1068 kcal
- Protein
- 42 g
- Carbohydrates
- 117 g
- Fat
- 47 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 2051 mg
- Saturated Fat
- 17 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 79 mg
- Potassium
- 552 mg
- Calcium
- 552 mg
- Iron
- 7.7 mg
- Magnesium
- 76 mg
- Phosphorus
- 542 mg
- Zinc
- 4.6 mg
- Vitamin A
- 192 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 4.1 mg
- Vitamin K
- 37 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 2.3 mcg
- Thiamin
- 1.41 mg
- Riboflavin
- 1.11 mg
- Niacin
- 12.1 mg
- Folate
- 320 mcg
- Water
- 175 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine the bread flour, instant yeast, fine sea salt, and warm water. Stir until a rough, shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead firmly for 8 to 10 minutes until the dough becomes smooth, elastic, and springs back slightly when poked.
Coat the inside of a clean bowl with a small amount of olive oil. Place the dough inside, cover tightly, and let it rest at room temperature for 2 hours, or until it has doubled in volume.
Prepare an outdoor grill for two-zone cooking. Heat one side to high direct heat, aiming for 260°C/500°F, and leave the other side unlit or on the lowest setting for indirect heat.
While the grill heats, place the drained plum tomatoes into a bowl. Crush them thoroughly by hand to create a chunky sauce, then stir in the fine sea salt and 15ml of the extra virgin olive oil.
Punch down the proofed dough and divide it into two equal portions. Gently stretch each portion with your hands into a 25 centimeter round, leaving the outer edge slightly thicker than the center.
Using a pastry brush, coat one side of the shaped dough lightly with olive oil. Use a pizza peel to transfer the dough, oiled side down, directly onto the hot side of the grill grates. Cook uncovered for 2 to 3 minutes.
Use tongs to slide the dough over to the cooler, indirect heat side of the grill. Flip the dough so the grilled side faces up. Immediately spread half of the crushed plum tomatoes over the crust and scatter half of the torn fresh mozzarella evenly across the surface.
Close the grill lid and allow the ambient heat to bake the pizza for 3 to 5 minutes. The indirect heat will melt the cheese and finish cooking the crust without burning the bottom.
Remove the pizza from the grill using the peel. Garnish immediately with fresh basil leaves and a final drizzle of extra virgin olive oil. Repeat the cooking and assembly process with the second piece of dough.
Chef's Notes
- Thoroughly drain the canned plum tomatoes to prevent a watery sauce. Excess liquid will pool on top of the pizza and compromise the crispness of the crust.
- If your fresh mozzarella is packed in water, slice or tear it and press it gently between paper towels for at least 15 minutes to extract excess moisture before assembling the pizza.
- Managing the two-zone fire is the crucial element of this technique. The intense direct heat provides the oven spring and char, while the indirect side acts as an ambient oven to gently melt the cheese without scorching the base.
- When stretching the dough, try to push the air outwards from the center to the rim. Avoid using a rolling pin, which crushes the internal gas bubbles and leads to a dense, flat crust.
Storage
Refrigerator: 3 days — Store leftover slices stacked with parchment paper in an airtight container.
Freezer: 1 month — Wrap individual slices tightly in plastic wrap followed by aluminum foil.
Reheating: Reheat slices in a dry cast iron skillet over medium-low heat until the bottom is crisp, then cover with a lid for 1 minute to melt the cheese.
Troubleshooting
Dough sticks to the grill grates and tears when you attempt to flip it
Cause: Grill grates were not clean, the heat was too low, or the dough was inadequately oiled prior to placement
Fix: Cannot be fixed once heavily stuck and torn; scrape the grates clean and start fresh with the remaining dough
Prevention: Ensure grill grates are scrubbed clean of carbon buildup, preheated thoroughly, and brush the contact side of the dough with a light but even layer of oil
Cheese does not melt before the bottom of the crust burns
Cause: The pizza was left over direct heat during the topping phase, or the grill lid was left open
Fix: Move to the coolest part of the grill immediately and tent with aluminum foil if needed to trap heat over the cheese
Prevention: Always move the crust to the unlit or low heat zone before topping, and close the lid immediately to trap ambient heat
Cultural Context
Authentic Neapolitan pizza is defined by its rapid cooking time in a wood-fired oven reaching over 450 degrees Celsius, producing a soft, elastic center and a blistered outer rim. The grilling method adapts this traditional technique for home cooks by utilizing the intense conductive heat of metal grates to replicate the blistering effect of a hot stone floor. This practical approach bridges the gap between classic Italian artisanship and modern backyard cooking environments.
