Fire-Grilled Pizza

Have you ever been to a restaurant that has wood-grilled pizza and wished you could have that delicious fire-roasted taste at home? Now you can! The husband discovered the KettlePizza grill attachment a few months ago, and it has changed our lives eating habits immensely. Why order bad-for-you, fast-food meals when you can make your own delicious, healthy{ish} pizza? Read on and make your own…

Prepare your grill according to the KettlePizza grill attachment instructions.
The husband always gets the grill ready while I’m inside fixing the dough and toppings, so I’ll let him take over for now:

Use a charcoal chimney to start the first round of bricks. While they’re heating up, build a small mountain of charcoal over a piece of hardwood in your grill. {The hardwood helps the charcoal sustain temperatures needed to cook a pizza}. Once the burning coals have turned mostly white, pour them into the grill with the unlit bricks and wood. Let it all heat up, even the wood. The temperature needs to reach at least 650 degrees to cook your pizza.

*The KettlePizza attachment has a temperature indicator on the front.

Crust Ingredients:
2 1/2 – 3 C. all-purpose or bread flour
1 Tbsp. Sugar
1 tsp. Salt
1 pkg. Regular or quick active dry yeast (2 1/4 tsp.)
3 Tbsp. Olive or vegetable oil
1 C. Warm water (120 – 130 degrees)

In your mixer bowl, combine 2 1/2 C. flour, the sugar, salt & yeast. Add oil and warm water. Using your dough hook, beat with mixer on medium speed 3 minutes, scraping bowl if necessary.

Place dough on lightly floured surface; knead by hand 5 – 8 minutes, or until dough is smooth and springy. Form into a ball and cover loosely – let me stress loosely – with plastic wrap. Let rest 30 minutes.

Slice 5 small tomatoes {for 1 12-inch pizza}; toss in a mixing bowl with olive oil, oregano, garlic salt and dried minced onion. Let sit until the dough is ready.

When the dough has risen, roll it out onto a well-floured counter top. Using a pizza peel, transfer the rolled dough onto your pizza stone.
*Note: If you want really thin crust, split the dough in half and make two 12-inch rounds. If you like thicker crust, form the dough into one 12-inch round.

Spread approximately 2 Tbsp. of olive oil {we prefer garlic olive oil} on top of the crust, then cover with a bag {2 cups} of shredded mozzarella cheese. Top the cheese with sliced tomatoes. For a little more flavor, sprinkle with oregano, garlic powder, dried minced onion, and pepper.

Cook the pizza using the KettlePizza grill attachment. We made a single thick crust pizza and cooked it for approximately 10 minutes {but if you’ll note the photo below, our grill was hotter than the KettlePizza would even read…somewhere over 700 degrees}.

Carefully remove the pizza  from the grill with your pizza peel when it is done cooking: the crust is golden, and the cheese is deliciously melted. As soon as it is cooled off enough, slice the pizza and enjoy!
EDIT: *For the purposes of this post, we couldn’t remove the pizza from the stone while in the grill {repercussions from having the grill too hot} so we removed the whole stone. Though this is not recommended, it was the best solution for us at the time.

Pizza Hut never made a pizza so delicious or beautiful! This is a great main dish for a summer backyard get-together.

Printable Fire-Grilled Pizza Recipe