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Grilled Pizza Napoletana

Grilled Pizza Napoletana

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About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.

Grilled Pizza Napoletana

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  • For the dough:
  • 2 cups 2 tablespoons (12 ounces or 340 grams)bread flour (preferably Italian type "OO"), plus more for dusting
  • 1 teaspoon (.2 ounces or 6 grams) instant yeast
  • 1 1/2 teaspoons (.25 ounces or 7.2 grams) salt
  • 1 cup (8 ounces or 237 grams) water
  • For the pizza:
  • 1 (14.4 ounce) can whole peeled tomatoes, preferably San Marzano, drained
  • 1/2 cup extra virgin olive oil
  • 4 cloves garlic
  • Kosher salt
  • 6 ounces shredded mozzarella, fontina, or Jack cheese
  • 2 ounces Parmiggiano-Reggiano or Pecorino Romano
  • 1/2 cup finely chopped basil leaves


  1. 1

    Combine flour, yeast, and salt in bowl of stand mixer and whisk until homogenous. Add water and knead with dough hook attachment for ten minutes until ball is smooth and elastic and comes cleanly off sides of bowl (ball will be stuck to bowl at bottom). Cover mixer bowl with plastic wrap and refrigerate over night. Dough should approximately double in size.

  2. 2

    The next day, use floured hands to dump dough onto lightly floured work surface. Roll into a log and divide into four even pieces with a bench scraper or knife. Form each piece into a ball by gathering the dough towards the bottom. Lightly oil 4 small container (soup bowls work great) and place 1 dough ball in each one. Lightly grease the tops of the dough balls then cover each bowl with plastic wrap. Allow to rise at room temperature until doubled in volume.

  3. 3

    Meanwhile, place olive oil and garlic in bowl of food processor and process until garlic is finely chopped. Extra garlic oil can be stored in the refrigerator for up to 10 days. Place tomatoes in fine mesh strainer set over sink and squeeze them between your fingers until broken into approximate 1/4-inch chunks. Allow to drain for at least 15 minutes.

  4. 4

    On a heavily floured surface, roll a dough ball into a disk about 13-inches by 9-inches and 1/4-inch thick using rolling pin. Shake off excess flour and place on a sheet tray lined with parchment paper. Repeat with remaining dough balls, placing a sheet of parchment between each one.

  5. 5

    Light a large chimney starter 3/4 full with charcoal and wait until fully ignited and coals are mostly covered in gray ash (about 20 minutes). Arrange coals under 1/2 of grill grate and place grate on top. Cover and allow to preheat for 10 minutes.

  6. 6

    Brush top of dough round with a thin even layer of garlic oil and season with kosher salt. Place gently on hot side of grill, oiled side down. Immediately brush top side with thin layer of oil and season with salt. Cook, checking frequently and moving to encourage even browning until bottom is dark brown and charred in spots and top is bubbly 45 to 90 seconds total. Flip using tongs or large spatula and slide to cool side of grill.

  7. 7

    Apply 1/4 of both cheese in a thin even layer across surface of pizza. tomato sauce in tablespoon-sized dollops across surface of pizza (about 1/2 cup total per pie). Return pizza to hot side of grill and cook until bottom is cooked and charred in spots, 45 to 90 seconds total. Transfer pizza to cutting board with large spatula or metal pizza peel. Sprinkle with basil, and serve immediately. Repeat with remaining four pies.

  8. 8


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