Al Forno Grilled Pizza Recipe: Wood-Fired Crust with Blistered Toppings

There’s nothing like the smoky, char-kissed flavor of pizza cooked over open flame. This method delivers wood-fired results without a specialty oven, using just your grill and a few key techniques I’ve perfected over years of outdoor cooking.

The secret lies in high, direct heat and a two-zone fire setup. By rolling the dough thin and grilling it quickly, you achieve a crispy yet chewy crust with beautiful leopard-spotted char. The toppings blister and caramelize, creating depths of flavor impossible in a conventional oven.

You’ll get restaurant-quality pizza with a smoky backbone, where the crust holds up to bold toppings without turning soggy. The grill imparts that signature wood-fired aroma that makes every bite taste like it came from a Neapolitan pizzeria.

Master this technique, and you’ll never order delivery again. The process is simpler than you think, with results that speak for themselves.

Ingredients for Al Forno Grilled Pizza

Twelve ingredients for that smoky, char-kissed wood-fired flavor you crave.

[recipe_ingredient_scaler]

The dough is everything here. Use a high-quality pizza dough from Trader Joe’s or make your own the day before—it develops more flavor. San Marzano tomatoes are non-negotiable for that authentic Neapolitan taste; look for the DOP label on the can. The mozzarella should be fresh, not the shredded kind (it releases too much water). Whole Foods has great fresh mozzarella in the cheese case.

No San Marzano tomatoes? Good-quality crushed tomatoes will work, but drain them well. Fresh mozzarella too watery? Switch to low-moisture and slice it yourself. Don’t have a grill? A pizza stone in a screaming-hot oven gets close. The pepperoni is optional, but if you use it, get the thin-sliced kind so it crisps up fast (I like Boar’s Head).

Dough balls keep in the fridge for 3 days or freeze for 1 month. Leftover pizza? Reheat on the grill for 30 seconds to crisp it back up. Always store the cornmeal in an airtight container—it picks up moisture fast.

Step-by-Step Instructions for Al Forno Grilled Pizza

Here’s the method I’ve perfected for achieving that ideal wood-fired crust and blistered toppings.

Step 1: Prepare the Grill and Dough

Start by lighting the 5 lb hardwood lump charcoal in your grill. I use a chimney starter for even heat distribution. Once the coals are fully ashed over (after about 20 minutes), spread them in an even layer. You want medium-high heat—around 450-500°F.

While the grill heats, divide the 1 lb pizza dough into 4 equal balls. Dust your work surface with 0.5 cup cornmeal—this prevents sticking and adds a subtle crunch to the crust. Roll each ball into a thin round, about ⅛-inch thick, stretching gently with your hands.

Step 2: Grill the Dough for Charred Perfection

Brush one side of each dough round lightly with 0.25 cup olive oil and place it oiled-side down on the hot grill. Close the lid and cook for 2-3 minutes until the dough develops charred grill marks and bubbles form on the surface.

Peek under the dough with a spatula—when it’s golden brown with distinct grill lines, it’s ready to flip. Brush the uncooked side with more olive oil, then flip and immediately begin adding toppings. This quick flip ensures the crust doesn’t burn.

Step 3: Add Toppings and Finish Cooking

Working quickly, spread a thin layer of crushed 1 can San Marzano tomatoes on each pizza. Sprinkle with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Scatter torn pieces of 8 oz fresh mozzarella cheese evenly across each pizza, leaving some areas bare for blistering.

Add the 4 oz pepperoni slices if using, then sprinkle with 0.5 cup Parmesan cheese. For extra flavor, I like to add 4 cloves garlic cloves (thinly sliced) and a pinch of 1 tsp red pepper flakes for subtle heat. Close the lid and cook for another 3-5 minutes until the cheese melts and the crust is fully charred.

Step 4: Garnish and Serve Immediately

Remove the pizzas from the grill and transfer them to a cutting board. Immediately top with 0.5 cup fresh basil leaves—the heat from the pizza will gently wilt the leaves, releasing their aroma. Let the pizzas rest for 1-2 minutes to allow the cheese to set slightly.

Slice into wedges and serve hot. The crust should be crispy with a smoky char, while the toppings should be perfectly blistered and bubbly. Each bite delivers that authentic wood-fired flavor, with the cheese stretched just enough to create those irresistible strings.

Storing and Reheating This Recipe

Refrigerator Storage

Let your grilled pizza cool completely at room temperature for about 30 minutes before storing. Place slices in an airtight container with parchment paper between layers to prevent sticking. Stored properly, it keeps in the fridge for up to 3 days. ❄️

Freezer Storage

For longer storage, wrap individual slices tightly in plastic wrap then place in a freezer bag. Squeeze out all air to prevent freezer burn. Your pizza will maintain quality for up to 2 months in the freezer at 0°F.

Grill Reheating

This method brings back that fresh-off-the-grill taste. Preheat your grill to medium-high heat (400-450°F). Place the pizza directly on the grates for 30-60 seconds per side, just until the crust crisps and cheese melts. 🔥

Oven Reheating

Preheat your oven to 425°F with a pizza stone or baking sheet inside. Place the pizza on the hot stone and bake for 5-7 minutes until the cheese is bubbly. This mimics the wood-fired effect better than a microwave.

Microwave Method

For quick reheating, place a slice on a microwave-safe plate with a damp paper towel over it. Heat on high power for 30-45 seconds. The towel adds moisture to prevent the crust from drying out.

Frequently Asked Questions