Grilled Roman Pizza Recipe

Recipe by Paggi Pazzo

Grilled Roman Pizza Recipe

Prep time: 3 hours

Cook time: 20 min

Total time: 3 hours 20 mins

Yield: 8 slices
Calories per serving: 214
Fat per serving: 7.1g

Ingredients

• 14 ounces peeled tomatoes (San Marzano)
• 4 ounces fresh mozzarella
• 4 cloves garlic
• 4 tablespoons olive oil
• 4 fresh basil leaves
• 1 3/4 cups Molino Caputo tipo 00 flour
• 1 3/4 cups Moretti Semolina flour
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 teaspoon yeast
• 1 cup Italian water
• 4 thin slices Prosciutto Cotto
• 1/3 cup fresh arugula
• 1 Roma tomato

Cooking Directions

1. In order to make dough, heat Italian water in a pot for 2-3 minutes until warm then place in a bowl with salt and stir well for several minutes
2. Add yeast into the bowl and stir for at least 5 minutes until yeast dissolves
3. Add Molino Caputo tipo 00 and Moretti Semolina flour to bowl, pouring slowly as you stir, then a tablespoon of olive oil and continue to stir for at least 10 minutes, until dough begins to turn into an elastic substance (click here for Roman pizza dough recipe
4. Place dough on a cutting board or cooking sheet and cover all sides with a little flour, then cover with a damp towel or plastic wrap and place under a bowl for at least 3 hours
5. In order to make the sauce, add 3 tablespoons of oil to pan at medium heat for 2 minutes.
6. Add finely chopped garlic and 2 chopped basil leaves for 3-5 minutes
7. Place peeled tomatoes in a bowl and chop whole parts into chunks, then add to pan with salt and pepper and cook at low heat for 3 hours
8. After 3 hours, take dough and kneed for several minutes, covering with flour as necessary until all air bubbles are removed. Then take dough roller and roll to make pizza extra thin for Roman crust, adding more flour when necessary, to a circular shape that covers the pizza stone
9. Dress pizza stone lightly with olive oil then place dough on top, curling edges slightly to create outside crust
10. Add healthy amount of sauce on top of pizza dough with sauce close to edges for Roman pizza style
11. Cut thin fresh mozzarella slices (or chop) and spread across pizza with very thin Roma tomato slices
12. To start your grill, fill two chimney starters with lump hardwood charcoal and oak wood chips, ignited underneath by olive oil dressed paper towel or newspaper. Once wood charcoal is ready dump into grill pit
13. Create opening on grill by moving grates to sides and place pizza stone over wood charcoal directly, supported by outside grates
14. Cover grill and open every 5 minutes to make sure pizza is cooking evenly. After 15 minutes, add sliced Prosciutto Cotto and fresh arugula across pizza (if pizza is cooking to fast or too slowly, adjust distance between charcoal fire and pizza stone)
15. After 20 minutes and crust is a golden brown, and cheese has begun to sink into pizza, remove from grill
16. Let rest for 5 minutes and then slice
17. Ready to serve!