The Duckor Deluxe Wood-Fired Pizza
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Lightly dust pizza peel with cornmeal
2
Prepare a charcoal grill for high heat, stacking lit coals in the rear of the grill
3
Add logs to charcoal
4
Place pizza-oven attachment on grill; place pizza stone on grate
5
Let grill reach 800°F, about 5 minutes
6
Meanwhile, drain tomatoes in a colander
7
Crush into small pieces with your hands, drain again, and transfer to a medium bowl
8
Lightly dust pizza peel with cornmeal
9
Working with 1 piece at a time, stretch dough, letting it hang off your fingertips and rotating quickly around the edge, until dough is about 10" in diameter (it doesn't need to be a perfect circle)
10
Transfer dough to prepared pizza peel and top with half of tomatoes; season with salt and pepper
11
Top with half of cheese, mushrooms, meats, and shallot
12
Season with salt
13
Carefully slide pizza directly onto pizza stone and cook until rear crust begins to bubble and char, 60–90 seconds
14
Rotate pizza 180° and continue to cook until crust is charred and bubbly on the other side, 60–90 seconds more
15
Using pizza peel or a very large heatproof spatula and tongs, transfer pizza to a cutting board or metal pizza tray
16
Drizzle with honey and top with red pepper flakes and basil
17
Slice and serve immediately
18
Repeat with remaining dough, tomatoes, cheese, mushrooms, meats, and shallot
19
Prepare a charcoal grill for high heat, stacking lit coals in the rear of the grill
20
Add logs to charcoal
21
Place pizza-oven attachment on grill; place pizza stone on grate
22
Let grill reach 800°F, about 5 minutes
23
Meanwhile, drain tomatoes in a colander
24
Crush into small pieces with your hands, drain again, and transfer to a medium bowl
25
Working with 1 piece at a time, stretch dough, letting it hang off your fingertips and rotating quickly around the edge, until dough is about 10" in diameter (it doesn't need to be a perfect circle)
26
Transfer dough to prepared pizza peel and top with half of tomatoes; season with salt and pepper
27
Top with half of cheese, mushrooms, meats, and shallot
28
Season with salt
29
Carefully slide pizza directly onto pizza stone and cook until rear crust begins to bubble and char, 60–90 seconds
30
Rotate pizza 180° and continue to cook until crust is charred and bubbly on the other side, 60–90 seconds more
31
Using pizza peel or a very large heatproof spatula and tongs, transfer pizza to a cutting board or metal pizza tray
32
Drizzle with honey and top with red pepper flakes and basil
33
Slice and serve immediately
34
Repeat with remaining dough, tomatoes, cheese, mushrooms, meats, and shallot