Pizza Al Fresco Recipe
Recipe information
Make Pizza Al Fresco in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Dough
Sauce
Toppings
For Grilling / Assembly
Dough
1. Proof the yeast
In a small bowl, stir warm water and sugar (or honey). Sprinkle active dry yeast over the surface, stir once, and let sit 5–8 minutes until foamy.
2. Mix and knead
In a large bowl or stand mixer fitted with a dough hook, combine 3 cups of flour and salt. Add the foamy yeast mixture and 2 tbsp olive oil. Mix until a shaggy dough forms, adding up to 0.5 cup more flour if dough is too sticky.
3. Knead by hand or machine
Knead on medium speed for 6–8 minutes in a mixer or 8–10 minutes by hand on a lightly floured surface, until dough is smooth and elastic and springs back when pressed.
4. First rise
Lightly oil a clean bowl, place dough in the bowl, turning to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm draft-free spot until doubled, about 1 to 1.5 hours.
5. Divide and rest
Punch down dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Form into balls, lightly oil, cover, and rest 20–30 minutes to relax the gluten before shaping.
Sauce
6. Prepare tomatoes
Crush canned whole tomatoes by hand or pulse once or twice in a blender/food processor for a rustic texture. Do not over-blend; sauce should be slightly chunky.
7. Sauté garlic
Heat 1 tbsp olive oil in a small saucepan over medium heat. Add lightly smashed and minced garlic cloves and cook 30–60 seconds until fragrant but not browned.
8. Simmer sauce
Add crushed tomatoes, dried oregano, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes to the pan. Simmer gently 10–12 minutes to thicken slightly, stirring occasionally.
9. Finish with basil
Remove sauce from heat, tear in 6 fresh basil leaves, stir, and let cool to room temperature before using. Taste and adjust seasoning.
Toppings
10. Prepare cheeses and vegetables
Slice fresh mozzarella into 1/4-inch rounds and pat dry on paper towels to remove excess moisture. Halve or quarter grape tomatoes if large. Thinly slice red onion into rings or half-moons and soak in cold water 5 minutes if you want milder onion flavor, then drain.
11. Prep prosciutto and basil
If using prosciutto, separate slices and set aside to add after grilling. Wash and gently pat dry additional basil leaves for finishing.
For Grilling / Assembly
12. Preheat grill
Preheat a gas or charcoal grill to medium-high (around 500°F / 260°C if your grill gauge allows). If using a pizza stone on the grill, place it and let it heat for 20–30 minutes.
13. Shape the dough
On a lightly floured surface, press a dough ball into a 12-inch round. Use your fingers to stretch from the center outward leaving a 1/2–3/4-inch rim. Dust a pizza peel or an inverted baking sheet with semolina or cornmeal to prevent sticking.
14. Oil the grill grates
Brush the grill grates lightly with 1 tbsp olive oil to prevent sticking, using tongs and an oiled paper towel.
15. Grill one side
Place the stretched dough directly on the hot grill, cooked side down. Grill 1.5–2 minutes with the lid closed, until grill marks appear and the bottom is set and slightly charred.
16. Flip and top
Using tongs and a spatula, flip the dough. Quickly brush the cooked side with a thin layer of prepared tomato sauce (about 1/3–1/2 cup per pizza), leaving the rim bare. Distribute sliced mozzarella evenly, scatter grape tomatoes and red onion, and add a little cracked black pepper and flaky salt.
17. Finish grilling
Close the lid and cook another 2–4 minutes until cheese melts and bottom is nicely charred. Watch closely to avoid burning; move pizza to a cooler zone if edges char too quickly.
18. Add finishing touches
Transfer pizza to a cutting board. If using prosciutto, drape slices over the hot pizza so they warm but don’t fully cook. Tear and scatter fresh basil leaves, drizzle 1 tbsp extra-virgin olive oil, and sprinkle 1/2 tsp flaky sea salt and black pepper to taste.
19. Rest and slice
Let pizza rest 2 minutes to set toppings, then slice into 6–8 pieces and serve immediately.
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