For a dinner that feels like a special occasion, try making Charcoal Pizza, which gets its signature smoky flavor from a grill. The dough, made with active dry yeast and all-purpose flour, develops a wonderfully chewy texture. After letting it rise for an hour, grilling the crust directly over hot coals gives it a crisp, lightly charred base. Quickly topped with marinara and gooey mozzarella, it’s a fun, interactive meal for any night of the week.
This post may contain affiliate links. Please read my disclosure policy .
Ingredients for Charcoal Pizza
For the crust
- Warm water – Make sure it’s around 110°F to activate the yeast just right.
- Granulated sugar – A little sweetness helps the yeast do its thing.
- Active dry yeast – Fresh yeast is fine too, but dry yeast is super reliable.
- All-purpose flour – Plus a little extra for dusting your work surface.
- Kosher salt – Adds depth and balances the flavors.
- Olive oil – Use a drizzle for the dough and a bit more for greasing the bowl.
For the topping
- Marinara sauce – Homemade or store-bought, both work beautifully here.
- Shredded mozzarella cheese – Freshly shredded melts better than pre-shredded.
- Freshly grated Parmesan cheese – Worth the extra effort for that nutty, salty kick.
- Fresh basil leaves – Torn by hand for a fragrant, herbaceous finish.
- Pepperoni slices – Totally optional, but honestly, who’s skipping pepperoni?
Cook Time for Charcoal Grilled Pizza
I love how this Charcoal Pizza comes together with a little patience and a lot of heart.
It’s the kind of meal that turns a regular weeknight into something memorable.
Here’s what you can expect time-wise:
| Step | Time |
|---|---|
| Prep Time | 75 minutes |
| Cook Time | 10 minutes |
| Total Time | 85 minutes |
While the dough rises, you can whip up a quick side like my Caprese Pasta Salad to round out your homemade pizza night.
How to Make Charcoal Pizza Dough
Step 1: Activate the Yeast
In a large mixing bowl, combine 1 1/2 cups of warm water (about 110°F), 1 teaspoon of granulated sugar, and 2 1/4 teaspoons of active dry yeast.
Let the mixture sit for 5–10 minutes until it becomes frothy and activated.
Step 2: Form the Dough
Add 3 1/2 cups of all-purpose flour, 2 teaspoons of kosher salt, and 2 tablespoons of olive oil to the yeast mixture.
Stir with a wooden spoon until a dough forms, then transfer the dough to a floured surface.
Knead the dough for 5–7 minutes until it is smooth, elastic, and no longer sticky.
Step 3: Let It Rise
Lightly grease a clean bowl with olive oil, place the dough in the bowl, and cover it with a damp kitchen towel.
Let the dough rise in a warm spot for 1 hour or until it has doubled in size.
Step 4: Preheat and Shape
Preheat a charcoal grill to high heat (about 500°F). If using a pizza stone, place it on the grill to preheat.
Meanwhile, punch down the risen dough and divide it into two equal portions.
Roll each portion into a 12-inch circle on a floured surface, ensuring the dough has an even thickness.
Step 5: Grill and Top
Carefully transfer one dough circle to the preheated grill or pizza stone.
Cook the dough for 2–3 minutes until the bottom is lightly charred and firm.
Flip the dough using tongs, then quickly top it with 1/2 cup of marinara sauce, 1 cup of shredded mozzarella cheese, 1/4 cup of freshly grated Parmesan cheese, and 1/4 cup of optional pepperoni slices.
Step 6: Finish and Serve
Close the grill lid and cook the pizza for another 3–5 minutes until the cheese is fully melted and bubbly, and the crust is crisp.
Remove the pizza from the grill, sprinkle it with 1/4 cup of torn fresh basil leaves, and repeat the process with the second dough circle.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks that make this Charcoal Pizza even more special.
Whether you’re cooking for a crowd or just yourself, these little tweaks can turn a good pizza into a great one.
- Flavor Swap: Try swapping marinara for a healthy BBQ sauce and top with grilled chicken for a smoky twist.
- Diet Tweak: For a lighter crust, use half whole-wheat flour—it adds a nutty depth that pairs beautifully with the charcoal flavor.
- Texture Fix: If your dough is too sticky, add a tablespoon of flour at a time until it’s smooth and easy to handle.
- Storage Tip: Leftover pizza reheats best in a skillet over low heat—crispy crust every time! Serve it with a fresh side like black bean succotash for a quick lunch.
Charcoal Pizza
Ingredients
- 1 1/2 cups warm water about 110°F
- 1 tsp granulated sugar
- 2 1/4 tsp active dry yeast
- 3 1/2 cups all-purpose flour plus extra for dusting
- 2 tsp kosher salt
- 2 tbsp olive oil plus extra for greasing
- 1 cup marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves torn
- 1/4 cup pepperoni slices optional
Equipment
- charcoal grill
- Pizza Stone
- Wooden spoon
Method
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes frothy.
- Add flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic.
- Lightly grease a clean bowl with olive oil, place the dough in it, and cover with a damp kitchen towel. Let rise in a warm spot for 1 hour or until doubled in size.
- Preheat a charcoal grill to high heat (about 500°F). If using a pizza stone, place it on the grill to preheat.
- Punch down the dough and divide it into two equal portions. Roll each portion into a 12-inch circle on a floured surface, ensuring an even thickness.
- Carefully transfer one dough circle to the preheated grill or pizza stone. Cook for 2–3 minutes until the bottom is lightly charred and firm. Flip the dough, then quickly top with marinara sauce, mozzarella, Parmesan, and optional pepperoni.
- Close the grill lid and cook for another 3–5 minutes until the cheese is melted and bubbly, and the crust is crisp. Remove from the grill, sprinkle with torn basil, and repeat with the second dough circle.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Charcoal Pizza is pure comfort food, it’s wonderful to know it can be part of a balanced meal when enjoyed mindfully.
I love serving it with fresh, vibrant sides that add color and nutrients.
Here’s a quick look at what one slice brings to your table:
| Nutrient | Per Slice |
|---|---|
| Calories | 285 |
| Protein | 12g |
| Carbohydrates | 35g |
| Fiber | 2g |
Grilling the pizza over charcoal gives the dough a crisp texture and a subtle smokiness without needing excess oil.
Using freshly shredded mozzarella lets you control the amount, and adding fresh basil brings a pop of freshness right at the end.
If you’re looking for a leaner protein to pair with your meal, try my easy grilled chicken breast.
And for more insight into the history of coal-fired pizza and how it became a culinary tradition, you can explore the history of coal-fired pizza.
A Lighter Version of Charcoal Pizza
If you’re aiming for a lighter take on this crowd-pleaser, a few simple swaps can make all the difference.
I often make these tweaks when I want that smoky, grilled flavor but with a little less indulgence.
Try using part-skim mozzarella instead of full-fat—it still melts beautifully and gives you that gooey texture we all love.
You can also load up on veggie toppings like sliced mushrooms, bell peppers, or spinach to add volume and nutrients without many calories.
For the crust, using half whole-wheat flour adds a pleasant nuttiness and extra fiber, making your homemade pizza night even more satisfying.
If you enjoy plant-based options, you might also like my BBQ jackfruit as a tasty, meat-free alternative for topping your pizza.
Serve your lighter pizza with a refreshing side like this healthy pasta salad to keep the meal balanced and bright.
Thoughtful Tips for Special Diets
When my cousin started paying closer attention to her blood sugar, we began experimenting with ways to enjoy our favorite meals without compromise.
This charcoal grilled pizza is surprisingly adaptable, whether you’re sugar-conscious or managing dietary goals.
For a lower glycemic impact, try using whole-wheat or almond flour in your dough—it slows down digestion and offers a lovely, hearty texture.
You can also reduce the sugar in the dough to just a pinch; the yeast will still activate, and you won’t miss it.
When it comes to toppings, load up on non-starchy vegetables and lean proteins, and consider using a natural sugar alternative if you prefer a hint of sweetness in your sauce.
How to Serve Charcoal Pizza
There’s something magical about gathering everyone around the grill on a summer evening, watching the dough puff and char as the sun goes down.
I remember one particular homemade pizza night last July—the kids customized their own slices, and we laughed as we passed around toppings until well after dark.
It’s those simple, joyful moments that turn a meal into a memory.
For a truly well-rounded meal, I love pairing this pizza with something fresh and zesty.
My grilled sweet potato wedges add a touch of sweetness and a satisfying crunch.
And if you’re in the mood for a dip that’s both creamy and nutritious, this easy black bean dip is always a hit alongside your crispy crust pizza from the charcoal oven.
Whether it’s a Friday night treat or a weekend feast, this pizza brings everyone together around the table—and that’s what good food is all about.
Mistakes to Avoid
We’ve all had those kitchen moments where things don’t go as planned. I’ll never forget the time I tried to flip my charcoal pizza too early—let’s just say we had to order takeout that night!
Learning from mistakes is part of the journey, so here are a few common pitfalls to watch for with your charcoal grilled pizza.
First, don’t rush the dough. If it hasn’t had time to properly rise, you’ll end up with a tough crust instead of that perfect chewy texture we all love.
Second, avoid overloading with toppings. Too many ingredients prevent the heat from circulating properly, resulting in a soggy middle instead of a crispy crust pizza from the charcoal oven.
Finally, keep that grill lid closed! Peeking too often causes temperature fluctuations that can ruin your homemade pizza night.
For more grilling tips that help avoid common mistakes, check out my guide to healthy cookout strategies.
And if you’re curious about the science behind charcoal cooking, learn about charcoal flour properties and how they affect your dough.
How to Store Charcoal Pizza
My grandmother always said food tastes better the next day, and she might have been right about charcoal pizza too.
I love making extra dough to have on hand for busy weeks—there’s nothing better than pulling a pre-made pizza from the fridge after a long day.
For short-term storage, let your pizza cool completely before wrapping slices in foil or placing them in an airtight container. They’ll keep nicely in the refrigerator for up to three days.
If you want to freeze your charcoal pizza, separate slices with parchment paper before sealing them in freezer bags. They’ll maintain that delicious flavor for about two months.
When reheating, skip the microwave! Instead, warm slices in a skillet or toaster oven to restore that wonderful crispy texture.
For another great make-ahead option, try my caprese pasta salad—it stores beautifully and pairs perfectly with leftover pizza.
And if you’re looking for more storage tips for grilled foods, my BBQ chicken breasts guide has plenty of practical advice.
Try This Charcoal Pizza Yourself
There’s something truly special about gathering around the grill with loved ones, creating memories that last long after the last slice is gone.
I still remember teaching my niece how to stretch her first pizza dough—her face lit up when she saw the bubbles forming on the grill!
This charcoal pizza recipe has become our family’s favorite weekend tradition, and I hope it becomes one of yours too.
The smoky flavor, the crisp crust, the joy of customizing toppings—it’s an experience that brings people together in the most wonderful way.
Whether you’re planning a festive gathering or a quiet night in, this homemade pizza night will create moments you’ll cherish.
For more grill-friendly recipes to complete your meal, try my juicy chicken burgers or these flavorful turkey burgers.
And don’t forget the sides! This colorful black bean succotash and fresh tropical pineapple salsa always complement the smoky flavors perfectly.
For dipping sauces, my creamy almond pesto dip and this healthy Mexican layer dip are always crowd-pleasers.
Frequently Asked Questions
What is a charcoal pizza?
Charcoal pizza is made by cooking pizza dough and toppings over a charcoal grill instead of in a traditional oven. The method gives the crust a wonderful smoky flavor and crispy texture that’s hard to achieve with other cooking methods.
What is charcoal pizza dough made of?
The dough typically contains flour, water, yeast, salt, and a small amount of sugar or oil. For charcoal grilling, I recommend a slightly drier dough that can handle the high heat without sticking to the grill grates.
Is charcoal good for pizza?
Absolutely! Charcoal provides intense, even heat that creates a beautifully charred crust with a smoky flavor you can’t get from conventional ovens. It’s perfect for achieving that authentic wood-fired pizza taste at home.
How to charcoal grill pizza?
Start by heating your charcoal grill to medium-high heat. Stretch your dough, add toppings quickly, then place it directly on the grill grates. Close the lid and cook for 5-7 minutes until the crust is crispy and cheese is melted to perfection.
More Grilling Recipes You’ll Love
Fire up the grill and try these crowd-pleasing favorites that perfect for summer gatherings and weeknight dinners alike.
– BBQ Chicken Breasts – Tender, juicy chicken with a sweet and smoky barbecue glaze that’s perfect for any cookout.
– Grilled Sweet Potato Wedges – Crispy-edged wedges with a soft center and subtle smokiness from the grill.
– Juicy Chicken Burgers – Lean and flavorful patties that stay moist and delicious on the grill.
– Healthy BBQ Sauce – A tangy, slightly sweet homemade sauce that elevates any grilled protein.
