Fresh ingredients. Crispy crust. Real charcoal flavor.
There's a reason the Margherita pizza has remained a classic for generations. With just a handful of simple ingredients, every element has to shine—which is exactly why it's the perfect recipe for the Huntsman® Grill paired with the Forno Ragno™ Pizza Oven. The blazing heat of charcoal creates a beautifully blistered crust while fresh mozzarella, basil, and tomatoes let the natural flavors do the talking.
Whether you're hosting friends or making pizza night a little more special, this recipe comes together in just a few minutes once your oven is up to temperature.
Why Cook Pizza with the Forno Ragno™?
The Forno Ragno™ transforms your Huntsman® into a true high-heat pizza oven. Instead of baking at traditional oven temperatures, it harnesses charcoal to quickly cook pizzas at temperatures approaching 700°F, producing:
- Crisp, airy crust with beautiful leopard spotting
- Bubbling, perfectly melted cheese
- Balanced smoke and live-fire flavor
- Restaurant-quality pizza in just a few minutes
Ingredients
Dough
- 1 ball pizza dough (store-bought or homemade), room temperature
Toppings
- 1/4 cup pizza sauce
- 4–5 oz fresh mozzarella, torn into pieces
- 6–8 fresh basil leaves
- Extra virgin olive oil
- Freshly grated Parmesan (optional)
- Flaky salt
- Fresh cracked black pepper
[Image – Ingredients laid out on prep table]
Equipment
- Huntsman® Grill
- Forno Ragno™ Pizza Oven
- Pizza peel
- Infrared thermometer (recommended)
- Pizza cutter
Preparing the Huntsman®
- Install the Forno Ragno™ Pizza Oven.
- Fill the charcoal basket with quality lump charcoal.
- Light the charcoal and allow it to fully ignite.
- Bring the pizza stone to 650–700°F. Use an infrared thermometer to verify stone temperature before cooking.
A fully heated stone is the secret to achieving a crispy crust and evenly cooked pizza.
Build Your Pizza
- Lightly flour your work surface.
- Stretch the dough into a 10–12 inch round.
- Spread a thin layer of pizza sauce, leaving about a 1-inch border.
- Evenly distribute the fresh mozzarella.
- Drizzle lightly with olive oil.
Less is more—overloading the pizza can prevent the crust from crisping properly.
Cook
Transfer the pizza onto the hot pizza stone.
Cook for approximately 2–4 minutes, rotating the pizza every 20–30 seconds for even browning. Cooking time will vary depending on your stone temperature and charcoal fire.
The pizza is finished when:
- The crust is puffed and blistered.
- The bottom is crisp and golden brown.
- The cheese is bubbling with light browning.
- The edges have developed beautiful charred spots.
Finish
Immediately after removing the pizza:
- Scatter fresh basil over the top.
- Drizzle with a little extra virgin olive oil.
- Finish with Parmesan (optional).
- Add flaky salt and cracked black pepper to taste.
Slice and serve immediately.
Spider Pro Tips
Let the dough warm up.
Room-temperature dough stretches easier and bakes with better oven spring.
Don't overload toppings.
A lighter pizza cooks faster and develops a crispier crust.
Preheat completely.
The pizza stone should be fully saturated with heat before your first pizza goes in.
Rotate often.
Small rotations throughout the cook create evenly blistered crust and prevent hot spots.
Pair It With
Keep the pizza theme going by serving with:
- Caesar salad
- Garlic knots
- Grilled vegetables
- Sparkling water or Italian soda
- Homemade tiramisu
Cook Better Over Real Fire
The combination of the Huntsman® Grill and Forno Ragno™ Pizza Oven makes it easy to bring authentic wood-fired-style pizza to your backyard. With high heat, premium charcoal performance, and thoughtful engineering, you'll spend less time waiting and more time sharing incredible pizza with family and friends.
Fire it up, keep it simple, and enjoy every slice.
