Crispy crust. Bubbling mozzarella. Bright basil.
This is how Margherita pizza is supposed to taste—real fire, real heat, real flavor.
With the Forno Ragno™ Pizza Oven Attachment on the Huntsman™ Kettle Kamado, you can hit true wood-fired pizza temperatures (700–900°F) using charcoal, something traditional kettles or pellet grills CAN'T do.
Ingredients (Classic Margherita Pizza)
Dough (1 pizza):
- 250g pizza dough (store-bought or homemade)
Sauce:
- ½ cup San Marzano tomatoes (crushed)
- Pinch of salt
Toppings:
- Fresh mozzarella (torn into chunks)
- Fresh basil leaves
- Olive oil drizzle
Equipment You’ll Need
- Huntsman Kettle Kamado
- Forno Ragno Pizza Oven Attachment
- Lump charcoal
- Pizza peel (included in the Forno Ragno Pizza Oven box)
- Infrared thermometer (optional but helpful)
Step 1: Fire Up Your Charcoal Grill
To get that authentic wood-fired pizza crust, you need serious heat.
- Fill your charcoal basket with lump charcoal
- Light and let it fully ignite
- Install the Forno Ragno Pizza Oven Attachment
🔥 Target temp: 700–900°F at the stone
Let the pizza stone preheat for 15–20 minutes once the grill is hot.
Step 2: Prep the Dough
- Bring dough to room temp
- Stretch into a 10–12 inch circle (don’t use a rolling pin)
- Lightly flour to prevent sticking
Step 3: Build Your Margherita Pizza
Keep it simple—this is where quality shines:
- Spread a thin layer of tomato sauce
- Add fresh mozzarella pieces
- Drizzle lightly with olive oil
Step 4: Cook the Pizza
- Slide pizza onto the hot stone using a peel
- Cook for 60–90 seconds, rotating every 5-7 seconds
You’re looking for:
✔ Leopard-spotted crust
✔ Melted, bubbling cheese
✔ Slight char on edges
The Huntsman + Forno Ragno combo delivers intense top and bottom heat, so the pizza cooks fast—stay close.
Step 5: Finish & Serve
- Remove pizza from oven
- Add fresh basil leaves
- Optional: light olive oil drizzle
Slice and serve immediately.
Pro Tips for Better Charcoal Pizza
- Use lump charcoal, not briquettes (burns hotter + cleaner)
- Preheat longer than you think—heat saturation matters
- Rotate pizza every few seconds for even cooking
- Don’t overload toppings—keep it balanced
Why Cook Pizza on a Charcoal Grill?
Most backyard setups can’t replicate a true pizza oven. This can.
With the Forno Ragno Pizza Oven Attachment and Huntsman Kettle Kamado, you get:
✔ Wood-fired temperatures
✔ Crispy, restaurant-quality crust
✔ Live-fire flavor you can’t get from indoor ovens
