Coal fired Calabrian pizza with prosciutto in wood fired oven using charcoal #pizzacooking #food

This recipe offers a slightly more complex flavor profile with spicy Calabrian peppers:
Ingredients:
Homemade pizza dough
Calabrian pizza sauce (made with olive oil, minced garlic, crushed Calabrian peppers, canned whole or crushed tomatoes, fresh oregano, and fresh basil)
Prosciutto slices
Fresh mozzarella or burrata cheese
Honey, for drizzling
Cherry tomatoes, arugula, and freshly grated parmesan cheese (optional toppings)
Instructions:
Prepare the pizza dough according to the recipe.
Make the Calabrian pizza sauce.
Heat your wood-fired oven to the desired temperature (around 650°F-700°F or 340°C-370°C for a crispier pizza).
Stretch out a dough ball and brush it lightly with olive oil.
Spread a thin layer of Calabrian pizza sauce on the dough.
Place slices of prosciutto and torn mozzarella over the sauce.
Drizzle with honey.
Carefully launch the pizza into the oven and cook, rotating as needed, until the crust is golden brown and the cheese is melted and bubbly.
Remove the pizza from the oven and top with optional ingredients like cherry tomatoes, arugula, and parmesan cheese.
Slice and serve.
Tips for success
Don’t overwork the dough: Gently stretch the dough rather than rolling it to preserve the air bubbles that create a light and airy crust.
Use minimal toppings: Less is more in wood-fired pizza to ensure the base cooks evenly and prevents a soggy crust.
Rotate the pizza frequently: This promotes even cooking and prevents burning, according to The Perfect Loaf.
Use a pizza peel: A long-handled pizza peel is essential for safely launching and retrieving pizzas from a hot oven.
Dust with cornmeal: Sprinkle a pizza peel with cornmeal before placing the dough on it to help it slide smoothly into the oven.

Pizza night at my place isn’t just a meal. It’s a ritual. It starts with homemade dough, slowproofed for that light, airy texture and perfectly blistered crust. Then I make the sauce from scratch. Olive oil, minced garlic, crushed Calabrian chilies and ripe tomatoes simmered down with fresh oregano and basil. It’s spicy, bold, and unapologetically southern Italian. I stretch the dough by hand, never rolled, then brush it with olive oil before layering on that Calabrian sauce. Next comes thinly sliced proto, torn pieces of mozzarella or creamy boratha if I’m feeling indulgent, and a drizzle of honey for that sweet heat contrast. But the magic happens in the oven. I fire it up with pizza blend charcoal from bbqdaddycharco.com. It’s specially formulated for high heat cooking, delivering that intense wood-fired flavor and crisp base that’s impossible to fake. The heat hits around 700°, just how I like it. As it cooks, the crust rises fast, the edges char just right, and the cheese turns perfectly golden and bubbly. I rotate it by hand, watching for that ideal balance of blister and melt. Out of the oven, I hit it with fresh arugula, juicy cherry tomatoes, and a snowstorm of grated Parmesan. One slice in, and the contrast is unreal. Smoky, spicy, creamy, and crisp all at once. Thanks to bbqdaddycharco.com, this isn’t just pizza. Its flavor built on