The Duckor Deluxe Wood-Fired Pizza

A gourmet wood-fired pizza featuring San Marzano tomatoes, fresh mozzarella, mushrooms, and cured meats. Cooked at high heat on a pizza stone for the perfect crispy, charred crust and finished with honey, red pepper flakes, and fresh basil.

4 servings

38 min

Published October 4, 2025

Ingredients

•1 can (28-ounce) can whole peeled tomatoes (preferably San Marzano)
•2 tablespoons Cornmeal (for dusting)
•1 pound pizza dough, divided into 2 even balls
•1 to taste Kosher salt, freshly ground black pepper
•8 ounces fresh mozzarella, torn into bite-sized pieces, divided
•4 medium medium crimini or button mushrooms (about 2 ounces), thinly sliced, divided
•2 ounces thinly sliced cured meats, such as pepperoni, soppressata, and/or salami, divided
•1 whole shallot, thinly sliced into rings, divided
•1 to taste Honey, crushed red pepper flakes, and basil leaves (for serving)
•1 piece A pizza-oven attachment for a charcoal grill
•1 set such as a KettlePizza; 2 medium-sized firewood logs; a pizza stone; a pizza peel

Cooking Instructions

1.
Prepare a charcoal grill for high heat, stacking lit coals in the rear of the grill. Add logs to charcoal. Place pizza-oven attachment on grill; place pizza stone on grate.
15 min
2.
Let grill reach 800°F, about 5 minutes. Meanwhile, drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl.
5 min
3.
Lightly dust pizza peel with cornmeal. Working with 1 piece at a time, stretch dough, letting it hang off your fingertips and rotating quickly around the edge, until dough is about 10" in diameter (it doesn't need to be a perfect circle). Transfer dough to prepared pizza peel and top with half of tomatoes; season with salt and pepper. Top with half of cheese, mushrooms, meats, and shallot. Season with salt.
10 min
4.
Carefully slide pizza directly onto pizza stone and cook until rear crust begins to bubble and char, 60-90 seconds. Rotate pizza 180° and continue to cook until crust is charred and bubbly on the other side, 60-90 seconds more.
3 min
5.
Using pizza peel or a very large heatproof spatula and tongs, transfer pizza to a cutting board or metal pizza tray. Drizzle with honey and top with red pepper flakes and basil. Slice and serve immediately. Repeat with remaining dough, tomatoes, cheese, mushrooms, meats, and shallot.
5 min

Ingredients

•1 can (28-ounce) can whole peeled tomatoes (preferably San Marzano)

•2 tablespoons Cornmeal (for dusting)

•1 pound pizza dough, divided into 2 even balls

•1 to taste Kosher salt, freshly ground black pepper

•8 ounces fresh mozzarella, torn into bite-sized pieces, divided

•4 medium medium crimini or button mushrooms (about 2 ounces), thinly sliced, divided

•2 ounces thinly sliced cured meats, such as pepperoni, soppressata, and/or salami, divided

•1 whole shallot, thinly sliced into rings, divided

•1 to taste Honey, crushed red pepper flakes, and basil leaves (for serving)

•1 piece A pizza-oven attachment for a charcoal grill

•1 set such as a KettlePizza; 2 medium-sized firewood logs; a pizza stone; a pizza peel

Cooking Instructions

Prepare a charcoal grill for high heat, stacking lit coals in the rear of the grill. Add logs to charcoal. Place pizza-oven attachment on grill; place pizza stone on grate.

15 min

Let grill reach 800°F, about 5 minutes. Meanwhile, drain tomatoes in a colander. Crush into small pieces with your hands, drain again, and transfer to a medium bowl.

5 min

Lightly dust pizza peel with cornmeal. Working with 1 piece at a time, stretch dough, letting it hang off your fingertips and rotating quickly around the edge, until dough is about 10" in diameter (it doesn't need to be a perfect circle). Transfer dough to prepared pizza peel and top with half of tomatoes; season with salt and pepper. Top with half of cheese, mushrooms, meats, and shallot. Season with salt.

10 min

Carefully slide pizza directly onto pizza stone and cook until rear crust begins to bubble and char, 60-90 seconds. Rotate pizza 180° and continue to cook until crust is charred and bubbly on the other side, 60-90 seconds more.

3 min

Using pizza peel or a very large heatproof spatula and tongs, transfer pizza to a cutting board or metal pizza tray. Drizzle with honey and top with red pepper flakes and basil. Slice and serve immediately. Repeat with remaining dough, tomatoes, cheese, mushrooms, meats, and shallot.

5 min