An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Margherita Pizza

Bring the colors of Italy to your grill when you prepare the original Italian pizza made with mozzarella, tomatoes and fresh basil.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 4 people


Pizza Dough

  • 1 cup warm water
  • 1 tsp. sugar
  • 1 pkg active dry yeast
  • 2 ½ cups flour
  • 1 tsp. kosher salt
  • 4 tbsp. olive oil

Pizza Toppings

  • 1 can (28 oz.) peeled tomatoes
  • 3 cloves garlic, minced
  • 1 tsp. dry Italian seasoning
  • 1 tbsp. olive oil
  • 1 lb. sliced fresh mozzarella
  • 5 leaves fresh basil, chopped or cut into thin ribbons

Additional Tools

  • stand mixer with dough hook
  • pizza oven insert for grills with pizza stone and pizza peel

1 Food Prep

Combine sugar, warm water and yeast in the bowl of a stand mixer, fitted with a dough hook, and let it stand for 5-10 minutes until foam starts to form on the top.

Add 1 cup of flour, along with the salt and olive oil to the stand mixer bowl and turn the mixer on low. Continue to add flour until the dough forms into a ball.

Remove the dough from the mixer and place in a large, greased bowl. Cover with a moist towel and allow the dough to sit for approximately 1 hour until it doubles in size.

Place the tomatoes in a medium saucepan and crush the tomatoes either by hand or with a potato masher and set aside.

2 Grill Prep

Fuel: We recommend Kingsford® High Heat Briquets for high heat performance.

Method: Direct-Heat Grilling

Temp: 450°F (High Heat)

3 The Cook

  • Prepare the pizza oven insert for grills, according to the manufacturer’s instructions. 

  • Place the saucepan with the tomatoes on the grill and add the remaining 1 tbsp. olive oil, minced garlic, and dried Italian seasonings to the crushed tomatoes. Allow the sauce to simmer for approximately 30 minutes until it has begun to thicken. Remove the sauce from the grill. 

  • Place the pizza stone on the grill and adjust the bottom vents to bring the grill temperature to high

  • Meanwhile, place the dough on a lightly dusted surface and begin to roll it out into a 14–16-inch circle. Lightly flour a pizza peel and slide it under the dough. Alternatively, you can place the pizza on a pizza pan. 

  • Spoon a thin layer of sauce over the top of the dough, then add slices of fresh mozzarella. 

  • Slide the pizza onto the pizza stone and allow the pizza to cook for approximately approximately 6 to 8 minutes until the crust is nicely browned and the cheese bubbles. 

  • Remove the pizza from the grill. Top with fresh basil then slice and serve! 

Recipe created by Clint Cantwell on behalf of Kingsford Charcoal

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