Connecticut New Haven-Style Pizza on the Grill

Introduction

New Haven-style pizza, known for its thin, crispy crust and signature char, is a Connecticut classic. Using the Arteflame grill, you can achieve that perfect sear and crispy texture while infusing a smoky flavor that takes this pizza to the next level. This recipe features a simple yet flavorful tomato sauce, oregano, and pecorino Romano, with the option to add fresh white clams for an authentic New Haven experience.

Ingredients

• 1 pound pizza dough
• 1/2 cup crushed San Marzano tomatoes
• 1 teaspoon dried oregano
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Pecorino Romano cheese
• 1 tablespoon unsalted butter
• 1/2 cup fresh white clams (optional)
• All-purpose flour (for handling the dough)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil onto three paper napkins and place them inside the grill.
2. Stack firewood on top of the napkins and light the paper.
3. Allow the fire to burn for about 20 minutes until the flat griddle cooktop reaches optimal temperature.

Step 2: Prepare the Pizza Dough

1. Lightly flour a surface and stretch the pizza dough into a thin round shape.
2. Let the dough rest for a few minutes while the grill preheats.

Step 3: Cook the Pizza Crust

1. Place the stretched dough directly onto the flat cooktop near the center where it's hotter.
2. Cook for about 2 minutes, lifting it occasionally to check for charred spots.
3. Flip the dough and cook the other side until lightly charred.
4. Remove the crust from the grill and set aside.

Step 4: Prepare the Sauce

1. Melt the butter on the flat cooktop.
2. Add the crushed San Marzano tomatoes, oregano, salt, and black pepper.
3. Stir and cook for about 3 minutes until the sauce thickens slightly.

Step 5: Assemble the Pizza

1. Spread the sauce evenly over the cooked pizza crust.
2. Sprinkle the Pecorino Romano cheese on top.
3. If using, distribute the fresh white clams over the pizza.

Step 6: Final Cooking on the Grill

1. Return the assembled pizza onto the flat top, away from the hottest area.
2. Cover loosely with a baking dome to trap heat (optional, as Arteflame has no lid).
3. Cook for about 3-4 minutes until the cheese melts and the toppings warm through.
4. Carefully remove the pizza from the grill.

Step 7: Serve

1. Let the pizza rest for a minute before slicing.
2. Enjoy the crispy, flavorful New Haven-style pizza with its iconic char.

Tips

• Use high-quality wood for a consistent, hot fire.
• If you don’t have San Marzano tomatoes, use another high-quality crushed tomato.
• Don't overload the pizza with toppings – New Haven pizza is known for being light and crisp.
• Keep a close eye on the bottom of the pizza to avoid over-charring.

Variations

1. Classic White Clam Pizza: Replace the tomato sauce with a garlic butter base and top with clams, pecorino Romano, and oregano.
2. Smoky Bacon & Onion: Add crispy grilled bacon and caramelized onions for a smoky, savory twist.
3. Spicy Pepperoni Delight: Add thin slices of spicy pepperoni over the tomato sauce for some extra heat.
4. Roasted Garlic & Mushroom: Grill mushrooms and roasted garlic on the flat top before adding them as toppings.
5. Four Cheese Delight: Use a combination of Pecorino Romano, mozzarella, ricotta, and provolone for a richer flavor.

Conclusion

New Haven-style pizza on the Arteflame grill brings out an incredible balance of crispy char, smoky flavor, and fresh toppings. With a little practice, you can master this iconic Connecticut dish in your own backyard.

Best Pairings

• A crisp Italian white wine, such as Pinot Grigio
• A cold craft beer with citrus notes
• A light arugula salad with olive oil and balsamic vinegar
• Grilled vegetables for added smokiness