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    You Are Here: Home → Main Course → Pizza

    Smoked Pizza

    August 9, 2022 by Ryan Leave a Comment

    51 shares
    Jump to Recipe Print Recipe
    smoked pizza with pepperoni on parchment paper
    close-up of slice of smoked pizza
    overhead shot of smoked pizza on parchment paper

    This post may contain affiliate links. Please read my disclosure.

    With a crispy crust, cheesy topping and subtle smoke flavor, this smoked pizza will become your new go-to way to cook pizza.

    overhead shot of smoked pizza on parchment paper

    The options for smoked recipes are never ending - from smoked pork butt to smoked hot dogs to smoked lobster tails to a smoked spatchcock chicken.

    But smoked pizza? Yeah it's a thing. If you've ever had a wood fired cooked pizza, it's quite similar and oh so delicious. And no you don't need a huge wood fire oven.

    Why This Recipe Works

    • Perfect crust - the homemade pizza dough leads to that perfect crust which is crispy and airy at the same time.
    • Gooey - you get that gooey cheesy factor you want with a pizza.
    • Flavorful - the smoke flavor permeates throughout. And while this pizza has pepperoni, any toppings can be used.
    Jump to:
    • Why This Recipe Works
    • Ingredient Notes
    • Step-by-Step Photos
    • FAQs
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Pizza Recipes
    • Smoked Pizza
    overhead shot of ingredients for smoked pizza

    Ingredient Notes

    • Pizza dough - while I like to make my own, store-bought dough works fine.
    • Pizza sauce - I highly recommend taking the time to make your own but store-bought works as well.
    • Cheese - you want a low-moisture mozzarella so it grates easily and doesn't add moisture. Also use some Parmesan cheese for a slightly nutty flavor.
    • Pepperoni - can't have a pepperoni pizza recipe without it.
    • Oregano - to me, this herb just enhances the flavor of the pizza. It adds an earthy and sweet aroma.

    Step-by-Step Photos

    Please note full ingredient list and instructions can be found in recipe card below.

    process shots for smoking pizza

    Shape the pizza tough into the shape you want. Evenly spread the sauce over the dough before chopping up half of the pepperoni and adding on top.

    Add the cheese and the rest of the pepperoni. Transfer to a pizza stone in a 500°F grill/smoker. Smoker for 15 minutes or until done before sprinkling some dried oregano on top.

    FAQs

    Do I Have to Make My Own Pizza Dough?

    Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts.

    I still suggest buying the fresh pizza dough. Most grocery stores carry it these days, but Trader Joe’s has the best!

    What are Keys to No-Knead Pizza Dough?

    Honestly not much. Make sure you use lukewarm water for the yeast and then after you mix, just give it time to rise overnight. Probably the most important thing would be in a warm area, preferably around 72°F.

    After the dough has risen overnight transfer to a floured surface and shape in a ball, then let rise for a couple more hours. Obviously with a no-knead dough you have to plan on making the pizza the following day. So if you’re like us and have Pizza Friday’s, you just make the dough Thursday night for this smoked pizza.

    What Type of Wood Should I Use?

    Since you are only smoking the pizza for 15 minutes or so, you need a stronger wood like hickory, mesquite or oak.

    Why Use a Pizza Stone?

    The stone holds heat and gives you a nice crust on the bottom which is important in a great pizza.

    How Do I Cook a Pizza without a Pizza Stone?

    I know not everyone has a pizza stone. If you don't, use a cast iron skillet. Just place some oil in the skillet before adding the dough and toppings.

    How to Reheat Pizza?

    Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this homemade pepperoni pizza, don't do it in the microwave or it will get soggy.

    Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.

    Equipment

    The type of equipment you use can have a big impact on the flavor of the smoked pizza recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:

    • Pellet grill - my favorite as I love the simplicity and flavor.
    • Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
    • Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.

    Pro Tips/Recipe Notes

    • Take the time to make your own dough. My go-to is this no-knead pizza dough.
    • If you don't want to make your own pizza sauce, store-bought works fine.
    • Speaking of sauce, you want the sauce lightly spread throughout. It should complement the smoked pizza and not be the star.
    • If you don't want pepperoni, use other toppings like sausage, mushrooms, peppers, onions, etc...
    • Use a pizza stone so you can smoke the pizza and get a nice crust, but bubbly top.
    smoked pizza with pepperoni on parchment paper

    Other Pizza Recipes

    • Philly Cheesesteak Pizza
    • Buffalo Chicken Pizza
    • Brie Pizza
    • Peach Ricotta Pizza

    If you’ve tried this smoked pizza recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    smoked pizza with pepperoni on parchment paper
    Print Recipe
    5 from 4 votes

    Smoked Pizza

    With a crispy crust, cheesy topping and subtle smoke flavor, this smoked pizza will become your new go-to way to cook pizza.
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Pizza
    Cuisine: Italian
    Servings: 8 slices
    Calories: 227kcal
    Author: Ryan Beck

    Ingredients

    Pizza Dough

    • 250 grams (all-purpose flour)
    • 1 teaspoon sea salt
    • ¼ teaspoon dry active yeast
    • ¾ cup warm water

    Pizza

    • ¼ cup pizza sauce
    • 8 oz low-moisture mozzarella, grated
    • 25-30 slices pepperoni
    • ¼ cup freshly grated Parmesan cheese
    • ½ teaspoon dried oregano

    Instructions

    Pizza Dough

    • In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
    • Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

    Pizza

    • Place pizza stone in pellet grill and preheat to 500°F. You want stone to be in the pellet grill for at least 15 minutes at 500°F.
    • Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
    • Spread the pizza sauce evenly over the pizza dough. Chop up half of the pepperoni and add on top of the sauce. Add the cheese and then the rest of the pepperoni.
    • Transfer the pizza to pizza stone and smoke for about 15 minutes or until top is bubbly and bottom is golden brown. Remove from the pellet grill and sprinkle with some dried oregano.

    Notes

    • Take the time to make your own dough. My go-to is this no-knead pizza dough.
    • Use a strong wood like hickory, mesquite or oak since you are smoking the pizza for such a short time.
    • If you don't want to make your own pizza sauce, store-bought works fine.
    • Speaking of sauce, you want the sauce lightly spread throughout. It should complement the pizza and not be the star.
    • If you don't want pepperoni, use other toppings like sausage, mushrooms, peppers, onions, etc...
    • Use a pizza stone so you can smoke the pizza and get a nice crust, but bubbly top.

    Nutrition

    Serving: 1slice | Calories: 227kcal | Carbohydrates: 24g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 29mg | Sodium: 566mg | Potassium: 7mg | Fiber: 1g | Sugar: 0g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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