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.

Course Pizza

Cuisine Italian

Prep Time 30

Cook Time 15

Total Time 45

Servings slices

Calories 227kcal

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.

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.

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.