Tonight in celebration of Columbus Day and because I've been craving one I made Smoked Sicilian Style pizza. For those of you not familiar with Sicilian style pizza itâ€™s a thick bread crust with an olive oil rub and the seasonings are usually put directly on the dough. I use my Camp Chef cast iron pizza pan in the smoker. I love that thing I use it as a shallow skillet for bacon and eggs, omelets just about anything I donâ€™t need a high wall on. Okay for the dough Basic Pizza Dough: 1 cup warm (110 degrees F) water 1 package active dry yeast 1 teaspoon sugar 3 tablespoon Olive oil 3 cups flour 1 teaspoon salt Mix it all up until it get stretchy. Roll in into a ball and cover with damp cloth for about 30 minutes. Oil your pan up real good. You can throw some corn meal on it if you wish to keep it from sticking if itâ€™s not seasoned well. Stretch the dough over the pan. I used my fists and smooch it around (my hands donâ€™t work well out flat). Rub the top of the dough with a little more olive oil and sprinkle with your favorite spices that compliment your sauce. I used garlic powder, basil, onion powder, oregano and my Italian blend. Next I throw on some chopped onions and peppers then add the sauce. Now I add the grated cheeses. I like to use Romano, Parmesan and Asiago cheeses. Iâ€™m out of Asiago right now. Next I add the mozzarella. Then the soft toppings. Tonight it was only mushrooms, olives and pepperoni. Next I added a layer of Munster cheese (this was store bought I havenâ€™t made it yet) and sprinkle pre cooked bacon pieces on top. I smoked it at 325Â°F for about an hour (or until the bottom of the crust is crispy) using guava and pecan wood. Itsa goudte!