Well, some people are as pasionate about baking as people here are about smoking. Especially when it comes to pizzas. Just like my fellow meatatarians, my fellow pizzaterians can spend thousands of dollars for a purpose built cooker or become very innovative to create one to get the job done. The guys over at pizzamaking.com are probably just as crazy as the guys here. lol Anyways, I love both baked goods and smoked goods and it was time for me to try combining them a little more. I got my new fibrament baking stone yesterday and let me say this thing is pure quality. I dried it out last night and it baked it first pizzas today. I made one pizza for my friends son that had nothing smoked. He just does not have the grown up tastes of enjoying smoked foods yet. The other, I smoked the fresh mozzarella for about an hour (which I am sure many of have done) but I also smoked the dough. I then topped it with peperoni, bacon, and hot sopressata salami. The results was one of the best pizzas I have ever had. The stone provided a pretty close to real wood fired crust, but cold smoking the dough gave it that wood fire taste. Here are a few pictures of the finished products. The kids pizza the crust The adult pizza The crust (you will notice where I accidently tore the crust when I was trying to turn it but it still turned out fantastic). I love the new stone and will cold smoke the dough again for sure.