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More experimentation...Deep dish Pepperoni, onion and Mushroom Iron Pan Pizza

post #1 of 11
Thread Starter 

Thought i'd try some home made deep dish in the smoker...taste was where i wanted it but i have to perfect the crust (it broke up a tad on me)  Taste is what matters right??!

post #2 of 11

Taste is what I am all about. Looks good. what temp did you smoke it at?

Happy smoken.

David

post #3 of 11
Looks good Keith!!! Sometimes the messy stuff tastes the best!
I used to make pizzas in a cast iron frying pan in the oven, Thanks for making me remember that so I can try it in the smoker!!!
post #4 of 11

That looks pretty delicious from here, Keith!  Nicely done!  I gotta add this to my 'to do' list for sure.

 

Red

post #5 of 11
Thread Starter 

Thanks David, Dave and Red.....Red in a iron pan i'd go 300 plus but if i't just a pre made pizza with no pan i go 250...imo that's plenty.  It takes a little time to heat up the pan but it sure works well. 

post #6 of 11

I do pizza on the grill all the time ... but never in the smoker ...

Crust was always my major concern due to the low heat.   Might have to give one a shot.

post #7 of 11
Thread Starter 
Quote:
Originally Posted by MarshMan71 View Post

I do pizza on the grill all the time ... but never in the smoker ...

Crust was always my major concern due to the low heat.   Might have to give one a shot.

Marsh the only experience i have with pizzas in a smoker is with my UDS....the heat coming directly up on the crust works great, even @ 250.   I would think it'll work in any smoker just might take a tad longer?   

 

There's a bar/eatery nearby that will sell their uncooked pizzas.....sooooo good just to throw directly on the rack.

post #8 of 11

I can get my temp up pretty good if I don't use the water pan. and cant go over a 12" pizza crust due to my rack size

but I'm thinking if i keep it down closer to the heat source that may help.... I'm defiantly gonna give it a try and I still

have plenty of leftover pizza toppings and sauce from a Pizza Fatty I just made.    I usually use the Premade crusts

they come out great on the grill and I think should hold up pretty good on the smoker...   

 

Did you put the pizza directly on the racks or did you use a pan or baking stone.   I really like using the stone's in the grill.

post #9 of 11
Thread Starter 
Quote:
Originally Posted by MarshMan71 View Post

I can get my temp up pretty good if I don't use the water pan. and cant go over a 12" pizza crust due to my rack size

but I'm thinking if i keep it down closer to the heat source that may help.... I'm defiantly gonna give it a try and I still

have plenty of leftover pizza toppings and sauce from a Pizza Fatty I just made.    I usually use the Premade crusts

they come out great on the grill and I think should hold up pretty good on the smoker...   

 

Did you put the pizza directly on the racks or did you use a pan or baking stone.   I really like using the stone's in the grill.

Pre-made i put directly on the rack...  I suppose if i used a WSM i'd take out the water pan...the direct heat from the drum does very very well.   It pleasantly surprised me the first time i threw one on the rack @ 250...came out golden brown and crisp. 

post #10 of 11
Looks great to me....................................
post #11 of 11

Nice job...cast iron skillet deep dish is the only way I make mine. 

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