Did it just today. The stinkin power company was working on the lines and I had my power out for a while before lunch. I did 2 of em... cooked em hot until the cheese was melted. The crust came out just right, not hard and not soft.
Wouldn't think it would be any different then doing them on the grill.....Which is damn good.......Smoking them sounds great also.........Maybe I will have to do one on the char-griller soon............
I have done frozen store bought premaid before with good results but, we like to go to a local pizza and sub shop and buy there crust that is also premaid so we can use any toppings we want. The possibilities are endless. We will use anything on a pie that has always rendererd good results. I HAVE FOUND ANY PREMADE CRUST WORKS WELL!!!!! We like to smoke them around 250-275.
The ideas never end around here... cracking me up! LOL One thread encouraged my wife and I to make pickled eggs a couple of nights ago, now it looks like I'll be having smoked pizza this weekend. This is some crazy stuff, but it sure keeps things interesting.
Hey WD, I have tried those Boboli pizza crusts in the past on the smoker when I didnt have time to make dough. They are sold fresh, not frozen, and have a really nice flavor when smoked. Good luck let us know how it goes!!!