› Forums › Smoking Meat (and other things) › Pork › Smoked Pizza w/Sausage: Q/View
New Posts  All Forums:Forum Nav:

Smoked Pizza w/Sausage: Q/View

post #1 of 16
Thread Starter 
Well it's getting worse here at home. Instead of my wife planning dinner for her to cook, she's planning and buying the things that she wants me to smoke for dinner -every night-.
Wait a minute, actually, since I'm laid off and have plenty of time, that's sweet.
Here's my smoked pizza I did for tonight. It's almost turning into a specialty of mine. This time the we made the doe from scratch too. It turned out great!

I put the doe in the smoker for about 10-15 minutes before I add the toppings:

These two pizzas have Mozzarello and PepperJack cheeses, mushrooms, onions, bell pepper, sausage and black olives.

In the smoker:

After an hour, done

There it is.
post #2 of 16
Did you say after an hour on the smoker for the pizzas? Wow.

What temp did you smoke them at?

Did the smoky flavor come through?

Thanks for sharing your pies.
post #3 of 16
Thread Starter 

Smoke Flavor

I smoked the sausage until it was almost done before I put it on the pizza. When I made the doe, I stuck it in the smoker for 10-12 minutes before I put any toppings on it.
I kept my smoker between 275-300. Depending on how I make the doe depends on how long I leave it in the smoker. Thin crust pizzas around 45 minutes. This was a deep dish doe so I kept it in for a little over an hour.
I use wild cherry wood which doesn't leave a heavy smoke taste. Actually, I hooked on using this wild cherry.
post #4 of 16
OMG!!!! Total points for that smoke!! Love the qvue, thanks for sharing!!! PDT_Armataz_01_37.gif
post #5 of 16
All I can say is OH MAN!PDT_Armataz_01_37.gif
post #6 of 16
things that make you go hmmmmmmmmmmmm or in this case mmmmmmmmmmmmm mmmmmmmmmmmmmm mmmmmmmmmmmmmmmmm
post #7 of 16
Now that's some good lookin pizza there!!!! PDT_Armataz_01_37.gif
post #8 of 16
Could you please give a little more description of the results...
• The left pizza looks like it is sitting on a pizza tray solid, as in no holes or perferations? If the left is on a solid tray, how did it compare to the pizza on the right?
• How did the crust turn out, was it chewy, doughy, crisp, did it have aeration holes/pockets?
• How did the bottom turn out, was it crisp, chewy, thick or thin, or soggy?

What would you do next time to get better results?

How did the flavors turn out compared to a regular cooked pizza?
post #9 of 16
Looks good. I've grilled pizzas before, but never smoked. Gotta try that. Nice job..
post #10 of 16
Thread Starter 


The only reason I used the solid pan was because my wife was in a hurry and wanted both pizzas at the same time. Don't know why. 8-\
I have always used the screen pan to smoke my pizzas with great results. As for answering the question of being crisp, chewy, thick, thin or soggy, this depends again on what recipe I used for the doe and how long I leave it in the smoker; thin crust doe or pan-style pizza doe.
If I make a doe for a thin crust pizza, it turns out thin and crisp.
If I make a doe for a thicker pan-pizza, it turns out thick and chewy, the way we like our pan-pizza. Now keep in mind, with these answers, I am using a screen pan.
They are also nice for checking the bottom of the pizza visually.

I only have one screen pizza pan. If I would've known how well they work in the smoker I would've bought more and now I can't find them anywhere. I have just purchased a regular pizza pan that I am going to take to my drill press and try to drill 1/4 inch holes in it. We'll see what happens.

Since this is the first time I have used the solid I can say that the bottom was a little too chewy for my taste. I do not recommend the solid pan for smoking pizza.

There is no comparison to the flavor of a smoked pizza to a store-bought or ordered pizza. The first pizza I did was a store-bought home-made style pizza. After I smoked and tasted it, it was like, ah not bad. It wasn't until I made one from scratch that my taste buds went off. In a smoked pizza you can actually taste each individual ingredient.
The whole family here prefers the smoked over any store-bought or ordered-out pizza.
I better make a quick note here that I do not make my own sauce, cheeses or sausage. That part is store bought.

Don't forget too, I'm using wild cherry. That's giving me only a mild smoke flavor.

Your final question; What would I do different to get better results?
Send my wife to her moms for a long time, weeks maybe months or longer... 8-)

If ya need any more info, please ask.

post #11 of 16
Looks great definitely on the to do list. PDT_Armataz_01_28.gif
post #12 of 16
awesome looking pizzas there, really well done. points.gif
post #13 of 16
Thread Starter 

Thanx Gang

Thanx all for the great replies and points. I think I talked my wife into spending fifteen dollars on me for Christmas. I'm finally going to be a paid member. What better gift could she get for me? None...
post #14 of 16
Silverwolf - just found a 12" perforated pizza disc at a local restaurant supply - $4.95

post #15 of 16
Thread Starter 


That looks like it would work. If I'm giving instructions, I don't like saying anything unless I've tried it. But it does look like it would work.
post #16 of 16
Man that is one fine looking pizza there Silverwolf. I really do like your custom pizza pan there.PDT_Armataz_01_37.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork › Forums › Smoking Meat (and other things) › Pork › Smoked Pizza w/Sausage: Q/View