I spent an awful lot of my youth making pizzas at Round Table, but I never thought about smoking one until hanging around this forum. Made the dough last night, sauce this morning. Italian sausage, bacon, red onion, red pepper, and artichoke hearts.
Got to use some Mountain Mahogany a friend brought me from the eastern Sierras. Baked the pie in the smoker at 300* for about 2 hours.
The result was really tasty. A few things to note on the learning curve. Most pizzas are baked around 425* rather than below 300*. I baked until the crust was GB&D (golden brown); however, that made the crust a little too crispy/crunchy for our taste. Will take out at light brown next go around. Will also be courageous and smoke it lower and slower (around 250*).
I also will probably use a different yeast (I used a fast yeast); I will go with a more traditional bread yeast and the longer lead time for the crust in the future.
All that said, my family is more than willing to patiently test my efforts until I perfect this particular smoked item. (BTW, the pizza did not last long.)
Got to use some Mountain Mahogany a friend brought me from the eastern Sierras. Baked the pie in the smoker at 300* for about 2 hours.
The result was really tasty. A few things to note on the learning curve. Most pizzas are baked around 425* rather than below 300*. I baked until the crust was GB&D (golden brown); however, that made the crust a little too crispy/crunchy for our taste. Will take out at light brown next go around. Will also be courageous and smoke it lower and slower (around 250*).
I also will probably use a different yeast (I used a fast yeast); I will go with a more traditional bread yeast and the longer lead time for the crust in the future.
All that said, my family is more than willing to patiently test my efforts until I perfect this particular smoked item. (BTW, the pizza did not last long.)
