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Homemade Pizza in the Smoker with Q-view

post #1 of 38
Thread Starter 

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.) 

post #2 of 38

Yummm!  Good job!

post #3 of 38

I'll have one of those delivered to my door anytime! Nice work, James!

post #4 of 38

It looks great I'd eat a slice or more

post #5 of 38

Great looking pie!

post #6 of 38

Great looking pie - thanks for the info too - this is one the to do list

post #7 of 38

Great looking pie!  I hadn't done pizza on the grill in a while.  I picked up two frozen premade dough balls this weekend, thawed them out as instructed and realized we only had basic ingredients.  The little bit of instructions said to roll the dough out and sauce it.  Cook the dough for about 5 or 6 minutes, then add your cheese and toppings, cook between 450* - 500* untill golden.  I cooked at 450*. I am not much on directions but that seemed reasonable, so I went with it.  We were very happy with the turn out.  Wish my pie looked like your round one ... Uh, kids said mine looked like a bike seat and/or a heart.  The second one was round, but no pics to prove it ; )pizza.jpg




Last time I cooked one totally assembled with lots of ingredients, the bottom of the crust was cooked nicely but the dough under the toppings was still a biy gummy.  I like this brief  precooking of the dough method.  I plan on practicing again real soon with pre-smoked chicken and pineapple toppings next! 

post #8 of 38

I've done pizza on a grill before, and just recently got a smoker. I'm going to have to try one out & see how different they are.

post #9 of 38

Has any body tried smoking a stromboli or calzone?

post #10 of 38
Maybe try the pre-made crust & just melting the toppings? Works well with me with a light wood! Either way NICE!!
post #11 of 38

I did a pizza but I cooked it on the grill and had a smoke box with applewood in it. I have to say it was awesome. I got the higher temp for crisping the dough and cooking the ingredients, but I also got the suttle applewood flavor. Works great. I haven't tried one straight on the smoker. n1046423994_30161896_6070.jpg

post #12 of 38

Now I want Pizza and it's only 8:45 AM...

post #13 of 38

i have done a ton of pizza  on the grill,being in brooklyn new york gives me access to all the italian specialties like sausages smoked mozzarella and such.but i never did one in the smoker because i thought the dough wouldnt crisp up.especially on the crust..now i just have to try one in the smoker.thanks for the post

post #14 of 38

My buddy and I make some hellatious pizzas....mostly him, I get to help. lol

Well, I am getting in to it and had planned on getting a grill that I can cook them on.



post #15 of 38

Great looking pies there fellas!!



post #16 of 38


Edited by jmk3921 - 6/29/11 at 6:19pm
post #17 of 38

smoked pizza?


Gotta Try This




No Creosote! A-Maze-N Smokers

post #18 of 38



We had pizza last night, French style, paper thin crust cooked until it's hard, ugh, seeing yours makes me want to make one, great looking pizza.


I cook mine on the grill at high heat, but I've read the way to cook a pizza in a smoker is to place the dough in and cook it until the bottom is done, then turn it over and add your toppings and leave it in 'til the bottom is cooked again.



post #19 of 38

I love pizza on the grill - never smoked one though.. Yours looks great.

One of my favorites...


post #20 of 38

I cooked up some Pizza  on my Lang 48 last night.

Got the temp to about 450-475 and oiled the racks very well.

We bought our dough from a local Pizza place, cuts out allot of messing around!

It took about 8-10 minutes to cook one directly on the lower rack. It had to be some of the best pizza I have ever had,

nice and crispy with just enough smoke flavor.

Make sure to use cornmeal on your boards to make sliding the pizza into the smoker easier.

You have to try Pizza this way-another excuse to use the smoker! pot.gif


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