Best Pizza Pan?

[jlafrenz]

So cooking a pizza on the smoker start to finish may not be the the best idea or the easiest. I'm still tempted to give a try and see if it is possible and what the best method is.

 

[diggingdogfarm]

I would definitely parbake the crust, but I think you'll still end up with a gooey texture.
A smoked lasagna would work better for you at the temperatures you first mentioned, if that's something you like.

~Martin

 

[jlafrenz]

I'm more interested in the pizza. I saw in another thread that a couple people had success smoking pizza at lower temps, but it just took a couple of hours. I am OK with that. If it doesn't work on the smoker, I always have the Weber I could use to make one. Some lump charcoal with a few wood chips on top should get hot enough and provide a little smoke.