Help with pizza

[bllplyr06]

I have been searching on these forums with no luck. Is it possible to smoke a pizza on a electric smoker that only goes to 275 I was going to purchase the pie crust premade if y'all think I will still get the right smoke flavor. Also if it's possible how would I go about smoking it for how long and such. Thanks.

 

[pc farmer]

I have done a few pies.   A lot hotter temps thou.   350-400.

Frozen crust or like a fresh crust??  Mine were frozen crust.

Make a experiment out of it.  

I will warn you, veggies pick up smoke QUICK. 

I did a veggie pie once, only once.

 

[bllplyr06]

I was just thinking pepperoni and pineapple my concern is such a low temp at275 but we will see what happens

 

[pc farmer]

The crust should still get hard at 275, just will take longer of course.

That would be my concern, the crust.

 

[chopsaw]

Agree on the crust . Maybe put the pizza on some non-stick foil ? Might help to crisp the bottom . 

Put the ham on , but grill the pineapple  and add afterwards ? 

 

[zakal]

I think the problem will be that the crust will dry out before it browns, possibly before the toppings are cooked, but that will be less of an issue.

Proper pizza ovens are generally over 400C (so whats that...about 700F+?), but it will depend on the type of pizza you are making:

1. Naples style pizzas with thin crusts and very few toppings, need the hard and fast high temps to get that nice "blistering" happening on the crusts. Also, no tray...just directly on a pizza stone.

2. If you use a pizza tray, and more toppings, you will probably get away with cooking it at lower temps...it just wont be as good.

...but I do think that 275F is WAY too low. 

Whenever I make pizza in my home oven, I don't even bother putting it on until the stone is above 250C.

If you are going to give it a try, definitely use a pizza stone and give it plenty of time to heat up so at least you can try and impart some crispiness to the base.

Another option would be starting it in the smoker...let it absorb lots of smoke whilst it stays essentially "raw"....then transferring it onto a pre-heated stone either in your normal oven, or directly above a gas grill (or even burner). Could actually cut down a lot on total cook time too since I suspect the dough will absorb a lot of smoke early given how wet it is.