Rolled out the dough and pizza sauce. My wife diced up some veggies while I cooked up some bacon. Put that on along with some salami and cheese and smoked at 350ish on indirect. I'd "fired up" the offset barrel smoker and put the pizza on cold zone for 45 minutes. Crust done, goldeny brown. Tasty. It's my 24 y.o. daughter's favourite food group!
