I was asked for a follow up in my first noob cheese smoking thread found here. https://www.smokingmeatforums.com/threads/cold-smoked-motzarella-first-cheese-smoke.270647/ This pie had some of my first home cured/brined smoked bacon that turned out VERY well. I understand now why everyone says you'll never want store bought again. Here's the start, home made dough and the bacon pieces thinly sliced. Easiest way to form this dough, because it is very soft and pliable is to lay it out on wax paper, and cover it and roll it out with a rolling pin. Getting it in the pan can be tricky at best. Pressed to fit, and brushed with melted butter, garlic and onion powder, oregano, and parmesan cheese. Then par baked for 10 minutes to set the crust and loaded with fresh mozz, sliced and sliced smoked mozz and a bit of shred just for the oil taste that comes from cheap bagged grocery store stuff. Added a very small amount of aged provolone to give it a bit of tang, and the bacon, and a bit more parmesan on top. 15 more minutes in the oven to melt the cheeses so there's room for sauce. Sauced and done after 10 more minutes in the oven. I use Avalone crushed tomato, specifically because it's citric acid free and sweet right out of the can, and add just a bit of fresh crushed garlic, fresh chopped basil, some finely diced sweated onions, a pinch of salt and sugar and a few tblsp of oregano and only simmer for a few minutes. Good crushed tomato that's naturally sweet doesn't need much doctoring. Money shot! Smoked flavor from the cheese and bacon came through wonderfully, and I mixed it down with regular unsmoked because it would have been too strong otherwise. gmc2003, you were right, it does take on smoke flavor heavily. This pie was delicious though! Thanks for looking!