Smoked Pizza w/Q/View

[northern greenhorn]

aaaaawwwweeeesssssoooommmeeeeee!!!! great lookin pizzas

 

[smoke 2 geaux]

Man, those look good. I had a craving for pizza last night. You are going to force me to go home and make some tonight. Good job!

 

[boiseque]

Oh man those are some good looking pies! Very nice! So you smoke at 250 with cherry and maple, about how long or just wait til it gets all nice a done looking? Very nice work, I am going to be trying this soon.

 

[silverwolf636]

That's where the wife comes in. She actually uses a pizza pan to smoosh it out on , over the sides then trims the excess off.

As for how long to smoke, I just keep an eye on the bottom of the crust and the cheeses.
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[acemakr]

We had two couples for dinner about 2 weeks ago. Dinner was a make your own pizza (we used 8 inch Boboli crusts). We supplied the toppings, they chose what they'd eat, and I was in charge of the smoker.

They took about 20 to 30 minutes right on the grill. Not only was it a novelty, the food was awesome.

Since then, Mandy and I have had pizza a few more times.

 

[greendrake]

I used to roll my pizza dough out but actually found I prefer the thicker, hand pressed style, gives it more of a rustic bread texture to me. I cook mine at 350, haven't tried them at 250 but I will next time just to see how it goes. That's the beauty of these things, so much fun to mess around with and create new concoctions.

Has anyone tried doing a Calzone on theirs? I may take a run at them this weekend.

 

[treegje]

Holy smokes! That looks good. I'm so hungry right now...

 

[silverwolf636]

Here's some pics of the doe making. After forming, I remove the doe off the pan and have been placing the pizza directly on the rack in the smoker.





Hope this helps.
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