The Best Smoked Pizza: How to Make on a Smoker
Everyone loves pizza. (And if you don’t…WHY?!) But seriously, homemade pizza is the best, especially when cooked on a pellet smoker. Smoked pizza is next-level with its perfectly crispy crust infused with a rich, smoky flavor. The key is preheating your pizza stone on the smoker. This way, your pizza cooks evenly and has an irresistible crispy texture.
Smoked Pizza
Equipment
- food processor
- Pellet Smoker
- pizza stone
- Pizza Peel
Ingredients
For the Dough
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (about 110°F)
- 4 cups all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil (plus extra for greasing)
For the Sauce
- 1 can (15 oz crushed tomatoes)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Toppings (suggestions)
- 2 cups shredded mozzarella cheese
- pepperoni slices (sausage, mushrooms, onions, bell peppers, or any toppings you like)
- fresh basil for garnish
Instructions
- Mix Dry ingredients. In a food processor, combine the flour, yeast, sugar, and salt. Pulse a few times to mix.
- Slowly Add Wet Ingredients. With the food processor running, slowly pour in the warm water and olive oil through the feed tube. Continue processing until the dough forms a ball and pulls away from the sides of the bowl, about 1 minute.
- Knead the Dough. Let the processor run for another minute to knead the dough. The dough should be smooth and slightly sticky.
- Let Dough Rise. Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1-2 hours, until doubled in size.
- Divide Evenly in Two and Shape. Once risen, punch down the dough and divide it into two equal portions. Shape each portion into a ball, cover, and let rest for 10 minutes before rolling out into 12-14 inch circles.
- Cook Sauce. In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes, sugar, oregano, basil, salt, and pepper.
- Simmer and Remove from Heat. Reduce heat and let the sauce simmer for 15-20 minutes, stirring occasionally. Adjust seasoning to taste. Remove from heat and let cool slightly before using.
- Preheat Pellet Smoker. Set your pellet smoker to 450-500°F with a pizza stone preheated on the grill grate.
- Assemble Pizza. On a lightly floured surface, roll out each dough ball into a 12-14 inch round. Transfer the dough to a pizza peel dusted with cornmeal to prevent sticking. Spread a thin layer of sauce on the dough, leaving a small border for the crust. Add your desired toppings and a generous amount of shredded mozzarella cheese.
- Cook Pizza. Slide the prepared pizza onto the preheated pizza stone. Cook for 8-10 minutes with the lid closed, rotating halfway through for even cooking, until the crust is golden and the cheese is bubbly and slightly browned. Use the pizza peel to remove the pizza from the stone.
- Slice and Serve. Let the pizza cool for a minute or two, then slice and serve hot. Garnish with fresh basil if desired.
When I started making this recipe, my family’s pizza night was upgraded. That smoky flavor takes it to a whole new level. It’s barely sliced and cooled off before everyone grabs a slice. I also love that everyone can pick their toppings. No one is upset because they don’t like what’s for dinner that night. (For once!)
I hope you love it as much as we do!
Key Ingredients and Tools
To make sure your pizza turns out just right, here are a few key tools and ingredients you’ll need:
- Pizza Stone. A pizza stone is crucial for achieving that crispy crust. It absorbs moisture and distributes heat evenly, which helps your pizza cook perfectly.
- Pellet Smoker. The pellet smoker gives your pizza its signature smoky flavor. If you don’t have one, a charcoal grill with wood chips can be a decent substitute, but the flavor might be different. However, you can use a pellet smoker for other recipes, like my smoked chicken wings.
- Cornmeal. This might seem simple, but it’s essential for keeping your pizza from sticking to the peel. A tiny sprinkle goes a long way in ensuring a smooth transfer to the stone.
- Fresh Basil. Adding fresh basil after cooking gives your pizza a burst of flavor and a fresh, vibrant look. Dried basil won’t have the same impact, so stick with fresh if possible.
These tools and ingredients will help you get that perfect smoked pizza at home!
Troubleshooting and Help
Absolutely! Store-bought dough works fine if you’re short on time or don’t feel like making dough from scratch. Just let it come to room temperature before you start rolling it out.
No worries! You can still make this pizza on a regular grill. Just add some wood chips to create a smoky effect, and keep an eye on the temperature to make sure it stays around 450-500°F.
Yes, you can! Just make the dough and let it rise, then punch it down and refrigerate it for up to 24 hours. When you’re ready to use it, let it come to room temperature before rolling it out.
The key is not to overload your pizza with sauce and toppings. A thin layer of sauce and a moderate amount of toppings will help your pizza cook evenly and keep the crust nice and crispy.
Definitely! After the dough has risen, divide it into portions, wrap them tightly in plastic wrap, and freeze them. When you’re ready to use them, let them thaw in the fridge overnight, then bring them to room temperature before rolling them out.
I hope this smoked pizza recipe brings new life to your family’s pizza night. The crispy crust, smoky flavor, and customizable toppings will make this a hit with everyone. It is also great for date nights or family gatherings.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.