Is this technically smoked pizza? I would have to argue that no it's not because of the high cooking temperature but this is how to make homemade pizza on a pellet grill smoker. This is a great recipe to follow any time of year it works great in the oven or on the Smoker.
This recipe starts with Herb and Garlic Pizza Dough and is topped with smoked Italian deli meat, vegetables and the best cheese for pizza.
Ingredients
For the dough:
This recipe has cook times for fresh dough. I have not experimented with using a pre-cooked dough. (because this dough is amazing 😎)
- Water
- Instant Yeast
- sugar
- salt
- oil
- flour
- garlic powder
- onion powder
- parsley
For the pizza toppings:
You can obviously top your pizza with whatever makes you happy!! This is just how I *usually* do it.
- Pizza Sauce
- Italian Charcuterie Meat
- white mushrooms
- red onion
- cherry tomatoes
- bell pepper
- baby spinach
- mozzarella cheese
How to make Homemade Pizza
- Make the dough, let it rise 1 hour
- Preheat Pellett Grill, top-up hopper with desired wood pellets
- Roll or stretch the dough out and put it onto pizza pans.
- Top with desired toppings
- Cook for 15 mins and then rotate. Cook an additional 10 mins. cool. And devour.
FAQ
I like light woods such as pecan, apple and maple as they don't infuse the dough with any wild flavours like you'd get using something such as mesquite.
Traeger or Pit Boss or another brand, this recipe works with all of them. Follow the times and temperatures and you'll do well.
Smoked Pizza
Equipment
- pellet grill
Ingredients
Pizza Dough
- 1⅓ Cups Water
- 2¼ Teaspoons Instant Yeast
- 2 Tablespoons Oil
- 1 Tablespoon Sugar
- 1 Teaspoon Salt
- 3½ Cups all-purpose flour
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Parsley
- ½ Teaspoon Oregano
Pizza Toppings
- 213 ml Pizza Sauce
- 100 Grams Charcuterie Meats
- ½ Cup Baby Spinach
- 6 White Button Mushrooms Sliced
- 1 Bell Pepper Finely Diced
- ½ Red Onion Thinly Sliced
- ½ Cup Cherry Tomatoes Quarterd
- 2 Cups Pizza Mozzarella Shredded
Other
- 2 Tablespoons Cornmeal Semolina works too
- 1 Tablespoon Oil For the bowl
Instructions
Make the Dough
- In a medium to large mixing bowl, add the water, yeast and sugar. Stir to combine. Let sit for 5 minutes, until the yeast puffs up. This is how you know your yeast is good to go!
- Add in the salt, oil, and seasonings - if using. (please use them your taste buds will love it)
- Add the flour and mix until combined. Work the flour until it is in a smooth ball.
- Oil the bowl that you mixed the dough in and roll your ball of dough around so that it is lightly covered in oil as well. Cover with a clean kitchen towel or saran wrap.
- Let it rise in a warm draft-free place 45 mins - 1 hour. Its done once it has doubled in size.
Preheat the Pellet Grill
- Top the hopper with preferred wood pellets. I use maple. Turn Grill to the highest temperature. Mine's max temp is 450°F, but many can go up to 500°F. I will give cooking times for both.
Shape the Dough
- Dust the work surface with cornmeal. Dust Pizza Pans with cornmeal as well. (I use 12" Pizza Pans)Split the dough into two equal pieces. Working with one piece at a time, roll out the dough into a 14" diameter. (this gives you enough to cover the pan and fold in some for the crust around the edges.)
Top The Pizza
- I like to top mine in this order: Sauce, Meat, Spinach, Mushrooms, Bell Pepper, Onion, Tomato and Finally the Cheese.
Cook
- Place the pizzas on the grill. If cooking at 450°F Cook for 15 minutes. Rotate the pizzas 90° and continue to bake for another 10 minutes.If cooking at 500°F Cook for 10 Minutes, Rotate 90° and continue to bake for another 10 minutes.The pizzas are done when the bottom is browned as well as the crust and cheese. If you need to go a bit longer to acheive this, do it! underbaked pizza is no fun.
- Cool for a couple of minutes. Slice each pizza into 8 pieces and enjoy!
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