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The Complete Guide for Cooking Pizza in Your Pellet Smoker

Cooking Pizza In A Smoker

There is an art to cooking pizza in a smoker, but if you follow these tips and have a couple of practice runs first, you will be able to wow your guests with amazingly flavorful pizzas that would be the pride of any pizzeria in America or even Italy.
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Servings: 4
Calories: 922
Ingredients Equipment Method

Ingredients
  

Prepare the Dough
  • 2 tbs active yeast
  • 2 tbs flour
  • 1 tbs white sugar
  • 3/4 cup warm milk
  • 1 cup flour
  • 2 tsp white sugar
  • 1/2 tsp salt
  • 1 tsp herbs and spices (try a teaspoon each of paprika, oregano, black pepper, and white pepper) to taste
  • 2 tbs olive oil
  • 2/3 cup warm water
  • 1 1/2 cups white flour
Smoke Your Sausages
  • 4-5 Good-sized Italian sausages
Assemble the Pizza
  • olive oil, as needed
  • flour, as needed
  • 1 1/2 cups canned tomato pizza sauce
  • 4 tsp dried garlic
  • pepper, to taste
  • additional herbs of choice optional, to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup mushrooms, sliced
  • 1 whole red bell pepper, finely chopped
  • fresh chopped oregano (optional)

Equipment

  • Pizza Stone (can substitute a baking tray or a cast iron pan)
  • Aluminum or wood pizza peel
  • Smoker
  • Wooden mixing spoon

Method
 

Prepare the Dough
  1. Stir the yeast, flour, sugar, and milk together in a bowl and leave to rise for about 15 minutes.
  2. While the yeast is activating, prepare the dry ingredients for your dough.
  3. Combine one cup of flour with two teaspoons of sugar, half a teaspoon of salt, and your choice of herbs and spices.
  4. Now add the yeast mixture, along with two tablespoons of olive oil and two-thirds of a cup of warm water.
  5. Stir these with a wooden spoon and gradually add more flour until you have a dough that is soft and no longer sticky that you can form into a ball. You will need to add approximately one and a half cups of flour to achieve this consistency.
  6. Next, coat a bowl with olive oil, add your ball of dough and leave it covered for an hour or so.
Smoke Your Sausages
  1. Preheat the smoker to 225 degrees.
  2. Smoke the sausages until they reach an internal temperature of 165°F, which will take about an hour.
  3. When the sausages are done, remove them from the smoker and set them aside on paper towels to absorb any excess oil.
Prep The Smoker
  1. Next, place the pizza stone inside the smoker to pre-heat and increase the temperature on your smoker to 400°F.
  2. Now is a good time to double-check that you definitely put enough pellets in earlier, too, and to add more if necessary.
Assemble the Pizza
  1. Your ball of dough should have doubled in size.
  2. Dust your worktop with flour and work the dough into a circle to fit your pizza stone.
  3. You should be able to do this by hand, stretching and pressing. Try to keep the thickness as even as you can, and puff the dough out a little at the edges.
  4. Once you are happy with your base, brush it with a thin and even coating of olive oil.
  5. Cover the pizza base with an even layer of the pizza sauce, but leave about half an inch bare all the way around. This will form your crust when the pizza cooks.
  6. Next, mix four teaspoons of dried garlic, pepper, and your herbs of choice, and sprinkle this mixed seasoning over the tomato.
  7. Then add approximately one cup of shredded mozzarella cheese in a single layer, followed by a cup of sliced mushrooms and a finely chopped bell pepper.
  8. Slice the sausages as finely as possible and add those to the top, then finish with another layer of shredded mozzarella and more seasoning according to your taste.
Smoke The Pizza
  1. Place a piece of parchment paper on the pizza stone.
  2. Use the pizza peel to gently slide the pizza onto the parchment-covered stone.
  3. Close the smoker and leave the pizza to cook for 20 minutes.
  4. Keep the lid closed during this time in order to limit the airflow, keeping the smoke inside the smoker, where it will add flavor to your pizza.
  5. You will know the pizza is cooked when the cheese is bubbling and the crust turns brown.
  6. Leave the pizza to rest for five minutes before you slice and serve!