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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-10-2012, 09:23 AM   #1
Gator BBQ
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Question Any Tips/Tricks for doing Smoked Pizza?

Doing my first pizza tonight. Trying to branch out a little bit. Any tips or tricks would help out a lot!
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Unread 02-10-2012, 09:41 AM   #2
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I recommend indirect heat or a diverter. Cook between 400 - 500 degrees. If you are not using a guru, rotate the pizza about half way through the cook.

I like to buy dough from a local pizza shop. It's always fresh and they give me aboiut 3#s of dough for $3. I cut some off and make garlic knots with the pizza.

I typically flatten it out into a circle. Lightly coat dough with olive oil. Use a light coat of tomato sauce. Add oregano. Top with Mozzarella. Throw in the smoker at 400. Cook 8 minutes. Rotate 180 degrees. Cook another 6-8 minutes. Enjoy.
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Unread 02-10-2012, 09:55 AM   #3
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I cook pizza on a screen in the UDS instead of a pan for crispy crust. I cook with all vents wide open and no diffuser so it is direct heat but up high ( same as the top rack in your WSM) and the temp is around 450 in my set up. The pizza cooks in 10 to 14 minutes. I rotate the pizza for even cooking. If you use a screen make sure you spray it with pam or it will be impossible to get it off. Don't ask how I know this.
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Unread 02-10-2012, 10:06 AM   #4
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Pizza screen or if you're using a stone, place your skin on parchment paper trimmed to size.
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Unread 02-10-2012, 10:28 AM   #5
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Smoke the ingredients, but you need more heat for the dough. A pizza stone works great.

We like to smoke ours, but lately we make Calzones instead of straight pizza
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Unread 02-10-2012, 10:35 AM   #6
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Red Sky Pizza Stone is a beautiful thing. 12 inch cast iron skillet also does a great job.
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Unread 02-10-2012, 11:08 AM   #7
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if you're thinking cast iron skillet, check this thread: http://www.bbq-brethren.com/forum/sh...d.php?t=123569
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Unread 02-10-2012, 11:16 AM   #8
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I have found you do not need to spray as long as you coat your dough with flour first.
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Unread 02-10-2012, 06:00 PM   #9
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Final Product! Let me know what you think!
Attached Images
File Type: jpg Pizza Done 1.JPG (162.9 KB, 72 views)
File Type: jpg Pizza Done 2.JPG (179.9 KB, 72 views)
File Type: jpg Pizza Done 3.JPG (154.9 KB, 73 views)
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Unread 02-10-2012, 07:16 PM   #10
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That's nice. I have to make pizza. I think I'm ready. Hope mine comes out as nice as yours.
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Unread 02-10-2012, 07:48 PM   #11
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At least for me, on my Lang, I find that cast iron produces a superior pizza. Stones work okay, but man, I love that CI pizza!
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Unread 02-10-2012, 07:57 PM   #12
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I will do it in the CI skillet when I fire up the big WSM. I did this one on the mini WSM, so space was pretty limited. I used a modified version of a $.96, 12" pizza pan from walmart.
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