Any Tips/Tricks for doing Smoked Pizza?

Gator BBQ · 02-10-2012, 09:23 AM

Doing my first pizza tonight. Trying to branch out a little bit. Any tips or tricks would help out a lot!

Jaskew82 · 02-10-2012, 09:41 AM

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.

Randbo · 02-10-2012, 09:55 AM

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.

C Rocke · 02-10-2012, 10:06 AM

Pizza screen or if you're using a stone, place your skin on parchment paper trimmed to size.

SmokinOkie · 02-10-2012, 10:28 AM

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

zwylde1 · 02-10-2012, 10:35 AM

Red Sky Pizza Stone is a beautiful thing. 12 inch cast iron skillet also does a great job.

BBQ Bros · 02-10-2012, 11:08 AM

if you're thinking cast iron skillet, check this thread: http://www.bbq-brethren.com/forum/sh...d.php?t=123569

Jaskew82 · 02-10-2012, 11:16 AM

I have found you do not need to spray as long as you coat your dough with flour first.

Gator BBQ · 02-10-2012, 06:00 PM

Final Product! Let me know what you think!

silverfinger · 02-10-2012, 07:16 PM

That's nice. I have to make pizza. I think I'm ready. Hope mine comes out as nice as yours.

Terry The Toad · 02-10-2012, 07:48 PM

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!

Gator BBQ · 02-10-2012, 07:57 PM

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.

02-10-2012, 09:23 AM	#1
Gator BBQ Got Wood. Join Date: 01-29-12 Location: Gainesville, Florida	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! __________________ -[Mike]: [18.5" WSM w/BBQ Guru DX2]. [Mini WSM Smokey Joe Gold], [Smokey Joe Silver].

02-10-2012, 09:41 AM	#2
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	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. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-10-2012, 09:55 AM	#3
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon	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. __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,

02-10-2012, 10:06 AM	#4
C Rocke is One Chatty Farker Join Date: 01-29-07 Location: Fountain Hills, AZ	Pizza screen or if you're using a stone, place your skin on parchment paper trimmed to size. __________________ *Just me, the Wife, and the Dogs*

02-10-2012, 10:28 AM	#5
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: Full Time RV on the road somewhere	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 __________________ Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL]

02-10-2012, 10:35 AM	#6
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	Red Sky Pizza Stone is a beautiful thing. 12 inch cast iron skillet also does a great job. __________________ 2-Weber 22.5 OTS, Green Weber Performer, WSJG, Mini WSM, Char Griller Kamado, Weber Gasser, UDS awaiting production! [FONT=Arial Black]Of everything I have lost in this life...I miss my mind the most![/FONT]

02-10-2012, 11:08 AM	#7
BBQ Bros On the road to being a farker Join Date: 01-01-12 Location: Newberry, FL	if you're thinking cast iron skillet, check this thread: http://www.bbq-brethren.com/forum/sh...d.php?t=123569 __________________ Steve [URL="http://bbqbros.net"][B][COLOR="Red"]BBQ Bros Blog[/COLOR][/B][/URL] [URL="http://www.youtube.com/user/StokedOnSmoke"][B][COLOR="Red"]BBQ Bros YouTube Channel[/COLOR][/B][/URL] [URL="http://www.facebook.com/pages/BBQ-Bros/227164197360480"][B][COLOR="Red"]BBQ Bros Facebook[/COLOR][/B][/URL] [URL="https://twitter.com/#!/BBQBrosBlog"][B][COLOR="Red"]BBQ Bros Twitter[/COLOR][/B][/URL]

02-10-2012, 11:16 AM	#8
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	I have found you do not need to spray as long as you coat your dough with flour first. __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

02-10-2012, 07:16 PM	#10
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	That's nice. I have to make pizza. I think I'm ready. Hope mine comes out as nice as yours. __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

02-10-2012, 07:48 PM	#11
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	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! __________________ Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

02-10-2012, 07:57 PM	#12
Gator BBQ Got Wood. Join Date: 01-29-12 Location: Gainesville, Florida	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. __________________ -[Mike]: [18.5" WSM w/BBQ Guru DX2]. [Mini WSM Smokey Joe Gold], [Smokey Joe Silver].