Smoked Pizza Recipe for the Pellet Grills

Use our smoked pizza recipe for the best tips and ideas for extra smoky and extra tasty pellet grill pizza.

Homemade pizza is always an absolute delight, but smoked pizza on the pellet grills adds that delicious dimension of wood smoke flavour.

Smoked Pizza Recipe

Smoked Pizza Dough Recipe

Classic Neopolitan dough calls for only 4 ingredients – salt, water, yeast and Tipo 00 flour (very finely ground flour).

What most people don’t realise however, is that allowing the dough to prove for at least 24 hours and preferably 2-3 days has a significant impact on how good your pizza base will taste and look.

This is because that allows time for the gluten to develop, and gluten is really the glue that holds your dough together. It’s really important to have dough that is easy to stretch and roll out so that you don’t get those frustrating tears and holes in your pizza dough.

If you buy a high gluten good quality Tipo 00 flour, then you’re already heading in the right direction.

The quality of the flour is very important to the point where some brands label their Tipo 00 flour as specifically pizza flour. Caputo is a particularly good brand when it comes to making pizza dough, but you can use any Tipo 00 flour you have on hand – try to make sure it has a high gluten content so that your dough is nice and stretchy. It will save you a lot of hassle!

We have another good pizza dough recipe you may want to try out for the sake of comparison, which has semolina flour, olive oil and a little sugar in it. The semolina and olive oil help the crust to crisp up a little and the sugar helps the base to caramelise a little more during cooking.

This recipe is particularly good if you want a thin, crispy crust and you are rolling out your pizzas rather than hand-stretching them.

This pizza recipe for the smoker is for hand-stretched dough that will give you a nice, airy base and medium sized crust.

If you want a thin and crispy crust use a rolling pin.

Homemade Pizza Dough Recipe

  • 1 KG Tipo 00 High Gluten Flour
  • 4 Teaspoons Sea Salt or Coarse Salt
  • 600ml Lukewarm Water
  • 7g Dried Yeast

Add the yeast and salt to warm water and stir to combine.

To create the right temperature for the water add 400ml of cold water to 200ml of boiled water from the kettle. This will create the best environment for the yeast.

Add the water to the flour and then knead the dough for roughly 10 minutes with lightly floured hands.

Place the dough in a bowl and sprinkle some flour on top. Cover with a damp tea towel and leave to prove at room temperature until the dough has roughly doubled in size (this will take around an hour). For best results place in the fridge for 2-3 days to cold prove.

Smoked Pizza Recipe

You will need:

  • A Pizza Stone
  • A Wood Pellet Grill e.g. Pit Boss Pellet Smoker
  • Wood Pellets – Oak or Beech Pellets are Popular for Pizza

Pellet Grill Pizza

  • Add the Wood Pellet of Your Choice (we like Oak or Beech for Pizza)
  • Get Your Pellet Grill up to 400°F
  • Place a Pizza Stone inside your Pellet Grill and Close the Lid

Smoked Pizza Sauce Recipe

  • 1 Can of Plum Tomatoes – San Marzano Tomatoes if you can get them
  • 3-4 Fresh Basil Leaves
  • 1 Clove of Fresh Peeled Garlic
  • A Splash of Good Quality Olive Oil
  • A Teaspoon of Freshly Squeezed Lemon Juice
  • Salt and Pepper to Taste

Blitz all the ingredients in a blender until you have a beautifully smooth tomato sauce.

What Cheese for Pizza?

What cheese for pizza comes down to individual tastes and regions, but here are some great pizza cheese ideas.

  • Mozzarella
  • Monterey Jack Cheese
  • Smoked Applewood Cheese
  • Mexican Style Chipotle Smoked Cheese
  • Provolone
  • Parmesan or Pecorino for Serving
  • Blue Cheese e.g. Roquefort or Gorgonzola
  • Goat’s Cheese
  • Gruyere
  • Ricotta/Mozzarella Mix
  • Toma (often used on Sicilian style pizza)
  • Extra Mature or Vintage Sharp Cheddar cheese
  • Tallegio

Pizza Topping Ideas

Some of our favourite pizza topping ideas include:

  • Classic Pepperoni
  • Parma Ham & Rocket
  • Spinach & Egg (FLorentine style pizza)
  • Goat’s Cheese, Beetroot & Red Onion Chutney
  • Classic Mozzarella & Basil Margerita
  • Ham, Artichokes & Mushrooms (Neopolitan style Pizza Capricciosa)
  • Spinach & Ricotta
  • Marinara Sauce & Meatballs
  • Chicken, Sweetcorn & BBQ Sauce
  • Bacon & Mushrooms
  • Texas BBQ Chicken
  • Pesto & Spinach
  • Walnuts, Mushrooms & Blue Cheese
  • Aubergine, Ricotta & Mint
  • BBQ Pulled Pork
  • Sausage e.g Salami or Chorizo and Onion

How Long Does it Take to Smoke Pizza?

At 400°F it will take around 10 minutes to smoke your pizza. Make sure that you place your pizza stone in the smoker in advance to heat it up for best results.

Is Smoked Pizza Good?

Smoked pizza is great! Adding those extra flavour dimensions of wood smoke and charcoal will take your pizza to new levels of taste.

Can you Smoke Pizza?

You certainly can and it tastes fantastic. Make sure your smoker is at a temperature of 400°F, put a pizza stone in it and close the lid. When you are ready to smoke your pizza place it on the hot pizza stone and cook it for around 10 minutes.

What Does Smoked Pizza Taste Like?

Smoked pizza tastes so much better than pizza cooked in a conventional oven. Wood smoked pizza is tastier, more smoky and more flavoursome than oven baked pizza.

How to Smoke Pizza on the Pit Boss

  • Add the Wood Pellet of Your Choice (we like Oak or Beech for Pizza)
  • Get Your Pellet Grill up to 400°F
  • Place a Pizza Stone inside your Pit Boss Pellet Grill and Close the Lid
  • Once your stone is hot enough place the pizza inside the Pit Boss Pellet Grill and Close the Lid
  • Smoke for around 10 Minutes until the Base is Crispy and the Cheese is Cooked
Yum

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