How to Smoke Pizza on a Pit Boss Smoker (in 9 Easy Steps)

This smoked pizza is from Pitmaster Jodi!

She created this masterpiece in her Pit Boss vertical smoker.

Have you ever really wanted homemade pizza, but it’s a super hot day?

The last you want to do, is put the oven on and heat your house up!!

So Jodi decided to smoke her pizza. What a bloody ingenious idea!

Let’s find out how to bake in your Pit Boss grill

Smoked Pizza Ingredients

1. Betty Crocker pizza crust mix (Jodi suggests using 2 packets for a thicker crust
2. Sausage (Jodi suggests deer)
3. Pepperoni
4. Pizza sauce
5. Mozzarella cheese
6. Plus any other toppings you like!

9 Steps to a Delicious Smoked Pizza

Here are the 9 easy steps to making smoked pizza!

1. What Temperature to Smoke Your Pizza At.

To smoke pizza you want to set your Pit Boss at 350°F.

You can use a pizza stone or a cast iron pan or cookie sheet.

If you use a pizza stone add it to the smoker when you turn it on to allow it to heat up.

Note: If your a cast iron pan, do not leave it in the pan, it will keep baking until you end up with a hard crust!

2. Make Your Pizza Dough

Following the instructions on the pizza mix pouch makes your pizza dough, or you can make it from scratch, here is a recipe our families uses sometimes with our sourdough starter.

3. Divide Up your Dough

Dust your hands and bench with some flour and cut your dough into balls. Then place each ball in an oiled bowl and cover for at least 20 minutes

4. Prep the Sausage

Remove the sausage from the casing. Heat a pan on the stove with some oil and fry the sausage until it slightly browned

5. Prep Your Toppings

Get all your toppings out. I make sure everything is cut into nice bite-sized pieces.

You only need a little bit of tomato sauce for each base. Too much hand the pizza won’t get crispy.

6. Roll out your Dough

One at a time, flatten one of the balls of dough on a floured surface. Using your rolling pin, roll the dough in a circle or rectangle shape.

Make sure you start from the middle and work your way outwards. Make sure you dust your bases when you’re done.

7. Add your Topping to The Pizza.

Cover the base in your sauce, then evenly distribute all the toppings.

Always add more cheese than you think (you can never have enough cheese!) Jodi used Sausage, pepperoni, and mozzarella cheese. Remember toad anything else you like on pizza!

8. Smoke Your Pizza

Once your smoker is the 350°F  your pizza in the smoker.

If you’re using a pizza stone, it’s best to sprinkle it with semolina or cornmeal. This will stop it from sticking to the pizza stone.

9. How Long to Smoke Your Pizza From

Place in the smoker for 35 minutes or until its reaches the level of crispiness you like.

Customize Your Pizza!

Remember a pizza is like a sandwich. You can add anything YOU like! I like to add roasted vegetables and feta sometimes. Or my family loves a lamb, pickled onion, and goat cheese pizza!

Don’t Have Pit Boss? Have a Traeger?

If you have a Trager grill, here are the exact steps to smoking a pizza in your Traeger.

Thanks again Pitmaster Jodi for sharing your awesome recipe and pictures. Our family can’t wait to see what you cook next!

Smoke On!

Charlie

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