How to Smoke Pizza (in 9 Super 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 our how she did it

pizza in the pellet grill smoking

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!
Smoked Pizza cooling after being smoked

9 Step to a Delicious Smoked Pizza

Here are the 9 easy steps to making smoked pizza!

1. Light Your Smoker

Get your smoker up to 350°F

You can use a pizza stone or a cast iron pan or cookie. If you use a pizza stone add it to the smoker when you turn it on to allow it to heat up. . Jodi notes that If using 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.

amking pizza dough for smoked pizza
The pizza crust mix Jodi used for her smoked pizza

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, 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. Remove your Pizza

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

my smoked pizza cooling
Smoked pizza that was cooked on a cookie sheet


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!

Simple Smoked Pizza

Delcious pizza made in the smoker.
Prep Time2 hrs
Cook Time35 mins
Total Time2 hrs 35 mins
Course: main
Cuisine: American
Servings: 4
Calories: 175kcal
Author: Charlie
Cost: $

Equipment

  • Smoker

Ingredients

  • 2 Betty Crocker pizza crust mixes
  • 2 whole Sausage (Jodi suggests deer
  • 1 cup Pepperoni
  • 1 cup Pizza sauce
  • 2 cups Mozzarella cheese

Instructions

  • Get your smoker up to 350°F
  • Following the instructions on the pizza mix pouch makes your pizza dough, or you can make it from scratch
  • 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
     
  • Remove the sausage from the casing. Heat a pan on the stove with some oil and fry the sausage until it slightly browned
  • 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.
  • 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.
  • 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, mozzarella cheese. Remember to ad anything else you like on 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.  Cook for 35 minutes
  • After 30 minutes, keep a close eye on your pizza and remove when its reaches the level of crispiness you like.

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

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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