Pizza on the Pit Boss

Are you looking for a smoked pizza recipe? This pizza was just smoked a 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 you should trying smoking your pizza outside. What a bloody ingenious idea! Let’s find out how to bake in your Pit Boss grill

pizza in the pellet grill smoking

What Ingredients You Need for Smoked Pizza

  1. Betty Crocker pizza crust mix (I suggest using 2 packets for a thicker crust)
  2. Sausage
  3. Pepperoni
  4. Pizza sauce
  5. Mozzarella cheese
  6. Plus any other toppings you like!
Smoked Pizza cooling after being smoked

How to Make Pit Boss Smoked Pizza

Here are the 9 easy steps to making smoked pizza!

1. Preheat Your Pit Boss

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 a 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 you use 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 is 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 and 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 it 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!

Don’t Have a Pit Boss? Have a Traeger?

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

my smoked pizza cooling

Pit Boss Smoked Pizza

Charlie
Want to make delcious pizza in your Pit Boss? This recipe will ensure you end up with the perfect pizza everytime.
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Course Appetizer, Dinner, lunch, main, Main Course
Cuisine American, Barbecue, bbq, cheese, dinner, pizza
Servings 4 servrd
Calories 532 kcal

Equipment

  • Smoker

Ingredients
  

  • 2 boxes Betty Crocker pizza crust mixes
  • 2 whole Sausages
  • 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.
Keyword pit boss chicken, pit boss recipe, pizza, smoked pizza

Hope you enjoyed our awesome recipe and pictures. Our family can’t wait to see what you cook next!

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