Pit Boss Smoked Pizza
Want to make delcious pizza in your Pit Boss? This recipe will ensure you end up with the perfect pizza everytime.
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.