Well Rome Wasn't Built In A Day. But boy I can see the direction this is going and man is it good. I make my own dough and par baked 2 rough 10 inch rounds each on a piece of heavy duty foil with the ends folded a couple times to give it some strength, it makes it much easier to plop on the smoker grills and saves you the mess of melted cheese all inside the Cookshack.
Sauced them and then smoked them about 1/2 hour. The wife got tired of waiting and went to bed. I brought them in and finish cooked mine in the toaster oven and wrapped the wife's in foil. Finished cooked hers this morning in a cast irons skillet in the oven at 450. WOW I can see that you want to get that dough par baked just right, when it starts taking on some color is when you want to pull it.
You know there's nothing like pulling something right from the smoker and serving it - BUT sometimes that's not entirely possible and one must resort to finish cooking on a hot grill or in the oven. But when you nail that crust texture and savor the smoke flavors in your cheeses, veggies and dough you'll know it's worth that extra bit of work. Truly awesome. Here's a shot of both pizzas before the smoke run and my wife's after the oven run...
