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SO I got the urge to try smoking pizzas. Looked around here and elsewhere and figured out I need to pre bake the dough some in my oven and then dress and finish cook in my SM150 at 300.

So got the dough par cooked, laid down a little sauce, some grated fresh mozz, washed spinach leaves, thin sliced deck grown tomatoes, thin sliced red onion and little dabs of ricotta. Spiced it up with a pinch of seasoning salt and my rub. Used one 2 oz hunk of red oak. It smells so good but THE WAITING IS THE HARDEST PART.
Pics once they come out of the smoker...

Mike
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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...

BigMike one step you can use to quicken the process...roll your dough out to desired size, brush BOTH sides with olive oil and grill it till you get some char. A gas or charcoal grill works great for this. You can also use a cast iron pan.

Once the dough rounds are done, pile on the toppings and go. Use the highest heat possible in your smoker.
I'm doing this sans grill, but I just need to stick to what I was doing which was baking the rounds on a big sheet pan lined with parchment paper and the dough rounds on their own foil beds. I just need to gauge what level on doneness is right for this process. The first 3 I baked off looked and felt too crispy, so I tossed them - next time I"ll get it between the too crispy stage and what I used the 2nd time. Once they're baked then yeah a little EVO for flavor and I'm gonna have "make your own pie" parties and finish smoke them in the SM150... I tell ya the Florentine ingredients sure liked the red oak smoke flavors infused into them (I liked them I mean)...

My wife sure was a happy camper when I packed hers off for her to eat at work today for lunch...
Last edited by bigmikeinnj
So my wife loved her lunch so much today I made 8 pre baked "rounds" for later - all about 9 inches in diameter. They're in the freezer now so if we get a jones to have smoked pizza all we need to do is thaw a couple and dress them up and into the smoker they go. I had 4 on a parchment lined sheet pan and baked one pan at a time, this time I really kept an eye on them, they're crispy on the bottom and still a wee bit soft on top, but you don't want to start off with hard tack... We'll see. Man I'm glad no one was around 30 years ago when I made my first pizzas, they were HORRIBLE.... LOL

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