Smoked Pizza Recipe
Smoked Pizza - a delicious smoked pizza recipe that is perfect for your next pizza night! Dough recipe included!
Equipment
Ingredients
Pizza Dough:
- 1 ½ cups warm water
- 2 teaspoons instant yeast
- ½ teaspoon granulated sugar
- 2 cups 00 flour
- 2 cups all purpose flour
- 2 tablespoons olive oil
- 2 ¼ teaspoons kosher salt
- olive oil
- semolina flour
Toppings:
- homemade pizza sauce or store-bought
- mozzarella cheese shredded (regular or dairy-free)
- pepperoni optional
- any other toppings you want
Instructions
- Proof Yeast: In the bowl of a stand mixer, combine 1 ½ cups warm water, 2 teaspoons instant yeast and ½ teaspoon granulated sugar (stir gently). Let sit 5 minutes or until the mixture starts to look foamy/bubbly on top.
- Knead Dough: To the yeast mixture, add 2 cups 00 flour, 2 cups all purpose flour, and 2 tablespoons olive oil; use the stand mixer dough hook to knead for 2 minutes on low. Add 2 ¼ teaspoons kosher salt and knead with dough hook for 5 minutes.
- Let Dough Rise: Add a little olive oil to both hands and gently remove dough. Spray mixing bowl with olive oil or your preferred nonstick. Place dough back in the bowl and let sit, uncovered, 30 minutes (dough should double in size).
- 2nd Rise: Remove dough from bowl and divide into two equal portions. Form into balls and place on a baking sheet (ensure they are far enough away from each other so they don't touch - they will expand as they rest). Let rest 15-20 minutes.
- Prep: Place a large pizza stone directly on your grill grates and preheat smoker to 450℉.
- Roll Out Dough: Spread a generous amount of semolina flour on your baking sheet. Place one portion of dough on top and start pressing down and pushing edges out with your fingers. Alternatively, you can use a rolling pin, but the dough has a strong bounce-back so your fingers may work better. Ensuring you have plenty of semolina flour underneath your dough will allow you to smoothly slide it off onto your pizza stone.
- Toppings: Once your dough is as thin as you would like it spread homemade pizza sauce evenly on top and then cover with mozzarella cheese and any other toppings you want.
- Smoke Pizza: Add a tablespoon or two of semolina flour directly on top of your pizza stone (careful, it will be hot so don't touch it directly). Slide the pizza off your baking sheet and onto the preheated pizza stone on the smoker. Close the lid and let cook 12-17 minutes or until fully cooked.
- Slice + Serve: Use a pizza peel to carefully remove the pizza and place on a cutting board. Alternatively, you can carefully scoot the pizza onto a cutting board - if it is done cooking it really should slide off the pizza stone easily. Allow to cool slightly. Cut into slices and enjoy!
Notes
- Semolina Flour: highly recommend using the semolina flour underneath the pizza dough - be generous when using! It will allow you to slide off the pizza which would otherwise stick quite a bit!
- 00 Flour: 00 flour is finely ground Italian flour that is commonly used to make pizza or pasta.
- Dough Recipe - more information: we have a whole tutorial post on How to Make Pizza Dough if you want more info on our dough recipe.
- Dough Refrigeration/Make Ahead: once you have your 2 separate balls of dough you can place them in separate bowls, cover with plastic wrap, and place in the fridge until you are ready to use it (up to overnight).
- Freezing the Dough: wrap your balls of dough in plastic wrap, place in a freezer safe container, and store in the freezer for up to 5 months. Thaw when ready to use, roll it out, and add the sauce/toppings.
- Leftovers: store leftover pizza in an airtight container in the refrigerator for up to 3 days.
- Nutrition Info will vary due to different toppings and amounts.
Nutrition
Calories: 277kcal | Carbohydrates: 36g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 615mg | Potassium: 92mg | Fiber: 2g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 0.01mg | Calcium: 150mg | Iron: 2mg
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