Smoked Pizza On A Pellet Smoker
Smoked Pizza On A Pellet Smoker - What you need to know
Smoked pizza is something that you might be quite surprised to read about - it’s a relatively new invention, but it’s a delicious idea that conjures up a whole new ball game of different toppings, sauces, and flavors. All of a sudden, you’ll find yourself considering which toppings might be best smoked, and which wouldn’t take it well - would green bell pepper be great smoked on a pizza? Would pepperoni? It’s a fun brain teaser!
What is smoked pizza?
Smoked pizza is an interesting one. This is a lot of other smoked items are cooked or cured in some way before you place them onto the smoker, allowing the smoke to infuse flavor while either cooking them slowly or not at all.
Instead, smoked pizza is smoked over a relatively short amount of time. Of course, regular pizza cooks very quickly, with the dough, sauce, and cheese coming together in seconds, and baking in less than a minute. Smoked pizza typically cooks from that same dough-sauce-cheese stage, but within a smoker, where it sits for around fifteen minutes or so.
Where is smoked pizza from?
This is quite a hard question to answer for this one since so many different recipes for this item have been created in a relatively short period of time. As such, smoked pizza could really be said to have originated internationally - if one person had the idea and posted it online, it was around the world in moments.
With all that said, however, it is quite likely that the smoked pizza idea came from the US first of all. The main reason that we come to this conclusion is that smoking food is very popular in the US, as is pizza - while these things can be found internationally, they are very popular in the US.
Therefore, we have an industrious soul in the US to thank for the flavor sensation of smoked pizza!
How is smoked pizza usually made?
Smoked pizza is most commonly made in the way that you would most commonly expect pizza to be made in the home, using the smoker as a sort of oven, rather than at a lower temperature for a longer time.
The smoker will be preheated first and filled with smoke before the pizza ingredients are assembled to create a beautifully structured and delicious pizza. Then, the pizza will typically be transferred to a thin metal baking sheet, which will, in turn, be transferred to the smoker itself.
The baking sheet is an interesting example of the combination of cooking methods - the smoker is kept at a cooler temperature than pizza ovens typically cook at, so to ensure the heat gets to the pizza as rapidly as possible, the pizza is assembled on a thin sheet of metal. This thin sheet will conduct the metal rapidly across and throughout itself, leading to the pizza cooking quickly enough to have a great texture, but slowly enough to have a great, smoky flavor.
Where is smoked pizza usually served?
Smoked pizza is something that can’t really be tracked down in a lot of restaurants, or even in the majority of pizzerias. The main reason for this is that the flavor is an exceptionally specific one, and one that people will typically not opt for in most situations.
Instead, smoked pizza is more commonly made by foodies who happen to make it in their homes. They will often have a number of recipes to ensure they make the most wonderful base and sauce, and they will combine those ingredients with a delicious smoky flavor to create something utterly unique.
How to make smoked pizza on a pellet smoker
What type of pizza to use
This is a place that you can really come alive with creativity, and create some of the most interesting and flavorsome dishes that you’ve ever had. A great way to do this is to opt for a classic pizza with toppings that you would most commonly associate with being smoked. For instance, meats, cheeses, and perhaps mushrooms - these rich flavors will be a great starting point for a smoked pizza.
To make the next step, and make the most delicious smoked pizza, you can add different flavors that add a boost of something new to the recipe. For instance, something spicy might make a great addition - perhaps pickled chilis like jalapeños would add a sharp acidity as well as a rich heat.
Though it’s controversial, adding a sweeter topping like pineapple could also make a pizza ideal for smoking. The main reason that we suggest this is because the sweet flavors, mixed with the smokiness, will create something fascinating in short order - we can only imagine it would be like traditional southern US barbecue, but perhaps a little more complex and fascinating!
What type of pellets to use
A great choice for smoking pizza is to opt for a pellet that produces a lighter, more fragrant smoke. The pizza base will take on small air pockets as it rises and cooks, so filling these small pockets with light and nutty flavor can enhance the pizzas that you’re making.
To this end, we would recommend opting for pellets made from the wood of fruit trees. Cherry and apple are the most common, with apple having quite a potent smoky flavor compared to other fruit wood.
If you’ve never tried it, we would certainly suggest opting for pecan pellets - they have a nutty, sweet, and spicy flavor to them that will greatly enhance everything present on and around the pizza that you’re making.
- 1 ball of pizza dough, to make four pizzas (either store-bought or homemade)
- 1 tbsp flour
- 1 tsp olive oil
- 1.5 cups pizza sauce
- 2 cups shredded mozzarella cheese (or a mozzarella/cheddar blend for added flavor)
- ½ cup sausage or pepperoni, sliced or crumbled as appropriate
- ½ cup sliced green bell pepper
- 2 tbsp parmesan cheese
- Preheat your pellet smoker for the pizza - bring it to 500˚F/260˚C. Ideally, do this with a pizza stone inside to bring the stone to temperature. Alternatively, prepare the pizza on a baking sheet, and transfer the whole lot to the smoker.
- Dust the worktop down and stretch out the dough that you’re making into a pizza shape. Then, add sauce to the center of the pizza, and spread it well, before adding and spreading the cheese. Finally, add the toppings that you’re working with.
- Remove the stone or baking sheet from the pellet smoker, and place it on a heat-proof surface. Then, brush it down with a little olive oil, and transfer the pizza to the stone or sheet, before transferring the whole assembly back into the pellet smoker that you’re using.
- Smoke the pizza in the pellet smoker at that temperature for around ten minutes. Then, rotate the pizza through 180 degrees, and continue to cook for a further five to ten minutes. At this point, the pizza dough should be cooked and slightly springy, and the cheese should be golden brown.
- Finally, transfer the cooked pizza to a cutting board and allow it to cool a little before slicing and eating.