Best Smoked Pizza Recipe

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If you’re after that wonderfully smoky woodfired pizza taste that you crave, you can easily get that flavor by smoking it. Get the perfect crispy crust and smoky taste with this Smoked Pizza Recipe.

» You might also like this Easy Delicious Smoked Meatloaf or this Dessert Fruit Pizza.

A full pepperoni pizza with a slice cut out, smoked pizza recipe

Smoked pizza? Is that really a thing? I don’t think I would have tried it if it hadn’t been out of necessity. One evening, we didn’t want to turn on the oven because it was just too hot for that, so we decided to throw the pizza on the smoker instead. So glad we did.

Cooking pizza in the oven or on the BBQ is great and all – it leads to a nice crispy crust and bubbly cheesy toppings – but the smoker really adds that flavor of a real woodfired grill. It’s like having a woodfire oven in your backyard (which I’ve also wanted, by the way!).

Even if you are skeptical, give it a try. You can use any pellets you have – it doesn’t have to be a specific type of wood. All you have to do heat up the grill and put the pizza on. Close the lid so you trap in all that delicious wood smoke. In the short amount of time it’s cooking, it will soak up all that delicious flavor.

Ingredients You Need

You can make any type of pizza on your pellet smoker – be it a store-bought bake-at-home pizza, one you make with pre-made dough, or one you’ve made entirely from scratch. We’ll give the instructions for all three below.

Of course your ingredients will vary depending on what type of pizza you’re using.

Easy Mode

  • 1 Frozen store-bought pizza

Homemade Pizza with Pre-Made Dough

  • 1 pre-made pizza dough
  • Pizza sauce
  • Shredded mozzarella cheese
  • Any toppings you like: pepperoni, sausage, onions, peppers, roasted tomatoes, etc

Entirely From Scratch

  • Bread flour
  • Sugar
  • Instant rapid-rise yeast
  • Ice water
  • Vegetable oil
  • Salt
  • Pizza sauce
  • Shredded mozzarella cheese
  • Any toppings you like: pepperoni, sausage, onions, peppers, roasted tomatoes, etc
Ingredients for smoker pizza

How to Make the Best Smoked Pizza Recipe

There are a few different instructions, based on what type of pizza you’re cooking. We’ll give them here, from easiest to most involved.

Easy Mode

Preheat the smoker to 400°F. Place the store-bought pizza directly on the grill rack or on a preheated pizza stone. Smoke for 5 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

Homemade Pizza with Pre-Made Dough

This method applies to pizza you’ve made with a pre-made dough and to take-and-bake pizza that has a raw crust and ingredients.

Spread the flour onto a flat, dry surface. Form the dough. Spread on the pizza sauce and top with mozzarella cheese and pepperoni (or other toppings, as you wish).

Preheat the smoker to 400°F. Place the pizza directly on the grill rack or on a preheated pizza stone. Smoke for 10 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

Pizza dough and toppings

Entirely From Scratch

Combine the flour, sugar and yeast in the basin of a food processor with the dough blade attached. Pulse a few times to mix thoroughly.

Turn the food processor on low. Slowly pour in the water. Mix until fully combined, about 15 seconds. Turn off the machine and let dough rest for 10 minutes.

Add the oil and salt to the dough and turn the machine on low until fully mixed into a sticky ball.

NOTE: If you don’t have a food processor, you can mix the dough by hand.

Transfer the dough to a lightly floured surface and knead by hand for about 1 minute, until the dough is smooth. Shape the dough into a ball and place in a lightly oiled bowl, covered with plastic wrap.

Refrigerate the dough overnight or for up to 3 days.

Spread the flour onto a flat, dry surface. Form the dough. Spread on the pizza sauce and top with mozzarella cheese and pepperoni (or other toppings, as you wish).

A raw pizza on the smoker grill

Preheat the smoker to 400°F. Place the pizza directly on the grill rack or on a preheated pizza stone. Smoke for 10 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

A pizza cooking in the smoker grill

Equipment Needed

  • Pellet Smoker – We have both a Z Grills pellet smoker and a Traeger pellet smoker. They both have different max temperatures. I always crank it to as high as it goes then adjust the cooking time.
  • Pizza Stone – You can use a pizza stone (preheat it with the grill before use), or you can place the pizza directly on the grill rack.
  • Smoker Pellets – You can use any pellets you have. I like this set of 6 different types of wood, so you can mix and match and try different things.

Frequently Asked Questions

What temperature do you smoke pizza at on a smoker?

In order to get a nice crunchy crust, you want to heat the grill to as high as it can go. You’re trying to mimic the temperature of a wood-fired oven, which would be screaming hot. Most smokers can go as high as 450 to 500 degrees. If your smoker can’t go that high, you will just have to adjust the cooking time accordingly.

What type of wood pellets should I use?

I haven’t ever paid much attention to the type of wood I’m using to smoke pizza. It won’t be on the grill for very long, so the exact flavor of the wood really won’t come through. For that reason, I don’t think it matters what pellets you use. If you want to, experiment with a few different types until you find your favorite.

More Great Pizza Recipes to Try

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A full pepperoni pizza

Best Smoker Pizza Recipe

If you're after that wonderfully smoky woodfired pizza taste that you crave, you can easily get that flavor by smoking it. Get the perfect crispy crust and smoky taste with this Smoked Pizza Recipe.
5 from 36 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Cheese, Pepperoni
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 Servings
Calories: 289kcal
Author: Laura

Ingredients

For frozen pizza:

  • 1 frozen pizza

For homemade pizza

  • 1 store-bought or homemade pizza dough
  • 1 tablespoon flour
  • 1 cup pizza sauce
  • 1 1/2 cups mozzarella cheese shredded
  • 1/2 cup pepperoni slices
  • 1/2 cup roasted tomatoes optional

For from scratch pizza:

  • 3 cups bread flour
  • 2 teaspoons sugar
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 1/2 cup ice water
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon flour
  • 1 cup pizza sauce
  • 1 1/2 cups mozzarella cheese shredded
  • 1/2 cup pepperoni slices
  • 1/2 cup roasted tomatoes optional

Instructions

For frozen pizza:

  • Preheat the smoker to 400°F.
  • Place the pizza directly on the grill rack, pizza pan, or on a preheated pizza stone.
  • Smoke for 5 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

For homemade pizza:

  • Spread the flour onto a flat dry surface. Form the dough.
  • Spread on the pizza sauce and top with mozzarella cheese and pepperoni (or other toppings, as you wish).
  • Preheat the smoker to 400°F.
  • Place the pizza directly on the grill rack, pizza pan, or on a preheated pizza stone.
  • Smoke for 10 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

For from scratch pizza:

  • Combine the flour, sugar and yeast in the basin of a food processor with the dough blade attached. Pulse a few times to mix thoroughly.
  • Turn the food processor on low. Slowly pour in the water. Mix until fully combined, about 15 seconds. Turn off the machine and let dough rest for 10 minutes.
  • Add the oil and salt to the dough and turn the machine on low until fully mixed into a sticky ball.
  • NOTE: If you don’t have a food processor, you can mix the dough by hand.
  • Transfer the dough to a lightly floured surface and knead by hand for about 1 minute, until the dough is smooth. Shape the dough into a ball and place in a lightly oiled bowl, covered with plastic wrap.
  • Refrigerate the dough overnight or for up to 3 days.
  • Spread the flour onto a flat dry surface. Form the dough.
  • Spread on the pizza sauce and top with mozzarella cheese and pepperoni (or other toppings, as you wish).
  • Preheat the smoker to 400°F.
  • Place the pizza directly on the grill rack, pizza pan, or on a preheated pizza stone.
  • Smoke for 10 minutes. Rotate and smoke for another 5 minutes, or until the toppings are bubbly.

Equipment Needed

Nutrition

Calories: 289kcal | Carbohydrates: 39g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 853mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg

How to Cook a Pizza

The very best option is in a wood-fired oven. If you have one of these, I’m jealous.

The best option for most people is in the oven. However, I do love this electric pizza maker by Hamilton Beach. It cooks up to 40% faster & is up to 52% more energy efficient than a regular kitchen oven. It doesn’t take up a lot of space and there’s a handy viewing window.

photo courtesy of Hamilton Beach

This awesome little machine can cook up to a 12-inch pizza (plus lots of other items – almost like an air fryer). The best feature is the top and bottom heating elements that enable the pizza crust to cook while the toppings are cooking.

🥧 If you’re interested in more great recipes, I share all my favorite Instant Pot recipes over at A Pressure Cooker Kitchen, air fryer recipes at Air Fry Anytime, and cocktails and drinks at Savored Sips. Check it out today!

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A full pepperoni pizza with a slice cut out

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