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–+ servings
A full pepperoni pizza
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4.96 from 45 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: Cheese, Pepperoni
Servings: 8 Servings
Calories: 289kcal
Author: Laura Lynch

Equipment

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
US Customary - Metric

Instructions

For frozen pizza:

  • Preheat the smoker to 400°F (205°C).
  • 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 (205°C).
  • 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 for at least a few hours 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 (205°C).
  • 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.

Notes

  • You can use whatever pizza tray you usually use, as long as it's oven-safe. I use this one that has great airflow for the crust.
  • Use whatever wood pellets you like. I usually use a gourmet blend or cherry wood.
  • If you don't have a smoker or pellet grill, you can smoke pizza in your BBQ on low with a wood chip smoker box.

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