Perfect Smoked Pizza

Learn everything you need to know about how to make a perfectly smoked pizza on your grill or smoker!

First we make a delicious homemade smoked pizza dough and then show you how to smoke that pizza to perfection.

Whether you’ve got a gas or charcoal grill, a Traeger or Pit Boss pellet grill, or even a Masterbuilt propane smoker, we’ve got you covered!

Prep Time 1 30

Cook Time 10

Dough Rising Time 1

Total Time 1 40

Servings Pizzas

Calories 460kcal

Cost $20

Mix the dry ingredients above together and then add the warm water. Stir until combined.
2 Cups All Purpose Flour, ⅙ teaspoon Active Dry Yeast, ½ teaspoon Sugar, 1 ¼ teaspoon Salt, ¾ Cup Warm Water
Cover with plastic wrap and allow the dough to rise on the counter at room temperature for about 24 hours ideally.

Transfer the dough onto a well floured cutting board.
Take a dough scraper or large carving knife and divide the dough into two equal portions. Set one of the portions aside.
Dust the top of the other one with flour. Don’t be shy with the extra flour throughout this stage to keep the dough from sticking to the cutting board.
Stretch the one portion of dough out as best you can into a long triangle or rectangle. (You are NOT shaping your pizza crust yet, so just stretch it out).
Take one of the corners and stretch and fold it in towards the middle.
Repeat with the other corners, adding flour when necessary if the dough is sticky.
Pull all the corners towards the middle and then turn it over and work the seems into the bottom of the dough.
Lastly shape the stretched dough into a ball. Repeat for the other portion of dough you set aside.
Drizzle some olive oil in a large bowl and wipe it around the sides to keep the dough from sticking and place the dough balls, seam side down, in the bowl.
Drizzle some more olive oil on the tops of the dough balls and cover the bowl with a lid or plastic wrap.
Allow the dough to proof (meaning rise) by letting it sit on the counter at room temperature for an hour.
While the dough is proofing, preheat the grill or smoker to 450°F, setup for INDIRECT heating, with the pizza stone or pizza steel preheating as well.

Gather all your pizza topping ingredients while the dough is proofing.
Spread out a piece of parchment paper large enough to hold your entire pizza. Sprinkle a generous amount of flour onto the parchment paper.
Then transfer one of the oiled dough balls onto the floured parchment paper and sprinkle some flour on the dough as well.
Starting at the center, push gently with your fingertips out towards the edges in all directions to begin forming your dough ball into a round pizza crust.
Be gentle so as to keep the pizza crust a fairly even thickness as you stretch it out to about 12 inches in diameter.
Once the pizza is the size you want it, trim off the excess parchment paper around the pizza crust with a pair of scissors.
Top your pizza with sauce, freshly shredded cheese, and whatever toppings you want, this part is totally up to you!
Freshly Grated Cheese, Pizza Sauce, Other Toppings to Taste

If your smoker has a water pan, don't bother with filling it.
Once the smoker is up to temperature, put your smoking wood chunks on the hot coals or load the wood chips in the chip tray if using a propane smoker.
Once your grill or smoker is ready and making smoke, transfer the entire pizza, parchment and all, onto your pizza peel and then onto the pizza stone. Make sure to wear high heat resistant grilling gloves. The pizza will cook right on the parchment paper.
Close the lid but check often and watch the pizza closely for the 7-12 minutes it will smoke. You are looking for a golden color to the edges of the crust and for the cheese to bubble and begin to slightly brown as well.
After about 7-12 minutes when the smoked pizza looks done, carefully remove the pizza by pinching a corner of the parchment paper and pulling the whole pizza back on to the pizza peel.
Then slide the smoked pizza off the parchment paper onto a cutting board to cool before slicing.
Let the smoked pizza cool for at least 5 minutes before slicing and serving it. Top with fresh minced basil for extra freshness and flavor.
Fresh Minced Basil

Nutritional information varies depending on toppings