Smoked Pizza with Smoked Mozzarella

How to Make Smoked Pizza with Smoked Mozzarella

1. 1

   Step 1: Shape the dough

   Bring the dough to room temperature for 30–45 minutes so it relaxes. On a lightly floured surface, press or stretch the dough into a 12–14-inch round, leaving a slightly thicker rim for the crust; transfer to a well-floured pizza peel or parchment.

   For this step

   • 1 lbPizza dough (store-bought or homemade)
   
2. 2

   Step 2: Preheat the smoker and prepare wood chips

   Soak fruitwood chips for 20–30 minutes, then preheat your smoker (or pellet grill with indirect heat) with a pizza stone or steel in place to 500°F (260°C). Drain the chips and add them per your smoker's instructions; brush the dough lightly with olive oil and season the edge with a pinch of salt and pepper to help it brown during the brief smoke.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 cupFruitwood chips (apple or cherry), soaked 20–30 minutes
   • 1 tspSalt & freshly ground black pepper
3. 3

   Step 3: Par-bake and assemble the pizza

   Slide the oiled dough onto the hot stone and par-bake for 3–4 minutes until it begins to set but is not fully browned. Remove briefly, spread an even layer of pizza sauce over the base, then top with shredded smoked mozzarella, leaving the rim clear.

   For this step

   • 8 ozSmoked mozzarella, shredded
   • 1 cupPizza sauce (crushed tomatoes or prepared pizza sauce)
   
4. 4

   Step 4: Smoke the pizza until done

   Return the pizza to the smoker and cook for 6–10 minutes, rotating once if needed, until the cheese is bubbly and the crust develops a golden to lightly charred edge. Watch closely: higher temps and fresh chips will give more smoke flavor quickly, so avoid over-smoking which can make the pizza bitter.
   
5. 5

   Step 5: Finish, rest, and serve

   Remove the pizza and let it rest 2–3 minutes, then scatter fresh basil leaves and a light dusting of grated Parmesan over the top; finish with a drizzle of olive oil and a crack of black pepper. Slice into 4 portions and serve immediately to enjoy the smoky, melty cheese and crisp crust.

   For this step

   • 12 leavesFresh basil leaves
   • 2 tbspGrated Parmesan
   

1. Bring the dough to room temperature for 30–45 minutes so it relaxes. On a lightly floured surface, press or stretch the dough into a 12–14-inch round, leaving a slightly thicker rim for the crust; transfer to a well-floured pizza peel or parchment.
2. Soak fruitwood chips for 20–30 minutes, then preheat your smoker (or pellet grill with indirect heat) with a pizza stone or steel in place to 500°F (260°C). Drain the chips and add them per your smoker's instructions; brush the dough lightly with olive oil and season the edge with a pinch of salt and pepper to help it brown during the brief smoke.
3. Slide the oiled dough onto the hot stone and par-bake for 3–4 minutes until it begins to set but is not fully browned. Remove briefly, spread an even layer of pizza sauce over the base, then top with shredded smoked mozzarella, leaving the rim clear.
4. Return the pizza to the smoker and cook for 6–10 minutes, rotating once if needed, until the cheese is bubbly and the crust develops a golden to lightly charred edge. Watch closely: higher temps and fresh chips will give more smoke flavor quickly, so avoid over-smoking which can make the pizza bitter.
5. Remove the pizza and let it rest 2–3 minutes, then scatter fresh basil leaves and a light dusting of grated Parmesan over the top; finish with a drizzle of olive oil and a crack of black pepper. Slice into 4 portions and serve immediately to enjoy the smoky, melty cheese and crisp crust.