Best Pellet Grill Pizza: A Smoky Sensation

Have you ever considered taking your pizza game to the next level by smoking it? Pellet Grill pizza is a unique, mouthwatering twist to traditional pizza-making methods, where you smoke the pizza on a pellet grill or wood smoker to infuse the pie with a smoky, wood-fired flavor that’s hard to resist.

In this comprehensive guide, we’ll delve into the world of smoked pizza and provide you with essential tips and tricks to achieve the perfect pizza on the smoker.

Why is Smoked Pizza Good on the Smoker?

The magic of smoked pizza lies in the smoky, wood-fired flavor that the smoker imparts. This amazing flavor sneaks into the crust, cheese, and toppings, creating a symphony of flavors that’s unlike any pizza you’ve experienced before.

If you’ve never tried it before, now’s the time to make a Traeger pizza! Cooking pizza on a smoker allows for even heat distribution and the perfect balance of a crispy crust and tender, gooey interior.

What is Smoked Pizza?

Smoked pizza is a pizza that’s cooked on a smoker rather than in a traditional oven. The crust, sauce, cheese, and toppings are prepared in the usual manner, but the cooking method is what sets it apart.

By using a smoker, like a Traeger or a big green egg, the pizza is infused with a rich, smoky flavor that elevates the dish and provides an unforgettable taste sensation.

Pellet Grill Pizza is going to become your new favorite thing. Trust me.

» You might also like this Flavorful Cuban Mojo Marinade.

Ingredients You Need

Easy Mode

• 1 Frozen store-bought pizza – But come on, you really should be making it yourself!

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

Equipment Needed

• Smoker – I use a Z Grills 700 series smoker for most of my smoking, though I also have a Traeger grill. You can use whatever smoker you have – they all work the same. Traeger grilled pizza is the same as Z Grills pizza in my book.
• Wood pellets – There are many types of pellets available. If you’ve already got pellets in your smoker, use whatever you have. I really like Hickory pellets for chicken.
• 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.

At What Temperature Should You Smoke a Pizza?

The optimal temperature for smoking a pizza ranges between 400°F and 450°F (204°C and 232°C). This high heat allows the crust to become crispy and golden while ensuring that the cheese melts evenly and the toppings cook through.

Be sure to preheat your smoker to the desired temperature before placing your pizza on the grates. As you can imagine, this isn’t going to give the pizza a major smoke boost because it will cook very quickly, within 10 minutes.

If you want more smoke flavor, you should start out cooking your pizza on the smoke mode or at 180 degrees F for 10 minutes, then remove the pizza from the grill and crank it up to 450 degrees F for the last 5 minutes.

How Long Does It Take to Smoke a Pizza on the Smoker?

The cooking time for a smoked pizza will depend on the temperature of your smoker, the thickness of your crust, and the type and quantity of toppings.

Generally, a pizza cooked at 400°F to 450°F will take approximately 10 to 15 minutes to cook through. To ensure even cooking, rotate the pizza halfway through the cooking process. Keep a close eye on your pizza and use a reliable thermometer to check for doneness. The crust should be crispy and golden, and the cheese should be melted and bubbly.

How to Smoke a Pizza

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.

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).

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.

Tips for Smoking Pizza

1. Use a pizza stone or steel: Placing your pizza on a preheated pizza stone or steel will help to ensure an evenly cooked, crispy crust. Preheat the stone or steel in your smoker for at least 30 minutes before placing your pizza on it.
2. Prepare your dough: Use a high-quality pizza dough recipe, and allow it to rest for a sufficient amount of time to develop flavor and texture. Alternatively, you can use store-bought dough as a convenient option.
3. Choose your wood: Select a hardwood, such as oak, hickory, or cherry, to impart a pleasant, smoky flavor to your pizza. Avoid using softwoods, like pine or spruce, as they can create a bitter taste.
4. Keep it simple: Don’t overload your pizza with too many toppings, as this can cause the crust to become soggy and the toppings to not cook evenly. Stick to a few high-quality, complementary ingredients for the best results.
5. Monitor the temperature: Use a reliable thermometer to keep track of your smoker’s temperature and adjust as necessary to maintain the desired heat.

How to Store Smoked Pizza

To store leftover smoked pizza, follow these steps:

1. Allow the pizza to cool completely: Let the smoked pizza cool down to room temperature, but avoid leaving it out for more than 2 hours, as this increases the risk of bacterial growth.
2. Use airtight containers or wrap: Once the pizza has cooled, place individual slices in airtight containers or wrap them tightly in plastic wrap or aluminum foil. This will help preserve the pizza’s freshness and prevent it from drying out or absorbing odors from other foods in the refrigerator.
3. Refrigerate or freeze: For short-term storage, place the wrapped or containerized pizza slices in the refrigerator, where they can be stored for up to 3-4 days. For longer storage, place the wrapped slices in a resealable freezer-safe bag, removing as much air as possible before sealing. Label the bag with the date and contents, and store the pizza in the freezer for up to 1-2 months.

Remember that the quality of the pizza may degrade over time, so it’s best to enjoy your leftovers sooner rather than later to maintain the best taste and texture.

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