Smoked Pizza with an offset smoker? How did you do it?

Joemeerkat

Hi all,

I am just getting into vending and my first venue will be a local balloon festival. I wanted to do pulled pork but since two other people will be offering this the coordinated wanted me to pick something else. I said that I would try smoked pizza.

Currently, I am thinking about buying pre-made dough from a local pizza house and partially cooking the dough on my direct grill over my fire box on a pizza stone. Then I thought that I would add toppings and put the whole pizza in the main chamber (225 degrees) to melt the cheese and heat the ingredients. I also thought that this would be a good way to hold the pizza for perhaps a half hour or so beyond cooking time to let the smoke enter the pizza.

I am thinking on using either alder or hickory.

What I was wondering is if anyone has tried this at a vending event and how did it go for you. I am wondering if I will be able to produce enough pizza for peak time. It is smaller event with about 2000 people attending at its busiest time.

I would appreciate any insights and suggestions!

Thanks a bunch,

Michael

Jarhead

Smoky Bro · Posted: May 18 2011 Post subject:

I've never tried it but have always wanted to, I feel like people would go crazy for BBQ pizza that had pulled pork, brisket, etc on there. Good luck and let us know how it works out for you!

DEDSR · Newbie Joined: 09 Sep 2010 Posts: 48 Location: west TN

I did pizza 2 weeks ago for a friend who comes to my vend spot each week and I must say it was good. Use only oak as hickory is to strong a flavor for pizza's. I ran the smoker up to 300� for 20 min on a pizza screen left over from restaurant and then transfered to stone to crisp. Will probably not do again as it was way too labor intensive for a BBQ vend.
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daddywoofdawg · Posted: May 21 2011 Post subject:

I wouldn't do pizza on a smoker.the dough ends up tasting like an ashtray.Now a wood fired pizza is really good and if your some what handy or know someone who is make yourself a weber pizza oven.you can cook a pizza in 2-3 mins.
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Joemeerkat · Posted: May 21 2011 Post subject: Thanks for your advice and some thoughts

Hi All,

As I am getting more into this it seems like grilling the pizza dough first on direct heat may be the way to go. Perhaps then I can transfer the pizza to the offset and let it pick up some smoke flavor. I did not think about the pizza dough picking up ash though. I suppose it is important that you have a clean and hot burn going in your firebox.

I would like to smoke some sausage, chicken, and cheese while I am doing the pizza to use as topping. What do you think about that idea? Perhaps some sausage links, chicken breasts, and Gouda.

This is all a bit experimental. I am picking up some dough from the local pizza place today and will start experimenting. As I go I will post my results with pics.

Thanks a bunch,

Michael

PapaPost · Posted: May 22 2011 Post subject:

Joe,

Don't use that processed smoked gouda(round and brown on outside) for a pizza topping. It doesn't melt very well. The only way to use it, is to blend it with some other cheese.
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daddywoofdawg · Posted: May 24 2011 Post subject:

It's No gouda!LOL
_________________
Good BBQ is all smoke and beers!
The Dawghouse Custom vertical Gasser
Custom Made offset smoker
Char grill smoker
Weber kettle

Bestiverhad · Posted: May 24 2011 Post subject: