My Secret to the Ultimate Homemade Smoked Pizza

Think you need a fancy wood-fired pizza oven to get a crispy, charred crust and deep flavor? Think again! In this video, I’m showing you my exact secrets to making the ultimate Homemade Smoked Pizza right on your backyard smoker or pellet grill.We are talking perfectly melted cheese, a hints-of-wood smoke flavor profile, and a crust that stays beautifully crisp. Whether you use a Traeger, Green Mountain Grill, or a classic offset smoker, this recipe will completely ruin delivery pizza for you forever! Ingredients Needed Yeast Mixture: 2 cups of lukewarm water, a sprinkle/pinch of sugar, and 1 packet of active dry yeast (0:05). Dough Base: 2 tablespoons of olive oil, 5 and 1/4 cups of flour, and 1 and 1/2 teaspoons of salt (0:57). Seasonings: 2 tablespoons of garlic powder and 2 tablespoons of Italian seasoning mixed into the flour (1:04). Step-by-Step Instructions Activate the yeast: Add 2 cups of lukewarm water and a pinch of sugar to your mixing bowl (0:05). Sprinkle one packet of active dry yeast right on top (0:29). Do not mix it; let it sit untouched for 5 to 10 minutes until it blooms and gets bubbly (0:36). Combine the ingredients: Add the olive oil and the flour mixture (which already has the salt, garlic powder, and Italian seasoning mixed in) into the bowl (0:57). Mix and knead: Mix everything in a stand mixer on the "stir" setting for 2 minutes (1:41). Scrape down the sides of the bowl and clean off the dough hook (1:57). Turn the mixer up to speed 2 and let it knead for 5 to 7.5 minutes until the dough is nice, elastic, and pulls completely away from the edges of the bowl (2:27). First rise: Lightly grease a separate bowl with oil (such as avocado oil) (3:27). Place the elastic dough ball inside, swishing it around so the oil covers the entire surface (3:37). Cover the bowl tightly with plastic wrap and place it in a warm area to let it rise for 2 hours until it doubles in size (3:57). Divide and rest: Take the bubbly dough out and divide it into 4 equal dough balls (4:38). Shape them into smooth rounds, set them aside, and cover them with a cloth so they do not dry out while waiting to be used (5:44). (Note: If you prefer an extra thin crust, you can cut one of these quarters down in half again) (6:04). Prep the pan: Spray a pizza pan with oil to prevent sticking, then pat and flatten your dough ball out across the pan until it reaches your desired thickness (6:28). Once your crust is flattened on the pan, it is ready to be loaded with your favorite sauce, cheese, and toppings before going onto the smoker (6:49)!