Get ready to transform your ordinary pizza night into an extraordinary culinary adventure! Imagine biting into a pizza with a perfectly crispy crust infused with rich, smoky flavors that traditional ovens can't even dream of achieving. Our Wood Roasted Smoker Pizza isn't just a meal - it's a gourmet experience that will transport your taste buds to a whole new level of deliciousness. Whether you're a pizza enthusiast or a weekend cooking warrior, this recipe will elevate your cooking game and impress everyone at the table.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 1 tablespoon olive oil
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- Assorted toppings (pepperoni, vegetables, etc.)
Instructions
- Prepare the pizza dough by combining warm water, sugar, and active dry yeast in a large mixing bowl. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
- Add flour and salt to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Drizzle olive oil and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for approximately 45-60 minutes or until it doubles in size.
- Prepare your wood roasted smoker by preheating it to 450-500°F (230-260°C). Use hardwood chips like hickory or applewood for additional smoky flavor.
- Punch down the risen dough and divide it into two equal portions. Roll each portion into a thin circle on a floured surface, creating a rustic pizza base.
- Spread pizza sauce evenly across the dough, leaving a small border around the edges. Sprinkle shredded mozzarella cheese and add your preferred toppings.
- Carefully transfer the pizza onto a pizza stone or smoker-safe pizza pan. Place in the preheated wood roasted smoker.
- Cook the pizza for 12-15 minutes, rotating halfway through to ensure even cooking and a crispy, smoky crust.
- Remove the pizza from the smoker when the crust is golden brown and the cheese is melted and bubbling. Let it rest for 2-3 minutes before slicing.
- Slice the pizza into wedges, garnish with fresh herbs if desired, and serve hot directly from the wood roasted smoker.
Tips
- Yeast Activation is Key: Ensure your yeast is fresh and active by checking for a foamy reaction when mixed with warm water.
- Wood Chip Selection Matters: Experiment with different hardwood chips like hickory, applewood, or mesquite to create unique flavor profiles.
- Temperature Control: Maintain a consistent 450-500°F in your smoker for the perfect crispy crust and evenly melted cheese.
- Don't Overload Toppings: Too many toppings can prevent the crust from cooking evenly and make the pizza soggy.
- Preheat Your Pizza Stone: A hot pizza stone helps create that restaurant-quality crispy bottom crust.
- Let the Dough Rest: Allowing the dough to rise properly develops better flavor and texture.
- Rotate Midway: Rotating the pizza halfway through cooking ensures even browning and prevents hot spots.
- Rest Before Serving: Let the pizza rest for a few minutes after cooking to allow the cheese to set and make slicing easier.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
