Can We Smoke A Pizza?

[@jstaffordii]

Cold smoke the mozzarella in 8 ounce blocks for 90 minutes using a smoke tube. You'll get more smoke flavor. I also make a round bacon with ground tenderloin in a ham can then smoke it for a sliced topping.

[@DentalBeaker]

This is the only answer. There’s no point in making a smoked pizza. Just get some good mozz and smoke it yourself. Then cook the pizza properly. Be cool to cold smoke some pepperoni too for added flavour.

[@tylerwestman5258]

😂 just use liquid smoke by that point

[@DentalBeaker]

@@tylerwestman5258 huh?

[@ArrogantBaSStard]

Just order a pizza, light up a cig and exhale in said pizza’s direction.

[@guilhermanacas]

One thing to consider is that after spending a day around the smoker your palate gets affected by the smoke and you can't taste subtle flavors or smokey foods. After I do my takeout bbq I usually have to eat something with lots of flavor so I can taste something. Taking a shower and then eating also helps a lot. Awesome work Adam!

[@domen321]

I'm grilling pizzas on a weber kettle grill and i use wood chips and the pizzas are plenty smoky :) It's amazing :P

[@Cristian_D63]

My wood working teacher did that. He cooked us one for the last day of school it was really good.

[@thelionofgod]

What about doing a cold smoke ferment on the dough? Both cold smoking and fermentation can happen around 75˚F, could keep the dough in the smoke for as short or long as desired, ultimate control.

[@bennickerson9581]

Yes Please! BTW, I dig the music!

[@AdamWitt]

Thanks mate!

[@CetraVII]

I swear to God I was wondering this exact thing the other day. *watches furiously*

[@AdamWitt]

LOL

[@DrewDvorak]

Your content is awesome, keep it up. I'm going through your videos and they're all super entertaining and informative.

[@redneck7929]

Pellet smoker, I do it all the time. The wood flavor is mild not overpowering, I can crank it up to hotter temps and I get nicer crust.

[@tommanning7337]

Yeah man, I think I mentioned this to you when you grilled a pizza. I grill pizzas all the time when I don’t wanna mess with the ooni. But I started with smoked pizzas my buddies and me in the garage doing car stuff and drinking getting hungry, my electric smoker is in the garage so I grabbed a couple frozen pizzas from garage freezer a put them in the smoker at the highest heat it would go. We loved them, not sure we really did or if it was the beer lol.but overall it was a great Illinois fall day and we had pizza!!! 😎👍🏻👍🏻🍕🍕🍕🍕🍕

[@TylerNally]

Even a frozen pizza cooking package says to pre heat oven to 425F. Another words, if not that temperature, it'll be difficult to brown the crust or cook the cheese on top to get all the cheese to melt together (in a timely manner). The smoker was never at the minimum temperature (or after the heat escaped once the door opens, the residual heat of the smoker wasn't enough) to make up for all the heat loss. Of these pizzas, the part of pizza that'd absorb the most smoke is the cheese being as the cheese is almost all fat. Once dough is baked, the hydration of it is not there to absorb flavor. There's a reason so many portable pizza ovens can reach 600F, 700F, 800F, etc.. have these temperatures (hotter than a kitchen stove). YTs Vito icapelli had an interesting video where, if he were to cook a pizza at home with the professional neopolitan dough, when you heat your oven to the max, have two baking stones. Top rack and mid/bottom. One provides even cooking for toppings,. The other the crust. I'd try (for a smokier pizza), using a cold smoke tube with pellets outside for an hour or two, while it's smoking (not cooking)...fire up the oven with two heat-soaked baking surfaces. While it's smoking, the fat of the cheese will absorb the smoke. Then finish in the properly prepared oven. Fast pizza is likely impossible if you want a smoky flavor.

[@delyar]

A friend bakes pizzas in his smoker. It’s great

[@PallerPrime]

I’m sure lots of others have already offered this as a suggestion, but I would recommend smoking all the toppings separately, then make pizza in the hot and fast method.

[@CarAccelerationChannel]

Keeping in mind that traditional pizza ovens use wood fired brick ovens which smokes the pizza...

[@InspectahReese]

I just realized Adam reminds me of Julien Solomita just without the Aries chaos

[@saltybildo9448]

Bout to make a outdoor cobb pizza oven here in Florida soon

[@bradcampbell624]

Yes. Gargling is good for us ! Nice pies btw...

[@TheGlamorousLifeofNae]

This was such an interesting experiment & such a fun video! 😃 All of the pizzas look delicious! 😋 I would try them all.

[@Authenticrunclub]

What if we make the pizzas as normal, then set the smoker on low smoke , and let it just sit on warm 200 on smoke for like an or or so?

[@joshualiford4227]

Super creative video my dude! I wonder what other non-traditional techniques like this would work for different foods. Could be a cool series.

[@bobbowie5334]

Try making a _DiGiorno_ in a barrel smoker. Guaranteed smokey. I don't know what you were up to here.

[@Ultrajamz]

Use smoked mozz

[@AdamWitt]

was trying not to add smoked ingredients, but i couldn't resist the cheddar.

[@kodyhigginbotham3074]

Not sure if it is within the scope of the video, but using a smoking gun to smoke the dough before cooking works well.

[@brandonstefanuik2194]

I feel like you need to smoke all the individual ingredients, then assemble and smoke/finish in oven

[@jessydavis2919]

It might be better if you really won't a Smokey za to smoke the toppings separately or use a very small amount of liquid smoke in the sauce

[@drechsla]

You should try smoking the sauce, that would possibly be more likely to impart that flavor

[@rorybannon]

You were smoking that zaza when you came up with this idea I bet

[@savoongasol-sgdfrr8865]

Well, sureU can smoke a pizza ... U just have to roll it tight & light the crust end !!! ... lol

[@MsKor2009]

Why not proof your dough in the smoker for the second rise? The extra moisture and fat should help absorb the smoke

[@lonewolf9390]

I tried smoking a pizza once myself....couldn't keep it lit. Total bummer.... (said in my best Tommy Chong voice)

[@tomwaitsfornoone1182]

if only he had a wood fired pizza oven and we could just throw hickory in there lol

[@CantankerousDave]

I guess if you rolled it up…

[@IzzyEatz]

Your pizza stone blocks the smoke

[@Linkin-2603]

I legit thought he was gonna roll a pizza into a blunt and smoke it like a joint

[@rubiconwhiskey7135]

Like your show young man but you didn’t realize smoking pizza as an original idea….sorry some of us old folks have been doing it for years due to circumstances. As for me it’s been over 40 years of smoking pizza on different kettles with wood chunks and chips and now I have upgraded to the Traeger which is so much easier. Keep it up

[@LJenkinsEsqIII]

If you can snort it you can smoke it

[@highstax_xylophones]

Don't understand how you say your dough is high fat when bread is carbs. Carbs. Full of carbs. Sugar. The one with meat on it, no surprise, had higher smoke flavor.

[@ChiSox326]

Ingredients always on the bottom bro come on only ingredient that goes on top of the cheese is pepperoni

[@joelewandowski8232]

Could have cheated and used liquid smoke while making the dough.

[@hungrydad7537]

I've been doing this since before pellet grills even came out are you kidding that's what we did when we didn't have a working oven and had Papa Murphy's LOL this is absolutely nothing new smoking a pizza's bomb do it on a pellet grill any single taken bake works you can make homemade but this is Bush league stuff LOL

[@morgangentle1515]

I don’t like those offset smokers to hard to regulate temp spike and drop

[@morgangentle1515]

Get a smoke tube ,, put a pizza stone on bbq ,, wait till smoke tube is smoking good , toss on pizza 🍕 thank me later