Questions after smoking pizza

Discussion in 'General Discussion' started by ryschoo, May 1, 2013.

  1. ryschoo

    ryschoo Fire Starter

    Tonight I decided to try something new and smoked some mini pizzas and they ended up tasting like a camp fire, an overwhelming smoke flavor. Don't get me wrong I still ate it, texture and everything was good but was way too smokey.

    My question is basically what gives? Do cheeses and breads take on smoke really really easily or is it something else to make it taste like this? Anyone have suggestions for next time? I figure one is to not have them on smoke for very long but didn't know if there were other fixes.

    Background and Q-View:

    English Muffin halves topped with, sauce, pepperoni, and mozzarella cheese

    Portobello Mushroom cap topped with pizza sauce, pepperoni, black olives, and mozzarella cheese.

    Will be on the WSM for 45 minutes at 240 with 1 chunk of apple wood

    Done and missing a few bites

    Thanks for any help,

  2. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Pizza of any kind needs to be cooked at higher temps than 240°, more like 420°(or higher). Not everything benefits from "low and slow".
  3. CLIFFCARTER has you covered. they do look good though.

    happy smoken.

  4. chef willie

    chef willie Master of the Pit OTBS Member

    I had to chuckle about your comment 'I ate it anyway'......way to go, dude. Yep, throw them on the grill next time with a well heated pizza stone. Some places with wood fired ovens hit near 800 degrees, doesn't take long to crisp up.
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    ......or just use some Smoked Cheese on them.  They look really yummy from here!

  6. ryschoo

    ryschoo Fire Starter

    Thanks everyone, should have guessed that. But this does give me an excuse to buy a pizza stone.
  7. iowa josh83

    iowa josh83 Smoke Blower

    What about pan pizza, I've got a large cast iron skillet that I've always thought would be great for grilling/smoking pizza in. Anyone have experience with this?
  8. frosty

    frosty Master of the Pit

    When I broke my pizza stone, I inverted a cast iron skillet and placed it on the rack in the oven, at about 450 degrees and after pre-heating slid the pizza onto the skillet.  It worked great, but getting it off was a pain.

    New Pizza stone worked better due to the flat surface.  O well, live and learn.
  9. slownlow

    slownlow Smoking Fanatic

    Yup smoked cheese really will give a nice smoke flavor without overpowering.  Want a little more smoke on the pizza then just cheese?, make you own smoked pepperoni ( search these forums) awesome pizza!!
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Get the biggest one you can for an easier life. Costco had a big one, but they are hit & miss for stock. Maybe a restaurant supply outfit or Amazon. A pizza peel is also a nice touch to get it safely off the grill. They're also good in the regular oven for a U-bake kind of pizza or bread 
  11. jmud

    jmud Meat Mopper

    I have a quick question. My pregnant wife has a craving for pizza and wings off my reverse flow, so I'm obligated to do so haha. Will the wings take longer than a pizza at 400 degrees or so? What are your suggestions? Thanks

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