Sorry Hon -
It's homemade dough, sauce and toppings. I bought a cast iron pizza pan to start it in.
http://www.campchef.com/catalog/item...Pizza+Pan.html I rub bacon on the pan first then put the dough on.
Once it firms up some I slide it off onto the grates so it gets better smoke top and bottom. Someone suggested that I through the dough on alone first to firm it up then add the toppings - that's how grilled pizzas are apparently done - haven't tried it ye though.
Temperature was about 250 degrees as I also had other stuff in there, but I'd think if it's the only ting or maybe chicken I'd crank it up some because starting at a piza for 2-3 hours is really tough!
I put it on the top rack of my Smoke Vault because that's the hottest and smokiest spot and because I didn't want it to get soggy from the meat juices.
I imagine you could make a frozen pizza just as well. I've only tried frozen pizza once and it was like a cookie with very little cheese so I make my own.
Basic Pizza Dough:
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt
1 teaspoon basil
1/2 teaspoon garlic powder
Mix the water, yeast, sugar, and 1 tablespoon oil in a large bowl and let sit until the it's foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all mixed well and smooth. Add the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is mixed in but the dough is still slightly sticky.
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Keep your hands and counter top well floured so it doesn't stick.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
For smoking because the heated smoker is not that hot you can skip the raising step just sprinkle garlic powder all over the flattened dough.
Add topings that you would like more cooked into the sauce like onions, peppers, pepperoni first then add sauce. It just enhances the sauce flavor.
Add cheeses and other toppings the throw it in the smoker for about 2 - 3 hours for a nice smoky flavor. Put bacon on top it really gets smokey!