This homemade smoked pizza on a pellet grill is crispy, cheesy, and infused with amazing wood-fired flavor - truly the best pizza recipe! This pizza is easy to whip up, uses a cast iron skillet for the perfect crust, and tastes WAY BETTER than delivery! Say hello to your new favorite pizza!
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This pellet grill pizza is one of my favorite pizza recipes. Whether it's the melty cheese, the perfect crispy crust, or the smoky flavor in every bite - it is SUPER delicious.
You can make this easy smoked pizza recipe on any type of smoker. I have made it on my Pit Boss smoker and my Traeger grill.
If you love homemade pizza, you'll also like my Air Fryer Naan Bread Pizza, Air Fryer Tortilla Pizza, and BBQ Chicken Ranch Pizza.
Jump to:
- The Secret To The Ultimate Smoked Pizza
- Ingredients for Smoked Pizza
- How to Make The Best Smoked Pizza
- Variations
- Storing, Reheating, and Make-Ahead Tips!
- Serving Suggestions
- Can you make the dough ahead of time?
- What are the best wood pellets for pizza?
- More Frequently Asked Questions…
- Try these pellet grill recipes next!
- Smoked Pizza on Pellet Grill
- Comments
The Secret To The Ultimate Smoked Pizza
- Cast Iron Skillet - using a cast iron skillet gives you that gorgeously crispy bottom crust that's impossible to get with a regular pizza pan.
- Pellet Grill Smoke - the wood smoke infuses the crust and toppings with incredible flavor you can't get from a regular oven. It's what makes this pizza truly special!
- Perfect Temperature - cooking at 400°F gives you that ideal balance of crispy crust and perfectly melted cheese without burning.
- High-Quality Cheese - fresh-shredded mozzarella melts so much better than the pre-packaged stuff and makes a huge difference in the final result.
These four things together turn a classic homemade pizza into something out of this world. No soggy, bland pizza here!
Ingredients for Smoked Pizza
- Pizza Dough: You can use store-bought pizza dough to make this recipe extremely quick and easy. However, I recommend using homemade pizza dough. Use my homemade sourdough pizza dough or my quick no-rise pizza dough to take this smoked pizza to the next level! You'll need about 240 g per 12-inch skillet.
- Olive Oil: Helps create that gorgeously crispy bottom crust. Just a tablespoon in the skillet does the trick!
- Pizza Sauce: Brings that classic tomato flavor. About ⅓ cup is perfect – not too much or your crust will get soggy.
- Mozzarella Cheese: Makes everything melty and delicious. Fresh-shredded melts so much better than the pre-packaged stuff.
- Toppings: You can add any toppings you like. For this recipe, I used pepperoni, salami, and ham.
How to Make The Best Smoked Pizza
Before You Start: Preheat Grill (important!)
Before you start, preheat your pellet grill! You want to give your grill at least 15-20 minutes to heat up even if it beeps and tells you it's preheated after 5 minutes.
A properly heated grill will help your pizza get that perfect crispy crust and cook evenly!
Step 1: Prepare Your Skillet
Grab your 12-inch cast iron skillet and coat the bottom with a tablespoon of olive oil. This creates the foundation for that amazingly crispy bottom crust that everyone will rave about!
Step 2: Prepare the Dough
Stretch your pizza dough and press it into the pan, working it to the edges. Let it rest for 10-15 minutes while your smoker gets nice and hot. This resting period gives the gluten time to relax so your crust doesn't shrink back.
IMPORTANT: Make sure your dough is at room temperature before stretching. Cold dough will fight you and won't spread properly in the pan.
Step 3: Add Your Toppings
Spread your pizza sauce (no more than ⅓ cup) in an even layer over the dough, leaving a small border for the crust. Sprinkle on 1 cup of shredded mozzarella, then arrange your toppings evenly across the top.
What happens if you overload your pizza with toppings? It will become soggy in the middle instead of crispy. It's important to use a moderate amount of toppings so everything cooks properly. This is why I HIGHLY recommend being restrained with your toppings (especially wet ones like extra sauce or too many vegetables).
Step 4: Smoke Your Pizza
Place the skillet directly on the grill grates of your pellet smoker and close the lid. Cook pizza for 14-16 minutes until the cheese is bubbly and the crust is golden brown (16 minutes was perfect on my Pit Boss grill).
Grill Tips: Because there are different types of pellet grills (some run hotter than others), you may need to adjust your cooking time. Start checking at the 14-minute mark to ensure you don't overcook your pizza.
Step 5: Let Cool, Slice, and Enjoy!
Once it's done, let the pizza cool for 2-3 minutes (if you can wait that long!). Transfer to a cutting board, slice it up with a large straight-edged knife, and watch it disappear! That smoky flavor combined with the perfect crispy-chewy crust is absolutely irresistible!
Tip: Let the pizza cool just slightly before cutting to let the cheese set a bit so it doesn't all slide off with the first slice.
I will also say that while this pizza is amazing fresh off the grill, the leftovers (if you have any) are surprisingly delicious cold the next day for breakfast. The smoke flavor intensifies overnight!
Variations
Supreme Pizza: Add bell peppers, mushrooms, red onion, black olives, and Italian sausage.
White Pizza: Skip the regular pizza sauce and use my Homemade Alfredo Sauce, then top with mozzarella cheese, ricotta, and spinach.
BBQ Chicken: Substitute BBQ sauce for pizza sauce and top with Smoked Pulled Chicken, red onion, and cilantro.
Margherita Pizza. This is one of my favorites. Top with fresh mozzarella, cherry tomatoes, and fresh basil.
Storing, Reheating, and Make-Ahead Tips!
How to Store Leftover Pizza
To keep leftover pizza from getting soggy, place a paper towel in the bottom of an airtight container, add your pizza slices (not stacked), and then put another paper towel on top before sealing. The paper towel will absorb excess moisture while keeping your pizza fresh in the refrigerator for up to 3 days.
How to Reheat Smoked Pizza
Microwave: For a quick fix, pop slices in the microwave or air fryer for 1-2 minutes.
Oven: For that fresh-made taste, reheat in a 350-degree oven for 10 minutes until warmed through and crispy again.
Cast Iron Method: For the ABSOLUTE BEST texture, reheat slices in a cast iron skillet over medium-low heat with a lid until the cheese melts! This restores that crispy bottom perfectly.
Serving Suggestions
Serving the perfect sides with your smoked pizza can turn a great meal into an unforgettable one. Here are some of my favorites:
Can you make the dough ahead of time?
Absolutely! You can prep your dough up to 2 days ahead – just keep it covered in the refrigerator. When ready to use, let it come to room temperature for at least 30 minutes before stretching.
What are the best wood pellets for pizza?
For your first smoked pizza, I recommend starting with milder wood, like apple or cherry pellets (my personal favorite). These give a subtle sweetness that complements the pizza without overwhelming it. Once you've done it a couple of times, you can experiment with hickory or even bolder mesquite for a more intense smoke flavor. I, however, find that these pellets have too strong of flavor and taste like you're eating a campfire. (But that's just my opinion). 😉
More Frequently Asked Questions…
Yes, you can use a pizza pan, but you won't get the same crispy crust. If using a regular pizza pan, preheat it on the grill first, then carefully transfer the assembled pizza onto the hot pan. Some people also use a pizza peel to slide their pizza directly onto a preheated pizza stone.
Yes! You can use any type of smoker or even a charcoal grill with wood chips. You can also bake it in a conventional oven at 450°F for 10-15 minutes, like my BBQ Chicken Ranch Pizza.
Yes, you can; just make sure to completely thaw it first.
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Smoked Pizza on Pellet Grill
Ingredients
- 1 tablespoon olive oil
- 1 batch pizza dough (store-bought or homemade)
- ⅓ cup pizza sauce
- 1 cup shredded mozzarella cheese
- Pepperoni, salami, ham (or your favorite toppings)
Instructions
- Preheat your pellet grill to 400°F - this is important! You want to give your grill at least 15-20 minutes to heat up EVEN if it beeps and tells you it's preheated after 5 minutes.
- Prepare your cast iron skillet by coating a 12-inch cast iron skillet with olive oil (1 tablespoon). Stretch your pizza dough and press it into the pan, working it to the edges. Let it rest for 10-15 minutes while your smoker gets nice and hot.
- Add your toppings by spreading your pizza sauce (⅓ cup) in an even layer over the dough, leaving a small border for the crust. Sprinkle on the shredded mozzarella cheese (1 cup), then arrange your pepperoni, salami, and ham pieces evenly across the top. NOTE: Don't overload with toppings or your pizza will get soggy in the middle. A moderate amount of toppings works best.
- Smoke your pizza by placing the skillet directly on the grill grates of your pellet smoker and close the lid. Cook pizza for 16 minutes until the cheese is bubbly and the crust is golden brown. Note: After about 12 minutes of cooking, check your pizza. If the top is browning too quickly but the crust isn't done, you can cover it loosely with foil for the remaining cooking time.
- Test doneness by looking for a golden brown crust and fully melted, bubbly cheese. You can also lift the edge with a spatula to check that the bottom crust is crispy and browned.
- Let the pizza cool for 2-3 minutes before slicing and serving. This lets the cheese set slightly so it doesn't all slide off with the first slice.
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Notes
- Wood Pellets: Mild fruit woods like apple or cherry work great for pizza, but hickory adds a more robust smoke flavor if you prefer that.
- Dough Tips: Let refrigerated dough come to room temperature for at least 30 minutes before stretching. This makes it easier to work with and prevents it from shrinking back.
- Toppings Variations: Try BBQ Chicken (BBQ sauce, cooked chicken, red onion, cilantro), Margherita (fresh mozzarella, cherry tomatoes, fresh basil), or White Pizza (alfredo sauce, mozzarella, ricotta, spinach).
- Pan Size Tips: If you don't have a 12-inch cast iron skillet, you can use a 10-inch one, but you may have extra dough. Use the leftover dough to make a small personal pizza or breadsticks.
- Oven Alternative: No pellet grill? You can bake this pizza in a conventional oven at 450°F for 10-15 minutes.
- Storage Tips: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. For best reheating results, warm slices in a skillet over medium-low heat with a lid until the cheese melts (much better than microwaving!).
- Freezing Tips: To freeze, place cooled slices in a single layer on a baking sheet until frozen, then transfer to a freezer bag. This will keep the pizza for up to 2 months. When ready to eat, reheat from frozen in a 375°F oven for 10-12 minutes.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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