Stone baked pizza in a pellet grill and smoker -

This pissa was topped with fresh crushed tomatoes, seasoned with salt and pepper, grated parm, fresh mozzarela, prosciutto, fresh basil leaves and a drizzle of olive oil.
When you hear the word smoker you usually think low and slow cooking. Fortunately for us our smoker is a pellet "grill" and smoker, so it can get to 600°F which is perfect for baking pizza. I preheated our pizza stone and smoker well before baking the pizza to make sure everything was nice and hot. The smoke adds a wonderful touch to the pizza's flavour. You'll notice a piece of parchment paper being used to transfer the dough to the pizza peel and then to the hot stone. I remove the parchment paper about 30 seconds after it hits the stone to keep it from burning. I only use it to help me easily transfer the dough. The pros will likely cringe at this method, but it really does help newbs like me. For the record, I used a bakery bought dough.
In collaboration with our friends @broilkingBBQ.
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About the challenge: I'm cooking at least one item on the BBQ or smoker every day for 29 days straight during the cold Canadian month of February. I'll share a video of what I've cooked on the same day, each day. Snow and cold won't stop me! 🥶 Check back every day.
Follow, like, save and comment. Share my adventure with all your friends and family.
Use #FebBBQ if you want to show us your winter BBQ creations.
Note: During the 29 day challenge I'll only be sharing the name of what I'm preparing along with a few small details. If you have questions about ingredients or techniques, please ask me in the comments.
Start your grills!
#barbecue #grilling #smoker #broilking #homemadepizza #stonebakedpizza @broil_king

[@foltz-art]

Your the King! 👑 ❤️‍🔥✌️🍕🍕🍷

[@about2088]

Glazing a capper

[@nikomedina6459]

Man that looks amazing

[@Photosandfood]

So kind! Thanks

[@Uraniumyumyum]

😋😋😋😋😋

[@PowerOfDubstep]

Is that on direct heat or indirect? ( You close the fire protector)

[@Photosandfood]

I have the side burners as hot as they can go, and the middle ones on low. I let the stone get nice and hot before cooking. I also use the rotisserie burners for the extra top heat, hopefully adding to the swirling heat.

[@PowerOfDubstep]

@@Photosandfood it's look incredible, I have a pellet grill and I hesitate to bought a pizza oven, I'm gonna try on my pellet first. Tanks you !

[@Photosandfood]

@@PowerOfDubstep i’ve cooked a few on my Broil King pellet grill, and it came out nicely. I find that the trick is to always get it as hot as it can possibly go.

[@Photosandfood]

@@PowerOfDubstep one more thing… If you happen to try it and it works out (or not), let me know how it went.

[@NuvolariF1]

Wow, artisanal.

[@NuvolariF1]

Piu mozza…