I wanted to show everyone that you can make a tasty pizza using a P10 Bradley Smoker. We all know that the Bradley Smoker only gets to 320F, but is that enough to cook a pizza? The answer is yes, I made a crispy pizza that my daughter and I loved. In this article you will get to see three different ways of making the same pizza using the same cooking method. Each pizza has different difficulty levels, prep times, and costs.
While making this recipe I wanted to share a few things with my readers. Thing 1, If you are wanting a quick easy pizza that is more like a flat bread, I would recommend pizza dough option one. This option is straight out of a can and does not rise very much while prebaking. Thing 2, The Jiffy pizza crust mix is a great option if you are wanting a semi quick homemade style pizza that is great to make with your kids. This crust seemed to rise more than option one, however less than option 3. Thing 3, making dough from scratch is more time consuming, but it tastes better. You get dough that rises and the freshest taste that you could want. I encourage everyone to remember to have fun while making this recipe and do not worry about messing up! This is my daughter’s favorite dinner night because she gets to make her own dough.
- Pizza Dough
- ¼ cup All Purpose Flour
- Pizza Sauce
- Shredded Mozzarella Cheese
- Shredded Cheddar mix Cheese
- Fresh Mozzarella slices
- Pepperoni slices
Pizza Dough Option 1– Pillsbury refrigerated Dough
Prep level- Easy
Prep time- 2 minutes
How to make: No making necessary, pull out of the can and knead into the desired shape.
Pizza Dough Option 2– Jiffy pizza crust mix
Prep level- Beginner
Prep time- 15 minutes
How to make: Mix ingredients with water, allow 5 minutes to rise, knead, prebake, and ready to use.
Pizza Dough Option 3– Homemade Dough
Pizza Flour $8.69 3lb bag
Yeast $3.59 new container
Salt $0.99 new container
Sugar or honey $2.99 bag
Prep level- Experienced
Prep time- 3 hours
Bradley Smoker Settings:
Temperature: 320F. or 160C.
Time: 60 minutes
Smoke time: (Optional) The smoke could add some unique flavor that most pizzas do not have.
Wood Preference: Caribbean Blend
- Make your dough or if you are using a premade dough continue. If you are making your dough handmade, skip to the dough directions. On a flat surface spread out about ½ cup of flour, spread the flower out larger than the pizza size. This will help keep the dough from sticking to the surface as you shape the dough into a pizza.
- Place the dough onto the floured surface and roll the dough out until you get the desired thickness/shape.
- Start your Bradley Smoker! Follow the setting recommendations listed above.
- Place the dough onto the nonstick mat, place the mat onto the metal rack and put into the smoker. Set a timer for 30 minutes- This will allow the dough to rise quickly, and start cooking before you sauce it up. Tip: If you are not in a hurry to make this pizza, turn down the temperature to 100F and allow the dough to rise without cooking. Do you want your dough to be extra crispy? Fire up your grill to about 400F and cook on both sides for about 1-2 minutes. This will keep your dough from getting soggy if you like extra sauce.
- Remove the dough from the smoker. Now, add your sauce, cheese, herbs (optional), and toppings of your choosing. I personally enjoy mozzarella slices with tomatoes and basil.
- Place back into the smoker for 30-45 minutes or until cheese is melted.
- Bon Appetit everyone!
- In a mixing bowl add 2 cups of All-purpose flour
- In a measuring cup add ¾ cup warm water (110F), add ¼ tsp. Instant yeast and allow to sit for 3 minutes. Tip: This will quick start the yeast. Add 1 tsp. salt and 1 tbsp. Honey and stir.
- In the mixing bowl with the flower add the liquid mix. Allow the dough to mix thoroughly and ensure to flour is left not mixed.
- Once all the flour is mixed, touch the dough with your finger and if the dough is sticky add an additional 1 tbsp. flour. Mix and repeat until the flour does not stick to your finger.
- Allow to sit for 30 minutes and cover with cheesecloth (If you do not have cheesecloth and cloth will work).
- Knead the dough for 15 minutes or until the dough feels firm.
- Rest for 30 minutes
Ready to use.