Smoking Pizza

Setup the Ozpig Big Big ensuring you have no plate in the cavity to allow for maximum heat. When smoking pizza, you will need to get a strong fire going before you put the smoker on the Ozpig unit. The best wood to use is redgum which is dry andburns very hot. You will need the unit around 400 degrees to achieve the best results when smoking pizza onthe Ozpig. 

Step 1 

Combine the water, sugar and yeast in a small bowl. Set aside for 5 minutes or until foamy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and the olive oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl. 

Step 2 

Brush a bowl lightly with the extra oil. Turn the dough onto a lightly floured surface using extra flour and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in the oil. Cover with plastic wrap and set aside in a warm, draught-free place to rise for 30 minutes or until dough doubles in size 

Step 3

Dust work surface again with extra flour. Knead dough and form into a long cylinder. Divide into thirds. Use a rolling pin to roll each third into the right size for the Ozpig Pizza Stone, then add your favourite toppings and bake. 

For the toppings you can choose whatever toppings you would like to make. I love the classic margherita – just a great tomato sauce, bocconcini and fresh basil.

Tips

• The stones closest to the fire will cook faster so ensure you are rotating the pizzas where you can – look at investing in some protective gloves to help the process 
• Remember the Ozpig Pizza stones are 9’ inch so make sure you make your pizza sizes to the stones 
• Spreading the toppings thinly and evenly, and always cook in a hot oven for the crispiest base when smoking pizza. 
• If you want to make it easier you can buy store bought pizza bases