Cheesesteak Pizza on a Pellet Smoker

Get ready to elevate your pizza game with this Cheesesteak Pizza cooked on a pellet smoker! Combining the best of both worlds—juicy cheesesteak and crispy pizza—this recipe is a smoky, savory treat that’s perfect for any occasion.

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Make Perfect Wood Fired Cheesesteak Pizza On Your Pellet Smokerhttps://www.youtube.com/watch?v=hVAwug4U4JcEver thought about cooking a pizza on your pellet smoker? In this video, I'll show you how to make the perfect smoked Cheesesteak Pizza right in your backyard. Get that authentic wood-fired taste that elevates any pizza recipe. Follow my step-by-step guide to achieve the perfect crust and flavor tailored to your preferences.https://i.imgur.com/7tjVc1o.jpeg2024-05-01

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Woodfired Cheesesteak Pizza

Yield: 2

Author: Delmarva Backyard

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

Ever wanted to cook a pizza on your pellet smoker? In this recipe, I'll show you how to make the ultimate smoked Cheesesteak Pizza right in your backyard. Experience the authentic wood-fired taste that transforms any pizza recipe. Follow my step-by-step guide to achieve the perfect crust and flavor, just the way you like it.

Ingredients

• 11.5 oz Water (105 F ; 40.5 C)
• 1 Pack of Active Dry Yeast
• 17.5 oz Pizza Flour
• 10 g Salt
• 1 oz White Sugar
• Corn Meal
• 1 Sweet Onion
• 1 Green Pepper
• Pizza Stone
• 2 c Pizza Sauce
• 1 c Thin slices steak (like Steak-Um)
• 1 Fresh Mozzarella Ball
• 1 c Shredded Romano Cheese
• Dried Oregeno
• Garlic Powder

Instructions

1. Heat the Water - Get your water to a nice warm 105°F (40.5°C). Not too hot, not too cold.
2. Activate the Yeast - Sprinkle the yeast into the warm water and give it a gentle stir. Let it sit for 10 minutes to do its thing.
3. Mix the Dry Ingredients - In a bowl, mix together your flour, salt, and sugar. Make sure it's all blended well.
4. Combine Wet and Dry - Slowly pour the yeast mixture into the bowl with the dry ingredients and whisk it all together until it starts to come together.
5. Start Mixing - Transfer the dough mixture to a mixer with a bread hook. Mix on medium-low for about a minute to get things started.
6. Knead the Dough - Turn up the mixer to medium speed and let it knead the dough for about 7 minutes. You want it nice and smooth.
7. Let it Rise - Line a bowl with some extra virgin olive oil and place your dough in it. Cover with a damp towel and leave it on the counter for about an hour, or until it doubles in size.
8. Prepare Your Surface - Sprinkle a handful of pizza flour on your working surface to keep the dough from sticking. This dough is pretty wet, so you’ll need it.
9. Work the Dough - Place the dough ball on the floured surface. Knock it down by gently tossing it from hand to hand, squeezing out the air. Then put it back on the floured surface and use your fists to push out any remaining air.
10. Divide the Dough - Split the dough into two even sections.
11. Shape the Dough Balls - Take each section and shape it into a ball by pushing up on the bottom center with your fingers and using your palms to smooth it out. This only takes a minute or so.
12. Rest Again - Place the dough balls back on the floured surface and cover them with a wet towel or plastic wrap. Let them rest and rise for another 30 minutes.
13. Heat the Smoker - Fire up your pellet smoker (or any wood-fired grill) to 500°F (260°C) and place your pizza stone on it.
14. Shape the Pizzas - If you’re not into tossing the dough, use a rolling pin. Gently roll the dough into a 14-16 inch circle. It’ll shrink a bit, aiming for a final 12-inch pizza. Repeat with the other dough ball.
15. Prepare for Baking - Sprinkle some cornmeal on a pizza peel, then carefully place your dough on it, reshaping it into a 12-inch circle. Be gentle to avoid tearing the dough.
16. Add the Sauce - Spread 1 cup of sauce evenly on each pizza, keeping it about 1/2 inch from the edge.
17. Add the Toppings - Evenly distribute 1/2 cup of steak on each pizza. Add green onions and peppers to your liking. Slice the mozzarella into 1/4 inch slices and place evenly over both pizzas. Sprinkle some Romano cheese and lightly dust with oregano and garlic powder.
18. Cook the Pizzas - Once your pizza stone is up to 500°F (260°C), carefully slide the pizza onto the stone. Cook for about 15 minutes, checking to make sure the crust is crispy to your liking.
19. Serve and Enjoy - When the pizza is done, remove it with the peel and let it cool for 5 minutes. Slice it up and enjoy your delicious homemade smoked pizza!

Notes

Flour Choices

You can use all-purpose flour or bread flour, but pizza flour will give you the best results.

Mixing Tips

Always mix your dry ingredients together before adding the wet ones. This ensures everything blends well.

Resting the Dough

The secret to great dough is letting it rest. If the dough isn’t cooperating, cover it with plastic wrap or a damp towel (to prevent it from drying out) and let it rest for 15 minutes. This usually does the trick.

Handling Wet Dough

If your dough is too wet to handle, let it rest uncovered for 15 minutes. Make sure your hands are coated in oil or water before you try handling it again. This will make it much easier.

Using a Pizza Stone

A pizza stone is essential for making good pizza on a pellet smoker. If you don’t have one, it’s worth investing in. Don’t attempt to cook pizza on a pellet smoker without some kind of stone because the highest temperature these smokers typically reach is around 500°F (260°C).

Preheating the Stone

Make sure your pizza stone reaches 500°F (260°C) before placing the pizza on it. Temperature is key to getting that perfect pizza crust.

Rotating the Pizza

Rotate your pizza every 5 minutes to ensure an even cook. Just keep in mind this might add about 5 minutes to your total cooking time.

Recommended Products

BLACK GLOVES

Additional Tips for Cheesesteak Pizza on a Pellet Smoker

• Use High-Quality Cheese: For the best flavor, opt for high-quality provolone or mozzarella cheese.

• Preheat the Pellet Smoker: Make sure your pellet smoker is fully preheated before placing the pizza inside to ensure even cooking.

• Use a Pizza Stone: Consider using a pizza stone to achieve a crispy crust while smoking.

• Customize Toppings: Feel free to add or swap toppings like sautéed onions, bell peppers, or mushrooms to suit your taste.

• Rest Before Slicing: Allow the pizza to rest for a few minutes after cooking to let the cheese set and make slicing easier.

And there you have it—a mouthwatering Cheesesteak Pizza smoked to perfection on a pellet grill! With the rich flavors of juicy steak, melted cheese, and a smoky crust, this pizza is sure to become a favorite in your household. It’s the perfect dish to impress guests or simply enjoy a comforting meal at home.

FAQ Section

Q: Can I use a store-bought pizza dough?
A: Yes, store-bought pizza dough works perfectly for this recipe. Just make sure to let it rise properly before rolling it out.

Q: What type of beef is best for the cheesesteak topping?
A: Thinly sliced ribeye or sirloin steak works best for a tender and flavorful topping.

Q: How long does the pizza take to cook on a pellet smoker?
A: The pizza typically takes about 10-15 minutes to cook at 450°F (232°C) on a pellet smoker, but keep an eye on it to avoid overcooking.

Q: Can I make this pizza in a regular oven?
A: Yes, you can bake this pizza in a regular oven at 450°F (232°C) for similar results, though it won’t have the same smoky flavor.

Q: How do I store leftover pizza?
A: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet for best results.