Quote:
Originally Posted by KenB925
Quote:
Originally Posted by fiveohwblow
Since I have gotten my smoker, literally zero of the pizza consumed in this house is made in our oven. Go for it, you won’t regret it.
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what smoker are you making pizza on? I've used a treager countless times.
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I've found the pizza needs to be room temp or as close to it. I use a camp chef smoker and pizza stone from pampered chef (not intentional nor do I think I'm a chef
.) I usually have the smoker on 325 which blends smoke and cook, not high smoke, and cook until crispy in the center. Very even cook and flavor is incredibly improved.