A smoky, crispy-edged deep dish pizza cooked entirely on a pellet smoker at 425°F. Crispy crust, gooey cheese, rich sauce, and real wood-fired flavour.
Smoked Chicago-Style Deep Dish Pizza
@yasmaniruizbello
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Prep Time
20 minutes
A smoky, crispy-edged deep dish pizza cooked entirely on a pellet smoker at 425°F. Crispy crust, gooey cheese, rich sauce, and real wood-fired flavour.
Ingredients
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1 premade pizza dough ball
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2–3 tbsp olive oil or softened butter (for pan)
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2 cups shredded mozzarella cheese
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1/2 cup grated parmesan cheese
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1/2 cup sliced mozzarella cheese
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1/2 lb Italian sausage, cooked
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1/2 cup bacon
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1 cup cooked ground beef
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Fresh basil (optional)
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1 can crushed tomatoes
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2 tsp tomatoes paste
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2 cloves garlic, minced
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1 tsp Maritime Madness Mighty Mesquite Rub
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1 tsp Maritime Madness Unreal Pepper Rub
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1 tsp salt
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1/2 tsp black pepper
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1 tsp Oregano
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1 tsp onion powder
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1 tsp garlic powder
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1 tbsp olive oil
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1 tsp smoked paprika
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Mix all sauce ingredients together before building the pizza.
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Lumberjack Hickory Pellets
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Lumberjack Cherry Pellets
Pizza
Sauce
Chips Used
Directions
Preheat pellet smoker to 425°F.
Grease a cast iron pan generously with olive oil or butter.
Add parmesan cheese to the bottom
Stretch dough and press into the cast iron pan, pushing dough up the sides.
Add mozzarella cheese directly onto the dough first.
Add cooked sausage, bacon, ground beef, and parmesan cheese.
Spoon sauce evenly over the top Chicago-style.
Top with parmesan cheese
Place pizza onto the smoker at 425°F.
Cook until crust becomes deep golden brown, edges are crispy, cheese is bubbling, bottom crust is firm
Remove from smoker and rest 5–10 minutes before slicing.
Garnish with fresh basil if desired.
Notes
Do not overload the sauce or the center may stay soft.
Cheese-first layering helps protect the crust.
Cooking at 425°F gives better crust texture while still adding subtle smoke flavor.
Hickory + Cherry pellets give a great balance of smoke and color.
Let the crust fully crisp before pulling the pizza.
