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Smoked Cheese Pizza Recipe
Here you’ll learn how to make the pizza dough and how to add your favorite toppings. To smoke cheese, use a cold smoker attachment or visit our Cold Smoke Cheese blog for more details.
Ingredients
1¼ Tsp active dry yeast
½ Cup slightly warm water
1½ Tsp sugar
1 Tbsp olive oil - plus a little extra
½ Tsp kosher salt
1½ Cups all-purpose flour - plus a little extra
½ Cup tomato sauce
1-2 Cups of whatever pizza toppings you like (pepperoni, onions, bacon, peppers, mushrooms, etc…)
1 cup shredded smoked cheese
To smoke your own cheese, simply smoke your hard cheese of choice (Cheddar, Gouda, Edam, Havarti, etc…) for 1-2 hours with your cold smoker attachment with mild bisquettes such as alder, maple or pecan.
Preparation
Dissolve sugar & salt into warm water.
Sprinkle yeast over top.
Let stand until foamy, about 5 minutes.
Add oil into mixture.
Stir together dough while slowly adding the flour and mix until a dough ball forms.
Transfer dough onto clean, floured surface and knead by hand until a smooth ball comes together.
Transfer dough to an oiled bowl and brush top with oil. Cover bowl with a clean kitchen towel and set aside in a warm place to double in size. It takes about an hour.
Gently knead the dough and roll out into a 12” round.
Top with tomato sauce, toppings and your smoked cheese.
Brush the crust of the pizza with olive oil and bake at 450°F for 12 to 15 minutes, until crust is golden brown.
Alder
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![Alder Bisquettes for Bradley Smokers](http://bradleysmoker.de/cdn/shop/files/Alder48_aa13c56f-5080-4fed-b279-a3ea424300dc.png?v=1693468645&width=533)
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.
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