Smoked Pepperoni Pizza


So, my family is so addicted to pizza. Like, it’s one of our weekly traditions. It’s a simple ritual that we all look forward to: pre-heat the oven and make the dough. Chop up our favorite toppings while the dough rises- you know, set the table and everything. After 20 or so minutes in the oven, this delicious Smoked Pepperoni Pizza comes out in its final form!

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 Hour


  • 1 store-bought pre-made pizza dough
  • 1 tbsp olive oil
  • 2 Tbsp salted butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • ½ pound ground Italian sausage
  • 1 cup marinara sauce
  • 1 tsp dried minced garlic
  • 4-ounce block mozzarella cheese
  • 2-ounce block Romano cheese
  • 2-ounce block Parmesan cheese
  • 2-ounce block asiago cheese
  • ½ cup pepperoni slices
  • ½ Tbsp minced garlic



  1. Preheat the smoker to 450 degrees Fahrenheit for 30 minutes with the pizza stone inside.
  2. Prepare Italian sausage at the 30-minute mark. Heat a cast iron skillet over high heat. Add the sausage and brown it on both sides for about 1 minute each, then break it apart and brown it.
  3. Cover a wooden cutting board with a sheet of parchment paper. Place the dough in the center of the parchment paper that has been lightly floured. Cover the dough with a second sheet of parchment paper and roll it out to 14 inches.
  4. In a small bowl or ramekin, combine the seasonings.
  5. After brushing the pizza dough with olive oil, put half of the spice on top.
  6. Marinara sauce should be spread over the dough’s center. 1″ from the edge, come to a halt.
  7. Toss the pizza with the sausage and pepperoni. Set aside 14 cups of sausage and pepperoni to serve on top of the cheese.
  8. Into a bowl, grate the cheese. Cover the pizza with cheese in an even layer.
  9. Over the cheese, scatter the leftover sausage and pepperoni. Season with the remaining seasoning.
  10. Slide the pizza onto the pizza stone using parchment paper. Smoke the pizza for 15 minutes, rotating halfway through to achieve equal cooking.
  11. Place a cast iron saucepan in the smoker with butter and minced garlic.
  12. Remove the parchment paper from the pizza’s underside. Continue to smoke for a few minutes longer, or until the crust is crispy to your preference.
  13. Take the pizza and the butter out of the smoker. Brush the melted butter over the crust. Allow it cool for five minutes before slicing and serving.


Leave a Comment