Smoked pizza

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.


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.


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 Bisquettes for Bradley Smokers

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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