Help with a pizza and smoke!

Unknown

I am going to attempt my first pizza tonight. Prosciutto, mozzarella, parmigiano reggiano, mushrooms and of course pizza sauce. My question is this... what type of smoke is good on a pizza? I have on hand, alder, mesquite and apple. Would any of these work? Does anyone recommend smoking the pizza? Thanks in advance.[p]Regards,
B.A.

The Naked Whiz

B.A.,
I love smoke on pizza, and I use a healthy shot of hickory on chicken pizzas. Use whatever you think might go well with the ingredients.[p]TNW

Unknown

B.A.,
No smoke! a true hearth baked pizza contains no smoke. just a hot fire. let me know what you decide..
BBQBeth

BillT

B.A.,[p]If you look at the discussion below you can see that there are two schools of thought on pizza and eggs. One is hot and fast with minimal smoke flavor. It is good and offers outstanding pizza. This technique requires careful monitoring as a little mistake on time and the pizza flavor (burnt) changes quickly. The second is slow and smokey. This is more forgiving timewise but does impart a flavor. My preference is smokey but not eveeryone will agree. Try one and then the other and decide what you like. My belief is that what is best on your plate, or perhaps more importantly in your tummy, is best, no what somebody thinks is the most complex or innovative method for cooking. [p]I would try smokey first, it is easier. When the cheese starts to brown or the crust starts to brown, take it off! That is 20 - 25 minutes at 350 or so. As for woods, hickory and pecan are moderate flavors, apple and other fruits more subtle, and oak or mesquite fairly strong. Try the apple and see if you like the concept of smoked pizza.[p]My 2 cents worth at a mere fraction of the cost![p]Bill T

Unknown

The Naked Whiz and all,[p]I opted for the smoke, but the Mrs. opted for no-smoke. Therefore, we had a pizza w/o. smoke.[p]Thin crust. 450%. 13 minutes. [p]Crust, olive oil, diced garlic, fresh sliced tomatoes, fresh basil from the garden, mozzarella, parmigiano regiano, prosciutto, more cheese named above, olive oil drizzled on top...[p]The verdict... BEST DARNED PIZZA I'VE EVER EATEN! [p]Thanks for the encouragment. I highly recommend the recipe.[p]I intend to try some other pizza's smoked soon.[p]Have had the Egg for 1 month, used it about 15 times, and pat myself on the back after each and every experience!

Unknown

All:[p]I forgot one key ingredient... crushed red pepper. Solid!