"Smoking" a pizza?

Ricklesss

So I'm fairly well dialed into our pizza's...
At least the sauage, mozzerella, pepper ones, anyhow.
650* for about 6 minutes, they don't stick and come out yummmmy.
But now I'm going to try other toppings, like "pine and swine", as I call it. (Canadian Bacon/Pineapple)
But I was wondering, how many folks do or would recommend tossing in a chunk or two of mild (say, alder perhaps) hardwood for just a tiny touch of smoke?
I'll have to try it, but was just curious...
Thanks!!
RicklesssssS in Oregon

Little Chef

Ricklesss.....Totally up to you, and your taste. Personally I am not much of a fan to smoked flavors, and keep in mind, something with as much "soft" surface area will pick up smoke very easily!! Beware of oversmoking. I'd let the first "white smoke" burn off before cooking the pie....you should still get more than enough smoked flavor.....Just my two cents. Hopefully a real fan of the smoked food flavor will chime in here for you. Personally the lump itself provides plenty of smoke flavor, but that's just me.

Unknown

Rick, what I have noticed is that the more pizzas you make on the egg, the less you can taste the smoke flavor that comes from plain lump. It is most pronounced when you have not had pizza on the egg for a while, or have pizza out of an oven, then go back to the egg, you can definitely taste it. However, if you are only making pies on the egg, for me anyway, they do not have enough smokey flavor just from the lump. Like Michelle said however, it is very easy to over smoke a pizza, it is like a smoke sponge, so by all means add smoking wood, but be sure it is well burned off before you put the pie on or your pizza will taste like a mouth full of smoke. Good luck, and take a picture

The Naked Whiz

Rick,

I always toss in a handful of chips of something when doing a pizza. You aren't going to get that much smokiness onto a pie in only 6 minutes. If you like smoke, go for it.