🍕 Cheesesteak Pizza on a Pellet Smoker – Woodfired Flavor, Backyard Style

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There’s something magical about combining two classics — cheesesteak and pizza — and then infusing them with that unmistakable smoky flavor only a pellet grill can deliver. This recipe takes your standard homemade pizza to the next level, creating a crispy, woodfired crust layered with tender steak, melted cheese, and smoky goodness in every bite.

Whether you’re hosting a weekend get-together or just want to impress the family, this smoked Cheesesteak Pizza brings restaurant-quality flavor straight to your backyard.

The Story Behind the Recipe

This recipe was born out of pure backyard curiosity — I had leftover shaved steak from a cheesesteak cook and some pizza dough rising on the counter. Instead of choosing between dinner ideas, I decided to combine them. One cook later, I realized I had just made something worth repeating.

What makes this pizza stand out is the pellet smoker’s subtle wood smoke, which turns the crust golden, adds depth to the cheese, and gives that signature “brick oven” taste without the brick oven. It’s rich, hearty, and completely addictive.

Why You’ll Love This Recipe ❤️

🔥 Smoky Perfection: Pellet-smoked flavor gives this pizza its woodfired edge.
🥩 Cheesesteak Twist: Juicy steak and melted cheese meet crispy pizza crust.
🍕 Homemade Dough Magic: Soft, chewy, and perfectly charred on the edges.
👨‍🍳 Pellet Grill Simplicity: Set it, smoke it, and enjoy woodfired flavor right at home.

Woodfired Cheesesteak Pizza Recipe

🕒 Prep Time: 45 min 🔥 Cook Time: 30 min ⏳ Total Time: 1 hr 15 min 🍽 Yields: 2 pizzas

Ingredients

  • 11.5 oz Water (105°F / 40.5°C)

  • 1 Pack Active Dry Yeast

  • 17.5 oz Pizza Flour

  • 10 g Salt

  • 1 oz White Sugar

  • Corn Meal (for dusting)

  • 1 Sweet Onion (sliced)

  • 1 Green Pepper (sliced)

  • 2 cups Pizza Sauce

  • 1 cup Thinly Sliced Steak (Steak-Um or shaved ribeye)

  • 1 Fresh Mozzarella Ball (sliced)

  • 1 cup Shredded Romano Cheese

  • Dried Oregano & Garlic Powder

  • Olive Oil (for coating bowl)

  • Pizza Stone

Instructions

1️⃣ Activate the Yeast
Warm the water to 105°F (40°C). Add yeast and stir gently. Let sit for 10 minutes until it foams.

2️⃣ Mix the Dough
Combine flour, salt, and sugar in a bowl. Slowly add the yeast mixture and stir until it starts to form a dough.

3️⃣ Knead and Rest
Use a stand mixer with a dough hook and knead on medium speed for 7 minutes until smooth. Coat a bowl with olive oil, add the dough, cover, and let it rise for 1 hour or until doubled in size.

4️⃣ Divide and Shape
Turn the dough out onto a floured surface. Split into two equal balls, shape, and let them rest under a damp towel for 30 minutes.

5️⃣ Preheat the Pellet Smoker
Fire up your pellet smoker to 500°F (260°C) and place your pizza stone on the grates. Preheat the stone for at least 30 minutes — this step is key for achieving that authentic woodfired crust.

6️⃣ Prep the Toppings
While the dough rests, sauté your sliced onions and green peppers until tender. Cook your shaved steak briefly in a hot skillet just until browned.

7️⃣ Assemble the Pizza
Sprinkle cornmeal on your pizza peel. Shape your dough into a 12-inch circle and place it on the peel. Spread pizza sauce evenly, leaving about ½ inch around the edge.

Top each pizza with:

  • ½ cup cooked steak

  • Sautéed onions and peppers

  • Slices of mozzarella

  • A sprinkle of Romano cheese

  • Light dusting of oregano and garlic powder

8️⃣ Smoke the Pizza
Slide your pizza onto the preheated stone. Cook for 12–15 minutes, rotating every 5 minutes for even browning. The crust should be golden and the cheese perfectly melted.

9️⃣ Rest and Slice
Remove with the peel, let it rest for 5 minutes, then slice and dig in.

Pro Tips for Smoked Cheesesteak Pizza 💡

🔥 Preheat the Stone: Always heat your pizza stone to 500°F before baking — it’s the secret to a crispy crust.
🧀 Use Quality Cheese: Try a mix of fresh mozzarella and provolone for that classic Philly flavor.
🌿 Rest Before Cutting: Letting the pizza cool for 5 minutes keeps the cheese from sliding off.
💨 Add Smoke Flavor: Hickory or oak pellets add a bold, steakhouse-style depth.
👊 Use Black Gloves: Keep your hands clean and handle hot ingredients safely while prepping on the smoker.

Why This Recipe Works

Cooking pizza on a pellet smoker gives you the high heat and airflow of a wood oven with the smoky character that defines outdoor cooking. Pair that with steak, onions, and cheese, and you’ve got a comfort food masterpiece that hits all the right notes — crispy, creamy, smoky, and rich.

This method works for nearly any pizza combination, but the cheesesteak version? That’s backyard perfection.

FAQ

Q: Can I use store-bought dough?
A: Yes! Just let it rise at room temp for 30–45 minutes before shaping.

Q: What type of steak works best?
A: Thinly sliced ribeye or sirloin delivers tender, juicy results.

Q: Can I make this in a regular oven?
A: Definitely — bake at 450°F (232°C) for 12–15 minutes. You’ll lose the smoke flavor, but the crust will still be great.

Q: How do I prevent soggy crust?
A: Always preheat your pizza stone and avoid too much sauce or watery toppings.

Q: What wood pellets should I use?
A: Oak or hickory for bold smoke, applewood for a sweeter, lighter touch.

🔧 Recommended Gear

  • Black Gloves – For safe, clean handling of hot dough and ingredients.

  • Pizza Stone – Essential for woodfired-style crispness.

  • Pellet Smoker – Any model works; just make sure it hits 500°F.

  • Pizza Peel – For safely transferring your pizza to and from the smoker.