BBQ Chicken Pizza from Justin Goodman

Pizza on the Yoder Smokers S-Series Pellet Grill is one of the most popular dishes when having others over. The dough can be prepared (or bought) in advance. The toppings can all be prepared and ready to go, and each person can create their own style of pizza. One of my personal favorites is BBQ Chicken Pizza, as even saying BBQ Chicken can have so much depth and variety o make this pizza I started by turning on the smoker, setting it to 450°F with the heat diffuser removed and a pizza stone on the lower rack opposite of the firepot. With the smoker fired up, it’s time to start creating the dough.


  • 1 package of active dry yeast (.25 ounces)
  • 1 teaspoon of sugar
  • 1 cup of warm water (if you have an instant-read thermometer, you are aiming for 110 degrees for the water)
  • 2.5 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon of salt


Mix this till it has a smooth look to it. At this stage, it is safe to let sit on the counter while you prepare the remaining ingredients. You can refrigerate the dough if needed, but you will want to work with a room temperature dough before it hits the grill o shape the dough I recommend working on a cutting board, with a piece of parchment paper covering the board and dusted lightly with flour. The parchment will make transferring the pizza from the cutting board to the pizza stone much easier for shaping the dough, making it as thin as possible without creating any rips or tears. Working with your dough; push the dough out to roughly a 12 inch round. I use a rolling pin to assist with getting everything even and rolled out, doing it by hand is great if you can do so nce everything is rolled out, I use a fork to poke several small holes throughout the dough leaving just the edge alone to help form the crust.