Detroit-Style Pizza on the Weber Searwood

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Ingredients

For the Dough:

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp sugar
  • 2 tsp diastatic malt powder (for browning and flavor enhancement)
  • 2 1/4 tsp instant yeast (1 packet)
  • 1 cup warm water (110°F)
  • 2 tbsp olive oil

For the Sauce:

  • 1 cup pizza sauce (store-bought or homemade)

Toppings:

  • 12 oz Wisconsin Brick cheese (cut into small cubes or shredded)
  • 20-30 slices of pepperoni
  • 4 oz ricotta cheese (piped with a pastry bag)
  • Fresh basil leaves (torn or whole)
  • Hot honey (to drizzle)
  • Boss Blend (During the Par Cooking)

Equipment

  • Detroit-style pizza pan or a 9x13-inch baking pan
  • Weber Searwood Smoker with Royal Oak Charcoal Pellets

Directions

  1. Prepare the Dough
    1. Activate Yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
    2. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and diastatic malt powder.
    3. Form the Dough: Add the yeast mixture and olive oil to the dry ingredients. Mix until a sticky dough forms.
    4. Knead: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth.
    5. Let It Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise for 1-2 hours until doubled in
  2. Shape the Dough
    1. Grease your Detroit-style pizza pan with olive oil.
    2. Stretch the dough to fit the pan, pressing it into the corners. Cover and let it rest for 20-30 minutes until it puffs slightly.
  3. Preheat the Smoker
    1. Set up your Weber Searwood Smoker with Royal Oak Charcoal Pellets.
    2. Preheat the smoker to 550°F, ensuring even high heat for a crispy crust.
  4. Par-Bake the Crust
    1. Add Cheese: Scatter the Wisconsin Brick cheese evenly over the dough, ensuring some cheese touches the edges for crispy caramelized sides.
    2. Add Pepperoni: Lay the pepperoni slices evenly over the cheese.
    3. Sprinkle with Boss Blend
    4. Place the pan in the smoker and par-bake for 6-8 minutes, just until the crust starts to set and the cheese begins to melt.
  5. Add Sauce and Finish Baking
    1. Remove the par-baked pizza from the smoker.
    2. Spoon the pizza sauce into stripes lengthwise across the top of the pizza.
    3. Return the pan to the smoker and bake for another 8-12 minutes, or until the crust is golden brown, the cheese is bubbly, and the pepperoni is crisp.
  6. Finish with Toppings
    1. Remove the pizza from the smoker and let it cool slightly.
    2. Pipe dollops of ricotta cheese across the surface.
    3. Garnish with fresh basil leaves and drizzle generously with hot honey.
  7. Serve
    1. Slice the pizza into squares and serve immediately.
    2. Enjoy the crispy, caramelized edges, smoky flavor, and the perfect balance of sweetness from the hot honey.

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