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Cooking Grill: Drum Smoker (UDS) Pit Temperature: 300 Desired Internal Temperature: Cooking Time: 1 hr 15 min Pallets Used: Briquettes Directions:
I make a batch of dough by combining..
1 cup of warm water
1 package of yeast, then adding
1 tsp sugar
2 TBs oil
1 tsp salt
and 2 1/2 cups of flour.
Knead for a few minutes and let the dough rest covered while preparing toppings. Press dough out on oiled pan. I topped this one with crisp bacon, sliced onion, garlic, olives, kosher salt, cracked black pepper and herbs. Then drizzled with pepper oil.
Smoked with a bit of hickory in my drum. Sprinkled with parmesan for the last 10 minutes of the smoke.
Drizzled with more pepper oil before serving.
You can make this as thin or thick as you like and the toppings are endless.