On today’s video, I’m showing you how I make smoked take-and-bake pizza on my Pit Boss at 350°F, and trust me—if you haven’t tried pizza on a pellet grill yet, you’re missing out. The big win here is that wood-fired flavor you get from the smoker, the same kind of taste you get at those pizza joints where you’re like, “man, this is good.” I ran two different pizzas: an ultimate pepperoni for the kids, and a Canadian bacon and sausage for me and my wife (but my favorite pizza is Hawaiian—yes, pineapple belongs on pizza for me). My simple method is: put the pizzas in with the cardboard underneath for the first few minutes, then slide the cardboard out and finish the pizzas directly on the grates so the smoke can hit that dough. I did 5 minutes on the cardboard, then about 15 more minutes on the grates (total cook time was right around 20 minutes), turning them near the end to even things out. The bottom looked great, the crust had that crunch, and the flavor was way better than doing it in the oven inside. If it’s your first time, keep an eye on them because every pellet grill can run a little different. Once you nail it once, you’ll know exactly how long your Pit Boss takes to get that perfect smoked pizza.