In a large mixing bowl, stir together 1 cup of the flour, yeast, sugar, salt, garlic powder and basil leaves with a wooden spoon.

Add in the olive oil and the warm water.  Stir until well combined.

Then slowly add in the remaining flour, stirring until the dough is formed into a ball and begins to pull away from the sides of the bowl.  The ball will be sticky but still easily manageable with your hands.

Drizzle some olive oil in a separate bowl.  Move the pizza dough into this bowl and gently roll the pizza dough around the edges of the bowl until it’s coated in the oil.  Then cover the bowl with plastic wrap and keep it in a warm place.  Allow the dough to rise for 30 minutes or until the dough has doubled in size.

Preheat the smoker to 400 degrees Fahrenheit.

Once the dough has risen, move the dough to a lightly floured surface and knead the bread a few times until it’s smooth.  Then roll the dough into a 12 inch circle with a rolling pin.

Use a fork to poke holes all over the center of the pizza dough to keep it from bubbling while it cooks.

You can cook the pizza directly on the grates or on a pizza stone or pan.  If placing directly on the grates, rub the grates with some oil so that the dough doesn’t stick to the grates.

Spread the pizza sauce on top of the pizza dough making sure to leave space for the crust on the dough.

Top with mozzarella cheese and sliced pepperoni.

Carefully place the pizza in the smoker directly on the rack or on a pizza pan or pizza stone.

Smoke the pizza for 10 minutes.  Rotate and smoke for 5 more minutes until the cheese is melted and starts to bubble.

Remove the pizza from the smoker onto a cutting board. Slice and serve the pizza.  Enjoy!