Anyone tried to smoke proof their pizza dough? well I'm gonna! Im taking my dough and proofing in my very large apple wood smoker. i can get this smoker down to a consistent 60 deg min so getting to 80-90deg for proofing isnt a problem. I havent done this before, but i am curious as to what a smoky flavor does to dough? may be terrible but im gonna try. Ill keep everyone posted. If anyone is curious im in charlotte, nc and built a casa2g 110 on my back deck.