Pulled Pork Pizza Recipe

Pulled Pork Pizza Recipe

Say goodbye to delivery and hello to tasty woodfire BBQ pizza cooked to perfection by SCHEELS Grilling Expert Cam! It doesn't get much better than this.

3 hrs. 45 mins.
3.5 hrs.
15 mins.

Pizza review time!! Chicago style thin crust pizza. Cut tavern style. Very cheesy. Absolutely zero flop. Crust is thin and crispy, but still stands up to tons of toppings. The undercarriage is to die for. Is it the best pizza we’ve ever had? It is 100% in the conversation. 

  • For crispier crust, use all purpose flour instead of bread flour 
  • Add a little bit of sweetness and crunch to your crust by adding some sugar to your recipe
  • Mix up your dough BEFORE adding in your oil. (oil and water are not friends)
  • Take your time and mix on low until you get that dough ball, and finish up by kneading by hand 
  • Your Drip EZ prep tub comes in handy for letting your dough rise for 3 hours 
  • Take your risen dough ball and start in the middle, lightly kneading out the air pockets in the dough
  • Don’t be afraid to use a rolling pin to ensure you are getting all of the air out of your dough
  • Try folding the edges of your dough by tucking it over your fingers to pretty up your pizza dough for bonus presentation points 
  • Lay down some Spiceology pizza seasoning before your pizza sauce for added flavor 
  • Sprinkle on some garlic salt for some added saltiness 
  • Be careful not to over-cheese your pizza because if it gets too heavy, it will be hard to get it in and out of the Ooni and your pizza might not cook properly 
  • Check the deck temp on the Ooni before putting your pizza in! We like to shoot for 750°. Put your pizza in the Ooni, shut the vents, and then launch the pizza! We do this to drop the flame, but still retain the heat in the oven. 
  • Turn your pizza every 45 seconds so you don’t burn the crust, but still achieve that golden brown finish  
  • Expert tip: Keep the pizza as far away from the back of the Ooni as possible so we can get the longest cook time to really crisp up that crust. 
  • Layer on your favorite BBQ sauce and add the secret ingredient, fried onions on top! 
  • Cut your pizza tavern style (squares) for optimal enjoyment! 

We rate this recipe a 10! What do you think? 



  • 300g water
  • 5g sugar
  • 16g salt 
  • 20g oil 
  • 500g flour
  • 12g yeast




  1. Mix the yeast and warm water. Add in salt, flour and sugar. After a few minutes add the oil into the dough mixture and continue mixing for a total of 5-10 minutes.
  2. Divide into 2 even dough balls. Ball up and let rest for 3 hours.
  3. Once rested, roll out into pizza shape. Optional is to roll out into 16” and fold over the crust to add a nice look. We can now add our Spiceology Pizza Rub, pork, onions, garlic salt and cheese.
  4. Cook on the Ooni with the deck at 700- 750° dropping the oven temp down to roughly 600° after launch. Cook until the bottom is cooked and the crust has a good color (usually 4-6 minutes).
  5. Once the pizza is cooked, drizzle on your favorite BBQ sauce like Beer's Blackdog BBQ Sauce and add fried onions to the top.