TH The Lone Crust Ledger
Topic

Pit to Pie

Barbecue leftovers can make excellent pizza when the meat is safe, the sauce is measured, and the cheese does not attempt flood control alone. Sweet, smoke, fat, salt, acid, and heat each get a job. When all six shout, dinner becomes a county-fair loudspeaker.

Pit to Pie

Smoked Brisket Pizza: A Leftovers Recipe

For one 12-inch smoked brisket pizza, make a 65% hydration dough with 300 grams flour, 195 grams water, 6 grams salt, 1 gram instant yeast, and 9 grams oil.

8 min read · 2026-07-19