Smoky spelt dough pizza with Säuguaet rub in the smoker

For a smoky pizza with spelt dough on the smoker that combines mozzarella, tomato sauce, garlic, onions and the delicious Säuguaet rub from Helvetic Barbeque, I have a great recipe for you here:


Spelt dough:
  • 500g spelt flour
  • 300ml warm water
  • 1 sachet of dry yeast
  • 1 tsp sugar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 200g mozzarella, grated or sliced
  • 150ml tomato sauce
  • 2 cloves of garlic, finely chopped
  • 1 medium-sized onion, sliced into thin rings
  • 2 tsp Säuguaet Rub from Helvetic Barbeque


  1. Prepare the spelt dough:
    • Dissolve the yeast and sugar in warm water and leave to stand for approx. 10 minutes until foamy.
    • Mix the spelt flour with salt in a bowl.
    • Add the yeast mixture and the olive oil and knead the dough for about 10 minutes until it is smooth and elastic.
    • Leave the dough to rise in a warm place for approx. 1 hour until it has doubled in volume.
  2. Prepare the smoker:
    • Preheat your smoker to a temperature of around 250°C. For a more intense smoky flavor, you can add smoking chips.
  3. Assemble a pizza:
    • Roll out the dough on a floured surface and shape into a round pizza.
    • Spread the dough with tomato sauce.
    • Spread the mozzarella, garlic and onion rings evenly over the pizza.
    • Sprinkle the pizza generously with the Säuguaet Rub.
  4. Pizza baking:
    • Carefully place the pizza on the smoker. Bake for about 10-15 minutes until the edges are golden brown and the cheese has melted.
    • Check regularly to ensure that the pizza does not burn.
  5. Serve:
    • Allow the pizza to cool briefly and enjoy with an extra touch of Säuguaet Rub, if desired.

This smoky pizza with a hint of Säuguaet Rub brings a unique flavor note to your BBQ experience. Enjoy your meal!

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