Roll up like you would if making sushi, california rolls in particular. Press as much air out of the roll as possible, seal ends and tie off saran wrap. Place on tray in refrigerator overnight or in freezer for a few hours if cooking the same day.
Into the smoker they go - don't forget to spray/wipe some cooking oil on the tray or they will stick.
As much as I like hickory, it didn't seem very pizza like, so I used two chunks of oak and one chunk of cherry wood for smoke.
After about two hours at 220F-ish. Time to pull them and wrap in a few layers of foil for oven finishing later.
Uh-oh...
UH-OH...