Traeger Grilled Pizza
Perfect pizza crust with a smoky twist—using your Traeger, a pizza stone, and a hot-fire technique. Follow this method for crispy bottoms and delicious toppings!
Equipment
- Pizza Stone (ceramic or cordierite)
- Wooden Pizza Peel or Paddle
- Infrared Thermometer
Ingredients
Dough
- 2 cups bread flour
- 1 tsp instant yeast
- 1 tsp salt
- ¾ cup warm water
- 1 tbsp olive oil
Additional
- as needed cornmeal for dusting
- pizza sauce thin layer
- mozzarella cheese
- toppings of choice drained if needed
Instructions
- In a bowl, combine flour, yeast, salt, water, and oil. Knead into a smooth dough.
- Cover and let rise 1 hour at room temperature.
- Divide dough into 2 balls and let rest 10 minutes.
- Preheat your Traeger to 500°F with the pizza stone inside for 30 minutes; confirm with an infrared thermometer.
- On parchment dusted with cornmeal, stretch dough into disks.
- Add sauce, cheese, and toppings (avoid excessive watery toppings).
- Transfer pizza + parchment to the stone using a peel. Cook 10–12 minutes, rotating once, until cheese bubbles and crust chars.
- Remove pizza, let cool 2 minutes, then slice and serve. Add fresh greens post-bake if desired.
Notes
Customize toppings to your taste, use parchment for easy transfer, and let dough ferment longer for more flavor.