Hey pizza lovers! Today I’m sharing a clear, flavorful guide to making Traeger smoked pizza — smoky crust, melty cheese, and plenty of opportunity to get creative. Fire up your Traeger and get ready for a crowd-pleasing pie.
My Pizza Adventure
One sunny afternoon I decided to try smoking pizza on my Traeger while friends hung out in the backyard. The result was unforgettable: a crisp, smoky crust, bubbly cheese, and an aroma that filled the yard. That first batch convinced me smoked pizza belongs in every grill repertoire.
How to Make Smoked Pizza on a Traeger
- Prep the Dough and Ingredients
- Use your favorite pizza dough — homemade or store-bought — and roll it out to your preferred thickness.
- Preheat the Traeger to about 425°F so the cooking surface and stone come up to temperature.
- Pick Your Wood Pellets
- Wood pellets shape the smoke flavor. Cherry adds a sweet, fruity note; hickory delivers strong, robust smoke; oak provides a milder, earthy smoke that pairs well with many toppings.
- Preheat the Pizza Stone or Pan
- Place a pizza stone or heavy pan on the grill grates and let it preheat with the Traeger for best crust results.
- Assemble the Pizza
- Keep toppings moderate so the pie cooks evenly. Classic margherita, BBQ chicken, and veggie combinations all work well when balanced.
- Cook Until Perfect
- Slide the pizza onto the hot stone or pan and smoke for about 15–20 minutes. Aim for a golden crust and bubbly, lightly browned cheese.
- Rest and Serve
- Remove the pizza, let it rest a minute, slice, and serve while hot.
What Kind of Wood Pellets Should I Use?
Choosing the right pellets matters. Here are a few reliable options:
- Cherry: Sweet and fruity, great with many toppings.
- Hickory: Strong, bold smoke for a pronounced flavor.
- Oak: Milder, earthy smoke that’s versatile and complements most pizzas.
Feel free to mix pellets to find the flavor profile you like best.
Best Toppings
Smoked pizza is versatile. Try these crowd-pleasers, and remember: lighter topping loads help prevent sogginess.
- Margherita: Tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil.
- BBQ Chicken: BBQ sauce, grilled chicken, red onion, and cilantro.
- Veggie Delight: Bell peppers, mushrooms, red onion, and olives for a colorful pie.
Moderation delivers the best texture and even cooking.
What to Serve with Smoked Pizza
Complement your smoked pizza with fresh, simple sides:
- Refreshing Salad: A crisp salad with vinaigrette balances the smoky richness.
- Garlic Knots: Perfect for dipping in marinara and sharing.
Smoked pizza on a Traeger is an easy way to elevate a familiar favorite. Keep the dough and toppings simple, choose pellets that complement your toppings, and preheat your stone for the best crust. With a little practice you’ll be turning out pies that taste like a backyard celebration every time.
Happy smoking — may your crust be crispy and your cheese perfectly melted!
OTHER RECIPES YOU’LL LOVE
- 3 Ingredient BBQ Sauce
- Pork Shoulder Brine Recipe
- Bradley Smoked Salmon
- Bradley Smoked Ribs
- Bradley Smoked Brisket
Traeger Smoked Pizza
Ingredients
For the Pizza Dough:
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 cup warm water (about 110°F)
- 2 ½ cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
For the Pizza Sauce:
- 1 can (14 ounces) crushed tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
For the Toppings:
- 2 cups shredded mozzarella cheese
- Your choice of toppings (pepperoni, bell peppers, mushrooms, onions, olives, etc.)
Instructions
Making the Pizza Dough
- Combine warm water, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour and salt. Make a well, add olive oil and the yeast mixture.
- Stir until a dough forms. Adjust with flour or water to reach a smooth, slightly sticky dough.
- Knead on a floured surface about 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise about 1 hour or until doubled.
Preparing the Pizza Sauce
- Heat a little olive oil in a saucepan over medium heat. Sauté minced garlic 30 seconds until fragrant.
- Add crushed tomatoes, oregano, and basil. Season with salt and pepper.
- Simmer 10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
Assembling and Grilling the Pizza
- Preheat the Traeger to 425°F with the pizza stone or pan inside.
- Roll dough on a floured surface to desired shape and thickness.
- Transfer dough to a floured pizza peel or inverted baking sheet for easy sliding.
- Spread sauce over the dough, leaving a small border for the crust. Add shredded mozzarella.
- Add toppings, keeping the amount moderate for even cooking.
- Slide the pizza onto the preheated stone or pan and close the lid.
- Cook 15–20 minutes, until crust is golden and cheese is bubbly and slightly browned.
- Remove with a peel or tongs, let rest a minute or two, then slice and serve.