My husband is really into smoking. Most weeks, he sneaks off to the backyard to have himself a little smoke. If he had his way, I’m sure he’d smoke something daily.
Smoking with his Traeger, that is.
But seriously though, we love our Traeger pellet smoker. Although it can be an expensive hobby, smoking with a Traeger has opened up a multitude of recipes with unique flavors and textures.
Just check out our latest adventure in smoking: pepperoni pizza.
Yes, that’s right. You can make a tasty pizza right inside your pellet smoker, and depending on the pellets you use, the smoky flavor will permeate the cheese and the crust.
Our favorite flavor so far utilizes hickory pellets, but generic gourmet mixes and apple wood are fantastic options, too.
Traeger Smoked Pizza
- 306 Grams Water (1 1/3 Cups)
- 7 Grams Dry Active Yeast (2 1/4 Teaspoons)
- 13 Grams White Granulated Sugar (1 Tablespoon)
- 26 Grams Olive Oil (2 Tablespoons)
- 4.5 Grams Salt (3/4 Teaspoon)
- 500 Grams All-Purpose Flour (4 Cups and 2 1/2 Tablespoons)
Pepperoni Pizza Toppings
- 225 Grams Tomato Sauce (1 Cup, Divided)
- 170 Grams Mozzarella Cheese (3/4 Cup, Divided)
- 60 Grams Pepperoni (30 Slices, Divided)
- 6 Grams Seasonings To Taste
- 10 Grams Cornmeal, for Sprinkling (1 Tablespoon)
- In the bowl of a standing mixer, combine water, yeast, and sugar. Let rest 10 to 15 minutes until foamy.
- Add the all-purpose flour, olive oil, and salt to the mixer and beat on low until the dough pulls away from and cleans the sides of the bowl. The dough should feel tacky but not sticky.
- Place in a lightly greased container and cover until doubled in size, about 1 hour to 1 1/2 hours.
- Turn the dough out onto a lightly greased surface. Divide the dough and shape into two rounds.
- Place the dough on a lightly greased sheet. Cover and refrigerate for 30 minutes.
- While the dough chills, place a pizza stone inside the Traeger and preheat at 450° Fahrenheit (232° Celsius).
- Remove dough from the refrigerator. Lightly sprinkle a high-heat parchment paper with cornmeal. Roll out and shape the dough on the parchment paper.
- Add sauce and toppings according to personal preference.
- When ready, use a pizza peel to transfer the dough to the pizza stone. Bake at 450° for 15 to 20 minutes.
- While the first pizza cooks, shape and prepare the second round of dough.
- Use a pizza peel to remove the pizza onto a pizza pan. Transfer the second pizza into the Traeger and bake for the same amount of time.
Did You Try It?
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