Traeger Smoked Pizza
A smoky take on a classic pepperoni pizza. Makes two medium-sized pizzas.
Ingredients
Pizza Dough
- 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
Extras
- 10 Grams Cornmeal, for Sprinkling (1 Tablespoon)
Instructions
- 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.
Notes
Different smokers cook at different temperatures and speeds. For our Traeger, we found 18 minutes to be ideal, but your smoker might need longer or shorter times. Keep an eye on your pizza so it doesn't burn.
You don't have to cook both pizzas in a day if that's too much for you. You can save the second round of dough for another day in the freezer by placing the dough ball into an individually zipped-top freezer bag and seal it tightly. The dough stays fresh for up to 3 months. When ready to bake, allow the dough to thaw in the refrigerator overnight and then rest for 30 minutes on the counter before shaping.
Worried about burning through pellets? You can preheat the pizza stone inside your oven at the same temperature for 30 to 45 minutes and then transfer the stone to the Traeger. However, the stone will be HOT. Make sure your oven mitts can handle the heat and move with caution.