Make perfectly cheesy, crispy crust homemade pizza right on your Traeger grill. Sure, I’m well known for making restaurant-quality homemade pizza in the oven. But this smoked Traeger pizza recipe is about to take over the internet… So fire up the pellet grill and start smoking pizza with me…
Can you smoke pizza directly on grill grates?
I do have a technique for grilling pizza, that I’ll share one day soon, that involves grilling pizza directly on grill grates. But it’s not the easiest to maneuver raw pizza dough directly on the grill. So I suggest using a baking sheet or pizza stone when making pizza on a wood pellet grill.
What’s the best premade pizza dough for grilling?
Find pizza dough at your local grocery store or bakery. You can use any premade crust or store bought pizza dough for this recipe. I easily find fresh Whole Foods or Trader Joe’s pizza dough. You can also make your own homemade pizza dough by hand or with one of those popular KitchenAid attachments.
What pizza stone do you use for smoking pizza?
Special thanks to Emile Henry for providing the beautiful pizza stone in the color charcoal. It’s Made In France and is perfect for not only smoking pizza in the Traeger, but also making a killer pepperoni pizza in the oven. It’s actually safe to use on gas grills, charcoal grills, pellet grills, and natural wood grills up to 900 degrees F. That’s almost twice as high as your typical oven will get. And it’s attractive to use as a pizza serving dish, too. See it on amazon.
Ingredients
Here’s what you need to make Traeger grill pizza.
- Pizza dough (store bought or homemade pizza dough, which ideally you’ll let rise on a sunny counter 2-6 hours in advance so it grows in size and gets fluffy and pillowy soft)
- Flour (for stretching pizza dough)
- Olive oil
- Pizza sauce
- Mozzarella cheese
- Sausage (or any topping you’d like – try cooked chicken or pepperoni pizza)
- Parmesan cheese
- Parsley
How to make smoked Traeger pizza
Now I’ll walk you through how to cook pizza on Traeger.
- Preheat Traeger for pizza. Turn on the Traeger pellet grill to preheat at 500°F, with the pizza stone or baking sheet in it for 15 minutes).
- Prep work station. Dust half the flour on a large cutting board. Add the other half of the flour to the corner of your work space to use as you stretch the dough.
- Stretch pizza dough by pushing it a few times against the floured cutting board to pick up flour. Then start pinching the outside inch of the pizza dough, in a circular motion, to outline the crust and help form a circle shape. Switch between pressing the center of the dough against a cutting board, and using the back of your knuckles to stretch the dough from underneath, pulling it outwards in a circular motion. Add a little extra flour as you stretch it to a larger size, so it retains the bigger circle shape. (Beginners – see the pizza dough stretching tutorial on Sip Bite Go for more tips.)
- Prep pizza crust. If using a preheated pizza stone, carefully remove it from the smoker (and close the smoker so the heat stays inside). Prepare the crust by quickly brushing half of the olive oil on the top of the pizza stone or baking sheet. Add the stretched pizza dough on top. Then brush the remaining olive oil on the outside inch of the pizza dough crust (this will make a tasty crust while the pizza smokes on the Traeger).
- Add toppings. Quickly assemble the pizza toppings, leaving an inch around the outside of the dough without toppings (for the crust). First, spread pizza sauce on the pizza. Top with mozzarella cheese, cooked sausage (or pepperoni) slices, and half the parmesan cheese.
- Smoke pizza on the pellet grill at 500°F for 10 minutes. Rotate it and smoke pizza for another 5-10 minutes, or until the cheese has melted, and the bottom and pizza crust is golden brown.
- Let pizza cool and serve it. Transfer smoked pizza to a cutting board (you can let the pizza stone cool down in the Traeger), top with fresh parmesan cheese and fresh parsley, and slice and serve when cool enough to eat.
More pellet grill pizza recipes to try
Now that you know how to cook pizza on Traeger or your favorite pellet smoker, get inspired with my collection of pizza recipes here on Sip Bite Go. For starters, here are some of my favorite pizza flavors, toppings, and sauces…
- Philly cheese steak pizza (load it up with smoked tri tip)
- Pulled pork pizza
- Chicken spinach pizza
- Sauteed onions and peppers
- Caramelized onions
- Tomato pizza sauce recipe
- White pizza sauce recipe
Try a new Smoker Recipe…
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The wrong meat thermometer will ruin your food… see the BBQ meat thermometers I credit for getting delicious results.
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– Jenna
Next, browse the Sip Bite Go recipe collection…
Best Smoked Traeger Pizza (Smoking Pizza Pellet Grill Demo) Recipe | Sip Bite Go
Video
Ingredients
- 1 ball pizza dough store bought or homemade pizza dough, ideally you’ll let it rise on a counter 2-6 hours in advance
- 1 tbsp flour
- 1 tsp olive oil
- 1.5 cup pizza sauce
- 2 cups mozzarella cheese shredded
- ½ cup sausage cooked (or pepperoni) sliced
- 2 tbsp parmesan cheese divided
- 1 tsp parsley fresh chopped
Instructions
- Preheat Traeger for pizza. Turn on the Traeger pellet grill to preheat at 500°F, with the pizza stone or baking sheet in it for 15 minutes).
- Prep work station. Dust half the flour on a large cutting board. Add the other half of the flour to the corner of your work space to use as you stretch the dough.
- Stretch pizza dough by pushing it a few times against the floured cutting board to pick up flour. Then start pinching the outside inch of the pizza dough, in a circular motion, to outline the crust and help form a circle shape. Switch between pressing the center of the dough against a cutting board, and using the back of your knuckles to stretch the dough from underneath, pulling it outwards in a circular motion. Add a little extra flour as you stretch it to a larger size, so it retains the bigger circle shape. (Beginners – see the pizza dough stretching tutorial on Sip Bite Go for more tips.)
- Prep pizza crust. If using a preheated pizza stone, carefully remove it from the smoker (and close the smoker so the heat stays inside). Prepare the crust by quickly brushing half of the olive oil on the top of the pizza stone or baking sheet. Add the stretched pizza dough on top. Then brush the remaining olive oil on the outside inch of the pizza dough crust (this will make a tasty crust while the pizza smokes on the Traeger).
- Add toppings. Quickly assemble the pizza toppings, leaving an inch around the outside of the dough without toppings (for the crust). First, spread pizza sauce on the pizza. Top with mozzarella cheese, cooked sausage (or pepperoni) slices, and half the parmesan cheese.
- Smoke pizza on the pellet grill at 500°F for 10 minutes. Rotate it and smoke pizza for another 5-10 minutes, or until the cheese has melted, and the bottom and pizza crust is golden brown.
- Let pizza cool and serve it. Transfer smoked pizza to a cutting board (you can let the pizza stone cool down in the Traeger), top with fresh parmesan cheese and fresh parsley, and slice and serve when cool enough to eat.
Joseph Campbell says
what would you recommend for smoking wood, I’ve seen recommendations of oak, hickory and apple?
Jenna Passaro says
EVERYTHING — I gotta say, I’ve never been disappointed by my smoker pellet combo when it comes to pizza.
tadas says
Never thought of smoking a pizza! Question – rather than futzing with the raw dough ball, can you use a pre-made, Boboli-type crust instead? Then relatedly, since it’s already “solid,” can that then be put right on the rack instead of a pizza stone? Thanks!
Jenna Passaro says
Yea, I’d totally do that and put it right on the stone if you’re not in a “futzing” mood.
Jenna Passaro says
I mean right on the grates.