If you love homemade pizza as much as I do, then you’re about to fall in love with this Traeger pizza recipe. There’s something truly special about pizza cooked over wood fire — the slightly smoky flavor, the crisp golden crust, and the bubbling cheese that stretches perfectly when you take that first bite.
Cooking pizza on a Traeger pellet grill gives you that same wood-fired taste you find in authentic Italian pizzerias. It’s the kind of pizza that tastes rustic, rich, and homemade all at once. Over the years, I’ve baked hundreds of pizzas in ovens and on stones, but the first time I tried using my Traeger, I knew I’d discovered something better.
So if you’ve got a Traeger grill sitting on your patio, it’s time to use it for more than just ribs and burgers. Let’s make a real Italian-style pizza that’s crisp on the outside, soft in the center, and layered with bold flavor.
Why You’ll Love This Traeger Pizza Recipe
This recipe is simple, but it feels luxurious. You get a perfectly crispy crust, a smoky depth of flavor that you just can’t get from a regular oven, and endless topping possibilities.
Here’s why this recipe is one I keep coming back to every weekend:
- It’s authentic but easy enough for weeknights.
- The crust turns out beautifully thin and crisp every time.
- The smoky aroma from the wood pellets adds a flavor you can’t recreate indoors.
- It’s customizable – you can go classic Italian or add your own twist.
Ingredients You’ll Need
Here’s everything you need to make one perfect Traeger pizza at home.
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 3 cups (375 g) | Bread flour works too for extra chew |
| Warm water (about 110°F) | 1 cup (240 ml) | Make sure it’s not too hot |
| Instant yeast | 1 ½ teaspoons | Helps the dough rise faster |
| Olive oil | 2 tablespoons | For flavor and texture |
| Sugar | 1 teaspoon | Activates the yeast |
| Salt | 1 teaspoon | Balances the flavor |
| Cornmeal or semolina | For dusting | Prevents sticking and adds crunch |
| Pizza sauce | ½ cup | Homemade or store-bought |
| Mozzarella cheese | 1 ½ cups | Use low-moisture for best melt |
| Fresh basil leaves | A few | For classic Italian aroma |
| Toppings | As desired | Pepperoni, mushrooms, olives, etc. |
Step-by-Step Instructions
Step 1: Make the Dough
Start by adding warm water and sugar to a large mixing bowl. Stir in the yeast and let it sit for five minutes until it becomes foamy. That’s how you know the yeast is active.
Next, add the flour, salt, and olive oil. Mix everything together until a soft dough forms. Knead it on a lightly floured surface for about 6 to 8 minutes. The dough should be smooth and slightly springy, not sticky.
Place the dough into a clean bowl coated with a little olive oil, cover it with a towel, and let it rise for about an hour or until it doubles in size.
Step 2: Preheat Your Traeger Grill
While the dough rises, preheat your Traeger grill to 450°F. This high temperature mimics a real Italian wood-fired oven.
Place your pizza stone or a heavy cast-iron pan directly on the grill grates and let it heat up for at least 30 minutes. A hot surface is the secret to a crisp crust.
If you have flavored wood pellets, try using oak or applewood — both give the pizza a light, sweet smokiness that complements the sauce and cheese.
Step 3: Shape the Dough
Once the dough has doubled in size, punch it down to release the air. Transfer it to a floured surface and roll it into a circle about 12 inches wide and ¼ inch thick.
If you like your crust extra thin, roll it even flatter. Dust your pizza peel or cutting board with cornmeal before placing the dough on it. This makes it easier to slide onto the hot stone.
Step 4: Assemble the Pizza
Now comes the fun part — building your pizza.
Spread a thin layer of pizza sauce over the dough, leaving about an inch around the edge. Sprinkle mozzarella cheese evenly, then add your favorite toppings.
Keep it simple. The key to great wood-fired pizza is balance. A little cheese, a few toppings, and some air pockets in the dough make for the best texture.
For a true Italian classic, use only sauce, mozzarella, olive oil, and fresh basil. That’s all you need.
Step 5: Grill the Pizza
Carefully slide your pizza onto the preheated stone or pan inside the Traeger. Close the lid and let it cook for 10 to 12 minutes.
You’ll see the cheese start to bubble and the edges turning golden brown. Rotate the pizza halfway through to make sure it cooks evenly.
When the crust is crisp and slightly charred on the bottom, it’s ready to come off.
Step 6: Slice and Serve
Remove the pizza carefully with a peel or spatula. Let it rest for a minute or two before slicing. This helps the cheese set and keeps your slices neat.
Then cut it, serve it, and take that first bite of smoky, cheesy perfection. You’ll taste the crispness of the crust, the richness of the sauce, and just a hint of that wood-fired aroma.
Pro Tips for the Perfect Traeger Pizza
- Always preheat your stone. A cold stone equals soggy crust.
- Use less sauce than you think you need. Too much moisture can make the crust limp.
- If you’re using fresh mozzarella, pat it dry with a paper towel first.
- Brush olive oil on the crust before baking for a golden finish.
- If your pizza is cooking too fast, lower the Traeger temperature slightly to 425°F.
- Don’t overload the toppings — light and balanced is key for thin crusts.
- Experiment with pellet flavors. Apple, oak, and cherry all give unique aromas.
- Let the dough rest before stretching. Cold dough tends to shrink back.
Flavor Variations to Try
Margherita Pizza
Tomato sauce, mozzarella, olive oil, and fresh basil. The true Italian way.
Pepperoni Pizza
Tomato sauce, mozzarella, pepperoni slices, and a sprinkle of oregano.
BBQ Chicken Pizza
Swap pizza sauce for BBQ sauce, then add chicken, mozzarella, and red onions.
White Garlic Pizza
Skip the red sauce. Brush garlic butter on the dough and top with ricotta, mozzarella, and spinach.
Vegetable Pizza
A mix of bell peppers, mushrooms, onions, and olives — fresh, light, and colorful.
Frequently Asked Questions
Can I use store-bought pizza dough?
Yes, you can. Just let it rest at room temperature for 30 minutes before rolling it out.
What temperature should I cook pizza on the Traeger?
450°F is ideal. It gives a crisp crust and melted cheese without burning.
Do I need a pizza stone?
A stone gives the best results, but a heavy cast-iron skillet or grill pan can work too.
What’s the best wood for pizza on a Traeger?
Oak, apple, or cherry pellets create a nice balance of heat and subtle flavor.
Why is my pizza soggy on the bottom?
It’s usually because the stone wasn’t hot enough or there was too much sauce. Always preheat your stone well and go light on the toppings.
Can I make dessert pizza on the Traeger?
Absolutely. Use a pre-baked crust and add Nutella, banana slices, or caramelized apples. Close the lid for a few minutes to warm it through.
Final Thoughts
Making pizza on a Traeger is more than just another way to cook — it’s an experience. You get to combine the beauty of outdoor cooking with the heart of Italian tradition. The result is a pizza that’s crisp, smoky, and bursting with authentic flavor.
This Traeger pizza recipe is one of those recipes that brings people together. Whether you’re hosting a family dinner, a weekend gathering, or just craving something special for yourself, this method never disappoints.
Once you taste the difference, you’ll understand why wood-fired style pizza has such a devoted following. It’s rustic, simple, and unforgettable.
So fire up your Traeger, roll out the dough, and make pizza the Italian way — with passion, patience, and love.
See Also: Crispy Thin Crust Pizza Dough Recipe | Homemade Italian-Style Perfection
