Hey there, fellow pizza lovers! Today, I’m diving headfirst into the smoky, cheesy, and downright irresistible world of Traeger Smoked Pizza. So, grab your aprons and prepare for a taste explosion like no other!
My Pizza Adventure
Picture this: a sunny afternoon, a bunch of friends hanging out in my backyard, and the irresistible aroma of pizza wafting through the air. That’s the scene that inspired me to venture into the world of smoked pizza, and let me tell you, it was a game-changer.
How to Make Smoked Pizza on Traeger
- Prep Your Dough and Ingredients
- Start with your favorite pizza dough; homemade or store-bought, it’s all good. Roll it out to your desired thickness.
- Fire up your Traeger grill and set the temperature to 425°F (or around there).
- Choose the Right Wood Pellets
- Now, let’s talk wood pellets. The type of wood you use can really amp up the flavor. I’m a fan of cherry wood pellets for that sweet, smoky twist on my pizzas. Hickory and oak are also solid choices.
- Get That Pizza Stone Ready
- Place a pizza stone or a pizza pan on the grill grates. Let it preheat with the grill.
- Build Your Pizza
- Time to get creative with your toppings! Classic margherita, BBQ chicken, or even a veggie-loaded masterpiece – the choice is yours. Just remember to keep the toppings on the lighter side; less is often more when it comes to smoking.
- Cook to Perfection
- Slide your pizza onto the preheated stone or pan and let it cook for about 15-20 minutes. Keep an eye on it; you want that crust to be golden and the cheese to be bubbling.
- Serve and Devour
- Once your smoked pizza looks like a work of art, take it off the grill. Slice it up, and watch your friends’ faces light up with joy as they taste the smoky goodness.
What Kind of Wood Pellets Should I Use?
Now, about those wood pellets. You might be wondering, “Why should I care?” Well, my friends, the type of wood pellets you choose can make or break your smoked pizza experience.
- Cherry wood pellets: These add a delightful sweet and fruity flavor, perfect for a wide range of pizza toppings.
- Hickory wood pellets: If you’re craving a stronger, more robust smokiness, hickory is your go-to.
- Oak wood pellets: Oak gives a milder, earthy flavor that complements just about any pizza.
But hey, don’t be afraid to mix and match! Experimentation is the name of the game when it comes to smoking.
Now, let’s talk toppings, shall we? The beauty of pizza lies in its versatility, and that’s no different when it comes to smoked pizza. Here are some crowd-pleasers:
- Margherita: Keep it simple with tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil.
- BBQ Chicken: BBQ sauce, grilled chicken, red onions, and a sprinkle of cilantro – pure heaven.
- Veggie Delight: Load up on bell peppers, mushrooms, red onions, and olives for a colorful and tasty masterpiece.
Remember, less is more. Don’t go overboard, or you’ll end up with a soggy pizza. Nobody wants that!
What to Serve
Now that you’ve got your smoked pizza perfection in hand, what should you serve alongside it? Here are a couple of my favorite options:
- Refreshing Salad: A crisp, fresh salad with a zesty vinaigrette makes for a great contrast to the smoky richness of the pizza.
- Garlic Knots: If you want to double down on the carb goodness, whip up some garlic knots for dipping in marinara sauce.
And there you have it, folks! A complete Traeger smoked pizza experience that will have your taste buds dancing and your friends begging for seconds.
Well, my fellow pizza aficionados, I hope you’re feeling inspired to fire up that Traeger grill and embark on your smoked pizza adventure. Remember, the key is to have fun, get creative, and savor every delicious bite. Thanks for joining me on this culinary journey, and as we say in the world of smoked pizza, “May your crust be crispy and your cheese perfectly melted!” Happy smoking!
Traeger Smoked Pizza
Craving a slice of heaven? Try Traeger smoked pizza and treat your taste buds to a burst of smoky, cheesy goodness that will leave you craving for more.
For the Pizza Dough:
- 2 1/4 teaspoons 1 packet active dry yeast
- 1 teaspoon sugar
- 1 cup warm water about 110°F
- 2 1/2 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 pizza toppings e.g., pepperoni, bell peppers, mushrooms, onions, olives, etc.
Making the Pizza Dough
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes, until it becomes foamy. This means the yeast is activated and ready to roll!
- In a large bowl, combine the salt and flour. Make a well in the center and pour in the olive oil and yeast mixture.
- Stir everything together until a dough forms. If it's too sticky, add a bit more flour; if it's too dry, add a touch more water. You want a smooth and slightly sticky dough.
- Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about an hour, or until it has doubled in size.
Preparing the Pizza Sauce
- In a saucepan, heat a bit of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it's fragrant.
- Pour in the crushed tomatoes and add the dried oregano and basil. Season with pepper and salt to taste.
- Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens slightly. Taste and adjust seasonings if needed. Remove it from heat.
Assembling and Grilling the Pizza
- Fire up your Traeger grill and set the temperature to 425°F. Allow it to preheat with the pizza stone or pan inside.
- On a floured surface, roll out the pizza dough into your desired shape and thickness. A thinner crust will cook faster and be crispier, while a thicker crust will be chewier.
- Carefully transfer the rolled-out dough onto a pizza peel or an inverted baking sheet dusted with flour or cornmeal. This will make it easier to slide onto the hot stone or pan.
- Spread a generous amount of the pizza sauce over the dough, leaving a small border around the edges for the crust.
- Spread a layer of shredded mozzarella cheese over the sauce.
- Add your favorite pizza toppings. Get creative and pile them on!
- Carefully slide the assembled pizza onto the preheated pizza stone or pan in your Traeger grill.
- Close the grill lid and let the pizza cook for 15-20 minutes, or until the crust is golden and the cheese is slightly browned and bubbly.
- Using a pizza peel or a pair of tongs, remove the pizza from the grill and transfer it to a cutting board.
- Let it cool for a minute or two, then slice it up and serve immediately.