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.

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.

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.