Most of us probably associate cooking pizza with an oven, but have you tried wood-fire grilling pizza?
One reason to love grilled pizza is because grills can get hotter than a conventional oven. A Traeger can reach 500 degrees Fahrenheit (something not all residential ovens can do).
Another reason to grill your pizza is that a grill, especially a wood pellet grill like a Traeger, adds that traditional wood-fired flavor to your pizza. It’s an authentic flavor usually reserved for pricier pizza parlors.
Yes, you can grill pizza! You can grill pizza on any type of grill, but we think it’s easier and tastes better when grilled on a Traeger. Since a Traeger can maintain its temperature with minimal babysitting, you can use a Traeger to cook a pizza like you would in an oven. You can grill homemade pizza, store-bought pizza, and frozen pizza on a grill. You can even reheat pizza on a Traeger.
No, you don’t need a pizza stone to grill a pizza. However, if you’re grilling a lot of pizzas, you may want to invest in a pizza stone. A pizza stone holds and distributes heat more evenly than a baking sheet. What that means for your pizza is that when the pizza stone is properly preheated, your crust will get a lot of heat the moment it hits the stone, which firms up the crust. It will also lead to a more evenly-cooked crust overall.
Also, the porous surface of a pizza stone helps draw the moisture out of the dough as it cooks, resulting in a nice, crispy crust. Because the last thing you want in your pizza is wet spots in the dough that cause a limp crust to fall apart in your hands.
To use a pizza stone on a grill, you simply preheat your Traeger to 500 degrees Fahrenheit with the pizza stone on top of the grill grates. It takes a pizza stone about 30 minutes to completely heat up, so don’t add your pizza too early. A Traeger typically only takes about 15 minutes to preheat, but it’s worth the extra wait, we promise.
If you don’t have a pizza stone, you can either grill your pizza on a baking sheet or place the pizza directly on the grill grates. Some folks are concerned their dough will fall through the grill grates, but as long as you preheat your grill, you’ll be fine.
Just like with a pizza stone, you want the grill grates to be hot so the crust gets that quick burst of heat the moment it hits the grill. This will cause the crust to start cooking and firm up immediately.
However, even if you preheat your grill, loose dough could still fall through the grates. If your dough is a loose consistency, you might want to add flour or start over. Your pizza is going to have a host of other problems if your dough isn’t right.
If you’re using an open-flame grill instead of a Traeger, you will want to check the bottom of your crust from time-to-time to ensure it doesn’t burn.
The time it takes to cook pizza on a grill depends on the temperature at which you set the grill and how well done you like your pizza. A hotter grill will cook pizza more quickly, and a cooler grill will cook it more slowly. On average, a fresh pizza will finish grilling in about 12 minutes.
The best way to grill pizza without burning the crust is to simply check the bottom of the crust every few minutes to make sure that it’s not getting too dark. Another method is to flash-grill the dough at a high temperature (500 degrees Fahrenheit) on each side until it cooks completely. Then, you lower the temperature of the grill to cook the toppings and melt the cheese. The idea is the same as buying a pre-cooked pizza crust, but fresher and tastier.
However, burning a pizza crust is a bigger concern with open flame grills like gas or charcoal grills. Those types of grills often have hot spots and cool spots, meaning you have to check on your food and move it around on the grill grates so everything cooks at the same speed. With a Traeger, hot air circulates around the grill, ensuring even cooking.
Grilling a frozen pizza on a Traeger is as easy as baking it in an oven. To grill a frozen pizza, heat your grill to the recommended temperature according to the packaging, and grill until the crust is crispy and the cheese is melted. Because a Traeger doesn’t have open flame like a gas or charcoal grill, you don't have to worry about the crust burning. Simply set a temperature and cook, just like you would with your indoor oven.
These are our favorite wood pellets for different grilled pizzas.
Wood pellets with a stronger flavor profile like hickory, work best with meatier pizzas like our sausage-topped Combination Pizza because they hold their own against the stronger flavors of the meat.
Milder wood pellets like alder are great for vegetarian options like our Baked Wood-Fired Pizza because you don’t want the strong flavor of the wood pellets to overpower the more delicate flavors of your toppings.
A lot of us have our go-to pizza recipes and favorite toppings. If you’re looking for a little inspiration or want to try out a new dough recipe, here are a few of our favorites to get you started.
Whether you call it a combination or a supreme, this pizza’s mix of hot Italian sausage, mushrooms, black olives, peppers, and red onions make it favorite of pizza lovers everywhere.
Cooking time: 20 minutes
Loaded to the brim with portobello mushrooms and artichoke hearts, this pizza isn’t just for vegetarians. It’s a hearty, satisfying pie that will help you get your daily serving of vegetables.
Cooking time: 12 minutes
New York City is known for its stellar pepperoni pizza slices. This pie is sure to please everyone from pizza aficionados to the pickiest eaters.
Cooking time: 1 hour
Sometimes, you just want a classic pizza, and it doesn’t get more classic than the simple and elegant margherita pizza.
Cooking time: 18 minutes
BBQ chicken pizza is a delivery go-to, but it tastes even better when it’s grilled fresh on your Traeger.
Cooking time: 25 minutes