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Baked Wood-Fired Pizza

20

12

Hickory

Drop the take-out menu and get the original Italian wood-fired pizza taste right on your Traeger.

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Pizza Dough

  • 2/3 Cup warm water (110°F to 115°F)

  • 2 1/2 Teaspoon active dry yeast

  • 1/2 Teaspoon granulated sugar

  • 1 3/4 Cup all-purpose flour

  • 1 Teaspoon kosher salt

  • 1 Tablespoon olive oil, plus more for greasing

Main

  • 1/4 Cup fine cornmeal

  • 1 Large grilled portobello mushroom, sliced

  • 1 Jar pickled artichoke hearts, drained and chopped

  • 1 Cup shredded fontina cheese

  • 1/2 Cup shaved Parmigiano-Reggiano cheese, divided

  • chopped roasted garlic

  • 1/4 Cup olive oil

  • banana peppers

  • 1

    In a large glass bowl, stir together the warm water, yeast, and sugar. Let stand until the mixture starts to foam, about 10 minutes.

    • 2/3 Cup warm water (110°F to 115°F)

    • 2 1/2 Teaspoon active dry yeast

    • 1/2 Teaspoon granulated sugar

  • 2

    In the bowl of a stand mixer fitted with the dough hook, combine 1 3/4 cups flour, the sugar, and salt. Stir the olive oil into the yeast mixture. With the stand mixer running on low speed, slowly pour the liquid to the dry ingredients while gradually increasing the mixer speed until fully combined. The dough should be smooth and not sticky.

    • 1 3/4 Cup all-purpose flour

    • 1 Teaspoon kosher salt

    • 1 Tablespoon olive oil, plus more for greasing

  • 3

    Turn the dough out onto on a floured surface and knead, gradually adding the remaining 1/4 cup flour as needed to prevent the dough from sticking, until smooth, 5-10 minutes. Shape the dough into a ball. Lightly grease a large bowl with olive oil, then place the dough in the bowl, turning to coat with oil on all sides. Cover and let rise in a warm place until doubled in size, about 1 hour.
  • 4

    When ready to cook, place a pizza stone on the grill grates. Set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 5

    Punch down the dough, then turn out onto a floured surface. Roll out to a 12-inch round.
  • 6

    Spread the cornmeal evenly on a pizza peel. Place the dough round on the pizza peel and brush the olive oil all over the dough, then top with the roasted garlic, fontina, portobello mushroom, artichoke hearts, Parmigiano-Reggiano, and banana peppers.

    • 1/4 Cup fine cornmeal

    • 1 Large grilled portobello mushroom, sliced

    • 1 Jar pickled artichoke hearts, drained and chopped

    • 1 Cup shredded fontina cheese

    • 1/2 Cup shaved Parmigiano-Reggiano cheese, divided

    • To Taste chopped roasted garlic

    • 1/4 Cup olive oil

    • To Taste banana peppers

  • 7

    Carefully slide the pizza from the peel onto the pizza stone. Close the lid and bake until the crust is golden brown, 10-12 minutes. Enjoy!

Cooking Notes

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