Making Sourdough Pizza on a Traeger

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Making sourdough pizza a Traeger is one of our favorite meals to enjoy during the summer. The crust is the perfect balance of light and fluffy with a slight chew. Plus, it holds all the toppings your heart desires!

Ever since we started making sourdough pizza dough at home, we have not bought one from a store. This is mostly due to the fact we had to order from multiple places, as I was previously gluten free and my family was not!

Also because we are a ‘toppings’ family and love a lot of sauce – followed by any topping our heart desires. Because of these preferences, it makes it easy to enjoy them at home.

During the summertime we enjoy a variety of dishes outside on the blackstone and Traeger. We love the smoke flavor from our Traeger. We love putting smoking chicken breasts and brisket (for the leftover beef tallow of course!). May I add, the smoked chicken breast makes a delicious BBQ Chicken sourdough pizza.

This crust easily makes its way onto our monthly menu. And we love that be cause it is quick and simple to make, with a little planning we can have a healthy, homemade sourdough pizza crust in a few hours. 

Plus, if you are tired of making pizzas and want to save a few crusts for the future, these work in large batches to freeze in advance. We often make a large batch and save a few crusts in the freezer for a quick meal.

Kitchen Equipment 

Part of the required kitchen equipment is outside a Traeger, pizza stone and a pizza peel are helpful. Truly – a Traeger pellet smoker makes us feel like we have upgraded our grilling game.

A bowl to hold they pizza dough in, a bench scraper, a rolling pin and pizza cutter are all helpful pieces of equipment as well.

Ingredients for Sourdough Pizza (Cooked on a Traeger Grill)

Whatever sourdough pizza crust you use should work on the Traeger grill. This article will go more into detail to share our favorite sourdough pizza crusts on this blog. 

The ingredients in a sourdough pizza crust recipe are fairly straight forward. We use two different recipes with success – one is a 90% whole wheat sourdough pizza crust and the other is a traditional sourdough pizza crust using a combination of whole wheat flour and all purpose flour. Each sourdough pizza recipe creates a thin crust pizza.

• Flour
  • Depending on the type of pizza crust you use will impact the flours you will use. Whole wheat flour, all purpose flour and bread flour are typically used.
• Sourdough Starter
  • If you do not have a sourdough starter, I will teach you all about how to make an easy sourdough starter. 
  • Active sourdough starter or sourdough discard are interchangeable within this recipe. It does not matter if the sourdough is at peak or if it is sitting within the fridge as the dough will double in size regardless during the fermentation process. 
  • This is a sourdough pizza crust without yeast, no commercial yeast is required.
• Salt
  • We use Himalayan sea salt within 
• Olive Oil (or other neutral flavor oil – like avocado oil)
• Water
• Spices
  • This is solely determined by what type of pizza you are looking to make. Italian spices are always a good options. Garlic and onion powder are also good additions. 

Pizza Toppings

• Pizza Sauce
  • We love all types of sauces for our sourdough pizzas. Sometimes we enjoy olive oil or BBQ sauce other times we like a white sauce or a tomato sauce. This is up to you! 
• Pizza Toppings
  • Pizza toppings are subjective to your personal preferences. Some of our favorite toppings include pepperoni, mushrooms, pineapple, turkey bacon, any type of pepper, black olives, onion, garlic, tomato, and lunch meat.
• Cheese
  • All types of cheeses work well on a pizza. We have used anything from fresh mozzarella cheese to cheddar cheese. 

How to make sourdough pizza on a Traeger

The preparation to make a homemade pizza is quite easy. First start with making sourdough pizza dough. Then, prepare your ingredients and toppings for the pizza. 

While preparing the ingredients, start rolling out the sourdough pizza dough on the counter. It can be helpful to have the pizza dough rolled out on top of a piece of parchment paper.

It is optional to place cornmeal, a small amount of flour or oil on the parchment paper to prevent sticking – though the dough should not stick when cooked. This pizza will not be placed directly on grill grates, rather a pizza stone.

Preheat the Traeger pellet grill – allowing the smoke to build with the lid open (4-5 minutes). Once smoke builds, close the lid and add the pizza stone in (if using). This will allow the pizza stone to heat as the Traeger does too. Set the temperature to the high heat of 500 degrees.  

For best results, parbake the pizza crust for 7 minutes. This will ensure the crust is cooked all the way through after the toppings are added on. Remove from the Traeger and assemble the pizza by adding the remaining ingredients (sauce, cheese, and toppings).

Place the pizzas back on the Traeger. Allow to cook until the toppings are warm and the cheese has melted (and turning golden brown). This can take anywhere from 3-5 minutes. Rotate with the pizza peel halfway through.

Take this with a grain of salt – as the Traeger continues to hold heat the longer it is on. Because of this, pizzas cooked after the first round will cook faster. 

The thin crust pizza will be done when the crust is crispy, the cheese is melted and when the center is touched, it is not doughy. 

Note, it can be helpful to watch the amount of ingredients loaded onto the pizzas. This is to ensure the toppings are hot when enjoyed and the crust ones not become soggy. 

Slice, top with parmesan cheese and enjoy!

How to store leftover sourdough pizza

Because we make more pizza than we can eat in one night, we slice the pizzas and place them in an airtight container or ziplock bag for up to 3 days. 

The pizza can also be stored in the freezer after it has cooled completely. I recommend placing parchment paper or wax paper between the pizza layers or facing them ‘topping to topping’ so the toppings do not stick to the back of another slice. Reheat on the stovetop within a cast iron skillet or in the oven (wrapped in foil) for the best ‘crispy crust’.

Did you try this recipe? Let us know your thoughts and share it with someone else below!