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–+ servings
two sourdough pizzas on pizza peels.

Sourdough Pizza on Traeger

Hailey
Sourdough pizza cooked on 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!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Dinner, lunch, Snack
Cuisine Italian
Servings 1 Personal Pizza
Calories 211 kcal

Equipment

  • 1 Pastry Blender / Dough scraper
  • 1 Rolling Pin
  • 1 Pizza Pan
  • 1 Pizza Peel
  • 1 Pizza Slicer
  • 1 Traeger Grill Or other pellet smoker

Ingredients
  

  • 1 Sourdough Pizza Crust
  • Assorted Pizza Toppings Your choice of pizza toppings! IE pepperoni, mushrooms, pineapple, turkey bacon, any type of pepper, black olives, onion, garlic, tomato, lunch meat,
  • Pizza Sauce Your choice of sauce! Marinara sauce, pizza sauce, white sauce, olive oil, BBQ Sauce
  • Cheese Your choice of cheese! Mozzarella, Italian Cheese and Cheddar cheese are our favorites

Instructions
 

  • First start with making sourdough pizza dough. Then, prepare your ingredients and toppings for the pizza.
  • Roll out the sourdough pizza dough on the counter. Place on parchment paper for easy transfer to the pizza pan.
    It is optional to oil the parchment paper or place cornmeal on it to prevent it from sticking.
  • When ready to cook, preheat the 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 500 degrees.
  • 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, toppings, cheese).
  • Once assembled, place the pizza back on the Traeger.
    Allow to cook until the toppings are warm and the cheese has melted. This can take anywhere from 3-5 minutes.
    Rotate with the pizza peel halfway through.
    *Cook time can change as the Traeger continues to heat. The longer it is on, the hotter it gets. The partaking of pizza crust and cooking of toppings / melting cheese will occur faster from the first pizza to the last.
  • The pizza will be done when the crust is crispy, the cheese is melted and when the center is touched, it is not doughy.
    Slice and enjoy!

Notes

  • Parbake Crust
It is important not to skip parbaking the crust before adding the remaining ingredients and cooking the pizza. Like our other sourdough pizza cast iron skillet recipes - the dough has to cook before the additional toppings are added to ensure it cooks the entire way through. 
  • Smoker Chips
The best tasting smoker chips in our opinion are the 'competition blend' (hickory, maple and cherry flavor) . We like the Lumberman Brand as they have the best flavor and do not catch fire easily. 
  • Cook Times
The Traeger continues to hold heat the longer it is on. Because of this, pizzas cooked after the first round will cook faster. 
  • Amount of toppings
Be sure not to overload the pizza with toppings or it could create a soggy (yet burnt) as the toppings are heated.

Nutrition

Serving: 1crust (no toppings)Calories: 211kcalCarbohydrates: 39.3gProtein: 6gFat: 3.7gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gSodium: 583mgPotassium: 94mgFiber: 2.3gSugar: 0.3gCalcium: 10mgIron: 0.3mg
Keyword discard, pizza, Smoker, sourdough, Traeger
Tried this recipe?Let us know how it was!