Traeger Pizza Fail

[Boozer]

Apparently I need to use a pizza pan.





I managed to salvage two small edible pieces and they were delicious. Any suggestions from the Traeger pros to make sure this doesn't happen again?

 

[BACK2BIGRIVER]

Get a pizza stone that what I use. Crank it up on high 30 minutes later best pizza there is

 

[Sleek-Jet]

It isn't black, it is "Deep Mahogany"...

 

[pronstar]

Pizza stone for sure.
I've never bbq'd with one but it should work.

If you cook with it in the oven, 425 degrees and check it after 12 minutes.
It'll probably take 15 - 20 minutes to cook, depending on how many toppings.

 

[BACK2BIGRIVER]

No i put the stone and pizza on at room temp.

 

[pronstar]

The best way, the way most restaurants do it, is to put the pie on a hot stone. To do this, you need a pizza screen like this:
http://www.amazon.com/gp/aw/d/B004NG9FAI

You make the pie on the screen, then place the screen on the stone with a paddle.

Once cooked, you remove the pie from the screen with the paddle. The cooked crust won't stick to the screen, and the pie cooks much faster.

But I don't have a screen. I just make the pie on the room-temp stone, then put it all in the oven.


2 Tapatalk 1 Cup

 

[h2o225]

I must be doing it all wrong.
Preheat smoker to high for 20 min or so.
Throgh pizza in for 10-12 min. Then check every 3 min.
Never used a stone in smoker. We have one. Just never used it.

 

[Chipster27]

Try this. The toppings are different, but the process should be the same.

http://www.traegergrills.com/recipes/detail/242
http://www.traegergrills.com/recipes/detail/47
http://www.traegergrills.com/recipes/detail/201

Bed Bath and Beyond carries pizza stones too

 

[Mr. C]

You can also try doing a light pre cook on both sides of the pizza dough(maybe even drizzle a little olive oil on it). Then do your toppings, put it back on, close the lid and by time the cheese and stuff is all melted and hot your good to go. A pizza paddle does help a little

 

[was thatguy]

No need for any of that stuff.

These 2 pizzas were cooked on traeger for 12 minutes, 400* with digital, and no stone.

Bottoms were perfect, and pizzas were delicious.

Refrigerated pre made bag of dough from safeway refrigerated goods aisle. each bag makes one 12-14" pizza.
Pepperoni, Itilian sausage pre-browned on the stove, black olives, cheese.

Pre-heat to 400*, spread dough on FLOUR'D plastic sheet or cookie sheet.
Pinch edges, add sauce, add Cheese, add toppings, sprinkle more cheese to bind toppings, slide DIRECTLY onto grill, set timer for 12 minutes, remove pizza (should slide right off of grill with no effort)
enjoy.

This was my pizza!!

This was Debs...She wasn't as "detailed" in the construction, but it was equally as delicious!!

 

[Chipster27]

No need for any of that stuff.

The best BBQ pizza I've made was like this, not on a stone, direct on the Weber Q. It was last year, a little drunk in Havasu. Now, I'll say I don't know if it was the best because I was drunk, or it was really a good pizza. Either way I have not been able to replicate it, LOL.


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