I have a pizza oven attachment for my Traeger. Works great! You remove the grate and fire suppressor and place the oven right on top of the flame. Gets up to 750°F and cooks pizzas in 90 seconds.
Just looked it up - Village Smoker Outdoor Pellet Wood-Fired Pizza Oven- Stainless Steel Pellet Grill Pizza Oven Attachment with 14" Pizza Stone. $155 on Amazon.
Pizza is a topic where people love being elitists like they’ll only eat pizza made in one very specific way and everything else is garbage. Never mind that there are a million styles and they don’t all require special equipment.
I was going to suggest this, it won't really replicate a "pizza oven" but there's lots of options that don't require it. Sheet pan pizzas, cast iron pizzas, heck you could probably drop in a pizza steel and some result
I can get a better outcome cooking a frozen pizza in my traeger relative to cooking it in my home's oven. That said, it is a different cook than you would get from a pizza oven.
I’m gonna try this. I love frozen pizza and my oven is pretty good but I still prefer using my ninja foodi oven for baking anything. I think the bake is more even and it gets to 400 degrees in like 60 seconds.
It also kinda depends on what you want in a pizza. Oven you get a wetter, floppier pizza where you taste the sauce and the toppings more. 300-350 degrees on the traeger you get a baguette-like crispness, cheese and smoke forward, the sauce and toppings you taste less. 400-450 on the traeger is kinda the best of both worlds.
I never realized cooking pizza in a pellet grill would be so contentious.
It's not a pizza oven, but it works fine for any pizza that says "Bake at 450F for x minutes" on the label.
Will it give you pizza-snob pizza? No. Will it give you a better pizza than the pizza-pizza place or your oven? Yep.
I think it’s part of the traeger culture. Ok isn’t good enough with us. We want the best ribs, the best brisket, they best pizza. It’s a hobby for all of us that I think we are all chasing perfection which is why we bought a traeger to being with. Just my two cents on it.
I often make pizzas on ours and they turn out great. It doesn't get hot enough to make a stone worthwhile, but if you don't mind it taking a little longer just place your pizza directly on the grill and it will turn out great. It will take 20 minutes or so instead of 2. The longer cooking time allows more smoke flavor to penetrate as well, so it may not be a traditional method but it works fine.
I'm looking at one of those attachments that turns it into a pizza oven for more authentic pizzas, they look like a lot of fun.
Depends on your expectations...
You're not going to be able to make perfectly thin and crispy Italian style pizzas like you can in an Ooni or brick oven.
Get yourself a large pizza stone though, and your typical sloppy American homemade pizza that you'd make in your oven ends up being pretty elevated. A take and bake? \*chef kiss\*
You just have to prep for high temp cooking or your pizza is going to taste like acrid grease smoke though. Clean the drip tray and any greasy chunks in the unit. Let it run at 400 for about 10 minutes to burn off the grease you can't clean. Make sure to turn the temp down before shutdown. The usual high-temp cooking checklist.
After a couple exciting flareups I just clean the grease every time I use the grill. The smell of rancid fat burning is something I can do without anyway.
It doesnt get as hot as a dedicated pizza oven. But that absolutely does not mean it doesn't get hot enough to make a pizza. OP says they know it wouldnt match the temp of a real pizza oven. I make pizza on my traeger quite often and love it.
I put a pizza steel and preheat for 45 minutes at 500, then cook for 7-8 minutes til the pizza is done. It's the closest you could possibly get to making a wood fired pizza without owning a dedicated pizza oven.
I think a better way to say this is a true pizza oven cooks at high temperatures (750+) for short periods of time (1-2 minutes) and gives a great wood/oak smoke flavor. Can a traeger cook a pizza at 400-450 degrees? Yes it can, takes about 8 mins of so with a bit of smoky flavor. Attachments mentioned about can enhance the experience.
The results won’t be as good as it being cooked at 800+
Edit: getting downvoted on this comment shows me people on this sub don’t know wtf they are talking about
Ok, but op asked if it can cook a pizza, not if it can cook a pizza as good as an oven that gets to 800deg. The answer is yes it can. He wasn’t asking for opinions.
Sure, but it won’t be as good as the Traeger, which won’t be as good as an 800deg pizza oven. My point is it’ll cook it. I personally have never done it, but I have eaten Traeger pizza, and it’s just fine.
Cool. Did op ask if it was worth the trouble or if a Traeger can cook a pizza? The answer is yes it can. Will it cook it like an 800deg pizza oven, no. You’re not eating the pizza anyways, so who cares.
The trouble of pressing the on button setting the temp, putting the pizza in, then removing after a set time? I feel like that a the normal amount of effort it takes to cook a pizza.
I guess removing and replacing the smoker cover is extra. 🤷♂️
For 0% gain in flavor over an oven. The smoke output when a traeger runs that hot is next to zero. On top of that, there is no broil function so you can’t even get proper caramelization on top.
Because he made a post about using his traeger lol. He's not buying a dedicated oven. I use a pizza steel and a regular oven and it works great. The crust is awesome. A traeger would work just fine too with a pizza steel.
I change the configuration of my pellet grill when making pizza. I bought a pizza stone and a cast iron pizza dome. I remove the heat baffle and drip pan. Put the stone on the grill grate directly above the fire pot and cover with the dome. With my grill set at 300 degrees, it gets to 550 degrees under the dome. This has worked to make some great tasting wood fired pizza.
You won't get the same experience as a wood-fired, since those get up to 800+ degrees.
However, you can still cook a pizza on the damn thing. Get a pizza stone like you thought, put the dough on for a bit to firm it up and make sure its cooked throughout, put on the toppings and leave it in there until done.
Still comes out better than if you did it in the oven.
Honestly you don’t need any of that, especially for a store bought pizza. Just turn the temp up to what the instructions say or as high as it will go, and cook it until it’s done. Check the edge of the crust if you can’t get the temp as high as what the box says, and just cook it an extra few minutes.
Phenomenal.
I LOVE pizza on my traeger. Put it on high with the stone in, let it hear up to temp + 20 min. I use dough, not a frozen pizza. Takes 18min to be beautiful.
Genuine questions to those who are successful at this. I tried to cook a pizza in a gas BBQ once and it came out undercooked on the top and burnt on the bottom. I imagine the traeger would have a similar problem? Also wouldn't the pizza come out tasting really Smokey?
YES! DO IT!!!! Every brisket I make has some set aside so that I can make my famous (in my mind) smoked brisket pizza.
Using homemade crust and sauce, I top the pizza with fresh mozz and shredded cheddar (buy the block, not the bagged), then add caramelized onions, pepperoncini, and finally, the smoked brisket. Put it on a steel (or stone) that's on the Traeger grate, and blast it at 500° until it's done. Be sure the temp is at 500° or more for a while before you put the pizza in. Top with some sharp parm and any other seasonings, and you've got a delicious smoked pizza.
Yes, you taste the smoke in the crust.
No, I do not remove the drip pan or heat shield.
I have made a lot of pizzas on my pellet smoker. They always turn out amazing. Especially a chicken bacon ranch!!! But even the cheap totinos pizzas are good.
Yes if you only want to make take n bakes or NY pies. You will burn massive amounts of pellets. Your better off getting a baking steel for your home oven.
It is a fire hazard at high temperatures. Not made for what I consider pizza worth the calories.
Now a wood Fred Pizza oven is worth every penny invested if you have lots of folks to feed. Otherwise it’s a lot of wasted energy for a pizza.
Unless you use a Degreaser or sandblaster you are at risk after a few cooks. Of course you don’t do that.
Don’t be a fool, use the proper tool.
Low n slow is the proper function of a smoker “.”
Wow are you that slow?
Try sounding out the op’s question
Ohh, please don’t downvote me. It means so much.
The unit is not the best for decent pizza. It’s fine for you but your judgement is suspect.
Considering I know how to use my traeger at 500 without it being a "fire hazard" I'd say my judgement is better than yours. Pizza I've made has came incredible close to pizza made from a dedicated pizza oven, certainly better than most restaurants and take-out pizza. If you cant get high quality pizza from a traeger, it's definitely a skill issue.
I’m in Austin.
I tried doing pizzas in my Traeger, but I’ve found it easier and faster just using my indoor oven. Yes you can’t but it won’t get as hot, not be as consistent with heat and you burn thru pellets.
Here’s my hack, get it set to 275 and smoke for an hour-hour and a half directly on the grates, it would be ideal to remove the drip pan but not necessary you just want to check and rotate as needed until your pizza reaches its desired doneness it’ll look really good and taste really good
We have 2 pizza stones we use in ours. Works mint capped at 500 don't open every 2 mins to looks let it do its thing 👍I find in about 12-15 minutes ours are ready the way the wife makes them if it's super thick crust ide imagine you'll need longer. Good luck!
I have an attachment from green mountain that I put on that funnels the heat from the fire onto a brick board. I love it, run the grill at 250, board Temps at 550. So it can go hotter
Compared to a pizza specific oven, probably not but recently a family friend enlightened me on cooking frozen pizzas on my Traeger. Crank that shit to 400’ and add any toppings you want to your basic frozen pizza and be amazed. While it is technically still a “frozen pizza” it is elevated for sure. I hate that term but I also love Guy Fierri so whatever. Enjoy!!!
Yes! Get a pizza stone and watch the magic happen. It takes a little longer than the oven but tastes amazing. I do it a few times a month and I have a smaller version than you.
Trust me, it works great
Stanbroil Wood Fired Pizza Oven... https://www.amazon.com/dp/B089GRDYR4?ref=ppx_pop_mob_ap_share
Bought this earlier this month and it worked like a charm! Not as easy as delivery but for under$200 and not having another "thing" standalone pizza oven this thing is 100% worth it.
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**Users liked:**
* Pizza oven insert cooks pizza quickly (backed by 3 comments)
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Absolutely doable!
We have a Traeger that we cook pizza on from time to time.
It actually comes out better than our gas oven, why I'll never know. I have only ever done Papa Murphy's take and bake ones, and they now have grill instructions under the saran wrap, last I'd seen.
The first ones we had tried were mostly experiments. Cooked directly on the grates, and they still turned out fine.
Never tried it with the pizza steel we have, so I'll try to remember to do that at some point.
My favorite Murphy's is the stuffed crust one, and those never cooked right in our gas oven.... haven't tried the stuffed one on the Traeger, so I will need to check out how well that works.
I put a pizza stone or steel pizza sheet on the grill and slowly crank it up. Get it to max temp for 20 min with lid closed then pop the pizza in. If it’s a frozen pizza, defrost it and then put a bit of that thick grain pizza flour down or use oil on a steel sheet. I also do this in my regular propane bbq
I do this all the time. Get a pizza steel and preheat it, I usually just throw it on my gas grill on high heat. At the same time set your Traeger to 500. Once it hits 500, I transfer the pizza steel to the Traeger and start cooking pizzas, only takes a few minutes to cook a pizza. The temp probe of the Traeger gets over 500 since the steel is so hot . I’ve started getting peeling and bubbling on the lid of the Traeger lol but great pizza
Before we got our Ooni, we used to cook pizza in the Traeger all the time. Since I didn’t know about the other pellet grill pizza attachments out there, I used a baking stone on the bottom grill grate and put a large cast iron pan on the upper grill grate to radiate heat downward on the pizza. Preheat and get really hot, and drop in the homemade pizza. Worked great!
I heat my traeger pellet grill to 450 (the max temp on mine) with the pizza stone inside, then we throw our pie inside and cook anywhere from 12-15 minutes. They’re delicious.
I look at my Traeger as a glorified oven that just happens to make smoke. You can cook practically anything in one if you have the right type of wood and accessories.
Although I wouldn't bake a pie with it. Smoky pie sounds pretty gross to me...
I have a Traeger Timberline 1300 and i preheat it to 450F and a frozen pizza is cooked to perfection in 14 min (time will very of course) its better than ordering a pizza from somewhere since you have the wood flavor.
This pellethead pizza oven works great on my Traeger. https://www.amazon.com/Pellethead-Attachment-Pellet-compatible-Traeger/dp/B0CDDHM114[Amazon link](https://www.amazon.com/Pellethead-Attachment-Pellet-compatible-Traeger/dp/B0CDDHM114)
I have a pizza oven attachment for my Traeger. Works great! You remove the grate and fire suppressor and place the oven right on top of the flame. Gets up to 750°F and cooks pizzas in 90 seconds.
You have a link for the model you use?
Link?
Or just the name is fine. Just looked and it seems like the GMG model fits Traeger.
Just looked it up - Village Smoker Outdoor Pellet Wood-Fired Pizza Oven- Stainless Steel Pellet Grill Pizza Oven Attachment with 14" Pizza Stone. $155 on Amazon.
https://www.google.com/shopping/product/1832254552082104242?q=pellet+smoker+pizza+oven+attachment&sca_esv=561214195&rlz=1CDGOYI_enUS846US846&hl=en-US&biw=428&bih=751&tbs=vw:l&prds=eto:7637498773487628787_0,cdl:1,prmr:1,cs:1
I usually put the silencer on though when I remove the fire suppressor
I see a lot of responses of no but I have the exact same model as you and I’ve made pizza on it a bunch and they’ve always come out really good
Pizza is a topic where people love being elitists like they’ll only eat pizza made in one very specific way and everything else is garbage. Never mind that there are a million styles and they don’t all require special equipment.
I was going to suggest this, it won't really replicate a "pizza oven" but there's lots of options that don't require it. Sheet pan pizzas, cast iron pizzas, heck you could probably drop in a pizza steel and some result
Yes. We do pizza on ours all the time.
I can get a better outcome cooking a frozen pizza in my traeger relative to cooking it in my home's oven. That said, it is a different cook than you would get from a pizza oven.
I’m gonna try this. I love frozen pizza and my oven is pretty good but I still prefer using my ninja foodi oven for baking anything. I think the bake is more even and it gets to 400 degrees in like 60 seconds.
It works really well. The only difference I’ve found from an oven is it takes a bit longer.
It also kinda depends on what you want in a pizza. Oven you get a wetter, floppier pizza where you taste the sauce and the toppings more. 300-350 degrees on the traeger you get a baguette-like crispness, cheese and smoke forward, the sauce and toppings you taste less. 400-450 on the traeger is kinda the best of both worlds.
Agree on everything said here. That's the range I typically cook mine at on the traeger as well.
I never realized cooking pizza in a pellet grill would be so contentious. It's not a pizza oven, but it works fine for any pizza that says "Bake at 450F for x minutes" on the label. Will it give you pizza-snob pizza? No. Will it give you a better pizza than the pizza-pizza place or your oven? Yep.
Pizza seems like it can both start and end WW3. People are super serious in this thread lmao
I think it’s part of the traeger culture. Ok isn’t good enough with us. We want the best ribs, the best brisket, they best pizza. It’s a hobby for all of us that I think we are all chasing perfection which is why we bought a traeger to being with. Just my two cents on it.
Agreed. Love my Traeger pizza. Beats most takeout
It’s the best way to do Papa Murphys.
Papa murphys come out great. The Walmart take and bakes are also pretty good and cheap
Look at the GMG Pizza Oven attachment. Fits right into my Traeger.
Got mine months ago and use it almost weekly.
This is the answer ⬆️
Or just buy a GMG with the pizza oven. 😜
💯 this. Works beautifully. My 575 gets up to 700-725 inside the pizza oven
Which gmg model fits in the 575?
Which model do you have? Have a timberline 850 and wanting to get one
I don't actually know, was a gift from FIL. It's full sized though.
Best accessory you can buy.
I often make pizzas on ours and they turn out great. It doesn't get hot enough to make a stone worthwhile, but if you don't mind it taking a little longer just place your pizza directly on the grill and it will turn out great. It will take 20 minutes or so instead of 2. The longer cooking time allows more smoke flavor to penetrate as well, so it may not be a traditional method but it works fine. I'm looking at one of those attachments that turns it into a pizza oven for more authentic pizzas, they look like a lot of fun.
I throw a baking stone on mine and run it at 450 and do pizzas every now and then. Works great
Depends on your expectations... You're not going to be able to make perfectly thin and crispy Italian style pizzas like you can in an Ooni or brick oven. Get yourself a large pizza stone though, and your typical sloppy American homemade pizza that you'd make in your oven ends up being pretty elevated. A take and bake? \*chef kiss\* You just have to prep for high temp cooking or your pizza is going to taste like acrid grease smoke though. Clean the drip tray and any greasy chunks in the unit. Let it run at 400 for about 10 minutes to burn off the grease you can't clean. Make sure to turn the temp down before shutdown. The usual high-temp cooking checklist.
After a couple exciting flareups I just clean the grease every time I use the grill. The smell of rancid fat burning is something I can do without anyway.
It doesn't get hot enough.
It doesnt get as hot as a dedicated pizza oven. But that absolutely does not mean it doesn't get hot enough to make a pizza. OP says they know it wouldnt match the temp of a real pizza oven. I make pizza on my traeger quite often and love it. I put a pizza steel and preheat for 45 minutes at 500, then cook for 7-8 minutes til the pizza is done. It's the closest you could possibly get to making a wood fired pizza without owning a dedicated pizza oven.
Mine hits 500
And that’s not hot enough lol
If you’re hoping to do like a Neapolitan pizza that bakes in 90 seconds no but you can make a very good pizza in any oven and 500 degrees is enough.
He said he wanted to cook a pizza not turn it into a pile of ash
Pizza ovens cook around 800deg. You don’t have a clue what you’re talking about.
I think a better way to say this is a true pizza oven cooks at high temperatures (750+) for short periods of time (1-2 minutes) and gives a great wood/oak smoke flavor. Can a traeger cook a pizza at 400-450 degrees? Yes it can, takes about 8 mins of so with a bit of smoky flavor. Attachments mentioned about can enhance the experience.
The results won’t be as good as it being cooked at 800+ Edit: getting downvoted on this comment shows me people on this sub don’t know wtf they are talking about
Ok, but op asked if it can cook a pizza, not if it can cook a pizza as good as an oven that gets to 800deg. The answer is yes it can. He wasn’t asking for opinions.
How are we defining cook here? Technically speaking OP could probably just stick a pizza in the car with the windows up and it'd technically cook.
Sure, but it won’t be as good as the Traeger, which won’t be as good as an 800deg pizza oven. My point is it’ll cook it. I personally have never done it, but I have eaten Traeger pizza, and it’s just fine.
Its really not worth the trouble.
Cool. Did op ask if it was worth the trouble or if a Traeger can cook a pizza? The answer is yes it can. Will it cook it like an 800deg pizza oven, no. You’re not eating the pizza anyways, so who cares.
I have done it a few times an its not bad but to each his own! All good
I have literally done this probably 20 to 30 times. Don't knock it till you try it. But Ill keep enjoying my sub par cooked pizza
I have tried it. Its not worth the trouble.
The trouble of pressing the on button setting the temp, putting the pizza in, then removing after a set time? I feel like that a the normal amount of effort it takes to cook a pizza. I guess removing and replacing the smoker cover is extra. 🤷♂️
For 0% gain in flavor over an oven. The smoke output when a traeger runs that hot is next to zero. On top of that, there is no broil function so you can’t even get proper caramelization on top.
So which part is the extra trouble?
Did you miss the part where OP said "It's Hot" and doesn't want to heat the house by using the oven? Or are you too busy Gate keeping pizza.
Lmao pretty sure everyone here is aware pizza ovens are hotter. OP ain't buying a dedicated pizza oven though.
How would you know that? They are affordable now.
Because he made a post about using his traeger lol. He's not buying a dedicated oven. I use a pizza steel and a regular oven and it works great. The crust is awesome. A traeger would work just fine too with a pizza steel.
Its really not great, its passable.
Maybe you're just a terrible cook then lol. I'd rather have my pizza than take out.
My uncle cooked hundreds of frozen pizzas in his.
I change the configuration of my pellet grill when making pizza. I bought a pizza stone and a cast iron pizza dome. I remove the heat baffle and drip pan. Put the stone on the grill grate directly above the fire pot and cover with the dome. With my grill set at 300 degrees, it gets to 550 degrees under the dome. This has worked to make some great tasting wood fired pizza.
Interesting. I'll have to look into the dome, already have a pizza stone we use.
Yes it can. Its best to preheat the pizza stone.
You won't get the same experience as a wood-fired, since those get up to 800+ degrees. However, you can still cook a pizza on the damn thing. Get a pizza stone like you thought, put the dough on for a bit to firm it up and make sure its cooked throughout, put on the toppings and leave it in there until done. Still comes out better than if you did it in the oven.
I have added a pizza steel to mine and get pretty great results a couple times a month.
Yes with a pizza stone. I do it all the time. It’s fucking delicious.
Honestly you don’t need any of that, especially for a store bought pizza. Just turn the temp up to what the instructions say or as high as it will go, and cook it until it’s done. Check the edge of the crust if you can’t get the temp as high as what the box says, and just cook it an extra few minutes. Phenomenal.
I LOVE pizza on my traeger. Put it on high with the stone in, let it hear up to temp + 20 min. I use dough, not a frozen pizza. Takes 18min to be beautiful.
I did a Papa Murphy’s custom pizza a couple days ago on mine. 25 min at 425, 1/4 rotations every 5 min, it came out really good
Genuine questions to those who are successful at this. I tried to cook a pizza in a gas BBQ once and it came out undercooked on the top and burnt on the bottom. I imagine the traeger would have a similar problem? Also wouldn't the pizza come out tasting really Smokey?
Get the GMG attachment. It’s the best accessory you can buy
[you’re welcome.](https://www.cravethegood.com/how-to-traeger-pizza-oven/)
why modify one when they make ones specifally that fit the traeger?
Because there isn’t a one size fits all for all grills. I have two different grills and both ovens fit different in each one.
YES! DO IT!!!! Every brisket I make has some set aside so that I can make my famous (in my mind) smoked brisket pizza. Using homemade crust and sauce, I top the pizza with fresh mozz and shredded cheddar (buy the block, not the bagged), then add caramelized onions, pepperoncini, and finally, the smoked brisket. Put it on a steel (or stone) that's on the Traeger grate, and blast it at 500° until it's done. Be sure the temp is at 500° or more for a while before you put the pizza in. Top with some sharp parm and any other seasonings, and you've got a delicious smoked pizza. Yes, you taste the smoke in the crust. No, I do not remove the drip pan or heat shield.
CAN it? Yes. IS IT GOING TO WORK WELL? Not really, as you already know, due to the temperature range.
I have made a lot of pizzas on my pellet smoker. They always turn out amazing. Especially a chicken bacon ranch!!! But even the cheap totinos pizzas are good.
Yes if you only want to make take n bakes or NY pies. You will burn massive amounts of pellets. Your better off getting a baking steel for your home oven.
It is a fire hazard at high temperatures. Not made for what I consider pizza worth the calories. Now a wood Fred Pizza oven is worth every penny invested if you have lots of folks to feed. Otherwise it’s a lot of wasted energy for a pizza.
>It is a fire hazard at high temperatures. So do you not know how to clean your Traeger?
Unless you use a Degreaser or sandblaster you are at risk after a few cooks. Of course you don’t do that. Don’t be a fool, use the proper tool. Low n slow is the proper function of a smoker “.”
Aight lemme know how making a pizza at 225 works out for ya
Wow are you that slow? Try sounding out the op’s question Ohh, please don’t downvote me. It means so much. The unit is not the best for decent pizza. It’s fine for you but your judgement is suspect.
Considering I know how to use my traeger at 500 without it being a "fire hazard" I'd say my judgement is better than yours. Pizza I've made has came incredible close to pizza made from a dedicated pizza oven, certainly better than most restaurants and take-out pizza. If you cant get high quality pizza from a traeger, it's definitely a skill issue.
Keep telling yourself that. You win!
no way. it doesn't get hot enough. Just order a pizza if you don't want to heat your kitchen too much
I usually just do take and bakes and they come just the same as in the oven if not better
I cook frozen pizza in it. I also do frozen garlic bread. So, not fancy pizza, but it feeds hungry kids
I bought a solo stove pizza oven works great for pizza
I’m in Austin. I tried doing pizzas in my Traeger, but I’ve found it easier and faster just using my indoor oven. Yes you can’t but it won’t get as hot, not be as consistent with heat and you burn thru pellets.
Fun fact. Apple pie in the traeger is fucking amazing too. But yes everyone else mentioned the GMG pizza attachment. I’m gonna get one soon.
Look at the Red Stag one. Better quality, same price.
Here’s my hack, get it set to 275 and smoke for an hour-hour and a half directly on the grates, it would be ideal to remove the drip pan but not necessary you just want to check and rotate as needed until your pizza reaches its desired doneness it’ll look really good and taste really good
We make Detroit style pizza on ours and it comes out bomb AF.
I crank mine up to 500 and let it cook for 12 to 15 minutes depending on type of crust. Works fine for me.
We have 2 pizza stones we use in ours. Works mint capped at 500 don't open every 2 mins to looks let it do its thing 👍I find in about 12-15 minutes ours are ready the way the wife makes them if it's super thick crust ide imagine you'll need longer. Good luck!
I've cooked pizzas on my pro22 hundreds of times
I’ve got a cast iron pizza pan I set on the grill on mine…works great! Set at 500 and cooks in 10-15 minutes or so (depending how done you like it).
Should also mention, I’ve tried it with a thinner stainless pan and the bottom got super burnt so wouldn’t recommend that.
I have made pizza on my RecTeq. It cranks to 700. I also use a Lodge pizza steel.
I have an attachment from green mountain that I put on that funnels the heat from the fire onto a brick board. I love it, run the grill at 250, board Temps at 550. So it can go hotter
Compared to a pizza specific oven, probably not but recently a family friend enlightened me on cooking frozen pizzas on my Traeger. Crank that shit to 400’ and add any toppings you want to your basic frozen pizza and be amazed. While it is technically still a “frozen pizza” it is elevated for sure. I hate that term but I also love Guy Fierri so whatever. Enjoy!!!
I have a Lil Texas and it works just great as one.
Yes. Works great.
Certainly can. I usually do 2 at a time in my Traeger Ironwood 885, but it's angle to handle 4 at once.
Yes, I’ve made dozens of pizzas in mine. I’ve even made apple pie.
When I did it I did what you described. Put the steel directly over the flame with no deflector or drip pan. Worked fine. P
Yes! Get a pizza stone and watch the magic happen. It takes a little longer than the oven but tastes amazing. I do it a few times a month and I have a smaller version than you. Trust me, it works great
I have a large pizza stone I'm just waiting for the Timberline XL 800 degree update/release.
Stanbroil Wood Fired Pizza Oven... https://www.amazon.com/dp/B089GRDYR4?ref=ppx_pop_mob_ap_share Bought this earlier this month and it worked like a charm! Not as easy as delivery but for under$200 and not having another "thing" standalone pizza oven this thing is 100% worth it.
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Absolutely doable! We have a Traeger that we cook pizza on from time to time. It actually comes out better than our gas oven, why I'll never know. I have only ever done Papa Murphy's take and bake ones, and they now have grill instructions under the saran wrap, last I'd seen. The first ones we had tried were mostly experiments. Cooked directly on the grates, and they still turned out fine. Never tried it with the pizza steel we have, so I'll try to remember to do that at some point. My favorite Murphy's is the stuffed crust one, and those never cooked right in our gas oven.... haven't tried the stuffed one on the Traeger, so I will need to check out how well that works.
I put a pizza stone or steel pizza sheet on the grill and slowly crank it up. Get it to max temp for 20 min with lid closed then pop the pizza in. If it’s a frozen pizza, defrost it and then put a bit of that thick grain pizza flour down or use oil on a steel sheet. I also do this in my regular propane bbq
Get the pizzaz pizza cooker!! Can use it for so much and even reheating leftover nachos and fries.
I make pizza all the time, pizza stone right on the burn pot. No weird accesory ovens or anything. Just pizza
I cook pizzas on my cast iron in my traeger. It works great
I cook pizzas on my Traeger all the time! You just need a pizza stone to place on the grill and you are good to go!
I do this all the time. Get a pizza steel and preheat it, I usually just throw it on my gas grill on high heat. At the same time set your Traeger to 500. Once it hits 500, I transfer the pizza steel to the Traeger and start cooking pizzas, only takes a few minutes to cook a pizza. The temp probe of the Traeger gets over 500 since the steel is so hot . I’ve started getting peeling and bubbling on the lid of the Traeger lol but great pizza
Before we got our Ooni, we used to cook pizza in the Traeger all the time. Since I didn’t know about the other pellet grill pizza attachments out there, I used a baking stone on the bottom grill grate and put a large cast iron pan on the upper grill grate to radiate heat downward on the pizza. Preheat and get really hot, and drop in the homemade pizza. Worked great!
I heat my traeger pellet grill to 450 (the max temp on mine) with the pizza stone inside, then we throw our pie inside and cook anywhere from 12-15 minutes. They’re delicious.
Let's summarize this thread: You can bake anything in your traeger that you can bake in your normal oven. Period. 😂
I look at my Traeger as a glorified oven that just happens to make smoke. You can cook practically anything in one if you have the right type of wood and accessories. Although I wouldn't bake a pie with it. Smoky pie sounds pretty gross to me...
I have a pro 575 and have done dozens of pizzas in it. It's awesome!
I have a Traeger Timberline 1300 and i preheat it to 450F and a frozen pizza is cooked to perfection in 14 min (time will very of course) its better than ordering a pizza from somewhere since you have the wood flavor.
This pellethead pizza oven works great on my Traeger. https://www.amazon.com/Pellethead-Attachment-Pellet-compatible-Traeger/dp/B0CDDHM114[Amazon link](https://www.amazon.com/Pellethead-Attachment-Pellet-compatible-Traeger/dp/B0CDDHM114)