I had been wanting to buy the pizza oven attachment for a long time (made for Green Mountain Grill smokers, Traeger doesn’t make one yet), but never pulled the trigger. My wife got me one for my birthday, and it’s freaking awesome! Fits perfectly into my Ironwood 650 without any modification, just pops right into the firepot like it was made for it. I have been tinkering with temps, times, dough recipes, etc. until last night, when I made one of the best pizzas I’ve ever tasted. I’ll post my dough recipe in the comments if anyone wants to try it, but whatever your favorite pizza recipe is, this thing will cook it perfectly in about 5 or 6 minutes. Best $150 upgrade you can get for the Traeger in my opinion.
by SaveOurBolts
9 Comments
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After many modifications, this is the dough recipe that came out perfect for the high temp oven. It came out crisp on the bottom, but had the perfect amount of bite/pull and the outer crust was light and fluffy. I have a giant batch proofing in my fridge right now to freeze for later use.
I use a kitchen scale because it’s way more consistent, but I ran the measurements into a conversion thing to get close with cup measurements
– 450 grams all purpose flour (3 2/3 cups)
– 50 grams gluten flour (1/3 cup) I used bobs red mill 70-80% protein gluten flour
– 10 grams instant yeast (2 1/4 tsp)
– 10 grams salt (2 1/4 tsp)
– 18 grams white sugar (1 1/2 tbsp)(you can leave this out probably, but it makes the crust brown up while cooking)
– 15 grams olive oil (~1 tbsp)
– 310 grams hot water (1 1/4 cups + 1 tbsp)
– coarse corn meal for dusting the pizza peel
Mix dry ingredients in stand mixer or bowl. Slowly add water until it comes together, then either knead vigorously or leave in the stand mixer for a solid 5 minutes until it is very soft and pillowy. Split it into three even balls, put on a cookie sheet in a warm place for about 3 hours until it doubles in size.
If you can, put it in the fridge (after the rising time) in a cracked ziplock bag for at least a day, up to 3 days (which is ideal). You can use it right away, but the one I had in my fridge for a few days was much better, it tasted like dough from a good pizzeria. Roll it out (this is pretty annoying because the high gluten makes it very stretchy and it wants to fight you when you’re stretching it) and top it however you like. Dust the pizza peel with lots of corn meal so it slides off easily into the oven
My perfect temp to set the traeger at is 400 degrees (the pizza oven gets waaaay hotter than the traeger temp), and let the pizza oven preheat for about 45 minutes. My pizza oven last night was reading at 873 degrees with my infrared thermometer when I put the pizza on. This one took just over 6 minutes to cook and it was perfect for my liking.
Happy smoking, friends!
Edit just to add: this recipe makes three 12” pizzas
Nice pie👍🏾
Whats the difference between using a pozza oven attatchment and just using a pizza stone?
Thanks for the recipe. I’m gonna give it a shot. Do you have a picture of what this looks like in the Traeger? I might just take a flyer on this and hope it fits my Pro 575
Is this the attachment: https://www.bbqguys.com/green-mountain-grills/wood-fired-pizza-attachment-for-peak-ledge-jim-bowie-daniel-boone-grills-gmg-4023
I didn’t even know that pizza oven attachments existed, I’m totally getting one, thanks for the post!
Have a link to the pizza oven piece?
I have a propane pizza oven that I never use because getting the pizza into it is so fucking difficult and I ruin it every time. How do you get it to slide off the peel without ruining the pizza?