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In a glass, stir together warm water, yeast, and sugar and let stand until the mixture starts to foam (about 10 minutes). In a mixer, combine 1 3/4 cup flour, sugar, and salt. Stir oil into the yeast mixture. Slowly add the liquid to the dry ingredients while slowly increasing the mixers speed until fully combined. The dough should be smooth and not sticky. Knead the dough on a floured surface, gradually adding the remaining flour as needed to prevent the dough from sticking, until smooth (about 5-10 minutes). Form the dough into a ball.
Apply a thin layer of olive oil to a large bowl. Place the dough into the bowl, and coat the dough ball with a small amount of olive oil. Cover and let rise for about 1 hour, or until doubled in size, in a warm place.
When ready to cook, start your Traeger on Smoke with the lid open (4-5 minutes), or until the fire is established. Set the temperature to High (450F) and preheat, lid closed (10-15 minutes.) Place a pizza stone in the grill while it preheats.
Spread the cornmeal evenly on the pizza peel. Punch the dough down and roll it out form into a 12" circle on a floured surface. Place the dough on the pizza peel and assemble toppings evenly in the following order: olive oil, garlic, fontina, portabella, artichoke hearts, parmigiano, then banana peppers (optional).
Carefully slide the assembled pizza from the pizza peel to the preheated pizza stone and bake until the crust is golden brown (about 10-12 minutes).
Remove the pizza stone from the Traeger. Slice pizza, serve, and enjoy!