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Started By
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Homemade pizza on my Traeger.
Posted on 5/8/20 at 8:25 am
Posted on 5/8/20 at 8:25 am
This post was edited on 5/8/20 at 8:28 am
5
Posted on 5/8/20 at 9:28 am to Potchafa
Temp and time?
Posted on 5/8/20 at 9:34 am to Potchafa
Looks good, my fellow AP resident.
Posted on 5/8/20 at 9:40 am to Potchafa
Looks good ! What did u use for your crust?
Posted on 5/8/20 at 9:53 am to Speckhound
Certainly not a one up moment, just sharing a picture from when we made some with the GMG pizza oven attachment. I think we found the sweet spot was around 750 degrees.
Posted on 5/8/20 at 10:56 am to Chucktown_Badger
Unfortunately, my traeger doenst have a chance of hitting 750
Posted on 5/8/20 at 12:44 pm to Eric Stratton
My GMG wouldn't either, but the pizza oven attachment gets the stone up to close to 900. I have yet to do a steak in there, but want to try that soon.
Posted on 5/8/20 at 2:38 pm to Chucktown_Badger
Cooked it at 400 for about 10-12
minutes. My crust was a basic dough recipe. Flattened it be be like pita crust. Came out awesome!
minutes. My crust was a basic dough recipe. Flattened it be be like pita crust. Came out awesome!
Posted on 5/8/20 at 2:40 pm to Potchafa
looks great. 400 is about as high as mine gets so this is good info to know.
Posted on 5/8/20 at 2:43 pm to t00f
That’s right. Most I ever got it to was about 415! I have the Traeger Texas Elite. The big one.
Posted on 5/8/20 at 2:56 pm to Potchafa
What pellet blends do you guys use for pizza?
Posted on 5/8/20 at 3:04 pm to Rip N Lip
I used apple.
Posted on 5/8/20 at 3:26 pm to Potchafa
Why not just cook it in the oven if you can only get your grill to 400?
Posted on 5/8/20 at 3:29 pm to Chucktown_Badger
That mushroom pizza looks awesome. I like mine with a little prosciutto on top.
Posted on 5/8/20 at 3:33 pm to Chucktown_Badger
Looks great, how much of a pain is it to swap the hood for the pizza oven attachment?
I really need to get one of those.
I really need to get one of those.
Posted on 5/8/20 at 3:51 pm to Chucktown_Badger
quote:
Certainly not a one up moment, just sharing a picture from when we made some with the GMG pizza oven attachment. I think we found the sweet spot was around 750 degrees.
Have you gotten a sweeper for the attachment? I think that is what I need next. There is always a lot of ash and shiz on the pizza stone.
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