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Smoked Pizza

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    Smoked Pizza

    Fantastic, I cooked a pizza in my Traeger 850. It turned out better than our indoor kitchen oven. Papa Murphy's perfect pizza, take and bake. Thought I would give it a try. Glad I did.
    Because it was a take-n-bake, no pictures.

    I think a bit of smoke added to pizza takes it to another level.

    I don't think it would help a pizza with pineapple on it though.


    • glitchy
      glitchy commented
      Editing a comment
      You have to salt the pineapple first.

    I've cooked store bought and frozen pizza on my gas grill before, using it indirect in a 2-zone setup, and it worked well. Not the same as home made pizza dough on the kettle with wood fired heat, but still very tasty.

    I assume you set the Traeger to 425 or whatever the indoor oven directions from Papa Murphy called for. Was there much smoke at those high temperatures?



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