Instructions

• Preheat the Traeger (or pellet grill) to 500°F with the pizza stone or baking sheet inside for 15 minutes.
• Divide the 1 tbsp flour into two equal portions. Dust one half (0.5 tbsp) onto a large cutting board; keep the other half nearby to use while stretching the dough.
• Place the 1 ball of pizza dough on the floured board. Press it a few times into the flour so it picks up surface flour.
• Form the crust and stretch the dough: pinch around the outer 1-inch edge in a circular motion to define the crust. Press the center down with your fingers, then use the backs of your knuckles under the dough to gently stretch it outward in a circular motion. Add small amounts of the reserved flour as needed to keep the dough from sticking and to help it maintain a round shape.
• Divide the 1 tsp olive oil in half (0.5 tsp / 0.5 tsp). Carefully open the Traeger, use heat protection, and remove the preheated pizza stone or baking sheet to a heatproof surface; close the Traeger to retain heat. Quickly brush one half of the olive oil onto the top of the hot stone or baking sheet.
• Transfer the stretched dough onto the oiled stone or baking sheet. Immediately brush the remaining 0.5 tsp olive oil around the outer 1-inch edge of the dough to coat the crust.
• Assemble the pizza toppings: spread 1.5 cups pizza sauce over the dough, leaving the 1-inch crust border clear. Sprinkle 2 cups shredded mozzarella evenly over the sauce. Distribute 1/2 cup cooked sliced sausage (or pepperoni) on top. Sprinkle half of the 2 tbsp parmesan cheese (1 tbsp) over the pizza; reserve the remaining 1 tbsp for finishing.
• Return the stone or baking sheet to the Traeger, close the lid, and smoke the pizza at 500°F for 10 minutes. After 10 minutes, rotate the pizza and continue smoking for an additional 5–10 minutes (total 15–20 minutes) until the cheese is melted and the crust and bottom are golden brown.
• Using heat protection, remove the pizza from the Traeger and transfer it to a cutting board. Sprinkle the reserved 1 tbsp parmesan cheese and 1 tsp fresh chopped parsley over the top. Let the pizza cool a few minutes, then slice and serve.