My brothers, all the wives and I had an early Xmas Sunday as most are traveling to see kids/grandkid's for the holiday's, so I did a couple 12" pizza's on the Traeger. The pic is a before as I did not get a pic after because as soon as they hit the counter top everybody... waited, just like one hog waits on the other. I believe these are better or equal to a stone oven cooked pie. One thing you do need is a pizza pan with the holes in the bottom, otherwise the dough gets soggy from trapped moisture. 25-30 minutes at 375 and it will have just the right hint of smoke flavor....Yum Yum.
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