Pizza

miguelb

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Scott_R

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Hello!

I just bought a Pro 575--literally so, it's still in the box. Among other things, I was hoping to do pizza in it (my oven is ancient and a replacement would be difficult to find, so I look for ways to sidestep using it).

I have a Fibrament baking stone for bread and pizza in my oven, but apparently you're not supposed to directly use it on open flame; the company sells "barbecue grill baking stones" that come with metal flame diverters, though the latter aren't made to fit the stone I have, so I might have to start over.

I was thinking about getting a baking steel, but I was reading about the Red Stag oven here. Any feedback on this compared to the steel? I tried to look up the company but didn't find much. The writing on their FaceBook page makes me think they're a Chinese company with no US support--e.g., they describe themselves as "Professional Company for valuable quality outdoor BBQ products," and a promotion from a while back: "We are initiating an activity TRY TO TEST, to offer 2 free Reg Stag pizza oven units, to who is intereting in cooking pizza on pellet smoker grill."

I make pizza from scratch--dough, sauce, and (sometimes) the mozzarella. I can't call myself an expert, but I was a little puzzled over some of the talk here and elsewhere about temperatures. My search has been for higher temps than my oven can reach--I almost bought the Ooni oven--but I keep seeing talk about dialing the Traeger temps down instead.
 

traeger860

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Hello!

I just bought a Pro 575--literally so, it's still in the box. Among other things, I was hoping to do pizza in it (my oven is ancient and a replacement would be difficult to find, so I look for ways to sidestep using it).

I have a Fibrament baking stone for bread and pizza in my oven, but apparently you're not supposed to directly use it on open flame; the company sells "barbecue grill baking stones" that come with metal flame diverters, though the latter aren't made to fit the stone I have, so I might have to start over.

I was thinking about getting a baking steel, but I was reading about the Red Stag oven here. Any feedback on this compared to the steel? I tried to look up the company but didn't find much. The writing on their FaceBook page makes me think they're a Chinese company with no US support--e.g., they describe themselves as "Professional Company for valuable quality outdoor BBQ products," and a promotion from a while back: "We are initiating an activity TRY TO TEST, to offer 2 free Reg Stag pizza oven units, to who is intereting in cooking pizza on pellet smoker grill."

I make pizza from scratch--dough, sauce, and (sometimes) the mozzarella. I can't call myself an expert, but I was a little puzzled over some of the talk here and elsewhere about temperatures. My search has been for higher temps than my oven can reach--I almost bought the Ooni oven--but I keep seeing talk about dialing the Traeger temps down instead.
I have a baking steel and love it. Works great for pizzas but you can use it for lots of other things too. Smash burgers, eggs, searing steaks, etc.
 

Gary

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Cast iron skillet, Baking Steel Grill Grates.
Its not an open flame so maybe your stone would work fine.
I have used all three of the above excellent results.
 

MidwestSmoker

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Traeger Pro 575
I make pizza from scratch--dough, sauce, and (sometimes) the mozzarella. I can't call myself an expert, but I was a little puzzled over some of the talk here and elsewhere about temperatures. My search has been for higher temps than my oven can reach--I almost bought the Ooni oven--but I keep seeing talk about dialing the Traeger temps down instead.
Think about the Traeger this way: it is really meant for low temperature (less than 300 degrees) cooking, but it can handle an occasional high temperature cook. For example, you can mostly use it for briskets and pork butts, and occasionally grill a steak. But if you are primarily planning to cook steaks and burgers, you are better off with a standard gas grill. This forum is full of posts with people disappointed with their attempts to grill steaks and burgers on Traegers.

That goes for the pizzas as well. I am guessing that you are planning to use the Traeger primarily for pizzas and I think you may be disappointed. The Ooni ovens are designed for pizzas and are perfect for it. I make my pizzas from scratch as well, and that's why I have an Ooni oven in addition to my Traeger. It can get to 950 degrees quickly for a Neapolitan pizza without any problem. Sometimes you need to invest in the right tools for each job.
 

Scott_R

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Think about the Traeger this way: it is really meant for low temperature (less than 300 degrees) cooking, but it can handle an occasional high temperature cook. For example, you can mostly use it for briskets and pork butts, and occasionally grill a steak. But if you are primarily planning to cook steaks and burgers, you are better off with a standard gas grill. This forum is full of posts with people disappointed with their attempts to grill steaks and burgers on Traegers.

That goes for the pizzas as well. I am guessing that you are planning to use the Traeger primarily for pizzas and I think you may be disappointed. The Ooni ovens are designed for pizzas and are perfect for it. I make my pizzas from scratch as well, and that's why I have an Ooni oven in addition to my Traeger. It can get to 950 degrees quickly for a Neapolitan pizza without any problem. Sometimes you need to invest in the right tools for each job.
Thanks for the insight. Actually, the pizza question was an ex post facto value-added idea, not my prime motive. But good to know about the rest. I wasn't planning on doing steaks on the grill at all.
I once actually had an Ooni on order but cancelled it for various logistical reasons.
 
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