By Traeger Kitchen
Authentic Italian pizza is wood-fired. Create homemade, wood-fired pizza right in your grill.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 1/2 Cup | Fresh Sourdough Starter |
5 Tablespoon | extra-virgin olive oil |
1 1/4 Cup | flour |
1 As Needed | Jacobsen Salt Co. Pure Kosher Sea Salt |
2 Whole | heirloom tomato, sliced |
1/2 Teaspoon | fresh oregano |
2 Pound | Buffalo Mozzarella, thinly sliced |
6 Whole | basil leaves |
1 As Needed | freshly ground black pepper |
1/4 Cup | Marinara Sauce |
1
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
2
Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour. Add more flour, a little at a time, as needed to form a pizza dough consistency. The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the starter).
3
Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won't rise significantly, if at all.) Roll the dough out into a circle using a minimum amount of flour to prevent sticking.
4
Bake the crust for approximately 7 minutes.
500 ˚F / 260 ˚C
00:07
5
Remove the crust from the Traeger Grill and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.
6
Add toppings and bake pizza until the crust browns and the cheese melts. Enjoy!
500 ˚F / 260 ˚C
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