Étapes

• Step 1

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 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).

  Ingrédients

  • 1 1/2 Cup Levain frais

  • 1 Tablespoon huile d’olive extra vierge

  • 1 1/4 Cup farine

  • 1 As Needed Sel de mer naturel et cachère Jacobsen Salt Co

• Step 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.

• Step 4

  Bake the crust for approximately 7 minutes.

  00:07

  450 ˚F / 232 ˚C

• Step 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.

  Ingrédients

  • 4 Tablespoon huile d’olive extra vierge

• Step 6

  Add toppings and bake pizza until the crust browns and the cheese melts. Enjoy!

  450 ˚F / 232 ˚C

  Ingrédients

  • 2 Whole tomates héritage, tranchées

  • 1/2 Teaspoon origan frais

  • 2 Pound Mozzarella Buffalo, tranches minces

  • 6 Whole feuilles de basilic

  • 1 As Needed poivre noir fraîchement moulu

  • 1/4 Cup sauce marinara, pour le service