Traeger Kitchen


Grilled New York Style Pepperoni Pizza

Prep Time

1 Days

Cook Time

15 Minutes

Effort

Pellets

Apple

Introducing a wood-fired take on a classic NY style pizza. Homemade dough is topped with a delicious homemade tomato sauce and finished with a healthy sprinkle of cheese and pepperoni.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 1 Can (28 oz) whole peeled tomatoes

  • 4 Tablespoon extra-virgin olive oil

  • 1 Tablespoon unsalted butter

  • 2 Clove garlic, grated or minced

  • 1 Teaspoon dried oregano

  • red pepper flakes

  • kosher salt

  • 2 Sprig Basil, With Leaves Attached

  • 1 Medium Yellow Onion, Peeled and Split in Half

  • 5 1/2 Teaspoon sugar

  • salt

  • 4 1/2 Cup bread flour

  • 2 Teaspoon instant yeast

  • 15 Ounce lukewarm water

  • bread flour

  • cornmeal

  • Pizza Peel

  • 1 Pound grated mozzarella cheese

  • 1 Pound Pepperoni, sliced

Steps

  • 1

    For the Pizza Sauce: Pulse tomatoes and their juice in a food processor until pureed. Puree should not be completely smooth, and still have some chunks of tomato. Set aside.

    Ingredients

    • 1 Can (28 oz) whole peeled tomatoes

  • 2

    Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.

    Ingredients

    • 1 Tablespoon extra-virgin olive oil

    • 1 Tablespoon unsalted butter

  • 3

    Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.

    Ingredients

    • 2 Clove garlic, grated or minced

    • 1 Teaspoon dried oregano

    • To Taste red pepper flakes

    • To Taste kosher salt

  • 4

    Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting, and cook, stirring occasionally, until reduced by 1/2 (about 1 hour).

    Ingredients

    • 2 Sprig Basil, With Leaves Attached

    • 1 Medium Yellow Onion, Peeled and Split in Half

    • 1 Teaspoon sugar

  • 5

    Discard onions and basil stems. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

    Ingredients

    • To Taste salt

  • 6

    For the Pizza Dough: Combine flour, sugar, 2 tsp. salt, and yeast in food processor. Pulse 3 to 4 times until incorporated evenly.

    Ingredients

    • 4 1/2 Cup bread flour

    • 1 1/2 Tablespoon sugar

    • 2 Teaspoon instant yeast

  • 7

    Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer.

    Ingredients

    • 3 Tablespoon extra-virgin olive oil

    • 15 Ounce lukewarm water

  • 8

    Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed.
  • 9

    Divide dough into three even parts and place each into a 1 gallon (4 L) zip top bag. Place in refrigerator and allow to rise at least one day, and up to 5.
  • 10

    At least two hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate medium mixing bowl. Cover tightly with plastic wrap and allow to rise at warm room temperature until roughly doubled in volume.

    Ingredients

    • bread flour

  • 11

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes. Place pizza stone on grill grates if using.

    Grill500 ˚F

  • 12

    Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8” (20 cm) circle, leaving outer 1” (3 cm) higher than the rest. Gently stretch dough by draping over knuckles into a 12” to 14” (30 to 35 cm) circle, about 1/4” (1 cm) thick. Transfer to pizza peel that has been sprinkled with cornmeal.

    Ingredients

    • cornmeal

    • Pizza Peel

  • 13

    Spread approximately 2/3 of sauce evenly over surface of crust, leaving 1/2” (1/2 cm) to 1” border along edge. Evenly spread 1/2 of cheese over sauce and top with pepperoni.

    Ingredients

    • 1 Pound grated mozzarella cheese

    • 1 Pound Pepperoni, sliced

  • 14

    Slide pizza onto baking stone and bake until cheese is melted (slightly browned) and crust is golden brown and puffed, 15 to 20 minutes total.

    Grill500 ˚F

Cooking Notes

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