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Grilled New York Style Pepperoni Pizza

Grilled New York Style Pepperoni Pizza

By Traeger Kitchen

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.

Prep Time

1 Days

Cook Time

15 Min




This recipe serves:


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Units of Measurement:
Pizza Dough
4 1/2 Cup bread flour, plus more as needed
1 1/2 Tablespoon Sugar
1 Teaspoon Salt
2 Teaspoon instant yeast
3 Tablespoon extra-virgin olive oil
bread flour
As Needed cornmeal, for dusting pizza peel
1 Pound grated mozzarella cheese
1 Pound pepperoni slices
Pizza Sauce
1 Can (28 oz) whole peeled tomatoes
1 Tablespoon extra-virgin olive oil
1 Tablespoon unsalted butter
2 Medium cloves garlic, grated or minced
1 Teaspoon dried oregano
1 Pinch red pepper flakes
As Needed kosher salt
2 Sprig fresh basil
1 Medium yellow onion, peeled and halved
1 Teaspoon Sugar


  • 1

    For the Pizza Dough: Combine flour, sugar, salt and yeast in food processor. Pulse 3 to 4 times until incorporated evenly. Add olive oil and 15 ounces of lukewarm water. Run food processor until mixture forms a ball that rides around the bowl above the blade, about 15 seconds. Continue processing for 15 seconds longer.

  • 2

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

  • 3

    Divide dough into three even parts and place each into a 1 gallon resealable bag. Place in the refrigerator and allow to rise at least one day, or up to 5 days.

  • 4

    At least 2 hours before baking, remove dough from refrigerator and shape into balls by gathering dough towards the 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.

  • 5

    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.

  • 6

    Combine butter and oil in a medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes and large pinch of salt and cook, stirring frequently, until fragrant, but not browned, about 3 minutes.

  • 7

    Add pureed tomatoes, basil sprigs, onion halves and sugar. Bring to a simmer, then reduce heat to the lowest setting. Cook, stirring occasionally, until reduced by half, about 60 minutes. Discard onions and basil stems. Season sauce to taste with salt.

  • 8

    When ready to cook, place a baking stone on the grill, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    450 ˚F / 232 ˚C


  • 9

    Turn a single dough ball out onto lightly floured surface. Gently press out dough into rough 8 inch circle, leaving outer 1 inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14 inch circle, about 1/4 inch thick.

  • 10

    Transfer dough to pizza peel that has been sprinkled with cornmeal. Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1 inch border along edge. Evenly spread half of cheese over sauce and top with pepperoni.

  • 11

    Slide pizza onto baking stone and bake until cheese is melted and slightly browned. Pizza crust should be golden brown and puffed, about 6 to 7 minutes total.

    450 ˚F / 232 ˚C


  • 12

    Transfer to a cutting board, top with fresh basil if desired, slice, and serve immediately. Enjoy!

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