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.
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|4 1/2 Cup||bread flour, plus more as needed|
|1 1/2 Tablespoon||Sugar|
|2 Teaspoon||instant yeast|
|3 Tablespoon||extra-virgin olive oil|
|As Needed||cornmeal, for dusting pizza peel|
|1 Pound||grated mozzarella cheese|
|1 Pound||pepperoni slices|
|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|
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.
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
Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed.
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.
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.
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.
1 Can (28 oz) whole peeled tomatoes
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.
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
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.
2 Sprig fresh basil
1 Medium yellow onion, peeled and halved
1 Teaspoon Sugar
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
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.
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.
As Needed cornmeal, for dusting pizza peel
1 Pound grated mozzarella cheese
1 Pound pepperoni slices
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
Transfer to a cutting board, top with fresh basil if desired, slice, and serve immediately. Enjoy!