By Traeger Kitchen
If you haven't made a Traeger wood-fired pizza yet--stop the madness & get your mitts on this San Francisco style pizza. Wood-fired pie is the best pizza.
|1 1/2 Cup||fresh sourdough starter|
|1 Tablespoon||Olive oil|
|1 Teaspoon||Jacobsen Salt Co. Pure Kosher Sea Salt|
|1 1/4 Cup||all-purpose flour|
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Mix together the fresh sourdough starter, one tablespoon of oil, Jacobsen salt and 1-1/4 cups of flour. Add more flour, a little at a time, as needed to form a pizza dough consistency.
1 1/2 Cup fresh sourdough starter
1 Tablespoon Olive oil
1 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt
1 1/4 Cup all-purpose flour
Allow the dough to rest for 30 minutes, to allow for easier rolling. Roll the dough out into a circle, using a small amount of flour to prevent sticking.
Place on a pizza stone. Bake the crust for approximately 7 minutes
450 ˚F / 232 ˚C
Remove the crust from the grill; brush on remaining oil to prevent toppings from soaking into the crust. Add the desired toppings and return pizza to grill; bake until the crust browns and the cheese melts.
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