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Sourdough Pizza

30

12

Cherry

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.

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  • 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

  • 1

    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.
  • 2

    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

  • 3

    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.
  • 4

    Place on a pizza stone. Bake the crust for approximately 7 minutes

    450 ˚F

  • 5

    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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