TRAEGER GRILLED NEW YORK STYLE PEPPERONI PIZZA

A person is cutting a pepperoni pizza on a wooden cutting board.

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.

SERVES 4 PEOPLE

Prep TimE

1 DAYS

Cook Time

15 MINUTES

Pellets

APPLE

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

MAIN

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

STEPS

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.

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.

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.

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.

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

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.

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.

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

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