For the longest time, I wanted to build a woodfired pizza oven in our backyard. Imagine that, the time, expense, effort, to only be able to make pizza. It would have been worth it, but then we bought a Traeger and discovered we could make incredible woodfired pizza on the Traeger. To say it was a game changer is an understatement,this pizza truly tastes like the real deal.
Pizza Dough Recipe
Ingredients:
-4 1/2 cups Bread Flour, plus more for dusting
-1 1/2 tbsp Sugar
-2 tsp Active Dry Yeast
-3 tbsp Olive Oil
-2 cups warm water
Instructions:
1. In a large food processor, add flour, sugar, and yeast. Pulse food processor a few times until all ingredients are mixed together.
2. Add water and olive oil and run the food processor until the the mixture forms a ball.
3. Move the ball to a lightly floured surface and knead until the ball is smooth and no long sticky. Cut dough into desired amount of pizza crust balls, I like to cut this much into four pieces.
4. Flour as many bowls as pieces of dough you have, four pieces of dough means four small bowls. Put a dough piece into each bowl and cover with plastic wrap or these knifty reusable covers from Amazon.
5. Let the dough rise for at least a day in the refrigerator, and up to five days.
6. A few hours before baking, remove the dough from the refrigerator and kneed and reform the dough on a dusted surface and replace in the bowls with plastic wrap covering. Allow to rise in a warm room until about double the original size.
Pizza Sauce Recipe
Ingredients:
-2 tbsp olive oil
-1 tbsp butter
-3 cloves garlic, minced
-3 tbsp Italian Seasoning
-1 tsp Crushed Red Pepper Flakes
-Salt and Pepper to taste
-1 quart homemade tomato sauce
-1 yellow onion, peeled and chopped in fourths
-2 tsp sugar
Instructions:
1. In a large saucepan, melt butter and oil together over medium heat. Add garlic, Italian Seasoning, red pepper flakes, and salt and pepper. Cook until the ingredients become fragrant, about 2 minutes.
2. Add tomato sauce, onion, and sugar. Once the sauce is simmering, bring the heat down to the lowest setting and let the flavors cook together, stirring occasionally, about 1 hour. Take the onion out and season to taste.
3. Allow the sauce to cool before using on pizza dough. Can be stored in an air-tight container for up to 2 weeks.
Topping Ingredients:
Meats
-Pepperoni
-Ground Sausage/Spicy Italian Sausage (Must cook before hand)
-Ham
-Pancetta
-Anchovies
Vegetables
-Green or Red Bell Peppers
-Jalapenos
-Black Olives
-Mushrooms
-Banana Peppers
-Spinach
-Basil
-Red or Yellow Onion
-Artichoke
Other Toppings
-Pineapple
-Cashews
-Pesto
-Sun Dried Tomatoes
-Garlic and Olive oil
Cheese
Hard Cheese
-Shredded Mozzarella
-Shredded Cheddar
-Shredded Parmesan
-Gouda
-Gruyere
-Provolone
Soft Cheese
-Mozzarella Rounds
-Ricotta
-Cream Cheese
-Goat Cheese
Toppings and Dipping Sauces
-Grated Parmesan
-Crushed Red Pepper Flakes
-Ranch
-Red Sauce
-White Sauce
-Olive oil and Garlic
-Garlic Butter
-SPICY RANCH
I have newly discovered my favorite combination is Red Sauce, Shredded Mozzarella, Cream Cheese, Cashews, and Green Bell Peppers.
Instructions for Construction:
1. When you are ready to start making your pizza, put your pizza stone on the grill. Start your Traeger Grill on Smoke with the lid open until the fire is established (5 minutes). Set the temperature to high and close the lid. Let the pizza stone heat up with the grill for about 15 minutes.
2. On a large cutting board or pizza peel, dust the surface with a healthy amount of flour. Press out the dough into a circle using your hands to gently pull and push the dough out. You can you a rolling pin, but it it not necessary. The dough should be slightly thicker on the edges then in the center. These pizzas should be personal sized pizzas, about 8-10 inches.
3. Before adding ingredients, dust the surface with a good amount of cornmeal. This will ensure the pizza dough doesn't stick to your pizza peel or cutting board. Make sure the whole surface has a generous amount of cornmeal.
4. Replace the dough onto the cornmealed surface and start adding your desired ingredients.
5. Before adding the sauce I like to mix olive oil and garlic together and brush the whole dough with the olive oil mixture, mainly the crust.
6. Using a ladle, spread the sauce evenly around the inside of your pizza dough. Don't add to much or the dough might break in the center. Then start adding you toppings. Yeen's Big Tip: Layer your ingredients into the layers of cheese, then they will stick with your pizza better.
7. Carefully dust the pizza stones with more cornmeal and gently slide your pizza from your peel to the pizza stone. Close the lid of your Traeger and let the pizza bake until the cheese is melted and the crust is golden brown and puffed up, about 15-20 minutes. We have two pizza stones and like to make two pizzas at a time.
8. Using a wooden spoon and your pizza peel, push your pizza back onto your peel and slice and serve.
9. If you are like us and do this as a make your own pizza party, preheat your oven to the lowest temperature, 170 degrees, and put the pizzas in the oven to keep warm while other pizzas are cooking.
10. Slice and serve with crushed red pepper flakes, Parmesan, and any dipping sauces you may enjoy!
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