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Wood Fired Pizza with the Traeger Pizza Stone

Posted by Susie B. on February 20, 2013

 

 

We love pizza. We love it so much, we actually have a standing tradition of a Friday Pizza and Movie Night. Throughout the last 6 years we have tried pizza in all of its' forms: delivery, frozen, homemade with pre-baked crusts, and even homemade with sad soggy crusts. Making a successful pizza at home is easy, once you learn all of the little tips and tricks that your favorite pizza place already knows. You are one step ahead of any restaurant pizza, though, because you get to cook your pizza on a Traeger and we all know that means more flavor.

Traeger's Tips for the Perfect Pizza:

-Use Traegers pizza stone. Cooking pizza on a metal sheet just won't give you the same crunch on your crust.
-Preheat your Traeger with the Pizza Stone inside. Let your grill sit at high heat for at least 30 minutes before your put your pizza on the stone.
-Don't overload your crust with sauce or cheese. Too many toppings can lead to an undercooked and soggy crust.

Wood Fired Pizza

 

Recommended Pellets: Hickory, Alder, Oak, Maple, or Pecan
Feeds: 4-6 People
Prep time: 30 minutes
Cook time: 8-10 minutes

Ingredients for the crust:

1 cup warm water (100-114 degrees F)
1 tablespoon honey
1 tablespoon yeast
1 tablespoon oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 1/2 cups flour
1 1/2 cups whole wheat flour
  **Note: you can use 3 cups of regular white flour if you don't like or don't have whole wheat. I find the whole wheat gives the crust a hearty chew. If you like your crust lighter and crispier, stick with white flour.

Preparation:

Turn your Traeger on smoke for 4-5 minutes with the lid open to establish fire. Put your Pizza Stone directly on your grill and turn the grill to High. Allow your grill to preheat for at least 30 minutes.

While your stone is heating, begin making the crust. In a large bowl combine yeast, warm water (100-114 degrees F) and honey.

Let this rest for about 5-10 minutes until the yeast has dissolved and starts to bubble and expand.

Add the oil, garlic powder and salt and then begin to mix in the flour 1/2 cup at a time. As your dough starts to come together, begin kneading with your hands and form into a ball.

Let your dough rest for about 5 minutes while you gather the ingredients for your pizza toppings. Roll your ball of dough out into a circle on a cutting board or large plate that you can use to transfer your pizza to the stone.

Top your pizza with sauce, cheese (I like Mozarella and Parmesan) and whatever toppings you like. I used Traeger's Regular BBQ Sauce, Mozzarella and Parm cheese, thinly sliced onions, olives, and some shredded chicken leftover from yesterday's Traeger Chicken Challenge. Slide your pizza onto the heated stone on your Traeger and close the lid.

Depending on the thickness of your crust, your pizza will take anywhere from 8-12 minutes to cook. Your pizza is done when the edges of your crust are golden brown and your cheese is bubbly.

 

Once you try a Traeger'ed Pizza on the Traeger Pizza Stone, you will never go back to ordering from a pizza place again. Enjoy, Traeger Nation!

 

Comments

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Ok this looks doable. But I have to go shopping. BTW how do you "shred" the cooked chicken?

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