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.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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.
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 / 232 ˚C
00:07
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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