Steps

• Step 1

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 2

  Mix together the fresh sourdough starter, one tablespoon of oil, the salt and 1-1/4 cups of flour. Add more flour, a little at a time, as needed to form a pizza dough consistency. The amount of flour needed will depend on the hydration level of your sourdough starter (the flour-to-water ratios used when feeding the starter).

  Ingredients

  • 1 1/2 Cup fresh sourdough starter

  • 1 Tablespoon extra-virgin olive oil

  • 1 1/4 Cup flour

  • 1 As Needed Jacobsen Salt Co. Pure Kosher Sea Salt

• Step 3

  Allow the dough to rest for 30 minutes as it will be easier to roll out. (It won't rise significantly, if at all.) Roll the dough out into a circle using a minimum amount of flour to prevent sticking.

• Step 4

  Bake the crust for approximately 7 minutes.

  00:07

  450 ˚F / 232 ˚C

• Step 5

  Remove the crust from the Traeger Grill and brush on the remaining oil to prevent the toppings from soaking into the crust and making it soggy.

  Ingredients

  • 4 Tablespoon extra-virgin olive oil

• Step 6

  Add toppings and bake pizza until the crust browns and the cheese melts. Enjoy!

  450 ˚F / 232 ˚C

  Ingredients

  • 2 Whole heirloom tomato, sliced

  • 1/2 Teaspoon fresh oregano

  • 2 Pound Buffalo Mozzarella, thinly sliced

  • 6 Whole basil leaves

  • 1 As Needed freshly ground black pepper

  • 1/4 Cup Marinara sauce, for serving