Grilled New York Style Pepperoni Pizza

Steps

• 1

  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.

  Ingredients

  • 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

• 2

  Transfer dough ball to a lightly floured surface and knead once or twice by hand until a smooth ball is formed.

• 3

  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.

• 4

  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.

  Ingredients

  •  bread flour

• 5

  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.

  Ingredients

  • 1 Can (28 oz) whole peeled tomatoes

• 6

  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.

  Ingredients

  • 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

• 7

  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.

  Ingredients

  • 2 Sprig fresh basil

  • 1 Medium yellow onion, peeled and halved

  • 1 Teaspoon Sugar

• 8

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

  450 ˚F / 232 ˚C

• 9

  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.

• 10

  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.

  Ingredients

  • As Needed cornmeal, for dusting pizza peel

  • 1 Pound grated mozzarella cheese

  • 1 Pound pepperoni slices

• 11

  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.

  450 ˚F / 232 ˚C

• 12

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