How to Make Authentic Wood-Fired Pizza Using Your Traeger Pizza Oven

Summary:

This recipe guide from Traeger Grills provides a step-by-step process for making a wood-fired pizza with a rich, original Italian flavor using a Traeger grill. The recipe includes detailed instructions for preparing the dough, topping the pizza, and baking it to achieve a golden-brown crust. Key ingredients include warm water, active dry yeast, all-purpose flour, kosher salt, olive oil, grilled portobello mushroom, pickled artichoke hearts, fontina cheese, Parmigiano-Reggiano cheese, roasted garlic, and banana peppers. The cooking process involves preheating the Traeger grill, using a pizza stone, and baking the pizza at 450°F.

Crafting Perfect Wood-Fired Pizza at Home

When it comes to pizza, the debate between New York style, Chicago deep-dish, and wood-fired Italian often dominates the conversation. However, there's an undeniable charm and unparalleled flavor in a classic wood-fired pizza that brings a slice of Italy right to your backyard. Thanks to modern grilling innovations, achieving that authentic taste has never been easier. Here's how you can master the art of wood-fired pizza using your Traeger grill.

The Foundation: Perfect Pizza Dough

The journey to a delicious pizza begins with the dough. For this recipe, start with 2/3 cup of warm water (110°F to 115°F), mix it with 2 1/2 teaspoons of active dry yeast, and 1/2 teaspoon of granulated sugar. Allow this mixture to stand for about 10 minutes until it becomes foamy, signaling that the yeast is active and ready to go.

In a stand mixer fitted with a dough hook, combine 1 3/4 cups of all-purpose flour and a teaspoon of kosher salt. Gradually add the yeast mixture and a tablespoon of olive oil. Mix at low speed, increasing gradually until the dough forms a smooth, non-sticky ball. Knead the dough on a floured surface, adding up to 1/4 cup more flour as needed, for about 5-10 minutes.

Place the dough in a greased bowl, turning it to coat all sides with oil. Cover and let it rise in a warm place until it doubles in size, approximately one hour.

Toppings: A Symphony of Flavors

While the dough rises, prepare your toppings. This recipe calls for a delightful combination of textures and flavors:

• 1 large grilled portobello mushroom, sliced
• 1 jar of pickled artichoke hearts, drained and chopped
• 1 cup of shredded fontina cheese
• 1/2 cup of shaved Parmigiano-Reggiano cheese
• Chopped roasted garlic to taste
• Banana peppers to taste

Assembling and Baking: The Heart of the Process

Preheat your Traeger grill to 450°F, placing a pizza stone on the grill grates to heat up as well. Once the dough has risen, punch it down and roll it out on a floured surface to form a 12-inch round.

Spread 1/4 cup of fine cornmeal on a pizza peel, then transfer the dough onto the peel. Brush the dough with olive oil and layer it with the prepared toppings: roasted garlic, fontina, portobello mushroom slices, artichoke hearts, Parmigiano-Reggiano, and banana peppers.

Carefully slide the pizza onto the preheated pizza stone. Close the grill lid and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and melted.

The Final Slice: Enjoying Your Creation

Once your pizza is perfectly baked, remove it from the grill, slice it up, and enjoy a taste that transports you straight to Italy. The combination of the crispy crust, savory toppings, and smoky flavor from the Traeger grill creates a pizza experience like no other.

Insights:

1. Innovative Grilling: Using a Traeger grill to achieve traditional wood-fired pizza flavor demonstrates how modern grilling technology can recreate classic culinary experiences at home.
2. Flavor Harmony: The blend of toppings in this recipe highlights the importance of balancing different flavors and textures to enhance the overall taste of the pizza.
3. DIY Delight: Making pizza from scratch, including the dough, fosters a deeper appreciation for the ingredients and process, transforming a simple meal into a rewarding culinary project.