Pizza Recipe On Traeger Food
TRUE CHICAGO-STYLE DEEP-DISH PIZZA
Provided by Jeff Mauro, host of Sandwich King
Time 7h25m
Yield 8 slices
Number Of Ingredients 12
Steps:
- Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
- Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
- Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!
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- In a large glass bowl, stir together the warm water, yeast, and sugar. Let stand until the mixture starts to foam, about 10 minutes. Ingredients. 2/3 Cup warm water (110°F to 115°F)
- In the bowl of a stand mixer fitted with the dough hook, combine 1 3/4 cups flour, the sugar, and salt. Stir the olive oil into the yeast mixture. With the stand mixer running on low speed, slowly pour the liquid to the dry ingredients while gradually increasing the mixer speed until fully combined.
- Turn the dough out onto on a floured surface and knead, gradually adding the remaining 1/4 cup flour as needed to prevent the dough from sticking, until smooth, 5-10 minutes.
- When ready to cook, place a pizza stone on the grill grates. Set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes. 450 ˚F / 232 ˚C.
- Punch down the dough, then turn out onto a floured surface. Roll out to a 12-inch round.
- Spread the cornmeal evenly on a pizza peel. Place the dough round on the pizza peel and brush the olive oil all over the dough, then top with the roasted garlic, fontina, portobello mushroom, artichoke hearts, Parmigiano-Reggiano, and banana peppers.
- Carefully slide the pizza from the peel onto the pizza stone. Close the lid and bake until the crust is golden brown, 10-12 minutes. Enjoy!
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