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bosco

Traeger Chicago Deep Dish

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I felt like making some dough so I figured why not do a deep dish.  Knocked the dough down twice then plavced in the fridge for 24 hours.  

 

My wife isnt a fan of the traditional method with fresh sausage, so we mix things up a bit.  

 

San Marzano tomato’s lightly diced and I added a small amount of Italian seasoning.  

 

Sautéed the mushroom and let the peppers and olives dry a bit to avoid water in the pie.  

 

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Stacked mozerella, pepperoni, topping and then my sauce.  

 

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Baked on the traeger @450° for approx 40 min.  Added my pizza stone to the T while it was heating up to help with baking the crust on the bottom.  

 

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