Grandma Pie – Grilled Pizza on the Yoder Smokers YS640

It’s not thin crust, and you probably won’t be folding it, but you are going to love the OTHER New York Style Pizza. This is a dish that Italian grandmas on Long Island have been whipping up for decades. It’s a style not often found outside of New York, but it’s time to spread the word. This is Grandma Pie.

Grandma Pie


For the dough:

For the sauce:

For the pizza toppings:


To make the dough, combine the yeast and warm water and let stand until foamy, about 10 minutes.

In the bowl of a KitchenAid Stand Mixer, combine the water and yeast, 2 tbsp Saica Sicilian Extra Virgin Olive Oil, kosher salt and all-purpose flour. Mix on the second speed, using the dough hook attachment until a dough is formed, about 1-2 minutes.

With the mixer running, add one cup of the Antimo Caputo ’00’ Pizza Flour. Wait until it is incorporated before adding the second. Allow the dough hook to knead the dough for six minutes.

Stop the mixer. Transfer the dough to an oiled bowl. Cover with plastic wrap and let rise until doubled in size.

To make the sauce, combine the Ciao DOP Certified San Marzano Tomatoes and minced garlic in a Vitamix Blender and blend until smooth. Transfer to a Lodge 6 Quart Enameled Dutch Oven. Cook the sauce over medium heat and allow to reduce to desired consistency. Cool and transfer to a squeeze bottle.

Preheat your Yoder Smokers YS640 Pellet Grill to 525ºF, with the diffuser removed and a PizzaCraft Large All-Purpose Pizza Stone on the grates.

You might also enjoy: Neapolitan Style Pizza Margherita on the Uuni 3 Portable Wood Fired Oven

When the pizza dough has doubled in size, place the remaining 1/3 cup oil in a 13” x 18” aluminum sheet pan, and distribute evenly. Stretch the dough out to cover the surface of the oiled sheet pan. Cover with plastic and allow to double is size again.

Remove the plastic wrap from the dough. Stretch a little further, if necessary to reach the edges.

Distribute the sliced salami across the surface of the pizza dough. Cover the entire surface with the three cheeses. Squeeze the tomato sauce over the cheese. Season with Cattleman’s Grill Italiano Seasoning.

Place the sheet pan on the pizza stone and cook for 10-15 minutes before turning to cook evenly. Continue to rotate and check on the pizza every 10 minutes until the bottom is golden brown and crispy and the cheese is browned on top, about 40-50 minutes.

Remove from the grill and slide the pizza out of the sheet pan. Slice the Grandma Pie into a dozen or more squares and serve hot!

Yoder Smokers YS640 Pellet Grill


  1. Adam Stadler
    May 15, 2018

    What if you don’t have a stone?

  2. John B. Latimer
    May 16, 2018

    Do you pull the heat damper out all the way to the right when cooking like this or does it matter?

  3. Ben
    July 14, 2018

    I tried to make this in my green mountain grill and it was done in 8 minutes. I’m confused.

    1. Tom Jackson
      July 25, 2018

      Did you cook on a stone or directly on the grate?

  4. William Lansing Facompré
    November 20, 2018

    Chef, first off love your show brotha, seriously. Secondly, I don’t have a cool smoker or fancy grill but still enjoy learning knew things. Third, since I didn’t have the special pizza flour I substituted regular flour for this. Now all that pointlessly said, will this recipe work in an oven using the broiler? Thanks in advance and maybe one day my dream of owning a super duper shweet Yoder will come true.

    1. Admin
      November 20, 2018

      It will work. The flour difference will give you a different texture. You can substitute cake flour for a similar result since it is also a 00 flour. But using all purpose flour will result in a chewier crust, like a traditional crust. 00 is used in a lot of thick crust pizza to give it that airy bite.


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