Grandma Pie – Grilled Pizza on the Yoder Smokers YS640




Chef Tom cooks up the OTHER New York Style pizza, Grandma Pie!

Full recipe: http://thesauce.atbbq.com/grandma-pie-grilled-pizza/

Featured products:
Saica Sicilian Extra Virgin Olive Oil – https://www.atbbq.com/saica-sicilian-extra-virgin-olive-oil.html
Antimo Caputo “00” Pizza Flour – https://www.atbbq.com/antimo-caputo-00-pizza-flour.html
KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer – https://www.atbbq.com/kitchenaid-artisan-series-5-quart-tilt-head-stand-mixer.html
Ciao DOP Certified San Marzano Tomatoes – https://www.atbbq.com/ciao-dop-certified-san-marzano-tomatoes-28-oz.html
Noble Saltworks Flaked Smoked Finishing Salt – https://www.atbbq.com/noble-saltworks/
Vitamix A2500 Ascent Series Blender – https://www.atbbq.com/vitamix-a2500-ascent-series-blender.html
Lodge 6-Quart Enameled Dutch Oven – https://www.atbbq.com/lodge-6-quart-enamel-dutch-oven-spice-red.html
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/catalog/product/view/id/2481/
Pizzacraft Large All-Purpose Stone – https://www.atbbq.com/pizzacraft-large-all-purpose-stone.html
Cattleman’s Grill Italiano Seasoning – https://www.atbbq.com/cattlemans-grill-italiano-seasoning.html

source

20 replies
  1. murrrmur
    murrrmur says:

    Looks good but I would do the grandma slices slightly different. Salami or whatever topping should go on top, so they can get crispy. You don’t need to cook down the tomato sauce, it’s better fresher and brighter. I’d still eat the shit out of this one you made.

    Reply
  2. Chris Kelly
    Chris Kelly says:

    I don't have a Yoder (I have a Memphis and a Primo – I'd like to try it on the Memphis). Do I need a pizza stone if I just cook with the indirect plate in or do I need to put the direct plate in and use a stone?

    Reply
  3. Jason Ratchford
    Jason Ratchford says:

    No ap flour…Tom!!! You really let me down here bud…lol…00 flour gets you the bubbly uneven crumb that you want in a pizza crust, the big bubbles…that's my fave part…All bs aside looks great, I use Peter Reinhart's dough recipe…its fantastic! btw I'm from NY I've cooked a pie or two in my day

    Reply
  4. Scott Bennett
    Scott Bennett says:

    I wanted to let you know how much I enjoy watching your videos. You're not just a BBQ guy. You are very rounded in your presentation. I am thinking about a new smoker for Christmas….How is the Yoder YS640 as an all around smoker? Your thoughts please.

    Reply
  5. Bianca
    Bianca says:

    Hi Tom, thanks for sharing this recipe… I can't wait to try this on our bbq. i like making all sorts of pizza's… I was wondering what if i bake this pizza directly on the pizza stone what will happen to the dough? Will it be as soft en crunchy on the backside? Greetings from Holland! Bianca

    Reply

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