Grandma Pie

Ingredients

For the dough:

• 1 1/2 cups warm water (105ºF-110ºF)


• 1 (7 g) packet dry active yeast


• 2 tbsp plus 1/3 cup Saica Sicilian Extra Virgin Olive Oil, divided


• 1 tbsp kosher salt


• 2 cups all-purpose flour


• 2 cups Antimo Caputo ’00’ Pizza Flour

For the sauce:

• 1 (28 oz) can Ciao DOP Certified San Marzano Tomatoes


• 1 tbsp minced garlic


• Noble Saltworks Flaked Smoked Finishing Salt, to taste

For the pizza toppings:

• 12 slices salami


• 8 oz low moisture mozzarella, shredded


• 4 oz provolone, sliced and torn, or shredded


• 2 oz Romano cheese, finely grated


• Cattleman’s Grill Italiano Seasoning

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.

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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.