I recently went on a weekend pizza tour starting with Pepe's in New Haven, moving on to Brooklyn's Coal Oven Pizza in Edgewater New Jersey, then Lombardi's and the original Harlem Patsy's, then Di Fara's and Grimaldi's. The following week I also tried Regina and Santarpio's here in Boston. All pizzas were plain to aid in judging the basic pizza quality.
I was actually disappointed with Patsy's. The crust was REALLY thin, and black on the bottom. There was almost no raised rim, so it was hard to get any dough flavor out of it. My favorite crust by far was at Grimaldi's and Brooklyn's Coal Oven Pizza. The crust was so light and soft, with tons of flavor. These two places were almost identical. The only difference I found was that Grimaldi's might have had better tasting cheese, and the Brooklyn's Coal pizza was less charred on the bottom, which I liked.
I always thought that Grimaldi's and Patsy's were similar styles of pizza, but they even looked totally different. Patsy's looked like a normal NY street pizza with less crust around the edge, and Grimaldi's looked like the pictures I have seen of the pizza in Naples. Grimaldi's definitely uses an amazing San Marzano, but Patsy's had almost no sauce at all. Grimaldi's used a really buttery, flavorful fresh mozzarella, and Patsy's could have been Grande or a similar dry mozzarella. I could have ordered fresh mozzarella from Patsy's, and now I wish I had.
I have found the recent posts from some of you trying to duplicate an authentic Italian type of pizza with the Caputo flour, a room temperature only rise, and a starter. I could be wrong, but I think Grimaldi's is doing the room temp rise. There were what seemed like hundreds of dough boxes lining the walls around the pizza prep area. I have read that In Naples they don't even cut the pizzas into slices because the crust is so soft. Grimaldi's crust was very soft, and light, but could still hold up to slicing.
I want to make a Grimaldi's style crust. Can anyone point me in that direction? Feel free to just give me a link to something. I think it could be what you guys are doing on these other posts, but I see references to Patsy's, and I don't want that. Maybe Patsy's used to be more like Grimaldi's. Thoughts?