Author Topic: Reverse Engineering a Totonno's and/or Grimaldi's pizza ??  (Read 1700 times)

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Offline MilitantSquatter

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Reverse Engineering a Totonno's and/or Grimaldi's pizza ??
« on: August 21, 2010, 11:57:09 AM »
I'm been working on making my best interpretation of of a pizza from Totonno's or Grimaldi's (original Brooklyn locations). I won't say replicate as that's impossible and I'm making some alterations - like using King Arthur flour instead)

 Born & raised in Brooklyn and now live nearby on Long Island, I still go into Brooklyn semi-frequently to eat pizza at these two places (as well as getting over to some of the newer Neopolitan places in Brooklyn & Manhattan as time permits). I like making neopolitan pizza as well as my take on Difara's and Bianco's  but I'd like to also spend some more time getting closer to an old school Totonno's or even a Grimaldi's.   I presently us my XL size Big Green Egg where I am capable of getting high temps.


Here's some pics of my last trip to Totonno's in June
http://www.pizzamaking.com/forum/index.php/topic,11357.0.html

I've read the reverse engineer thread of Patsy's and Bianco's too.. I realize there's some crossover but just trying to discover any new details.

Details mainly from old posts from Evelyne Slomon on Totonno's and Il Pizziaolo's old post on what he knows about Grimaldi's process in addition to what I've seen in person.  Essen1 also started to go down this route in his NY-style pizza project thread beginning in post # 10 http://www.pizzamaking.com/forum/index.php/topic,8093.0.html

Totonno's

 * used bread flour in the 12-12.5% range (though several have noted hi-gluten flour and maybe have changed to high gluten over the years ??). 
* Possibly around a 60-65% hydration ??
*flour, water, salt, yeast only (no oil or sugar)
*  same day process - no refrigeration
*  best guess on diameters (15-16" for small, 17-18" for large)
* possibly a 15-16 oz. dough for the small
* fresh mozzerella cheese applied before the sauce
*sauce applied around the rim and then in four strips
*I have no details on sauce
* grated cheese applied after sauce (not sure what type of cheese)
* Philipo Berio olive oil
*800-900 degrees coal oven

Grimaldi's 

Some Details taken from old post by il pizzaiolo who had insight

Blooming Best - high gluten flour from NJ
* possibly 60% hydration
* mix, short rest @ room temp - then cut & shape, rest again in wooden boxes
* fresh mozzerella cheese applied before the sauce
* whole peeled Italian (crushed by hand)
* Philipo Berio olive oil
* locatelli romano cheese
* oregano ?? (as seen in video clip below)
* fresh basil
* 800 - 900 deg coal oven / 2-3 minutes

Here's a good video clip that I like of Totonno's, Grimaldi's (and Difara) making their pizza:

<a href="http://vimeo.com/12139660" target="_blank" class="aeva_link bbc_link new_win">http://vimeo.com/12139660</a>


Can anyone add, confirm, reject any details ?



« Last Edit: August 21, 2010, 08:06:05 PM by MilitantSquatter »


Offline Pete-zza

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Re: Reverse Engineering a Totonno's and/or Grimaldi's (Brooklyn) pizza ??
« Reply #1 on: August 21, 2010, 04:41:43 PM »
MilitantSquatter,

As you may know, Grimaldi's has become a fairly sizable chain, with four locations in the Northeast and another fifteen locations outside of the Northeast. I don't know what the current relationship is between the Northeast stores and the rest of the chain, operationally or otherwise, but their websites have links to each other. The only experience I have had with the Grimaldi's chain is with the Grimaldi's store in Scottsdale, AZ. I discussed what I found about their pizzas at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,3669.msg54056.html#msg54056.

BTW, one of my favorite photos of a Grimaldi's NY pizza is one that was taken by one of our members: http://www.dataheadz.com/nycpics/nyc-396.jpg. The photo looks like you are looking down into a volcano.

Peter

Offline hotsawce

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Re: Reverse Engineering a Totonno's and/or Grimaldi's pizza ??
« Reply #2 on: August 22, 2010, 12:52:16 PM »
I think I have a bit of info on Totonno's.

The sauce is just crushed San Marzano Tomatoes. That's it. Not even salt.
I'm pretty sure their pies are not 2 minute pies...the bake time is slightly longer.
They use virgin olive oil; extra virgin is too strong.
They use dried marjoram instead of basil.


 

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