Pizza Making Forum

Pizza Making => New York Style => Topic started by: stamina888 on June 05, 2021, 09:44:14 AM

Title: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: stamina888 on June 05, 2021, 09:44:14 AM
Grimaldi's Spice Blend Recipe: Pecorino Romano Cheese, Black Pepper, Oregano, Powdered Cellulose.    (much simpler than I thought it would be)

The other ingredients and brands I've seen in the storage

Yeast: Red Star Compressed Fresh Wet Yeast
Ricotta: Polly-O (5 lbs)
Green Olive: Roland Pitted Queen Olive (4 lbs, 9oz)
Kalamata Olives: Roland (Pitted) (dr wt. 4.4 lbs)
Anchovies: White Crown (in soy oil) (1 lb, 12 oz)
Heavy Whipping Cream: Nature's Best
Caesar Dressing: Ken's Gourmet Caesar Dressing (1 gal)
Lemon Vinagrette: Ken's (1 gal)
Pesto: Roma Bastil Pesto Sauce
Proscuitto: Citterio
Ham: Natural Choice Premium Cherrywood Smoked Ham
Butter: Clover Dale Salted Butter (1 lb)

Fresh tomatoes and red peppers are imported from local wholesaler; this varies depending on the location.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Yeller on June 05, 2021, 11:02:36 AM
The Mediterranean salad dressing is Ken's Raspberry Vinegarette...They buy alot from Roma
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on June 28, 2021, 10:25:05 PM
The Grimaldiís right down the street from my house uses Ardent Mills high gluten flour. They use AP as bench flour. The manager told me. He also told me they use 14 quarts of water for every 50lb bag of flour, which makes a 58.4% hydration.

They also use locatelli Romano cheese.

And Carmelina San Marazano tomatoes to make their sauce.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: SonVolt on June 29, 2021, 09:54:36 AM
Any idea if they add oil to their dough?
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on June 29, 2021, 03:08:07 PM
I just stopped by and one of the cooks was smoking out back, and I asked him. Apparently, they use 11 ounces of oil for every 50 pound bag of flour and 14 quarts of water.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on June 29, 2021, 03:10:54 PM
They wonít actually give me the recipe, so Iím trying to get one piece of info every time I go up there so I can eventually get the whole thing. :)
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: SonVolt on June 29, 2021, 03:30:06 PM
56% hydration
1.4% oil

Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: HansB on June 29, 2021, 03:42:56 PM
56% hydration
1.4% oil

Closer to 59% hydration.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on June 29, 2021, 03:45:21 PM
This is the recipe that Iíve come up with, although Iím missing the exact yeast and exact salt. Perhaps someone can go ask one of the cooks in their area? I should probably be able to get the exact information within a few weeks or months. I almost never go up there. I just had an errand to do today and saw these posts right before I went, so I asked when I was up there.

Here is my guess for a 50 lb. bag of flour:

Hi Gluten Flour - 22, 680 grams (50 lbs.) - 100% (confirmed)
Water - 13, 249 grams (14 qts.) - 58.4% (confirmed)
Red Star Fresh Cake Yeast - 339 grams - 1.4% (guess)
(If using IDY - 113 grams - .5%)
Salt - 454 grams - 2% (guess)
Olive Oil - 312 grams - 1.3% (confirmed)

Probably a 1-3 hour RT proof and an overnight cold ferment.

Thatís my best guess.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on June 29, 2021, 03:46:52 PM
I can confirm the exact amounts of flour, water and oil come directly from the cooks working at the Grimaldiís near my house. Iíve just never asked about the salt or yeast. Although, Iím planning to the next couple times Iím up there.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Pete-zza on June 29, 2021, 03:56:05 PM
I don't know if this will help but several years ago I went to a Grimaldi's in Scottsdale, AZ, where I had a chance to speak with a Grimaldi's employee and to get information about their pizzas. Soon thereafter, I posted on my visit, at Reply 16 at:

https://www.pizzamaking.com/forum/index.php?topic=3669.msg54056#msg54056

Peter
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: SonVolt on June 29, 2021, 03:57:41 PM
Closer to 59% hydration.

Yikes! I didn't realize using Ounces yielded such drastically different baker's % than Grams.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on June 29, 2021, 04:01:16 PM
I don't know if this will help but several years ago I went to a Grimaldi's in Scottsdale, AZ, where I had a chance to speak with a Grimaldi's employee and to get information about their pizzas. Soon thereafter, I posted on my visit, at Reply 16 at:

https://www.pizzamaking.com/forum/index.php?topic=3669.msg54056#msg54056

Peter

It was that post that inspired me to go all deep cover snooping around my local Grimaldiís!
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on June 29, 2021, 04:21:08 PM
Because Pete confirmed in the aforementioned thread that an 18 inch pie is 14 oz, here is what Iím guessing the exact measurements are for 1 18 inch pizza:

Total weight - 14 oz - 397 grams

Hi gluten flour - 245 grams - 100%
Water - 143 grams - 58.4%
IDY Yeast - 1.2 grams - .5%
Salt - 4.9 grams  - 2%
Olive Oil - 3.3 grams - 1.3%
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on July 01, 2021, 01:35:45 PM
I just made two pizzas using this Grimaldiís dough formulation above, (except I used IDY and I upped the salt to 2.5%) and I can confirm - itís 99% exactly the same. Virtually indistinguishable from the ones I get at the restaurant. They even looked exactly the same.

I forgot to take pictures. :/

Iím actually making a couple pizzas using Andrew Belluciís dough recipe and technique next. After I make those,  Iíll make some more using the Grimaldiís dough recipe next week and upload the pics.

Thanks for all your help, guys! This is such a wonderful resource.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Pete-zza on July 01, 2021, 01:42:21 PM
Thanks for all your help, guys! This is such a wonderful resource.
Farmageddon,

You are not too shabby yourself :-D.

I look forward to the photos.

Peter
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: SonVolt on July 01, 2021, 03:21:57 PM
I just made two pizzas using this Grimaldiís dough formulation above, (except I used IDY and I upped the salt to 2.5%) and I can confirm - itís 99% exactly the same. Virtually indistinguishable from the ones I get at the restaurant. They even looked exactly the same.




Did you use a rolling pin (or wine bottle) by any chance? Something about Grimaldi's dough doesn't look 100% hand-stretched... it's by far my favorite chain pizza joint and we're getting on here in town this year.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on July 01, 2021, 03:52:57 PM

Did you use a rolling pin (or wine bottle) by any chance? Something about Grimaldi's dough doesn't look 100% hand-stretched... it's by far my favorite chain pizza joint and we're getting on here in town this year.

You know, Iíve been wondering about this, as well. There is such uniformity of thickness to their dough, from middle to crust, Iím just not able to achieve that. I can get close hand stretching, but I guess I just need to practice more. Iím still able to get it super thin, but toward the crust is a bit thicker. Which is fine for me, because I like crust.

But to answer your question, I do hand stretching. Iím thinking of doing a YouTube video about how to make a Grimaldiís pizza because Iím pretty sure Iíve got their recipe down now (with the help of this forum). Iíll let you know when I do the video. Should be within the next couple months.

But Iíll post some good pictures when I make some more pizzas next week to show you all what mine are looking like. Theyíre almost indistinguishable from the ones I get at the restaurant.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on July 01, 2021, 03:57:39 PM
The video and guide I use on how to stretch a pizza is this one: https://youtu.be/GtAeKM_f2WU

I know itís been posted before, but I still find it the best and most helpful one Iíve seen.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: 9slicePie on July 01, 2021, 05:26:30 PM
But Iíll post some good pictures when I make some more pizzas next week to show you all what mine are looking like. Theyíre almost indistinguishable from the ones I get at the restaurant.

Looking forward to those pics
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: PizzaEater101 on July 05, 2021, 01:49:50 PM
Because Pete confirmed in the aforementioned thread that an 18 inch pie is 14 oz, here is what Iím guessing the exact measurements are for 1 18 inch pizza:

Total weight - 14 oz - 397 grams

Hi gluten flour - 245 grams - 100%
Water - 143 grams - 58.4%
IDY Yeast - 1.2 grams - .5%
Salt - 4.9 grams  - 2%
Olive Oil - 3.3 grams - 1.3%

How long did you cold ferment it for?
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: Farmageddon on July 05, 2021, 06:06:28 PM
On those, it was either 2 or 3 days.

I'm making some more tomorrow and should have some pics by the end of the week.
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: stamina888 on September 11, 2021, 02:53:18 PM

Did you use a rolling pin (or wine bottle) by any chance? Something about Grimaldi's dough doesn't look 100% hand-stretched... it's by far my favorite chain pizza joint and we're getting on here in town this year.

No, we don't use a rolling pin.  It's done entirely by hand.  Each day, there's 1-2 people who spend whole shift mostly just stretching dough.  It's different people each day for variety.


The steps to kneading it are: Covering it in lots of flour. Patting it down to widen it.  Fanning it out (until it has lots of folds).  And then slapping it from one hand to the other.  (Some people like to use their knuckles or toss it, but that's not required)
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: stamina888 on September 11, 2021, 03:08:14 PM
The video and guide I use on how to stretch a pizza is this one: https://youtu.be/GtAeKM_f2WU

I know itís been posted before, but I still find it the best and most helpful one Iíve seen.

We flour it in the bowl briefly , but we take it out of the bowl before we pat it down.  We pat it down in the bowl and we don't spin the bowl.

0:39 - We pat it down like that and leave a mass in the center.  But we don't form a crust on the edge.  There's no outer circle.  The whole dough is equal height.

2:08 - We fan it out sort of like that.  But we do it faster and more aggressive to the point where there's lots of visible folds.

2:45 - While using the knuckles is viable, most employees don't do that.  They toss the dough from hand to hand.

Watch this video for a few seconds: from 3:54 to 4:00.  This is similar to what we do.

https://youtu.be/2pb5Fi9t2Ds?t=234



Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: SonVolt on September 13, 2021, 11:12:21 AM
We flour it in the bowl briefly , but we take it out of the bowl before we pat it down.  We pat it down in the bowl and we don't spin the bowl.

0:39 - We pat it down like that and leave a mass in the center.  But we don't form a crust on the edge.  There's no outer circle.  The whole dough is equal height.

2:08 - We fan it out sort of like that.  But we do it faster and more aggressive to the point where there's lots of visible folds.

2:45 - While using the knuckles is viable, most employees don't do that.  They toss the dough from hand to hand.

Watch this video for a few seconds: from 3:54 to 4:00.  This is similar to what we do.

https://youtu.be/2pb5Fi9t2Ds?t=234



Can you explain what you mean by "folds"?
Title: Re: Grimaldi's Spice Blend recipe (and other ingredients/brand)
Post by: stamina888 on September 20, 2021, 10:21:21 AM
On those, it was either 2 or 3 days.

Grimaldi's cold ferments its dough for 2 days.  i.e. dough made on Sunday will be used on Tuesday.

But dough stays in the fridge for several hours after that, since it's used throughout the day.   So yeah, 2.5 days is probably accurate.