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  • #81 by stamina888 on 30 May 2021
  • Well I tried it and wasn't impressed, i'll stick to other styles.Baked on steel

    This is old, and I'm sorry for the late reply, but I'll comment on this for anyone who is still interested in learning about their pizza.

    It looks wet.  Maybe you're using too much sauce and cheese.  Or maybe the oven you're making it in isn't drying them up as much as their oven does.  The cheese slices could be thinner.  The sauce fills the gaps between the cheese.

    It seems like your sauce has spices.  Grimaldis sauce doesn't have spices in it.  The spices are in the romano cheese spice blend added to the top of the pizza before cooking.

    The crust should be more bubbly than this.  Usually, they get so bubbly that some of the bubbles are poked out with a fork mid-cook.
  • #82 by stamina888 on 30 May 2021
  • I would guess at about 58 percent hydration from what I remember and what I see here. 

    Take into account that they use a lot of flour after ferment.  Dust the trays.  Flour the dough before stretching.  Stretch on a floured surface.  Flour the peel.  etc.  So the hydration of the recipe differs from that of the final product.
  • #83 by SonVolt on 01 Jun 2021
  • Has anyone settled on dough formulation for Grimaldi's?
  • #84 by stamina888 on 05 Jun 2021

  • For the fresh mozzerella cheese, the rule is:
    Regular: 2 fingers apart
    Extra Mozz: 1 finger apart
    White/4 Cheese: 0 fingers apart (cheese touches but not overlaps)

    4 Cheese pizza uses a lot of Cesar Salad cheese, a light dusting of Gorgonzola and the pecorino romano spice blend.

    For the tomato sauce, the rule is 2-3-4:
    12" gets 2 scoops
    16" gets 3 scoops
    18" gets 4 scoops

    If an order calls for extra sauce, we give +1 scoop.  If it calls for lite sauce, we give -1 scoop (and put extra mozz on the cheese to compensate).

    If a pizza has no tomato sauce or pesto, we add a liberal amount of olive oil to compensate.
  • #85 by Shhhh on 24 Jun 2022
  • I used to work there.  The sauce recipe is actually super basic.  It is as follows:

    Can of whole tomatoes
    Shove in blender
    Add salt and sugar
    Blend again
    Shove on pizza

    Done
  • #86 by SonVolt on 14 Nov 2022
  • I used to work there.  The sauce recipe is actually super basic.  It is as follows:

    Can of whole tomatoes
    Shove in blender
    Add salt and sugar
    Blend again
    Shove on pizza

    Done


    How do they stretch the dough so thin? It's almost like it's been rolled, but I don't think it has been.
  • #87 by TXCraig1 on 14 Nov 2022
  • https://www.youtube.com/watch?time_continue=54&v=J_EFw4YI-Co&feature=emb_logo

    The chef says 2 day cold fermentation.  The dough looks to be on the dry side.  I haven't used blooming best in over a decade, but if I remember correctly I would guess at about 58 percent hydration from what I remember and what I see here.   I think at this point with all the locations they are probably using something like full strength or all trumps for flour, but I could be wrong.

    It may be now, but I believe it was same-day made several time each day - just a few hours total - back when it was just the one under the bridge.
  • #88 by SonVolt on 14 Nov 2022
  • It may be now, but I believe it was same-day made several time each day - just a few hours total - back when it was just the one under the bridge.


    Ah. I went to one of the franchise locations. The waiter said the dough was cold fermented for 2 days. He also told us the sauce recipe which still matches above.  For a chain it was very good pizza.
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