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Author Topic: Grimaldi's Style Pizza  (Read 21821 times)

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Offline wiyum

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Grimaldi's Style Pizza
« on: October 13, 2009, 11:42:12 PM »
I feel like a heathen asking for advice on making Grimaldi's style pizza when I'm a 20-minute train ride from the real deal, but I just love making pizza and would love to make an attempt. As for dough, I imagine I want to use the Lehmann recipe. I figure I should cook right on my stone. Top temp of my oven. Am I right so far? And any advice on dusting the peel before building? I sometimes can slide it right off, sometimes I just make a mess of my whole oven, particularly the over door.

In addition to confirming my assumptions, I'm wondering what folks might recommend for saucemaking, and I am at a total loss of what to do when making the thing. Working with fresh moz is something I have yet to get the hang of, and I don't know what order to put the ingredients on in. I'm looking to make cheese and pepperoni pizzas.

Any advice would be much-appreciated. I know that without a coal oven I'll not succeed fully, and that even my best efforts will be a pale shadow. Still, it's all in the pursuit, right?

Thanks,

Will

Offline s00da

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Re: Grimaldi's Style Pizza
« Reply #1 on: October 14, 2009, 01:45:36 AM »
I nominate Mike's NY style thread for your purpose as he makes great NY style in a home oven. I have a high temp oven so my recipe and procedure might not be much of a help to you.

http://www.pizzamaking.com/forum/index.php/topic,8093.0.html

Saad

Offline Matthew

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Re: Grimaldi's Style Pizza
« Reply #2 on: October 14, 2009, 06:15:04 AM »
I feel like a heathen asking for advice on making Grimaldi's style pizza when I'm a 20-minute train ride from the real deal, but I just love making pizza and would love to make an attempt. As for dough, I imagine I want to use the Lehmann recipe. I figure I should cook right on my stone. Top temp of my oven. Am I right so far? And any advice on dusting the peel before building? I sometimes can slide it right off, sometimes I just make a mess of my whole oven, particularly the over door.

In addition to confirming my assumptions, I'm wondering what folks might recommend for saucemaking, and I am at a total loss of what to do when making the thing. Working with fresh moz is something I have yet to get the hang of, and I don't know what order to put the ingredients on in. I'm looking to make cheese and pepperoni pizzas.

Any advice would be much-appreciated. I know that without a coal oven I'll not succeed fully, and that even my best efforts will be a pale shadow. Still, it's all in the pursuit, right?

Thanks,

Will

You'll be much better off to use dry mozzarella in a conventional oven, fresh mozzarella will turn to water.  The other option you have is to put it on the pizza when it's almost cooked.

Matt

Offline Pete-zza

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Re: Grimaldi's Style Pizza
« Reply #3 on: October 14, 2009, 10:16:28 AM »
Will,

A few years ago, I analyzed a Grimaldi's pizzas from one of their stores in Arizona. I discussed the results of my analysis at Reply 16 at http://www.pizzamaking.com/forum/index.php/topic,3669.msg54056.html#msg54056. As I noted there, I believe that it may be possible to modify the basic Lehmann NY style dough recipe to prepare a clone of the Grimaldi's dough. However, as you noted, a very high-temperature coal-fired oven is crucial to the success of a Grimaldi's pizza. I personally wouldn't attempt a Grimaldi's clone pizza in my standard home oven, even if I exactly replicated the dough, sauce and cheeses that Grimaldi's uses in its stores. However, that is your call.

Peter

Offline mmarston

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Re: Grimaldi's Style Pizza
« Reply #4 on: October 14, 2009, 02:42:04 PM »
If you want to use fresh Mozzarella in your home oven try slicing it and then put it between paper towels to remove some of the moisture.
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Offline ninapizza23

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Re: Grimaldi's Style Pizza
« Reply #5 on: October 14, 2009, 11:58:16 PM »
Hi, I have been at Grimaldi's in Arizona, first time it was ok but after tasting Bianco's I could not go back to G's.
Also, I found out that coal is toxic! I rather wait 3 1/2 hrs at Bianco's.

Offline Essen1

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Re: Grimaldi's Style Pizza
« Reply #6 on: October 15, 2009, 12:09:02 AM »
I nominate Mike's NY style thread for your purpose as he makes great NY style in a home oven. I have a high temp oven so my recipe and procedure might not be much of a help to you.

http://www.pizzamaking.com/forum/index.php/topic,8093.0.html

Saad

Saad,

Thanks for nominating my thread. It's still an ongoing project but I'm getting there.

Come to think of it, I was able to use the LBE again and used a NY-style dough formula in a Hi-temp oven, just to see how it would turn out.

The pies that came out were pretty good. Not as good as a Neapolitan formula but still... they were quite good.


Will,

I agree with Matt.

Using fresh Mozzarella in a home oven setting, especially the Mozzarella that's packaged in water, will turn your pizzas/pizze into a soupy mess.

I use whole milk Mozzarella for my home oven and fresh Mozzarella with the LBE.
« Last Edit: October 15, 2009, 01:04:38 AM by Essen1 »
Mike

ďAll styles of pizza are valid. I make the best Iím capable of; you should make the best youíre capable of. I donít want to make somebody elseís pizza.Ē ~ Chris Bianco

Offline s00da

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Re: Grimaldi's Style Pizza
« Reply #7 on: October 15, 2009, 03:33:40 AM »
Mike, I have a high temp that I use for Neapolitan and NY style. I noticed that my pies come out better when baked in the 650-700F range. Try that and see what happens.

Saad

Offline Avumede

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Re: Grimaldi's Style Pizza
« Reply #8 on: October 18, 2009, 07:59:34 AM »
You can certainly use fresh mozz in a home pizza.   First, there's nothing wrong with your pizza turning into a soupy mess. If you've been to DiFara's and watched Dom make pizza, you know how soupy it is when it comes out.

But, I would agree it's best not to have your mozz so melted.  If you freeze your mozz for 20 minutes prior to baking, it should come out beautifully.  You may have to adjust that 20 minutes depending on how long you bake your pie for.

Offline stamina888

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Re: Grimaldi's Style Pizza
« Reply #9 on: May 30, 2021, 03:36:31 AM »
Sorry for replying to an old topic, but this may help people who are curious.

I agree with the comment that said use drier mozzerella for home ovens.  Or to blot your mozz with paper towels to dry them.  Fresh mozzerella works for Grimaldi's since the higher temperature ovens burn it up, but in a lower temp oven, it'll be soupy.

Even the fresh mozzerella Grimaldi's uses is a still bit on the drier side anyway.

Quote
what folks might recommend for saucemaking

The sauce uses canned peeled tomatoes (i.e. San Marzanos) hould be smooth; not chunky.  Maybe some salt or sugar is used (i'm not sure), but there are no spices in the sauce.  The spices are added on top before baking in a romano cheese/spice blend.

Quote
I noticed that my pies come out better when baked in the 650-700F range. Try that and see what happens.

Start at a lower temperature for a few minutes.  Then bake it at a very high temperature for the last 30-60 seconds.

 
Quote
I don't know what order to put the ingredients on in. I'm looking to make cheese and pepperoni pizzas.

The order is like this from (from bottom to top)
1) Cheese
2) Pepperoni
3) Other toppings
4) Sauce
5) Romano/spice blend
6) Basil with a drizzle of olive oil on it.

If a pizza has sun dried tomatoes or spinach, that goes on the bottom before the cheese.

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Offline stamina888

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Re: Grimaldi's Style Pizza
« Reply #10 on: May 30, 2021, 03:49:14 AM »
Feedback on Essen1's pic:

The crust on Grimaldi's pizza isn't that puffy.  It's more like a New York style crust, somewhat thin but with light airy bubbles.

More slices of cheese should be used.  The cheese should be closer to the edges.  The crust should be the length of the nail of your thumb.

The crust should be a bit more homogenously brown in color; less contrast between bright and dark spots.

Regular pies get 1 leaf of basil in the center.  While Margerita pizzas get 4x as much basil than in your pic.

Offline Andrew Bellucci

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Re: Grimaldi's Style Pizza
« Reply #11 on: May 30, 2021, 10:06:18 AM »

Also, I found out that coal is toxic!

Alert the authorities...

Offline jsaras

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Re: Grimaldi's Style Pizza
« Reply #12 on: May 30, 2021, 07:33:22 PM »
I found out that coal is toxic!

I try to avoid eating that part  ;D
Things have never been more like today than they are right now.

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