Grimaldi's Spice Blend recipe (and other ingredients/brand)

Started by stamina888, June 05, 2021, 09:44:14 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

PizzaEater101

Quote from: 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 I'm 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?

Farmageddon

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.

stamina888

Quote from: SonVolt on July 01, 2021, 03:21:57 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.

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)

stamina888

#23
Quote from: 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 it's been posted before, but I still find it the best and most helpful one I've 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




SonVolt

Quote from: stamina888 on September 11, 2021, 03:08:14 PM
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"?

A D V E R T I S E M E N T


stamina888

#25
Quote from: Farmageddon on July 05, 2021, 06:06:28 PM
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.

putt4dough

Quote from: 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.

I know this was a couple years ago, but do you have any updates/tips/a final perfected recipe?

I just tried Grimaldi's in Vegas last week while traveling, and now I'm desperate to recreate it since I live more than a thousand miles away from the nearest one. I've tried over 150 pizza places in the past five years, and for whatever reason, Grimaldi's is my all-time favorite. I don't care that it's a chain...it was unbelievable.

A D V E R T I S E M E N T