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

[PizzaEater101]

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]

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]

The video and guide I use on how to stretch a pizza is this one:

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]

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"?

[stamina888]

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.