Author Topic: Attempt at Grimaldi's type pizza  (Read 330 times)

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Offline othafa9

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Attempt at Grimaldi's type pizza
« on: December 28, 2016, 03:24:27 PM »
I think my favorite NY pizza is the Grimaldi's/Juliana's type pizza.  This is my first attempt.  I used the Caputo NY flour with oven at about 530 for a little over 3 min.  I think I'll try 550 next time.  Texture was close.  I used Bianco di Napoli tomatoes straight from the can.  No added salt.  I think I was too light on sauce.  The low moisture fresh mozzarella is from Cioffi.  I think I'm about 80% there but definitely not where I want to be yet....

Offline TXCraig1

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Re: Attempt at Grimaldi's type pizza
« Reply #1 on: December 28, 2016, 03:27:23 PM »
Neither use Caputo flour of any sort. Both bake well over 550F. Needs more cheese too.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline othafa9

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Re: Attempt at Grimaldi's type pizza
« Reply #2 on: December 28, 2016, 03:34:30 PM »
Yeah, I used that one because its probably better than Caputo blue, the only other flour I have on hand.  Will adjust with each bake!  Will give it another go tomorrow

Offline othafa9

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Re: Attempt at Grimaldi's type pizza
« Reply #3 on: December 28, 2016, 03:38:38 PM »
I'm not so sure their pies are baking much higher than 550 maaaaaybe 600 but cook times seem to be quite a bit longer than what I did today

Offline TXCraig1

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Re: Attempt at Grimaldi's type pizza
« Reply #4 on: December 28, 2016, 04:17:07 PM »
Maybe the chain locations run their ovens cold. I've been to both the original Grimaldi's and Juliana's, and I'd guess it was 650-700F. 
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline hammettjr

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Re: Attempt at Grimaldi's type pizza
« Reply #5 on: December 28, 2016, 09:40:11 PM »
A 3 minute bake at 530? What am I missing?
Matt


Offline othafa9

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Re: Attempt at Grimaldi's type pizza
« Reply #6 on: December 29, 2016, 09:39:12 AM »
You're right something isn't right....I think I may have been cooking higher than I thought

Offline othafa9

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Re: Attempt at Grimaldi's type pizza
« Reply #7 on: December 29, 2016, 12:05:59 PM »
Raised the temp to over 600 same dough more sauce and cheese....but still prob needs more sauce.  Getting closer.  Does anyone know specifically what brand mozzarella grimaldi's uses?