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The journey of a Grimaldi’s pizza begins bright and early at 9 a.m. with their time-honored dough recipe. The process is meticulous. Ingredients such as olive oil, New York City tap water, activated yeast, and high-gluten flour are combined in a mixer set to a five-minute low-spin cycle. Salt is carefully sprinkled atop the flour, and once mixed, the dough is cut, weighed, and shaped into balls within a strict 30-minute timeframe to prevent it from rising excessively.
Tony emphasizes the importance of precise measurements and speed, with experienced pizzaiolos executing their tasks with almost instinctive efficiency. The atmosphere is competitive yet friendly, fostering a spirit of teamwork as they race to complete their tasks.