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Creating the perfect dough ball is an art in itself. The technique requires ensuring a smooth outer layer while eliminating any air pockets. A well-formed dough ball is crucial; improper handling can lead to flat, unappetizing pizza. With the right dough, Grimaldi's pizzas boast a hard, sturdy crust considered the foundation of their renowned pies.
Once prepared, a single batch of dough is capable of yielding 65 to 75 pizzas, though that represents merely a fraction of the demands for the day. The dough is stored in large trays and chilled in fridges, maintaining freshness for the first orders of the day, with a fresh batch made as needed throughout their busy schedule.