Part 5/8:
Preparation steps into overdrive as the opening hour nears. Tony explains the importance of the coal that fuels their oven; 40-pound bags of anthracite coal are readied to relight the heat. This type of coal burns longer and hotter than other fuels, a key factor in achieving the high temperatures necessary for the perfect pizza.
Unlike wood or gas ovens that struggle to reach such heights, Grimaldi's coal oven allows for not only superior cooking times but also contributes to a distinct flavor profile imparted by the intense heat. The team preps the oven with care, ensuring that embers are kept overnight to facilitate a warm, efficient start to the cooking day.