Part 7/8:
Working with a coal oven is no easy feat; it requires years of experience to master the intricacies involved, from recognizing the correct cook times to maintaining a consistent heat. Pizza is quickly shuttled into the oven, where the high temperature causes it to cook rapidly. Within a short few minutes, the combination of evaporating water and intense heat creates an airy, light crust infused with a distinguishable smoky flavor.
As eager patrons line up outside—sometimes waiting up to an hour—Grimaldi's dining space fills up, vibrations of laughter and the aroma of freshly cooked pizza waft through the air. The team of servers, many of whom have served at the restaurant for over 20 years, adds to the friendly atmosphere that keeps customers returning for more.