Grimaldi's Pizzeria, a staple in Brooklyn's gastronomic scene, has been serving its renowned pies for over three decades. Known for its dedication to classic recipes and a seasoned team of pizzaiolos, the pizzeria boasts an impressive annual output of 140,000 pizzas. Each day inside their bustling kitchen, head manager Tony Flugel and his dedicated team hand-stretch 500 pizzas, slice 200 pounds of fresh mozzarella, and labor over a blazing 1,000-degree oven, ensuring they meet the high demand of eager customers.
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.
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.
As the day progresses, the next step involves preparing their signature sauce. Grimaldi’s utilizes large cans of San Marzano tomatoes, blending them with sugar in buckets to create a rich, flavorful mixture. With a one-day shelf life, the sauce is designed to be used fresh, keeping the flavor profile vibrant and mouthwatering. They go through around 700 quarts of these premium tomatoes weekly, showcasing their commitment to quality.
Simultaneously, 200 pounds of mozzarella are hand-sliced into strips, following a method that has remained unchanged since the restaurant's inception. Grimaldi's cheese is unique, crafted specifically for their pizzeria to offer a distinct flavor that withstands the high heat of their coal oven.
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.
When the doors finally open at 11:30 a.m., Grimaldi's operation shifts into high gear. Each pizza undergoes a distinctive assembly method: cheese-first. Thick slices of mozzarella are artfully placed around the dough, with sauce filling the gaps. The balance of cheese and sauce is vital for achieving the right flavor in every bite.
Specialty toppings such as hand-pinched Italian sausage and thinly sliced prosciutto are added, with each pie often finishing off with a sprinkling of Grimaldi's proprietary Romano blend, extra-virgin olive oil, and fresh basil. The efficiency of assembly is backed by a two-shelf system, organizing the workflow and streamlining the process.
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.
Tony Muia, who has been running pizza tours since 2005, describes Grimaldi's succinctly as "legendary, authentic, and beloved." The pizzeria’s success is attributed not just to their delicious offerings, but to the passion put into each pizza.
Tony Flugel encapsulates this sentiment, stating, “The key to making a great pizza is passion. It’s love.” Each ingredient serves as a building block, transforming simple components into a delectable culinary art form. At Grimaldi's, the product is more than just pizza; it's an experience rooted in tradition, quality, and an enduring love for the craft.
Part 1/8:
The Art of Pizza Making at Grimaldi's Pizzeria
Grimaldi's Pizzeria, a staple in Brooklyn's gastronomic scene, has been serving its renowned pies for over three decades. Known for its dedication to classic recipes and a seasoned team of pizzaiolos, the pizzeria boasts an impressive annual output of 140,000 pizzas. Each day inside their bustling kitchen, head manager Tony Flugel and his dedicated team hand-stretch 500 pizzas, slice 200 pounds of fresh mozzarella, and labor over a blazing 1,000-degree oven, ensuring they meet the high demand of eager customers.
The Dough: A 33-Year Tradition
Part 2/8:
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.
The Perfect Dough Ball
Part 3/8:
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.
Transforming Tomatoes to Sauce
Part 4/8:
As the day progresses, the next step involves preparing their signature sauce. Grimaldi’s utilizes large cans of San Marzano tomatoes, blending them with sugar in buckets to create a rich, flavorful mixture. With a one-day shelf life, the sauce is designed to be used fresh, keeping the flavor profile vibrant and mouthwatering. They go through around 700 quarts of these premium tomatoes weekly, showcasing their commitment to quality.
Simultaneously, 200 pounds of mozzarella are hand-sliced into strips, following a method that has remained unchanged since the restaurant's inception. Grimaldi's cheese is unique, crafted specifically for their pizzeria to offer a distinct flavor that withstands the high heat of their coal oven.
The Fiery Coal Oven
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.
The Unique Pizza Assembly
Part 6/8:
When the doors finally open at 11:30 a.m., Grimaldi's operation shifts into high gear. Each pizza undergoes a distinctive assembly method: cheese-first. Thick slices of mozzarella are artfully placed around the dough, with sauce filling the gaps. The balance of cheese and sauce is vital for achieving the right flavor in every bite.
Specialty toppings such as hand-pinched Italian sausage and thinly sliced prosciutto are added, with each pie often finishing off with a sprinkling of Grimaldi's proprietary Romano blend, extra-virgin olive oil, and fresh basil. The efficiency of assembly is backed by a two-shelf system, organizing the workflow and streamlining the process.
Perfecting the Cooking Process
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.
Part 8/8:
A Legacy Built on Passion
Tony Muia, who has been running pizza tours since 2005, describes Grimaldi's succinctly as "legendary, authentic, and beloved." The pizzeria’s success is attributed not just to their delicious offerings, but to the passion put into each pizza.
Tony Flugel encapsulates this sentiment, stating, “The key to making a great pizza is passion. It’s love.” Each ingredient serves as a building block, transforming simple components into a delectable culinary art form. At Grimaldi's, the product is more than just pizza; it's an experience rooted in tradition, quality, and an enduring love for the craft.