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Grimaldi's Brooklyn - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Grimaldi's Brooklyn

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  • Grimaldi's Brooklyn

    Just returned from a 2 day business trip to Long Island. I didn't originally plan to make it to any brick oven pizzarias, but I had a couple of hours before my flight yesterday and was able to make it to Grimaldi's in Brooklyn (actually under the bridge) just before the noontime rush. They do get busy - line was out the door when I left.

    I had read where most of the NY coal fired ovens were HUGE, wasn't the case here. Don't know the size, they were getting pretty busy and didn't seem interested in pacifying my curiosity.
    I've read that coal ovens are white ovens - the fire being contained in the lower chamber, heating the upper portion. This is somewhat true for Grimaldi's, they do burn the coal in the lower chamber but then shovel the glowing red and orange chunks of coal (golf ball to baseball sized) into the upper cooking chamber. Ours was actually the first pizza of the day, I actually watched them push the glowing coal to one side after the hearth was up to temp...there was quite a lot of coal in the cooking chamber. They did say 850 degrees was their cooking temp; ( I didn't have an IR, nor did I see any thermometer in use).
    I'm not an expert on NY pizza but I will say - this was by far the best NY style pizza I have ever had. Perfect charing on the thin (maybe 3/16") crust. The crust was firm yet easily withstood the classic NY fold without crumbling. The only improvement I woud want in the crust would be a more developed cornice, theirs was maybe 3/4" - 1"...personally I like it thicker and puffier.
    Sauce was excellent and tasted very similar to the San Marzanos that I purchased from FB. They use a lot of sauce by VPN standards; which was fine by me. If the sauce is good and the crust will hold up to it, by all means - put more on. Fresh mozzarella, sliced, and randomly placed was melted perfectly - it had not "run all over the place". Topped with a half dozen basil leaves.
    Very, very tasty pizza. Don't know if it was the coal or simply the ingredients; it tasted similar but was distinctly different from my best efforts.
    price was cheap by NY (or FL) standards - $14 for an 18" pie.

    By all means, give them a try when in Brooklyn (they have 2 other locations as well)

  • #2
    Re: Grimaldi's Brooklyn

    I was there and they do not burn the coal in the lower chamber. That is ash storage chamber

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