About the pizza
- Over seventy-five years ago all pizzerias cooked with coal because it gave the pizza a unique, smoky flavor and a crisp crust that is just not possible from gas, convection or wood ovens. Baking in a coal fired brick oven gives Grimaldi’s pizza a flavorful and authentic taste. Grimaldi’s fresh ingredients, handmade mozzarella, “secret recipe” sauce and hand tossed dough have made Grimaldi’s the most award-winning pizzeria in the United States.
The grimaldi's difference
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Signature Brick Oven - Designed and built by hand, the coal-fired oven at Grimaldi's Pizzeria delivers a unique flavor and consistency that is just not possible from wood or gas ovens. Weighing in at 25 tons and heated by 100 pounds of coal per day (cleanest burning fuel available and environmentally tested), the oven heats up to 1200 degrees. We also purchase special coal from Pennsylvania called anthracite. It actually burns cleaner and more Eco-friendly than gas or wood-fired methods. Every month we ship the coal in by railroad and distribute to our locations.
The intense heat of the oven and coal evenly bakes the pies to create Grimaldi's famous crispy and smoky crust that Zagat has voted best pizza year after year.
Stoking in Progress - To help maintain the integrity of our pizza, we re-light the fire at 4pm everyday (actual start times may vary from day to day). This process is called stoking. While we “stoke”, we cordially invite you to enjoy a drink from the bar and a tasty starter from our menu. Sit back, relax and enjoy the beginnings of your Grimaldi’s experience!
Something in the Water - It has been said that the secret to true New York-style pizza is the water. Grimaldi's believes that too, going to great lengths to keep the integrity of the water used in the Brooklyn pizzeria by hiring a chemist to analyze and recreate the mineral content and exact composition of the water. A custom water system pumping “New York water” is installed in every Grimaldi’s Pizzeria to ensure that the dough tastes as authentically New York as possible.
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