A recent visit to YouTube revealed a sidebar video(the ones that are based on your previous viewing history that are designed to pull you down the YT rabbit hole for hours on end) showing a short promo video on Grimaldi’s Pizza:
https://www.youtube.com/watch?v=J_EFw4YI-Co
How about all that melty saucy goodness, the lightly browned crust that gives way to the audible crunch you can hear when he bites into a slice? Count me in!
I love how the pizza looked, and was intrigued with how the pie was built, starting with slices of fresh mozzarella, then the sauce and toppings along with a drizzle of olive oil before the pie goes in the oven.
I decided to give this style of pizza a try to see how it turned out. Here’s the pie completely built pre-cook, (Dough was Trader Joe’s standard pizza dough)topped with sweet Italian sausage, drizzle of olive oil, some fresh cracked black pepper and a bit of oregano:
On the Blackstone, with a stone temp of about 650F:
And right out of the oven, topped with fresh basil:
Sliced:
Closeup:
Best pizza I think I’ve made to date. It checked off so many boxes in terms of texture and flavor that I may stick with for a while. My next objective is to find or create a dough recipe that’s close to Grimaldi’s.
Thanks fer lookin’!
https://www.youtube.com/watch?v=J_EFw4YI-Co
How about all that melty saucy goodness, the lightly browned crust that gives way to the audible crunch you can hear when he bites into a slice? Count me in!
I love how the pizza looked, and was intrigued with how the pie was built, starting with slices of fresh mozzarella, then the sauce and toppings along with a drizzle of olive oil before the pie goes in the oven.
I decided to give this style of pizza a try to see how it turned out. Here’s the pie completely built pre-cook, (Dough was Trader Joe’s standard pizza dough)topped with sweet Italian sausage, drizzle of olive oil, some fresh cracked black pepper and a bit of oregano:
On the Blackstone, with a stone temp of about 650F:
And right out of the oven, topped with fresh basil:
Sliced:
Closeup:
Best pizza I think I’ve made to date. It checked off so many boxes in terms of texture and flavor that I may stick with for a while. My next objective is to find or create a dough recipe that’s close to Grimaldi’s.
Thanks fer lookin’!
