That kitchen manager looked out of place at first, and then I saw him work. He definitely has paid his dues and put in the time and work into the craft.
Are you an ignorant dude ? NYC water is considered to be "soft," meaning it has low concentrations of calcium and magnesium due to the makeup of the water that flows into the Catskills and Delaware Watershed
Kitchen Manager Tony has put in his dues, you can tell by the way he stretches that dough and works the pies. Well done Tony and kudos to your hard working crew.
Anyone can make a great product in small volumes. But this place seems to make huge quantities and still maintain quality. Often that quality product gets sacrificed for volume production and increased profit margin. Kudos to this place and the people that work there.
not really, your assumption is based on the common market that is completely wrong. Italians buy quality ingredients so the opposite....the more the cheaper the best quality
This video reveals professionalism .The place seems very well setup.The process of the food is very precise, the material unique.The culture of the restaurant gives good example to people who work there. A lot enthusiasm I d love to try it.
Walking from Manhattan over the Brooklyn Bridge to Grimaldi's is one of the quintessential NYC experiences. And the pizza is every bit as good as it looks.
Absolutely. A single pie will easily satisfy three people. We deliberately walk down from the UES and tool in there about 2:00 or so. Always a rock solid hit. We take the ferry back up to 35th and hoof it home from there. A great day!
You should try Juliana's right next door to Grimaldi's. I personally think they make better pizza. There is also a Grimaldi's in Hoboken, NJ. It is not associated with the Grimaldi's in Brooklyn, but regardless, they make just as good of a pizza as a lot of places in Brooklyn.
True. I’ve had Grimaldis pizza at their South Carolina location which is just as good. However the atmosphere and vibe does not capture that city vibe. Although the pizza is great it’s in a boring shopping center
I remember when they first opened up. I was a fan of Patsy’s and I heard they opened up another place in Brooklyn. Turns out it became a huge lawsuit over ownership of the name and recipes etc. The original place they opened near the bridge was a bar in its previous life. It now is a pizzeria again called Juliana’s opened by the guy who originally opened Grimaldi’s, Patsy Grimaldi. It’s a crazy story. Great Pizza. Still live in Manhattan and now mostly go to the original Patsy’s in East Harlem.
Juliana's will usually have a line when Grimaldi's doesn't. But during the busy summer season, Grimaldi's will always have a line as well. If you are a hungry tourist or New Yorker visiting the Brooklyn Bridge Park area, pray that you can get a spot at either Juliana's or Grimaldi's. Whatever you do, don't settle for Ignazio's, which is located at a super prime corner spot across from the park and around the corner from Shake Shack. It is an awful place with food that takes forever to come out even when they're not busy, and they have the gall to be a "cash only" business. You are better off spending money on train fare and going elsewhere.
That’s how you make pizza. Very nice idea of going behind the scene to film that. The whole process makes things different for us. Will probably “steal” the idea to make something similar in my channel here in London
Back in the 1990s before social media and before the rise of the internet, they were like one of the default pizza places recommended in the New York guide books.
Tony really knows his stuff and can actually perform every step in the process! So impressive for a younger guy in the business. Pizza is my favorite and every shop is different. I have yet to visit NY for its legendary pizza, but learning there is a tour company in the city just for pizza is absolutely awesome! Sign me up! 😀🍕
The cooks deserve all the applause 🎉 wow, so much work being put into every ingredient! I wish I visited this place when I was in nyc a couple years ago. TIL next time 😊
Go to patsy’s in east harlem Patsy’s along with grimaldi’s and a couple other pizzerias are also some of the first coal over pizzerias in NYC Waiting line is not as crazy in Patsy’s compared to Grimaldi’s
My god mother's sister took me roller blading in Brooklyn. We then went to Grimaldi's and got a pizza. We wound up ordering another pizza because of how great it was. True Story.
City water supplies are notorious for having high levels of chlorine. Chlorine affects the taste of water and dough. It also affects how the dough forms. You may consider using bottled water to make your pizza dough the best it can be Additionally, NYC's water is treated with chlorine, fluoride, orthophosphate, and sodium hydroxide Come one paizan use spring water is not 50 dollar per 5 gallon is 7-9 dollar All u need is 2 of them a day
The recipes are easy to follow, and the presenter's passion for cooking shines through in every video. From mouthwatering desserts to savory main dishes, there's something for every palate. I've tried several recipes, and they've all turned out fantastic!
i promise you in a million years your wish would never come true. humans are very far from discovering teleportation, if it even is possible. idiot. wish smaller :/
Remembering that there is PIZZA in SÃO PAULO, BRAZIL... one of the largest cities in the world, rich and strong in gastronomy, and the largest concentration of ITALIAN immigrants in the world... and for many they are the best PIZZAS in the world.
Ive worked in Pizza for 12 years now and I can tell you one thing, those guys balling/cutting dough all morning have the grip strength of a chimp. your forearms get jacked pretty quickly doing 10 batches of dough a day.
Thanks for sharing. This is very detailed. Thanks. I've been making pies at home for a few years and have a good process. I stretch wait, stretch a little more then top. then bake. Good deal. i'm at 530 on the back of a cast iron pan. 14" round. Dough is rested a day in the fridge. Cheers Coal is super old cool
i'm glad most people like the burned crust but I low key like eating the crust so I bake mine to the darker side of golden brown. in this way, my crust has crunch but a chewy interior. I would cry if i burned my crust and couldn't eat it
One good thing about owning a pizzeria in NYC, is you can still make great money and run a low risk of mobs looting your store. Pizza dough dont look cool on instagram
"You can't get a gas oven or a wood oven up to 1,000 degrees the way we can". That's BS. You're not cooking these pizzas at 1000. These are closer to 600. And you ABSOLUTELY can get a wood fired oven up to 1000.
I think he means °F, ovens like this usually are 3 times bigger than a domed woof fired oven so its normal to have that level of temperature. They do requiere more fuel and don’t get the rolling flame but yea, sounds legit
patches of sauce, and the expensive basil flavor burned to a crisp in the oven. Yeah, count me out. They don't survive because of their love for pizza, but because of consistency and good business relationships with tour bus operators.
It looks really good. In Italy we have a lot of great pizza places but I have never seen someone using coal to run the oven. Very interesting. Still I have two small remarks: In Italy good Pizzarias give the dough 48h minimum to rise. That way its supposed to become easier to digest. Here they "rush" the dough in 6-8 hours which we would consider to be short. And using the chlorinated New York tap water is another thing that could be improved. But if I ever come to New York on holiday, I would still love to try Grimaldi's pizza.
@@user-ve8he3om5q "Many pizza lovers" have no clue it seems. I can accept that deep dish is its own thing and not a pizza. So either NYC "pizza" is not pizza or it follows the same criteria for quality, how would zou like it?
Thank you so much for coming! It was a real pleasure.
❤
Dude needs a hair net. And an apron. Just coz you're the focus for a program doesn't mean you should skimp on ppe and food preparation. Gross
찐
That kitchen manager looked out of place at first, and then I saw him work. He definitely has paid his dues and put in the time and work into the craft.
When he spun the dough, I was convinced!
Never judge the book by it cover right? At first I was too, but than I’m thinking he in NYC, manager don’t wear suit and tie there lol
You know his employees respect his craft.
why do u judge
He's been doing it forever. He owns the company and pays the wages
"NYC tap water". That always makes me laugh. As if there's a magical natural spring underneath manhattan.
Are you an ignorant dude ? NYC water is considered to be "soft," meaning it has low concentrations of calcium and magnesium due to the makeup of the water that flows into the Catskills and Delaware Watershed
lol well it’s highly valued. They even export it to other pizzerias around the country. It’s the secret ingredient
@@jackeddemonwhich is hilarious as someone who works in the beer industry. There's such a thing as water treatment lol.
@Scar_instinctI won't comment on the rats but people still think crime is bad in NYC? Lol
@@RYTF5oh tons of people moving to nyc but you keep paying double taxes on everything and get robbed it’s even great after that big ass robot 😂
Kitchen Manager Tony has put in his dues, you can tell by the way he stretches that dough and works the pies. Well done Tony and kudos to your hard working crew.
Anyone can make a great product in small volumes. But this place seems to make huge quantities and still maintain quality. Often that quality product gets sacrificed for volume production and increased profit margin. Kudos to this place and the people that work there.
Good point
Yelp reviews disagrees
@@thisguy73 You mean the yelp reviews clearly from competitors?
Nothing speciel… there is No meat or food on those pizzaer.. they wont even feed a 10 years Old boy loo
not really, your assumption is based on the common market that is completely wrong. Italians buy quality ingredients so the opposite....the more the cheaper the best quality
the manager seems to master all steps of the process ! respect !
Manager should be able to do all of what the people under him do, or he has no idea how to manage
That's the ideal, but must managers don't lead by example, They just order everyone around.@@The_Gallowglass
@etiennepons4295 you give head? What?
Respect to those workers man, especially the first three guys. Every successful restaurant is reliant on people you could lean on to handle anything
Sadly new York City is working on a law that will harm all Pizzerias that use wood or coal ovens.
Communist bastards@@ihavenonameforyou1
Such an amazingly shot video. Content to the point and explained the whole thing. Thanks guys!
This video reveals professionalism .The place seems very well setup.The process of the food is
very precise, the material unique.The culture of the restaurant gives good example to people who work there.
A lot enthusiasm I d love to try it.
Walking from Manhattan over the Brooklyn Bridge to Grimaldi's is one of the quintessential NYC experiences. And the pizza is every bit as good as it looks.
Absolutely. A single pie will easily satisfy three people. We deliberately walk down from the UES and tool in there about 2:00 or so. Always a rock solid hit. We take the ferry back up to 35th and hoof it home from there. A great day!
You should try Juliana's right next door to Grimaldi's. I personally think they make better pizza. There is also a Grimaldi's in Hoboken, NJ. It is not associated with the Grimaldi's in Brooklyn, but regardless, they make just as good of a pizza as a lot of places in Brooklyn.
True. I’ve had Grimaldis pizza at their South Carolina location which is just as good. However the atmosphere and vibe does not capture that city vibe. Although the pizza is great it’s in a boring shopping center
@@ramencurry6672 Thats pretty wild
I remember when they first opened up. I was a fan of Patsy’s and I heard they opened up another place in Brooklyn. Turns out it became a huge lawsuit over ownership of the name and recipes etc. The original place they opened near the bridge was a bar in its previous life. It now is a pizzeria again called Juliana’s opened by the guy who originally opened Grimaldi’s, Patsy Grimaldi. It’s a crazy story. Great Pizza. Still live in Manhattan and now mostly go to the original Patsy’s in East Harlem.
Was just trying to remember the relationship between the two, thanks! Juliana’s was great.
Juliana's will usually have a line when Grimaldi's doesn't. But during the busy summer season, Grimaldi's will always have a line as well.
If you are a hungry tourist or New Yorker visiting the Brooklyn Bridge Park area, pray that you can get a spot at either Juliana's or Grimaldi's. Whatever you do, don't settle for Ignazio's, which is located at a super prime corner spot across from the park and around the corner from Shake Shack. It is an awful place with food that takes forever to come out even when they're not busy, and they have the gall to be a "cash only" business. You are better off spending money on train fare and going elsewhere.
Respect boys, not an easy gig to keep it all uniform. Nice to see people giving a shit from the start to the finished product!
honestly, they look amazing
That’s how you make pizza. Very nice idea of going behind the scene to film that. The whole process makes things different for us.
Will probably “steal” the idea to make something similar in my channel here in London
I'm gonna tell
We used to get Grimaldi's every time we had a team lunch back when I used to work downtown. I miss it!
Had Grimaldis in 2014, still the best pizza I've had in my life
Me too, but in 2009
Back in the 1990s before social media and before the rise of the internet, they were like one of the default pizza places recommended in the New York guide books.
You should get out more and travel the country. Grimaldi's is okay...but it's a pizza chain and glorified tourist trap.
Love and Passion. The two most important ingredients in good food
I love pizza, I love this video! Greetings from Italy
Pizza Tours?? Be still my heart!
Tony really knows his stuff and can actually perform every step in the process! So impressive for a younger guy in the business. Pizza is my favorite and every shop is different. I have yet to visit NY for its legendary pizza, but learning there is a tour company in the city just for pizza is absolutely awesome! Sign me up! 😀🍕
The cooks deserve all the applause 🎉 wow, so much work being put into every ingredient! I wish I visited this place when I was in nyc a couple years ago. TIL next time 😊
Not gonna lie, those pizzas looks absolutely delicious. I'd love to try one.
Man, those pizzas look crazy good. If I ever find myself up north, I'll definitely keep this place in mind.
Go to johns on bleeker instead
Go to patsy’s in east harlem
Patsy’s along with grimaldi’s and a couple other pizzerias are also some of the first coal over pizzerias in NYC
Waiting line is not as crazy in Patsy’s compared to Grimaldi’s
@@aldocuacuas5838 both overrated in my opinion.
vetzak
@@gman8361 *You can get one of em plain pizzas for $15. Fancier toppings / ingredients goes up to about $26.*
My mouth was watering the whole time! I never had pizza in this style.
That pizza looks so tasty. Great vid.
I would hate watching these foodie videos without something to eat in front of me...🤤🤤🤤
My god mother's sister took me roller blading in Brooklyn. We then went to Grimaldi's and got a pizza. We wound up ordering another pizza because of how great it was. True Story.
A great inspiration for passion. Looking forward to go to new york to get the best pizza in the world.
Fantastic dedication to the art.
the "new york city tap water" part got me dying LMAO
the coal oven(rare) probably has everything to do with their pizza more than the freakin water.
i love the way she says BATCHES
I’m starting to see most of these east coast pizzerias have paisas working for them. Best Italian food made by Pedro.
Thank you for putting this video out as I’m trying to learn this beautiful art form of making pizza.
Walmart sells a coal burning outdoor pizza oven that that can handle pizzas up to 15" and is only around $90. It's apparently pretty good.
@@Anurania thank you so much for that info my friend. I truly appreciate it 🤙
Good for you for keeping it REAL and to your HARD work!! :)- Kudos to you and keep it "orignal" !!!! LOVE IT!!! :)-
Nice operation, systems and quality. Bravo!
The guy in the red shirt is the heart of Grimaldi's, he is in all parts of the process.
City water supplies are notorious for having high levels of chlorine. Chlorine affects the taste of water and dough. It also affects how the dough forms. You may consider using bottled water to make your pizza dough the best it can be
Additionally, NYC's water is treated with chlorine, fluoride, orthophosphate, and sodium hydroxide
Come one paizan use spring water is not 50 dollar per 5 gallon is 7-9 dollar
All u need is 2 of them a day
I am four-thousand miles from New York but I can smell the passion and perfection 🍕☺
❤
didnt the charcoal touch the pizza there in the oven? i mean the dust. is it safe to eat?
Always love Claudia"s segments!
Dang, that looks good~~my mouth is literally salivating~~😋
Being a neighbour must be so refreshing.
such hardworking crews for making that much and special tasty pizza job well done sir
One of the best pies i have ever consumed.
This channel always makes me feel hungry which is bad lol 😂
That guy was on point with everything
The recipes are easy to follow, and the presenter's passion for cooking shines through in every video. From mouthwatering desserts to savory main dishes, there's something for every palate. I've tried several recipes, and they've all turned out fantastic!
Finally a pizza in America that's not greasy and full of cheese.
Grimaldi's has the best pizza I have ever tasted!
🥰Thanks!
Last time I saw Grimaldis, Patsy Grimaldi was running Julianna's next door lol.
Looks SO good! I wish I could teleport there to eat it!
Don't let your dreams be dreams
@@Utoobp16 Yesterday you said tomorrow....
i promise you in a million years your wish would never come true. humans are very far from discovering teleportation, if it even is possible. idiot. wish smaller :/
They also have them in Arizona. Some of the best pizza I've had. Same recipe, tablecloths, logo, etc.
I live in the Phoenix area and Grimaldi's is my fav pizza spot to hit up. Such tasty pizza!
@alexm7063yeah I just ate there earlier this week.
I literally lost it when she said "NYC tap water" 😂 made me second thought
Remembering that there is PIZZA in SÃO PAULO, BRAZIL... one of the largest cities in the world, rich and strong in gastronomy, and the largest concentration of ITALIAN immigrants in the world... and for many they are the best PIZZAS in the world.
looks awesome. Tony's in SF is the best I've had and this one looks to be right up there.
Good luck to these folks. Looks great.
Our first pizza stop on our NY trip...best pizza we've had next to Tony's out here in SF...Lucali next trip 👍🏾
Lucali is way better
@pmaigotthat7211 That's what I hear...hoping we get there next june...Lucali is at the top of the list
American pizza is trash.. Pizza in Italy is far superior
@@laoch5658 doubt that
@@xxkasperxx You doubt that the home of pizza makes a better pizza than the knock-off?
Inside food has found the most "Italian dad" man ever.
They're definitely skimping on the toppings
that coal-fired oven is fire!!!
this is a good video thank you
Ive worked in Pizza for 12 years now and I can tell you one thing, those guys balling/cutting dough all morning have the grip strength of a chimp. your forearms get jacked pretty quickly doing 10 batches of dough a day.
I have to check this place out if I ever visit NYC.
Aloha 😊🍕🤙🏼
I saw the video with Joe and Harry, and it's great to see a more detailed documentary of their daily operations!
Thanks for sharing. This is very detailed. Thanks.
I've been making pies at home for a few years and have a good process. I stretch wait, stretch a little more then top. then bake. Good deal. i'm at 530 on the back of a cast iron pan. 14" round.
Dough is rested a day in the fridge. Cheers
Coal is super old cool
Why do they call them pies? Why not just say pizzas?
Man Thats a lot of Work . Greatness !
Question)
Is nyc tap water soft water or hard water? I wonder because I only have lived in korea. Where the all water is soft water.
Grimaldi's pizza is truly amazing
How much does it cost?
@@Hunteriscoming$15-$30
@@Hunteriscomingabout $20 or more
Great video! What is the brand of pizza sauce and dough flour that is used?
Loved the video
Which is better for you, toppings on top or on the bottom of the cheese?
This channel always makes me feel hungry which is bad lol
Grimaldi’s is soooooo good!! Hands down best NY pizza I’ve ever had - BK native!!
why only 3.5* on yelp
thanks! im hungry now
great video!!!!and high quality pizza...it must tastes so yummy!!!!🍕🍅🧀
i'm glad most people like the burned crust but I low key like eating the crust so I bake mine to the darker side of golden brown. in this way, my crust has crunch but a chewy interior. I would cry if i burned my crust and couldn't eat it
excellent work ethic and pizza
There used to be a Grimaldi's near where I live in Southern California. I am so sad that it no longer exists there anymore.
Every City and Town should have a Grimaldi's.
Forget the Pizza ! Can you please also get details of the Hair cream that the manager uses? Looks good in shaping the hair
That looks so delicious
One good thing about owning a pizzeria in NYC, is you can still make great money and run a low risk of mobs looting your store. Pizza dough dont look cool on instagram
They had me until I saw the sugar in the tomato sauce.
I apprecciate all the Mexican and Central Americans that work in many of these places i love in NYC.
Using tap water especially in New York is absolutely outrageous.
"You can't get a gas oven or a wood oven up to 1,000 degrees the way we can". That's BS. You're not cooking these pizzas at 1000. These are closer to 600. And you ABSOLUTELY can get a wood fired oven up to 1000.
I think he means °F, ovens like this usually are 3 times bigger than a domed woof fired oven so its normal to have that level of temperature. They do requiere more fuel and don’t get the rolling flame but yea, sounds legit
Its just a matter of time before gas ovens are illegal in NYC anyway.
We have 3 or 4 in Houston and thank god because it’s the best pizza to me and my wife
I love tacos
I consider myself a 🍕 purist ! This place looks legit
I sure they would love to here that! 🤣🤣🤣🤣🤣🤣🤣
It's not legit
not per yelp 3.5*
patches of sauce, and the expensive basil flavor burned to a crisp in the oven. Yeah, count me out. They don't survive because of their love for pizza, but because of consistency and good business relationships with tour bus operators.
It looks really good. In Italy we have a lot of great pizza places but I have never seen someone using coal to run the oven. Very interesting. Still I have two small remarks: In Italy good Pizzarias give the dough 48h minimum to rise. That way its supposed to become easier to digest. Here they "rush" the dough in 6-8 hours which we would consider to be short. And using the chlorinated New York tap water is another thing that could be improved. But if I ever come to New York on holiday, I would still love to try Grimaldi's pizza.
You have to remember cost. If they have to bring in special water the food is going to be more expensive. Pizza shouldn't be expensive.
The New York tap water is so essential for the recipe that they import the New York tap water to Grimaldi locations in other states in the US.
that's what they say. its just tap water@@conan900
@@user-ve8he3om5q "Many pizza lovers" have no clue it seems. I can accept that deep dish is its own thing and not a pizza. So either NYC "pizza" is not pizza or it follows the same criteria for quality, how would zou like it?
"New York tap water..."
Jezzzzus🤣
Grimaldi is really good. I go to the one in long Island every few weeks
my mouth is watering
GAwd, would I love to have one of those pies like right now!
Arent the Grimaldi's in Monaco?
mouth watering
If I was a tourist, best believe I’m not waiting an hour for pizza lol
Im impressed. They are a machine.
Ok, marked. Such beautiful pizzas
Whether this pizzeria can be found on Charles Boyle's food blog
Looks good 👍