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
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.
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! 😀🍕
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
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 😊
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!
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
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
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.
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.
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
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 :/
"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
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
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?
Funny thing is the original owner sold the grimaldis and open up his on the same block prolly less then 500 ft away. If you trying to eat the original grimaldis youd go there
There are 576,500 minutes approximately in a year. They make 140,000. You telling me the make almost 1 pizza every 4 minutes based on a 24 hour operation?
Looks like they're pumping out 6 to 8 pies every 4 or so minutes. If I cared I'd look up their hours and do the math but let's assume they average 12 hour days doing this. If they do that consistently they're making between 500 and 1000 pizzas on a given day. Only takes ~250 days making 500 pizzas a day to make 140k pizzas. Still got 100 days of the year left. So realistically they probably actually make 300-500 pies a day to do those numbers.
Saying "Servers with over 20 years of experience" with such proudness makes me feel sick. Don't waste your life serving the rich, people wake up and live your dream.
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
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
"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
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.
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
Love and Passion. The two most important ingredients in good food
We used to get Grimaldi's every time we had a team lunch back when I used to work downtown. I miss it!
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!
Not gonna lie, those pizzas looks absolutely delicious. I'd love to try one.
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.
honestly, they look amazing
A coal fired oven makes a perfect alternative to bake pizza, though the biggest downside is that the crust edges experiences burnt spots.
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.
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! 😀🍕
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.*
i love the way she says BATCHES
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 😊
I would hate watching these foodie videos without something to eat in front of me...🤤🤤🤤
Pizza Tours?? Be still my heart!
Always love Claudia"s segments!
A great inspiration for passion. Looking forward to go to new york to get the best pizza in the world.
I love pizza, I love this video! Greetings from Italy
That guy was on point with everything
They're definitely skimping on the toppings
such hardworking crews for making that much and special tasty pizza job well done sir
I am four-thousand miles from New York but I can smell the passion and perfection 🍕☺
❤
The guy in the red shirt is the heart of Grimaldi's, he is in all parts of the process.
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!
Being a neighbour must be so refreshing.
That pizza looks so tasty. Great vid.
They had me until I saw the sugar in the tomato sauce.
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.
Finally a pizza in America that's not greasy and full of cheese.
Nice operation, systems and quality. Bravo!
Fantastic dedication to the art.
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.
My mouth was watering the whole time! I never had pizza in this style.
Good for you for keeping it REAL and to your HARD work!! :)- Kudos to you and keep it "orignal" !!!! LOVE IT!!! :)-
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
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 🤙
Dang, that looks good~~my mouth is literally salivating~~😋
One of the best pies i have ever consumed.
Last time I saw Grimaldis, Patsy Grimaldi was running Julianna's next door lol.
Grimaldi's has the best pizza I have ever tasted!
🥰Thanks!
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
Inside food has found the most "Italian dad" man ever.
Every City and Town should have a Grimaldi's.
didnt the charcoal touch the pizza there in the oven? i mean the dust. is it safe to eat?
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.
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.
This channel always makes me feel hungry which is bad lol 😂
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.
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
that coal-fired oven is fire!!!
I saw the video with Joe and Harry, and it's great to see a more detailed documentary of their daily operations!
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 :/
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?
Grimaldi is really good. I go to the one in long Island every few weeks
great video!!!!and high quality pizza...it must tastes so yummy!!!!🍕🍅🧀
"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.
Grimaldi’s is soooooo good!! Hands down best NY pizza I’ve ever had - BK native!!
why only 3.5* on yelp
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?
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?
bugs me how much I love grimaldis
Grimaldi's pizza is truly amazing
How much does it cost?
@@Hunteriscoming$15-$30
@@Hunteriscomingabout $20 or more
Good luck to these folks. Looks great.
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.
Nothing like prepping food on the floor
We have 3 or 4 in Houston and thank god because it’s the best pizza to me and my wife
I love tacos
looks awesome. Tony's in SF is the best I've had and this one looks to be right up there.
I hope someone can give me the correct answer ☺ Who is the actual Inventor of the Pizza stand and everyone can grab a slice off the plate?
I literally lost it when she said "NYC tap water" 😂 made me second thought
Pizzaiolo is my vocab word ford the day!
Funny thing is the original owner sold the grimaldis and open up his on the same block prolly less then 500 ft away. If you trying to eat the original grimaldis youd go there
The guy in red t-shirt is doing like 90% of the job .
Great video! What is the brand of pizza sauce and dough flour that is used?
hell yeah tha "new york city tap water" is the secret....full of yummi stuff :))
People all over the world know that New York pizzas use New York water. Do you know what secret means!?!?
Forget the Pizza ! Can you please also get details of the Hair cream that the manager uses? Looks good in shaping the hair
Ok, marked. Such beautiful pizzas
This channel always makes me feel hungry which is bad lol
They are genius!!!! The secret of the pizza it's the bread
"New York tap water..."
Jezzzzus🤣
instead of SUGAR i love red sauce made with PURE HONEY its game changing
I have to check this place out if I ever visit NYC.
Aloha 😊🍕🤙🏼
this is a good video thank you
thanks! im hungry now
Man Thats a lot of Work . Greatness !
that nyc tap water is what gives it the flavor
GAwd, would I love to have one of those pies like right now!
There are 576,500 minutes approximately in a year. They make 140,000. You telling me the make almost 1 pizza every 4 minutes based on a 24 hour operation?
Looks like they're pumping out 6 to 8 pies every 4 or so minutes. If I cared I'd look up their hours and do the math but let's assume they average 12 hour days doing this. If they do that consistently they're making between 500 and 1000 pizzas on a given day. Only takes ~250 days making 500 pizzas a day to make 140k pizzas. Still got 100 days of the year left. So realistically they probably actually make 300-500 pies a day to do those numbers.
Saying "Servers with over 20 years of experience" with such proudness makes me feel sick. Don't waste your life serving the rich, people wake up and live your dream.
I'm in Canada, and booking my flight to Grimaldi's