Stretching dough is one of those things

that's really complicated; I mean,

honestly it isn’t hard and it takes a

lot of time to perfect. to

pizza I am a traditionalist -


do a perfect cheese pizza I am

not even gonna give anything else you do

an opportunity.


My is Cory Lattuca, and this is How We Made our famous

Grimaldi's pizza.


Our most popular chef’s selection pizza is The Don.

My personal favorite is the Brooklyn Bridge

pizza.


Grimaldi’s pizzeria

the original right underneath the Brooklyn Bridge.


We are a traditional New York style pizzeria

I don't think New York Pizza is better

I know New York Pizza is better.

I try not to talk about it too much, but Chicago

pizza is just a casserole with a crust.


We make our pizza dough every day.

We to recreate New York

water, there's a certain mineral content.

We're making dough we give it a 2 day

cold proof in the refrigerator- let the

flavors really develop.


When we build our pizzas we almost build it backwards to

other pizzerias. We start with cheese on

the base and we slice it thin directly on the crust

then we add the toppings and then we add

the sauce and is

the sauce in the high temperature ovens

caramelizes really nicely on top of

the pizza but it also sort of helps hold

everything down.


We use coal instead of

wood to heat our ovens.

coal is that it burns really hot we can

get the fire itself up to almost 2,000

degrees and it creates a really crisp

chewy pizza.


43 locations open now and I

still think the pizza tastes exactly the

under the Brooklyn

Bridge.