Pizza, Brooklyn Style

Grimaldi'sAt this point in my life, it’s pretty embarrassing that before Sunday I’d never been to Grimaldi’s. I say “at this point” because

1) I’m a Foodie
2) I’m a New Yorker
3) Pizza is my roommate Sarah’s favorite food
4) My second favorite food is cheese

Though there are probably more Pizza places per block in the five boroughs than anywhere in the world (well maybe not Italy), Pizza is one of those foods that we can never have enough of. Thin crust, thick crust, marinara, white, sausage, veggie… the options are endless. And clearly if the perfect pizza already existed, a new pizza place wouldn’t be opening every other week, right?

So what makes Brooklyn pizza, or Grimaldi’s for that matter, better than pizza in Manhattan, well I’ll tell you…

Grimaldi's Pizza

According to Grimaldi’s, a great pizza is made with three things; fresh, quality ingredients, know-how, and a great oven. Once you’ve tasted Grimaldi’s pizza, you can attest to their fresh ingredients. Grimaldi’s original thin crust pizza is dressed beautifully with a slightly sweet marinara and topped with incredbly fresh mozzarella and basil. They also offer a choice of  16 toppings from their home smoked roasted peppers to sweet italian sausage. But as far as their know-how and great oven, you need to see it to believe it.




Grimaldi’s bakes anywhere from 300-400 pizzas every day and probably more on weekends. And how might you ask? Aside from their very capable staff they have a great coal fired brick oven that reaches a firey 850 degrees and pumps out pizzas in two minutes flat! Apparently, it’s the coal-fired oven that distinguishes Brooklyn pizza from Manhattan pizza, since coal-fired ovens aren’t permitted in Manhattan. But Serious Eats seems to have disproven this theory based on their coal-oven pizzeria map. So please, someone tell me how they are different?

But regardless of the Manhattan vs. Brooklyn Pizza battle, Grimaldi’s is a Landmark and a MUST TRY for tourists, New Yorkers, and anyone after a world-renowned pizza. After all, owner Patsy Grimaldi learned from the chef of America’s FIRST PIZZERIA, Gennaro Lombardi. (Lombardi’s is next on the list…I know I can’t believe I haven’t been there either!)

Grimaldi'sGrimaldi’s is certainly one of the best pizzerias for thin crust New York style pizza. Though I must admit that a standard slice of cheese pizza is more up my alley.


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