{"id":9059,"date":"2013-01-01T12:13:43","date_gmt":"2013-01-01T19:13:43","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=9059"},"modified":"2013-01-01T12:13:43","modified_gmt":"2013-01-01T19:13:43","slug":"pizza-making-tips-from-grimaldis","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/pizza-making-tips-from-grimaldis","title":{"rendered":"Pizza-Making Tips from Grimaldi’s"},"content":{"rendered":"

\"Grimaldis-Pizzeria\"<\/a>
\nI\u2019ve made it no secret on this blog how much I adore Grimaldi\u2019s and its super-yum pizzas. So, I asked Grimaldi\u2019s Executive Chef Cory Lattuca to provide a few pizza-making tips for at-home chefs.
\n\u2022 High-quality ingredients \u2013 It sounds obvious, but the better the ingredients you start with, the better your finished product will be. Whole mozzarella, crushed Italian tomatoes (no need to make sauce, you can add the herbs and seasoning at the end),\u00a0freshly grated\u00a0parmesan, meats from the deli counter, fresh vegetables and herbs. If it tastes great on it\u2019s own, it\u2019s going to taste great on your pizza.
\n\u2022 Pizza Dough \u2013 It all starts with the dough. The more time you spend here, the more you will be rewarded later. If you don\u2019t have the time or skill to make your own dough, call your local pizzeria. They can usually sell you some dough.
\n\u2022 Pizza Stone \u2013 Pizza begins and ends with crust. If you want the crispy yet chewy crust you are craving, get a pizza stone. They are relatively cheap and easy to find and you can leave them in your oven all the time, no need to move it when not in use. Using a pizza stone is also a great way to heat up your Grimaldi\u2019s takeout the next day.
\n\u2022 High Heat \u2013 Crank your oven all the way up. High heat is essential to the perfect combination of chewy and crispy. Make sure you keep a close eye on it though, It won\u2019t take long to cook.
\nTasty combinations to test out:
\n\u2022 I try and stick with contrasting flavors on my pizza \u2013 Spicy Italian sausage and roasted sweet peppers. Sweet Italian sausage and spicy cherry peppers. Garlic and prosciutto with arugula (the richness of the proscitutto and the bitterness of the arugula is phenomenal). Kalamata olives and salami.
\n\u2022 Play around with what you like. It\u2019s hard to go wrong with a pizza!
\nWant more at-home cooking ideas from Valley chefs? Let us know what you want to cook up at @AZFoothillsFood on Twitter!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"I\u2019ve made it no secret on this blog how much I adore Grimaldi\u2019s and its super-yum pizzas. So,…\n","protected":false},"author":5,"featured_media":9060,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[3567,4971,6076,6081,6087,6094,6108,6843,10908,10912,15264],"class_list":["post-9059","post","type-post","status-publish","format-standard","has-post-thumbnail","category-phoenix-food-and-restaurant-news","tag-cory-lattuca","tag-featured","tag-grimaldis-chandler","tag-grimaldis-gilbert","tag-grimaldis-phoenix","tag-grimaldis-pizzeria","tag-grimaldis-scottsdale","tag-how-to-make-pizza","tag-pizza-making-tips","tag-pizza-recipe","tag-unique-pizza-combos","cs-entry","cs-video-wrap"],"yoast_head":"\nPizza-Making Tips from Grimaldi's<\/title>\n<meta name=\"description\" content=\"I asked Grimaldi\u2019s Executive Chef Cory Lattuca to 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