Grimaldi’s Pizza Dough Recipe: Coalition-Style Chewy Crust

This recipe delivers that signature Grimaldi’s coal-fired flavor right in your home kitchen. The secret lies in a precise mix of ingredients and a long, slow fermentation that builds complex flavors.

You’ll achieve a chewy crust with just the right amount of crispness on the outside. Perfect for traditional New York-style pizzas with minimal effort and maximum impact.

Ingredients for Grimaldi’s Pizza Dough

Ten ingredients transform into that iconic coal-fired chewy crust you crave at home.

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The flour blend is critical. King Arthur Bread Flour delivers consistent protein content (12.7%), while Bob’s Red Mill semolina adds the right texture. Yeast freshness matters—check the expiration date, as expired yeast won’t activate properly. Fleet Farm or Whole Foods typically carry high-quality bulk yeast. For the olive oil, California Olive Ranch offers reliable extra-virgin at a fair price point.

Need substitutions? All-purpose flour at a 1:1 ratio works in a pinch, though the crust loses some chew. No honey? Granulated sugar at equal volume feeds the yeast just as well. Missing semolina? Fine cornmeal provides similar texture. The vital wheat gluten can be omitted, but expect a slightly less elastic dough. Always weigh your flour for precision—1 cup equals 120-125 grams.

Dough ferments best at room temperature, away from drafts. Store unused portions in an airtight container in the fridge for up to 3 days, or freeze for 1 month. Bring to room temperature before using, as cold dough won’t stretch properly. The cornmeal keeps indefinitely in a sealed container, ready for your next pizza night.

Step-by-Step Instructions for Coalition-Style Chewy Pizza Dough

This method delivers the signature chew and crispness of Grimaldi’s famous coal-fired crust.

Step 1: Activate the Yeast and Proof

In a small bowl, combine the 1.25 cups Water (ensuring it’s at room temperature, about 75°F), 1 tsp Granulated Sugar, and 1 tsp Active Dry Yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and doubles in volume.

This proofing step verifies the yeast is active—bubbles should form on the surface, and the mixture will smell slightly sweet. If no bubbles appear, the yeast may be expired, and you should start over with fresh yeast to ensure proper fermentation.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the 3.5 cups Bread Flour, 0.5 cup Semolina Flour, 1.5 tsp Kosher Salt, and 1 tbsp Vital Wheat Gluten until evenly distributed. The semolina adds texture, while the vital wheat gluten enhances chewiness, a hallmark of coalition-style dough.

Create a well in the center of the dry mixture. This prepares the base for incorporating the wet ingredients evenly, ensuring no dry pockets remain in the final dough.

Step 3: Combine Wet and Dry Ingredients

Pour the proofed yeast mixture, 2 tbsp Olive Oil, and 1 tbsp Honey into the well of the dry ingredients. The honey subtly enhances fermentation, contributing to the dough’s depth of flavor.

Using a wooden spoon or your hands, mix until a shaggy dough forms. It will be slightly sticky but should pull away from the sides of the bowl. If the dough feels too dry, add 1 teaspoon of water at a time; if too wet, incorporate a bit more bread flour.

Step 4: Knead and First Rise

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test—stretch a small piece thinly, and it should hold without tearing.

Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size. This first rise develops the gluten structure, crucial for that signature chewy texture.

Step 5: Shape, Second Rise, and Prepare for Baking

Punch down the risen dough to release excess air, then divide it into 4 equal portions for individual pizzas. Shape each portion into a ball and place on a baking sheet dusted with 0.25 cup Cornmeal, which prevents sticking and adds a subtle crunch.

Cover loosely and let the dough rest for an additional 30 minutes. This second rise relaxes the gluten, making the dough easier to stretch. After resting, the dough is ready to be shaped, topped, and baked in a hot oven for that characteristic Grimaldi’s crust.

Best Sauces and Condiments for This Dish

Classic Tomato Sauce

For an authentic Grimaldi’s experience, use San Marzano tomatoes crushed by hand with 2 tbsp olive oil, 3 minced garlic cloves, and a pinch of kosher salt. Simmer for 20 minutes for deep flavor. It’s simple but unbeatable. 💛

White Garlic Sauce

Blend ½ cup ricotta, ¼ cup grated Parmesan, 2 minced garlic cloves, and 1 tbsp olive oil for a creamy alternative. Drizzle over the crust before adding toppings for a rich, garlicky base.

Pesto Drizzle

Stir 2 cups fresh basil, ¼ cup pine nuts, ½ cup olive oil, and 1 garlic clove in a food processor. Add ½ cup grated Parmesan and pulse until smooth. Drizzle over the baked pizza for a vibrant finish.

Spicy Oil

Heat ½ cup olive oil with 1 tsp red pepper flakes and 3 minced garlic cloves on low for 5 minutes. Brush on the crust before baking for a kick. This pairs perfectly with mozzarella and fresh basil. 🔥

Balsamic Glaze

Simmer 1 cup balsamic vinegar in a saucepan until reduced by half, about 15-20 minutes. Drizzle over the finished pizza for a sweet-tangy contrast that elevates the flavors beautifully.

Frequently Asked Questions