Grimaldi's continues Texas expansion

Oct. 24, 2011

Grimaldi's Pizzeria has opened its eighth location in Texas. The new unit, located on Park Lane in Dallas, is part of the Grimaldi's system that also includes more than 30 units in Nevada, Arizona, New York and Florida.

The new Grimaldi's Pizzeria features the chain's hand-tossed, coal-fired brick oven pizzas and calzones, salads and desserts.

Designed and built by hand, the coal-fired oven at Grimaldi's Pizzeria delivers a unique flavor and consistency. Weighing in at 25 tons and heated by 100 pounds of coal per day, the oven heats up to 1,200 degrees. The intense heat of the oven evenly bakes the pies to create Grimaldi's signature crispy and smoky thin crust that has earned best pizza honors from Zagat.

Grimaldi's also tries to maintain the integrity of the water used in the original Brooklyn pizzeria by hiring a chemist to analyze and recreate the mineral content, ensuring the dough tastes the same in Dallas.

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Topics: Dough , Franchising & Growth , Ovens

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