Six of us ventured to mid-town to see if Grimaldi’s should be on our upcoming List of the 10 Best Pizzas In Tucson.
Having read their website self-description, I was particularly interested in their oven. They claim that a “coal fired brick oven” gives their pizzas a “unique flavor and crisp crust just not possible from gas, convection, or wood burning ovens.”
Clearly other local pizzerias disagree. Rocco’s Little Chicago has an electric conveyor oven. Reilly Craft Pizza & Drink has a gas-fired oven. Bianco Pizzeria has a wood-burning oven. Yet, there are so many other variables that create the tastes of any given pizza, I doubt anyone could tell what kind of oven it was cooked in.
However, what we have discovered as we taste-tested 18 pizzas around town, the temperature of the oven is extremely important. The best pizzas we have tasted so far are all cooked at about 800 degrees for about 4 minutes. The trick is to keep the pizza in the oven for as long as possible without burning the crust, yet not so long that the sauce makes the crust soggy. The longer it’s cooked, the more flavorful it will be so long as the crust isn’t rendered charcoal. Read More