I Attempted the Iconic LUCALI PIZZA RECIPE At Home
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- Опубликовано: 2 июн 2024
- It's hard to find details about Mark Iacono's famous Lucali pizza recipe. I scoured the internet looking for dough making tips that could help produce something that resembles this iconic, thin crust pizza. Somehow, I managed to cobble together enough information to develop a pizza recipe that's definitely worth a try.
This unique pizza has a wide, crispy outer crust with a thin dough profile from edge to edge. I used a straight dough approach with a 36 to 48 hour cold fermentation. The pizza sauce is gently cooked (recipe below) and a blend of whole milk, semi-dry mozzarella, Buffalo milk mozzarella and grated parmesan cheese is used. Mark's signature pizza is a Margherita that's covered by generous amounts of fresh basil and a drizzle of extra virgin olive oil.
Lucali pizza is baked in a large brick oven that uses seasoned hardwood for heat. I tried to replicate this by using a small, countertop pizza oven and some premium, mini cut pizza wood from Cutting Edge Firewood. I think the results could definitely compete with the real deal.
Please click on the link below to learn more about Cutting Edge Firewood and their amazing products.
🔗 LINKS
Buy me a coffee! - ko-fi.com/kitchenandcraft
Cutting Edge Firewood - bit.ly/3uADKjz
Instagram - / kitchencraftfood
Website: kitchen-and-craft.com
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MY LUCALI PIZZA DOUGH RECIPE
(Makes 4 dough balls that weight about 300g each)
High Gluten Flour, 765g or 27 oz. (100%)
Diastatic Malt Powder, 14g or 0.5 oz. (1.8%)
Water, 436g or 15.33 oz. (56%)
Salt, 19g or 0.67 oz. (2.5%)
Yeast, 2g or 0.125 oz. (.25%)
PIZZA SAUCE
Extra Virgin Olive Oil, 28g or 1 oz. (2 Tbsp.)
Garlic Paste, made from 2 cloves
Pureed San Marzano Tomatoes, 794g or 28 oz.
Kosher Salt, 6g or 0.25 oz. (1 1/2 tsp.)
Whole Basil leaves, about 4 each
Place a sauce pot over medium heat, add the olive oil and garlic. Let the paste cook for 20 seconds (don't burn it), then add the tomato puree and kosher salt. Stir to combine evenly. Bring the sauce up to a slight simmer, then reduce heat to low and add the basil leaves. Cook the sauce at below a simmer for about 1-1.5 hours.
OTHER INGREDIENTS
Mini Pizza Cut Wood from Cutting Edge Firewood
Whole Milk, Semi-Dry Mozzarella
Buffalo Milk Mozzarella
Parmesan Cheese
Extra Virgin Olive Oil
Fresh Basil
Bench Flour (50/50 blend of Semolina and 00 Flour)
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MY KITCHEN EQUIPMENT (Affiliate Links)
Ooni Karu 16 Pizza Oven - amzn.to/3FacwXd
Ooni Koda 16 - amzn.to/3uz9y9P
Ooni 14" Perforated Pizza Peel - amzn.to/3UGM3pS
Ooni 14" Bamboo Pizza Peel - amzn.to/3VGY6Fe
Ooni Turning Peel - amzn.to/3BGj0fR
Pi Pizza Oven by Solo Stove - amzn.to/3BixO3U
KitchenAid 8 Qt. Stand Mixer - amzn.to/2XRDxJV
KitchenAid Pasta Roller Attachments - amzn.to/2JZ8d4m
Pizza Dough Containers - amzn.to/2UX8A9c
Cuisinart 14 Cup Food Processor - amzn.to/2O7XJFg
Caputo 00 Pizzeria Flour (assorted weights) - amzn.to/3h9Z2Ty
Lloyd Pans 14x14" Pizza Pan - amzn.to/2XIejNP
Lloyd's Pans Straight-Sided Pizza Pan 12x1 - amzn.to/3fdDK1C
Lloyd's Pans Straight-Sided Pizza Pan 10x1 - amzn.to/3aXvsHJ
9"x13" Non-Stick Pan - amzn.to/3fXBL1e
Wooden 2" x 20" rolling Pin - amzn.to/383ID8n
Metal Dough Scraper - amzn.to/2I1hlFd
Lodge 12" Cast Iron Pan - amzn.to/2JZ6kEO
Lodge Cast Iron Griddle (10" x 20") - amzn.to/2Od4XIh
Tojiro DP Utility/ Petty Knife - amzn.to/2SwHz6M
Mac 6" Curved Boning Knife - amzn.to/2XYPvUv
Gas Burner Attachment for Ooni 3 Pizza Oven - amzn.to/2Y2JDd6
Pasta alla Chitarra Pasta Cutter with Rolling Pin - amzn.to/2YaMXh8
All-Clad Stainless Steel 7 Qt. Pasta Pot with Strainer - amzn.to/2SuuhI9
All-Clad Stainless Steel 10" Fry Pan - amzn.to/2JVHt50
All-Clad Stainless Steel 14" Fry Pan - amzn.to/2SuRZE9
All-Clad Stainless Steel 1.5 Qt. Sauce Pot - amzn.to/2Y8QOvs
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TIMESTAMPS
Intro - 00:00
Mixing the Pizza Dough - 00:14
Portioning & Fermentation - 02:15
About Cutting Edge Firewood - 04:14
Preheating the Pizza Oven - 04:56
Rolling out & Stretching the Dough - 05:31
Topping the Pizza - 06:55
Baking the Pizza - 08:05
Results & Taste Test - 08:37
#lucali #pizza #kitchenandcraft #ad #sponsored
Kitchen & Craft is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
This video was a paid partnership with Cutting Edge Firewood. 
Хобби
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I think Mark Iacono would give me an A for effort. What do you guys think?
I think he would say it's pizza! ;)
i hate you !! and u know why !! u are making me always HUNGRY FOR THE NIGHT !!!!
yes but only for the effort ;)
I totally agree. Ran out to buy malt and making this as soon as I can! Thank you for your demo!
Dude, thank you so much for this recipe. I've been trying to figure out how to replicate this for a very long time I'm excited to try it very soon
I made the dough after having Lucali’s last week and can’t believe how close I got. NO FLOP TIP: Get the Ooni to 750 degrees and immediately lower the temp after you drop the pizza in. The bake will take longer (around 4min) but it’ll help develop the crust at the bottom. It came out perfect!!
750 deck temp or ambient?
@@eda.2332 Pretty sure he means deck.
Was this with a gas attachment? Thanks!
I have caputo 00 12.5% protein. Is that enough protein?
Drop the temp to what temp?
I tried this with a little honey and a litte sugar instead of the diastatic malt. Then I bought diastatic malt on Amazon and tried the recipe again. diastatic malt is a game changer especially if you cook this in a home oven. I have made this in both an Ooni Koda 16 and in a home oven on a pizza steel. It comes out better in a home oven at 500 to 550F b/c the Ooni at 750F will scorch the low moisture whole milk mozzarella. I have dined at Lucali and it was sublime. This is as close as I have come the Lucali. Marc Iacono in his RUclips content adds olive oil to his dough especially when it is made for a home oven. I added 1 tablespoon of oil to the dough and coated the dough balls with oil. This is a great video.
great comment, very informative
12/30/23 Made my first batch with your recipe, FANTASTIC!! Best dough recipe by far, the MALT is the KEY!! Thank you and Happy New Year!!!
I make a lot of different homemade pies and yours is one of the best I’ve seen. Excellent job!
Excellent crisp! Great video
That looks great! Thanks for sharing.
You're very welcome. Thanks for watching!
Thx for the recipe yet again :-) Will deff try this next friday :-)
wow I live in Brooklyn and go to lucalis religiously and man you did amazing. You nailed that crust and it’s all about the crust. round of applause !
Totally Awesome Pizza love the wood Pizza oven it surely looks mighty tasty 😋 thanks for sharing this with us take care God Bless You.
Awsome video, really calming to watch!
Glad you enjoyed it!
You did an absolutely amazing job. I am so happy I found someone else that uses diastatic malt. I love that stuff and it has been a game changer for my bread and pizza making. You made Mark proud!...you should tag him.
Thank you so much! I really appreciate it.
What is do in for the Dough
@@sinanefe6693 speak english
@@KitchenCraftFood how close do you think you got it. Would you change anything? I know.mark coos the sauce for 4 hours
Diastatic malt took my pies to the next level in terms of browning the crust.
Cool video! From my research on Roman-style thin pizza (Tonda), seems very similar to Lucali. Not sure if Mark intended it that way, but both are low-hydration, rolled, wood-fired pizzas.
Looks great! I will have to give this a go some day.
I made this dough recipe over the weekend and it has a huge hit!
Looks great! I'm going to try this.
Hope you enjoy
Thanks for the effort. I watch a ton of pizza making vids and yours are always upper echelon for sure.
I really appreciate that!
cool pizza oven with great recipe yummy
Looks great 👌 I must try this
Looks and sounds amazing!
Thanks!
That kind of crust is what we in the st louis area love. We have a thin crust st Louis style which uses provel cheese. So yummy.
Great job 👏🏻
That was insanely tasty.. loved the way you made it..
One of the best videos I've seen about New York style!
Good job man. Bravo. looks great
Thank you! Cheers!
Yum! I want some now!
excellent dough recipe!! works fine in oven too,with metal plate ..,awesome..
Lol, wow, you really nailed this. I'm impressed! Well done.
One of the few people on the Internet who doesn't overdo the yeast. Great job.👏👏👏
really like your Cooking Channel, one of the better on You Tube , Really appreciate the detail on technique, ..Wondering where do you get your bowl covers, not listed on equipment list..
Great video! You should make more of this type of video: restaurant-specific pizza styles. Really enjoyed this one 👏🏼
That's a great idea. Any restaurant-specific pizza styles you're interested in? I was thinking about shooting a video about New Haven coal-fired pizza.
@@KitchenCraftFood A New Haven video would be sick, there’re so many unique places out there. Could do one about Milan-style pizza like Spontini, maybe a Chicago episode where you do both deep-dish and tavern style. I’m sure what ever you come up with will be epic!
@@KitchenCraftFood Di Fara! Sounds like a large part of their secret is in the sauce... So if you can figure it out you would be a God. Also the mass quantities of olive oil per pizza :D
@@KitchenCraftFood new haven would be really good too though. They seem to have a lot of phenomenal pizza places.
I have found that cutting from the center out on thin and cracker crust helps just a suggestion. I agree with the idea of trying to copy more specific pizziera styles kind of binging with babish style disection
It looks good! 👍
Thanks !!! The dough and pizza was fantastic !! Didn't have malt but it was grear.
Such a terrific, well described and spoken video! Can't wait to try it! If you can comment on using a std kitchen oven. I'm guessing using the lower tray, broiler section to get as high a heat as possible?
Great video
This looks awesome 👌 definitely going to try been looking to replicate lucalis after getting pretty good at neopolitain style haha
Looks awesome. I think I'm gonna try this in my ooni koda.
Diastatic malt powder has helped me get much better browning on my pizzas that i do in my oven, thanks for the tip!
Nice. Glad to hear you found the video useful.
Just strech your dough in semolina instead of flour, you'll get good browning
Hey. Well executed! Quick question. Are you certain Lucali’s bake it at that high temperature?
that looks really good.
Looks insane! What wood do you use as your makeshift worktop in your kitchen?
Looks brilliant as usual. Will need to cook it in my ooni 16, that is until my gozney dome arrives, can't wait
That oven looks sick! Congrats! 🎊
Another great video, thank you!!! By the way, that yellow thingy you use to cover the bowl, how do I search for it on amazon?
Awesome video!
How soon after taking the dough out of the refrigerator do you start rolling it?
Thanks!
I read somewhere to leave it out for 2hrs to get back to room temp. Worth a try 👍
He's so god damn pro, yet at the same time down to earth, great videos
Much appreciated! Hope you give the panouzzi a try.
My best teacher: Thank you for sharing such a professional recipe that allows me to make one fantastic pizza after another. Thank you, wish you and your family safe, healthy, happy and happy.
Great video KC, I remember seeing a video he did and he suggested diluting the salt in a bit of water before adding. I think he inherited the dough and sauce from Nona
do you have a link for the yeast?
thank you for the recipe again! looks awesome
Great video and pizza ! Greetings from Quebec !
Thanks for watching! Stay well!
Should have used a wine bottle as a rolling pin, the way Mark does. Amazing video! So happy I found this channel.
Didn’t have an empty one handy. Should have been more prepared!
He addressed this in the video. He didn't have one. It hardly makes a difference to taste. it's just a quirk
Looking great... How big is the pizza for the 300gr dough please? (14").how long before cooking do you take the dough out of the fridge? 2/3h?
Looks great. Have been making the usual pies in the Ooni using the caputo 00 flour. What brand flour should I get for this pizza? Would it be an all purpose flour? Only one I see on Amazon is the King Arthur High gluten high protein flour. Thanks.
Nice!
How crucial is it to use a high protein flour? Would a 12.7% protein bread flour (what I have on hand) have a noticeable difference?
Pizza looks great 👍 how long do you leave the pizza at room temperature after taking it out of the fridge? Thanks
3 hours or warm and soft
The houses where pizza is made are houses full of love. Making pizza is a moment of family union, it is a moment that will remain indelible in the memory for a lifetime. Tim, I will make your pizza together with my family. Cheers, Domenico.
Good effort, I think the crust has a more hydration than that and doesn't quite bubble up. I actually think Lucali's crust reminds me a bit of Di Fara's (RIP). I was a bit surprised since I'm used to a crust that's a little more tender. Our pie had more browning on the top so maybe they domed it before bringing it to the table.
Very close, I was very impressed. Thanks for the specs and recipe. I think your oven was the problem, because most of the heat touches the edge of the pizza, and your middle part of the pie seemed soggier and definitely floppy. I also think the low-moisture cheese you used is yellowish and not bright white like the one Marc uses. The pie looked very orange compared to Marc's pie, which is whiter. I think if you had Marc's oven and his mozzarella you would have created an exact clone.
Also I am curious how many inches your pizza was, I only have space for 12 in my roccbox and curious if I want to do a 12 should my dough balls be smaller amount of grams
Hey there. Love the channel. I literally just made this pizza. It came out great , absolutely my best attempt to date. I'm a newbie on this so have a question. How do I prevent the dough from growing another head (or 3 ) during the cooking process ? ?
Am happy with the results I just think my rolling out technique requires work which I'm gonna handle . Asides from that I may never buy pizza again.
Thanks for everything love the channel. Appreciate you.
Best .
ST
If you suspect some part in center might rise, put some extra cheese on that area. The extra weight should do the job
Honestly as someone who never had lucali. You nailed it!
Thanks!
The best I´ve EVER SEEN !!!
Thanks!
KING! Just king!
Tried this exact recipe today and happy with the results. Did one in the roccbox oven and another in my typical kitchen oven. The kitchen oven temperature was 565 degrees and cooked for about 5-6 minutes and had no flop, crust was crispy and was excellent. The roccbox temp was about 650 on the deck and about 850 ambient and cook time was about 4 minutes. The result was a darker crust with a bit of flop and more moisture all around. Thinking the lower temperature with longer cooking time in the kitchen oven resulted in a drier pie. Will try lowering the temp on the roccbox next try to see if it will come out drier with less flop. Any comments? Great recipe. Thanks for posting this vid!
Have you tried it again on roccbox at lower temperature?
At the end of the video it appears the edges were perfectly cooked but the interior of the pie didn’t have much structure. Do you think cooking a bit lower and slower would help make the center of the pie a bit more firm?
lucali's pizza is also similarly floppy, albeit not as much - probably too much sauce/cheese. lucali definitely cooks it hot and fast.
I found this to be an endless issue with ooni, I’ve since given up on the oven because I can’t get a good under carriage.
@@Dunkaroos248 I was having the same issue with my ooni, but the slower bakes solved that problem for me
Nice job
Great video as usual. I don't have a stand mixer do you think I can get the same result by hand kneading?
Yes, certainly!
That crunch :-o
That outer crust...not sure I can get it any crispier :)
Good job
NICE!
Great job. I never been to Lucali but I seen tons of videos and Yelp pics and yours look just like it and I think you nailed it.
Wanna do a DiFara pizza next?
Thanks
When you cook the pizza, the dough was still cold? How long do you leave the dough in room temp before start cooking?
Great work! One thing: using a rolling pin kind of reduces the amount of air in the dough. That will lead to less crisp and bubbles, which provide that light sensation when you bite in. Always just use your fingers/hands
Nice
I love pizza so much... I want to learn more 😚
You should!
Hello. Just wondering where you got this recipe. I watched a couple of RUclips videos with Mark and he always adds Olive Oil to the dough. Also, he's never added Diastatic Malt Powder to the dough. He also dissolves the salt in some of the water (A cup) before adding to the dough once the yeast has been incorporated.
The other recipes I've seen add olive oil to the dough when mixing. I've not seen the diastatic malt added but it certainly looked good.
Agree with you ! He never use malt powder
What is considered a high gluten flour? type 00? Also. Did u let the dough balls come to room temperature when taking them out of the fridge?
would love for you to do di fara next!
Oh, great idea! I'll do some research.
That would be awesome!
@@KitchenCraftFood ruclips.net/video/Yb9fuZ5Ade4/видео.html (Lists alot of the ingredients with labels)
Yes!!
Once you removed the dough balls from the fridge, how long do you let the dough balls set at room temperature before you begin shaping etc.?
About an hour or so.
damn I love your channel
Appreciated!
Is that just a large piece of ply on the counter? How did you prep it for food use?
Yea sorry I commented before I seen you the party where you said that! Great video saved it to make later!
Awesome. I’m going to try it. What oven is that?
That's absolutely insane Chef
ayy papa kai
oh alright !
After you take the balls out of the fridge how long do you let them rest at room temperature before baking?
Thanks for doing this - exactly what i was looking for-- as for the flour??? It’s just a bread flour? Or is it 00?? Or 0? Thanks
He is using bread flour in this video. FYI according to many sources Lucali uses All Trumps bread flour. Low hydration and they don’t use any sugar or LDMP nor oil.
Hey! The board that you have in your kitchen, the one that your mixer is sitting on, where can I find that exact board?
Hey are you alive
Thank you for the video. Just wondering why u didn’t make the pizza in your ooni oven. The one with back and side flame? Thank you
Thanks for watching. This is an Ooni oven, just not the Koda 16. I used it for two reasons: (1) this video was in partnership with Cutting Edge Firewood so I used their product as a fuel source, (2) Lucali uses a wood-fired oven to bake pizza in their restaurants so I was trying to replicate the equipment they use as best I could.
@@KitchenCraftFood thank you.
@@KitchenCraftFood can you do this in a koda gas grill?
did u roll the dough ball directly out of the fridge, cold? or did you pull it and wait it to reach room temp before rolling? thanks
How long did you let the dough sit out after the cold fermentation?
Nice.
I am going to try this, quick question, no olive oil in the dough recipe? any reason why?
How much additional flavor does the wood add compared to a gas oven? I wanted to get one of those pizza oven everyone is seeing in ads lol. But now I'm thinking wood is the way to go!
I'd recommend getting an oven that is multi-fuel. Cooking with wood is fun, but nothing beats the convenience of a gas oven. You'll want to do both.
Good wood will impart a very subtle flavor, and quite a bit of aroma.
The video quality is top notch right here.
Thanks!
Hi, do you let the dough rest at room temp after you take it out of the fridge, or do you immediately just start to roll it out and make the pizza? Thanks.
I usually let pizza dough for about an hour or so at room temp before shaping it.
@@KitchenCraftFoodThanks, great video.
@@jonsnow4770 much appreciated!
Hi, Once you removed the dough balls from the fridge I'm assuming you formed them into a pizza shape after they reached room temp or was it longer?
No bottle, no magic :-( ... :-D Great result! But "is it really dough" with malt? Cheers!
Oh man, you nailed it! Looks 1:1.
Looks good. FYI Mark uses olive oil in his dough and covers dough with oil during fermentation process.
Much appreciated and thanks for the info! Just curious, how do you know that for sure? Do/did you work at Lucali?
@@KitchenCraftFood he actually mentioned this in couple of his interviews
What the alternative to malt?
@@KitchenCraftFood my extensive research has uncovered a source that includes EVOO- ruclips.net/video/0t-TxE64HjA/видео.html
@@Niraag sugar
Awesome video. Where do you find flour with 14% protein?
My natural food store has it in their bulk section. Sir Lancelot high gluten four.. It's actually made by King Arthur.