I Attempted the Iconic LUCALI PIZZA RECIPE At Home

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

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❤️ I THINK YOU'LL LOVE THESE VIDEOS

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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)

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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

This video was a paid partnership with Cutting Edge Firewood.

[travispalma]

good job i used to make the pizza there almost 10 years ago. I approve

[richardshuster]

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 YouTube 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.

[DavidMorales-nkpj]

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!!

[rbiv]

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.

[brucevodka]

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!!!

[ItalianStalianish]

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 !

[s.irvingbeer]

Thanks for the effort. I watch a ton of pizza making vids and yours are always upper echelon for sure.

[andreip]

Awsome video, really calming to watch!

[browns]

Diastatic malt powder has helped me get much better browning on my pizzas that i do in my oven, thanks for the tip!

[tamirazogui]

One of the best videos I've seen about New York style!

[stevehahn]

excellent dough recipe!! works fine in oven too, with metal plate .., awesome..

[readefoong]

Great video! You should make more of this type of video: restaurant-specific pizza styles. Really enjoyed this one 👏🏼

[jhope]

Should have used a wine bottle as a rolling pin, the way Mark does. Amazing video! So happy I found this channel.

[mogand]

I make a lot of different homemade pies and yours is one of the best I’ve seen. Excellent job!

[beardown]

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?

[sonnyjensen]

Thx for the recipe yet again :-) Will deff try this next friday :-)

[pizzachannel]

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.

[JobbleJobbo]

Looks great! I'm going to try this.

[Alejandro-jik]

That Moment Of Joy At 9:24 🍕🍕😂😂 That Crunch 🤘😁🤘

[thestalwartlovers]

Looks good. FYI Mark uses olive oil in his dough and covers dough with oil during fermentation process.