I Attempted the Iconic LUCALI PIZZA RECIPE At Home
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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 …
I think Mark Iacono would give me an A for effort. What do you guys think?
Brilliant work! I just have a small question. I noticed that you finished the pizza with a small amount of olive oil and I was curious as to why. Wouldn't that make the pizza a little too heavy and floppy per slice? Why not add that olive oil into the dough proofing instead? The Parmesan cheese should provide a rich, creamy taste on the finish and doesn't need the extra oil. Anyways, thanks for the hard work and dedication! Truly inspiring.
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.
Looks excellent. Aside from the flop it looks pretty spot on. I imagine a lower temperature for longer would fix that.
Also doesn't he use low fat low moisture motz? I imagine that would go better with the higher fat buffalo motz
That kind of crust is what we in the st louis are love. We have a thin crust st Louis style which uses provel cheese. So yummy.
Great video! You should make more of this type of video: restaurant-specific pizza styles. Really enjoyed this one 👏🏼
Awsome video, really calming to watch!
Everything you do is…. Nice 🙂
That looks great! Thanks for sharing.
Sooo goood
The look is there but structure is missing: Lucali's doesn't flop like classical neapolitan.
I didn't realize you're in Richmond too. That's cool. I'll be trying this in my pizza oven. I'll also be checking out the wood supplier.
Honestly as someone who never had lucali. You nailed it!
Looks brilliant as usual. Will need to cook it in my ooni 16, that is until my gozney dome arrives, can't wait
What time is dinner? That looks delicious!! 😋
Hi, On the Kelly and Ryan show, he gave his recipe for dough. I come up with a 62% hydration for his pizza—33.3 ounces water to 3.5 pounds of flour. I have found that he said DelMonte Tomato sauce. Why did your cornicione – rim of pizza— puff up like that in spots? On his pizza, his cornicione does not appear to puff up. Have you noticed that?
Yum! I want some now!
super close, crust was actually just slightly too thin.
There’s a YouTube video of Mark Iacono teaching a reporter how to make the pizza at home. She shows the recipe he sent her via text message in the video.
No bottle, no magic 🙁 … 😀 Great result! But "is it really dough" with malt? Cheers!
Wonderful job on that pizza. Looks just like a lucalli pizza. Are you a member on pizzamaking.com.
This is super close to his pizza. Only thing different as you had mentioned was the sauce goes on warm. I have never been able to get that crust. Now with your instructions I’m ready to try again. Thanks wonderful channel
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.
damn I love your channel
Looks great! I'm going to try this.
That crunch 😮