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I Attempted the Iconic LUCALI PIZZA RECIPE At Home 

Kitchen & Craft
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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 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)
--------------------------------------------
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
--------------------------------------------
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.

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3 авг 2024

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Комментарии : 450   
@travispalma6554
@travispalma6554 11 дней назад
good job i used to make the pizza there almost 10 years ago. I approve
@DavidMorales-nk5pj
@DavidMorales-nk5pj 2 года назад
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!!
@eda.2332
@eda.2332 Год назад
750 deck temp or ambient?
@privtprofile24
@privtprofile24 Год назад
@@eda.2332 Pretty sure he means deck.
@ankurlee-vakil4063
@ankurlee-vakil4063 10 месяцев назад
Was this with a gas attachment? Thanks!
@comoplaysdestiny5106
@comoplaysdestiny5106 4 месяца назад
I have caputo 00 12.5% protein. Is that enough protein?
@purvilpatel7453
@purvilpatel7453 3 месяца назад
Drop the temp to what temp?
@richardshuster3756
@richardshuster3756 2 года назад
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 RU-vid 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.
@guharup
@guharup 7 месяцев назад
great comment, very informative
@rbiv5
@rbiv5 3 года назад
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.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thank you so much! I really appreciate it.
@sinanefe6693
@sinanefe6693 2 года назад
What is do in for the Dough
@oliverheisenwilliams2376
@oliverheisenwilliams2376 Год назад
@@sinanefe6693 speak english
@rich8381
@rich8381 Год назад
@@KitchenCraftFood how close do you think you got it. Would you change anything? I know.mark coos the sauce for 4 hours
@waydegardner7373
@waydegardner7373 Год назад
Diastatic malt took my pies to the next level in terms of browning the crust.
@mogand09
@mogand09 2 года назад
I make a lot of different homemade pies and yours is one of the best I’ve seen. Excellent job!
@brucevodka
@brucevodka 7 месяцев назад
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!!!
@NoahEats
@NoahEats 2 года назад
Excellent crisp! Great video
@andreip69
@andreip69 3 года назад
Awsome video, really calming to watch!
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Glad you enjoyed it!
@sonnyjensen3816
@sonnyjensen3816 3 года назад
Thx for the recipe yet again :-) Will deff try this next friday :-)
@ItalianStalianish
@ItalianStalianish Год назад
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 !
@recipesunclassified8040
@recipesunclassified8040 3 года назад
That looks great! Thanks for sharing.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
You're very welcome. Thanks for watching!
@scottmuldoon
@scottmuldoon Год назад
Looks great! I will have to give this a go some day.
@thomasj.fulnecky4547
@thomasj.fulnecky4547 2 года назад
Totally Awesome Pizza love the wood Pizza oven it surely looks mighty tasty 😋 thanks for sharing this with us take care God Bless You.
@s.irvingbeer1207
@s.irvingbeer1207 2 года назад
Thanks for the effort. I watch a ton of pizza making vids and yours are always upper echelon for sure.
@KitchenCraftFood
@KitchenCraftFood 2 года назад
I really appreciate that!
@tamirazogui7222
@tamirazogui7222 Год назад
One of the best videos I've seen about New York style!
@terryb100
@terryb100 3 года назад
I made this dough recipe over the weekend and it has a huge hit!
@JobbleJobbo
@JobbleJobbo 3 года назад
Looks great! I'm going to try this.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Hope you enjoy
@Viva_la_natura
@Viva_la_natura Год назад
Lol, wow, you really nailed this. I'm impressed! Well done.
@davidboysey9509
@davidboysey9509 Год назад
Looks great 👌 I must try this
@JaiRudraNath
@JaiRudraNath 10 месяцев назад
That was insanely tasty.. loved the way you made it..
@jhope1923
@jhope1923 3 года назад
Should have used a wine bottle as a rolling pin, the way Mark does. Amazing video! So happy I found this channel.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Didn’t have an empty one handy. Should have been more prepared!
@brisbanetim
@brisbanetim 2 года назад
He addressed this in the video. He didn't have one. It hardly makes a difference to taste. it's just a quirk
@SenpaiKai9000
@SenpaiKai9000 2 года назад
That's absolutely insane Chef
@skipper2930
@skipper2930 2 года назад
ayy papa kai
@Itcoy
@Itcoy Год назад
oh alright !
@jessicax8835
@jessicax8835 3 года назад
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.
@daniel1c
@daniel1c 3 года назад
He's so god damn pro, yet at the same time down to earth, great videos
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Much appreciated! Hope you give the panouzzi a try.
@pizzachannel
@pizzachannel 3 года назад
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.
@robertknitzer7588
@robertknitzer7588 8 месяцев назад
Looks and sounds amazing!
@KitchenCraftFood
@KitchenCraftFood 8 месяцев назад
Thanks!
@Kotsoros37
@Kotsoros37 3 года назад
This looks awesome 👌 definitely going to try been looking to replicate lucalis after getting pretty good at neopolitain style haha
@nik_karpage
@nik_karpage 3 года назад
Good job man. Bravo. looks great
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thank you! Cheers!
@stevehahn3926
@stevehahn3926 8 месяцев назад
excellent dough recipe!! works fine in oven too,with metal plate ..,awesome..
@sublimnalphish7232
@sublimnalphish7232 3 года назад
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.
@leroyhite7575
@leroyhite7575 3 года назад
Yum! I want some now!
@curiousgeorge4739
@curiousgeorge4739 2 года назад
Great job 👏🏻
@gerry17319
@gerry17319 3 года назад
Looks brilliant as usual. Will need to cook it in my ooni 16, that is until my gozney dome arrives, can't wait
@KitchenCraftFood
@KitchenCraftFood 3 года назад
That oven looks sick! Congrats! 🎊
@readefoong
@readefoong 3 года назад
Great video! You should make more of this type of video: restaurant-specific pizza styles. Really enjoyed this one 👏🏼
@KitchenCraftFood
@KitchenCraftFood 3 года назад
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.
@readefoong
@readefoong 3 года назад
@@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!
@johnpilon
@johnpilon 3 года назад
@@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
@johnpilon
@johnpilon 3 года назад
@@KitchenCraftFood new haven would be really good too though. They seem to have a lot of phenomenal pizza places.
@werties9098
@werties9098 2 года назад
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
@18matts
@18matts 3 года назад
Honestly as someone who never had lucali. You nailed it!
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks!
@browns2163
@browns2163 2 года назад
Diastatic malt powder has helped me get much better browning on my pizzas that i do in my oven, thanks for the tip!
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Nice. Glad to hear you found the video useful.
@jonathandaoust7247
@jonathandaoust7247 10 месяцев назад
Just strech your dough in semolina instead of flour, you'll get good browning
@KissFromTheWorld
@KissFromTheWorld 3 года назад
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.
@bobzador4038
@bobzador4038 3 года назад
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..
@davidseagalmusic
@davidseagalmusic 2 года назад
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?
@guntassingh9432
@guntassingh9432 2 года назад
Looks awesome. I think I'm gonna try this in my ooni koda.
@meiyokelim4279
@meiyokelim4279 3 года назад
cool pizza oven with great recipe yummy
@mturbevi
@mturbevi Год назад
Thanks !!! The dough and pizza was fantastic !! Didn't have malt but it was grear.
@SAD2011
@SAD2011 2 года назад
The best I´ve EVER SEEN !!!
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Thanks!
@Foreveradriennexo
@Foreveradriennexo Год назад
It looks good! 👍
@robertdepesci3418
@robertdepesci3418 2 года назад
that looks really good.
@shibby328
@shibby328 2 года назад
Looks insane! What wood do you use as your makeshift worktop in your kitchen?
@redbear665
@redbear665 Год назад
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
@alejandroolivas3476
@alejandroolivas3476 10 месяцев назад
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?
@luisegaruzc
@luisegaruzc 2 года назад
do you have a link for the yeast? thank you for the recipe again! looks awesome
@sveinsoermo9883
@sveinsoermo9883 2 года назад
KING! Just king!
@lousekoya1803
@lousekoya1803 2 года назад
Great video and pizza ! Greetings from Quebec !
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Thanks for watching! Stay well!
@marktruna3055
@marktruna3055 3 года назад
Awesome video! How soon after taking the dough out of the refrigerator do you start rolling it? Thanks!
@johanderuiter9842
@johanderuiter9842 3 года назад
I read somewhere to leave it out for 2hrs to get back to room temp. Worth a try 👍
@paulpratt7548
@paulpratt7548 2 года назад
Great video
@ds9150
@ds9150 3 года назад
The video quality is top notch right here.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Thanks!
@menavin1
@menavin1 3 года назад
Hey. Well executed! Quick question. Are you certain Lucali’s bake it at that high temperature?
@BeMadTelevision
@BeMadTelevision 3 года назад
That crunch :-o
@KitchenCraftFood
@KitchenCraftFood 3 года назад
That outer crust...not sure I can get it any crispier :)
@marcelodelaosa674
@marcelodelaosa674 9 месяцев назад
Yea sorry I commented before I seen you the party where you said that! Great video saved it to make later!
@parselox313
@parselox313 3 года назад
damn I love your channel
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Appreciated!
@pizzareviewsonthego
@pizzareviewsonthego 2 года назад
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.
@simtweed7763
@simtweed7763 2 года назад
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
@agent_47_47
@agent_47_47 2 года назад
If you suspect some part in center might rise, put some extra cheese on that area. The extra weight should do the job
@frankb1596
@frankb1596 Год назад
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!
@longthedrag0nn
@longthedrag0nn 6 месяцев назад
Have you tried it again on roccbox at lower temperature?
@coronerxd
@coronerxd Год назад
Oh man, you nailed it! Looks 1:1.
@nickdattner8680
@nickdattner8680 9 месяцев назад
Awesome. I’m going to try it. What oven is that?
@jacobdeem8187
@jacobdeem8187 Год назад
NICE!
@inayvergara1024
@inayvergara1024 2 года назад
I love pizza so much... I want to learn more 😚
@KitchenCraftFood
@KitchenCraftFood 2 года назад
You should!
@dany5019
@dany5019 2 года назад
Nice!
@Californification
@Californification Год назад
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.
@massimocostantino1297
@massimocostantino1297 3 года назад
Pizza looks great 👍 how long do you leave the pizza at room temperature after taking it out of the fridge? Thanks
@ramencurry6672
@ramencurry6672 2 года назад
3 hours or warm and soft
@AbedFood
@AbedFood 10 месяцев назад
Thanks When you cook the pizza, the dough was still cold? How long do you leave the dough in room temp before start cooking?
@raycab1
@raycab1 3 года назад
Great video as usual. I don't have a stand mixer do you think I can get the same result by hand kneading?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Yes, certainly!
@lust2love47
@lust2love47 3 года назад
would love for you to do di fara next!
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Oh, great idea! I'll do some research.
@samuelmorris5573
@samuelmorris5573 3 года назад
That would be awesome!
@ryana1222
@ryana1222 3 года назад
@@KitchenCraftFood ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Yb9fuZ5Ade4.html (Lists alot of the ingredients with labels)
@soupsandstews625
@soupsandstews625 3 года назад
Yes!!
@warchortle6892
@warchortle6892 2 года назад
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.
@jamesgretsch4894
@jamesgretsch4894 2 года назад
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?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
I think Mark Iacono would give me an A for effort. What do you guys think?
@18matts
@18matts 3 года назад
I think he would say it's pizza! ;)
@TonyMontana-xj3zv
@TonyMontana-xj3zv 3 года назад
i hate you !! and u know why !! u are making me always HUNGRY FOR THE NIGHT !!!!
@illizizon9569
@illizizon9569 3 года назад
yes but only for the effort ;)
@gigieisenberg3219
@gigieisenberg3219 3 года назад
I totally agree. Ran out to buy malt and making this as soon as I can! Thank you for your demo!
@ChipCrisper
@ChipCrisper 2 года назад
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
@smoll.miniatures
@smoll.miniatures 3 года назад
Luxury firewood 🤦‍♂️ amazing video none the less!
@joekuenzi2422
@joekuenzi2422 3 года назад
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?
@scottspaulding7965
@scottspaulding7965 2 года назад
Nice job
@bestboy897
@bestboy897 2 года назад
That looks insane
@KitchenCraftFood
@KitchenCraftFood 2 года назад
Thanks!
@beardown2489
@beardown2489 3 года назад
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?
@fd3871
@fd3871 2 года назад
lucali's pizza is also similarly floppy, albeit not as much - probably too much sauce/cheese. lucali definitely cooks it hot and fast.
@Dunkaroos248
@Dunkaroos248 2 года назад
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.
@mujjj
@mujjj 2 года назад
@@Dunkaroos248 I was having the same issue with my ooni, but the slower bakes solved that problem for me
@jd5787
@jd5787 2 года назад
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?
@chiefetwful
@chiefetwful 2 года назад
Good job
@thestalwartlovers7684
@thestalwartlovers7684 3 года назад
Looks good. FYI Mark uses olive oil in his dough and covers dough with oil during fermentation process.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Much appreciated and thanks for the info! Just curious, how do you know that for sure? Do/did you work at Lucali?
@galelazic478
@galelazic478 3 года назад
@@KitchenCraftFood he actually mentioned this in couple of his interviews
@Niraag
@Niraag 3 года назад
What the alternative to malt?
@robspecht9550
@robspecht9550 3 года назад
@@KitchenCraftFood my extensive research has uncovered a source that includes EVOO- ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0t-TxE64HjA.html
@robspecht9550
@robspecht9550 3 года назад
@@Niraag sugar
@minkowski4d
@minkowski4d 6 месяцев назад
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
@steventorres7586
@steventorres7586 Год назад
Mark would use a wine bottle to roll them out ❤
@toolish77x
@toolish77x 3 года назад
Everything you do is.... Nice 🙂
@KitchenCraftFood
@KitchenCraftFood 3 года назад
😊 thank you
@LesPaulLefty23
@LesPaulLefty23 2 года назад
Nice
@mnguy494
@mnguy494 3 года назад
9:06 "That looks grate!..." I enjoyed the pun even if it wasn't intentional. :)
@KitchenCraftFood
@KitchenCraftFood 3 года назад
🤣. I didn't even catch that one. Too funny!
@jasonatef
@jasonatef 3 года назад
Here's Lucali's exact recipe (enjoy): DOUGH: 33.6 ounces of water 3 1/2 pounds of flour 0.3 ounces of yeast 2 Tablespoons extra virgin olive oil 2 Tablespoons of salt Put room temperature water in a large mixing bowl. Remove a cup of water and dissolve the salt in it. Add the yeast in the mixing bowl and dissolve. Then add your olive oil and stir. Add 25% of your flour to the water and mix until smooth. Add the salt water and mix for approximately 15 seconds, add the remaining flour. Mix/knead for approximately 10 minutes. When finished kneading, cover dough with saran wrap and let rest for 45 minutes. Cut the dough into eight, 10-ounce balls. Baste with EVOO, then cover with saran wrap and let rise in the refrigerator for six hours to overnight. TOMATO SAUCE: Yellow onion, finely chopped Garlic, minced Dry oregano Canned tomato sauce Salt Pepper Sugar Basil CHEESE: Low moisture mozzarella Bufala mozzarella (or fresh mozzarella) Grated parmesan cheese
@jd5787
@jd5787 2 года назад
Just need metric and you reach AAA status 😁👍
@PeteRoyJackson
@PeteRoyJackson Год назад
This is from...?
@SundownFarms2024
@SundownFarms2024 7 месяцев назад
Nice.
@guerro327
@guerro327 Год назад
You should start your cuts in the middle of the pizza and move outward. This will help keep from busting the crust to shreds.
@KitchenCraftFood
@KitchenCraftFood Год назад
Great idea. Thank you!
@guerro327
@guerro327 Год назад
@@KitchenCraftFood Prego
@mikemcfadden6494
@mikemcfadden6494 3 года назад
Pizza tutorial minus the wine bottle was on point.The only difference is he uses a Grana Padano instead of Parmesan to finish it.It looked similar though
@perfectplates
@perfectplates Год назад
“nice” ❤
@DEIYIAN
@DEIYIAN 3 года назад
No bottle, no magic :-( ... :-D Great result! But "is it really dough" with malt? Cheers!
@suchitbaravkar2771
@suchitbaravkar2771 3 года назад
Sooo goood
@grapeape3633
@grapeape3633 3 года назад
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.
@KitchenCraftFood
@KitchenCraftFood 3 года назад
RVA all the way!
@cuttingedgefirewood
@cuttingedgefirewood 3 года назад
Hey grapeape 3! Do you have a full size pizza oven or a smaller oven like an Ooni or Roccbox?
@grapeape3633
@grapeape3633 3 года назад
@@cuttingedgefirewood , I have the bertello pizza oven, similar to the ooni.
@cuttingedgefirewood
@cuttingedgefirewood 3 года назад
@@grapeape3633 Also, let me know how you like the wood!
@cuttingedgefirewood
@cuttingedgefirewood 3 года назад
What time is dinner? That looks delicious!! 😋
@KitchenCraftFood
@KitchenCraftFood 3 года назад
The dough’s ready. Come on over!
@matthewhorvatin4246
@matthewhorvatin4246 3 года назад
Do you have guys ship to Toronto, Canada?
@KitchenCraftFood
@KitchenCraftFood 3 года назад
Ship pizza or wood 🤣🤣?
@cuttingedgefirewood
@cuttingedgefirewood 3 года назад
@@matthewhorvatin4246 Sadly, we do not.. yet.
@Kotsoros37
@Kotsoros37 3 года назад
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
@brichweb
@brichweb Год назад
How long did you let the dough sit out after the cold fermentation?
@garethrooney1124
@garethrooney1124 2 года назад
Genius use of a shower cap
@agreener
@agreener 2 года назад
Awesome video. Where do you find flour with 14% protein?
@KitchenCraftFood
@KitchenCraftFood 2 года назад
My natural food store has it in their bulk section. Sir Lancelot high gluten four.. It's actually made by King Arthur.
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