I Attempted the Iconic LUCALI PIZZA RECIPE At Home

today i'm attempting mark iacono's famous pizza from locale and i think we're almost there this pizza starts in the kitchen with some solid dough and it ends in this oven with some premium cutting edge firewood let's get started so from extensive internet research i know that mark iacona at lucali uses a high gluten flour so i've got 765 grams of a 14 protein flour going in the bowl there we go nice now we need a little something that helps with browning so i'm going to add some diastatic malt powder this is also going to give the yeast a little something to chew on no pun intended we're doing 14 grams of that now i'm going to add two grams of instant dry yeast let's see all right i'm going to grab this whisk and give the mixture just a little bit of a stir nice just like that now we need to add 436 grams of room temp water which is going to give us about a 56 to 57 hydration it's pretty low for a pizza dough but that's what they do at lucali so we're trying to mimic that here now get my dough hook on here we're gonna run the mixer for uh just a few minutes until this dough comes together all right and then we're gonna stop it and let the dough rest let the flour mixture rest for uh for about 10 to 20 minutes so the flour can hydrate properly all right we're there so this dough has pretty much come together okay i'm gonna slap a lid on this and let it rest for 20 minutes then we'll come back and i'm going to add the salt and we'll continue mixing all right let's get this back on the mixer grab a dough hook nice now we got to add the salt this is uh 19 grams or two and a half percent by weight of the flour all right now i'm going to mix this dough low to medium speed for about 10 minutes until it comes together and it's silky and smooth all right this looks great now i'm gonna turn the dough out onto the counter here and these little dough scrapers come in handy so pick one up if you can find one there now i'm just gonna roll this ball around on the counter and form a pretty tight compact dough ball all right that looks pretty good yeah that's man there's some tension there all right bowl and the dough just goes right in like that and we're gonna cover this up we're gonna let it rest for two hours at room temp until it doubles in size all right let's take a peek oh yeah that looks beautiful it's risen beautifully nice so we're gonna turn this out onto the counter yeah and i'm gonna divide it into four pieces you can use a scale to dial in exact measurements here but you should get four dough balls that weigh about 300 grams each nice and how i roll these up is i just kind of move them around on the counter and i'm using the outside of the dough ball i'm not putting pressure down i'm just using the outside and i'm moving it uh clockwise clockwise clockwise and i'm kind of tucking the dough underneath with my the bottom my pinky fingers nice just like like that okay i've got four greased bowls right here and i'm gonna put each of these in their own container throw them in the fridge for 36 to 48 hours rumor has it that mark ayakana likes an extended length cold fermentation so that's just what we're trying to mimic here all right nice pizza at locale is baked in a wood fired oven and i happen to have a tabletop version of one right here now before i can bake any pizza i need to get this thing up to 700 degrees fahrenheit that means i need a great fuel source and i have the perfect solution right here here's a box of premium oak from cutting edge firewood you can see that this wood is cut specifically for smaller wood burning ovens just like the one i have it's also perfectly dried it's bug-free and it's mold free the cool thing is that cutting edge firewood is the only firewood company that ships premium luxury firewood nationwide they also provide a pack of natural fire starters that make the process even easier all right let's preheat the oven here is my technique it's pretty simple but very effective what i do is i make a mini log cabin in the back here with this mini cut pizza wood just stack it like so okay then i place one of these natural fire starters underneath and i light it by the way these guys are chemical free and scent-free so they're perfect for food applications just like this it's only been a few minutes this fire's already going pretty strong this wood's dense it gets really hot it burns for a long time and it provides some really nice flavor all right it's time to make pizza now lucali pizza is kind of a thin crust pizza it's sort of its own thing but it's more of a thin crust pizza and a rolling pin is used all the way to the edge so it doesn't have like a puffy outer crust like you see on new york style or or neapolitan style pizza what i'm going to do is i'm going to grab one of my doughs see this this is the dough that we made 36 to 48 hours ago i'm gonna turn it out like that more bench flour on top i'm sure you got plenty of flour here okay rolling pin center push out and then back all the way to the edge just like so okay and then rotate 180 i flip mine over and i do the same thing just like this i can smell the wood in that oven man smells fantastic at the restaurant mark iacona who opened it uses a wine bottle to roll out the dough but i don't have one handy so i'm using the rolling pin just going to have to do today let's see what we got here i'm going to pick this up just using my knuckles and i'm stretching the dough out like this this one this looks pretty good all right toppings first the sauce okay this is just a simple cook sauce a little bit of garlic san marzano tomatoes some fresh basil in there to infuse i'll leave a recipe in the description box below the video mark adds the pizza sauce while it's still warm on the pizza i don't know why he does that but that's what i've learned from the internet and he leaves a pretty generous edge the sauce goes about right there next up we need some whole milk semi-dry motts mark uses a box grater to slice the cheese so i'm gonna do the same exact thing see now we're just gonna lay this cheese out like so that looks pretty good now we got buffalo milk mozzarella there's two different cheeses on here actually there's three different cheeses we'll get to the third one in a second i just break it up and place it around the pizza just like this there that looks good straighten it out here all right let's fire it all right let's check the underskirt check that out that looks pretty good yeah see a little bit of char is the name of the game at lucali so i'm okay with this that looks pretty darn good just trying to get the crust a little bit more brown in some areas she's coming out beautiful first things first let's add a little well a lot of basil to this pizza because that's exactly what they do at lacali they even keep the stems on believe it or not i guess it's kind of rustic yeah that looks good all right now we need endless amounts of parmigiano all the way around the pizza nice coverage all right that looks great now we need just a good drizzle of olive oil finish things off here perfect there's only two things left to do that's cut and taste oh yeah oh my god that's super crispy all right here we go taste time oh yeah delicious i think i came pretty close guys let me know what you think in the comments below i'll catch you next time

Channel: Kitchen & Craft

Views: 175,079

Keywords: lucali pizza recipe, lucali pizza recipe cheese, lucali pizza, lucali pizza brooklyn, lucali pizza dough recipe, lucali pizza making, lucali, pizza, pizza dough, how to make pizza, new york pizza, ooni pro 16 multi-fuel pizza oven, ooni pro pizza, ooni pro pizza oven, wood fired pizza oven, brooklyn, calzone, chef, cooking, cutting edge firewood, insider, italian food, kelly and ryan, mark iacono, new york, new york city, restaurant, kitchen and craft

Id: 201HMMMetDE

Length: 9min 54sec (594 seconds)

Published: Tue May 11 2021