Lucali Style Pizza At Home. Inspired by Marc Iacono, Kitchen & Craft on Ooni Koda 16 Pizza Oven

[@majordanggle]

From someone that’s never eaten there this pizza looks very much like lucali’s. Great job!

[@PizzaDoughjo]

Thank you 😋

[@ryanemarshallYT]

Solid! Ate there last week and this looks dead on. Sauce is right. Hydration, cheeses, you nailed it!

[@PizzaDoughjo]

Thank you so much!!! And thanks for finding this channel. So jealous of your “real” Lucali experience!!🍕How long did you wait on line?

[@ryanemarshallYT]

@@PizzaDoughjo 2 hours

[@ciaobela8]

You are tooo cute! Fun video and Great pizza! Loved the typed commentary- Clever! your sense of humor is a delight ;) I am definitely going to do this!

[@PizzaDoughjo]

Thank you!!! I’m now even more motivated to bake more pizzas after reading your comment! 💪💪

[@jamesgibson3242]

Excellent job. It looks just like Lucali. I am going to try to make Lucali pizza. I just liked and subscribed.

[@PizzaDoughjo]

Thank you! I’ve been trying different styles of pizzas so more videos coming up!

[@jpbanksnj]

I've watched a lot of Lucali videos over the years but never picked up on the parm on the pizza peel trick. Where did you see that? I love that idea!

[@professorm3136]

How did you get the edges puffed up like that? My only had 1 or 2 puffed up spots

[@PizzaDoughjo]

I used rolling pin to pushed the air out to the edges. Make sure the dough is rolled to crispy thin 👍

[@professorm3136]

@@PizzaDoughjo your tip really worked for me! What I did wrong is that I even flat out the edges. I need to practice more though, but thank you so much

[@HinhItToWinIt]

You also need an oven that can reach high temperatures. A home oven isn't gonna have the same effect

[@johnlennon1049]

You got it my man! Lucali’s use to be a candy store. Lived right there. Moved out in 1995.

[@PizzaDoughjo]

1995! I was a die hard Knicks fan back then.

[@aspjake123]

Nice!!!!! Well done! Loving my Ooni 16 and getting used to the incredible heat this UFO looking oven puts out!!

[@PizzaDoughjo]

Thank you. Congratulations on your purchase! I’m still learning something new each time I use it. It’s amazing that we can all make amazing restaurant-like pizzas at home and at the same time being able to appreciate and respect all the pizza restaurants go through 🫡

[@teslarex]

Nailed it!

[@PizzaDoughjo]

Oh yeah 👍 🍕

[@toddpeterson1673]

What is the dough recipe and sauce recipe, looks very good!

[@PizzaDoughjo]

Dough In the description. For Sauce, add onions, oregano, basil, S&P to tomato can. Cook and taste to your likings. 🤙

[@matthewyaron5827]

Great job

[@rlewis2009]

what does the grated parm on the peel do after its cooked?

[@PizzaDoughjo]

I’m not sure, Vito mentioned and not sure if he was right or not.🤷🏻‍♂️

[@HinhItToWinIt]

It's a fragrance thing

[@maripedroza6440]

🤤 Yumm, can I come over for dinner?! This is an amazing creation. I would have never thought to put Parmesan cheese on the bottom. ❤

[@PizzaDoughjo]

😄😄😄Parmesan always does the magic!

[@BWen3]

Beautiful. Hand is so close to that cheese grater lol. Time for new parm. Haha

[@PizzaDoughjo]

I bought new parm after this video. First time in my life that I used the entire parm thanks to pizza making.

[@BWen3]

@@PizzaDoughjo haha I have only finished 1 myself. I was making pizza and bolognese all month. Haha

[@stuartlang9968]

Looks good!

[@PizzaDoughjo]

💪💪💪

[@shawnkay5462]

Did you make it with 00 flour ?

[@PizzaDoughjo]

I used high protein flour. For this one I used Tony Gemniani’s high protein flour.

[@Sunny-rn4dx]

@@PizzaDoughjo Tony Gemignani’s “California Artisan” Type 00 Pizza Flour This is the only flour I see on his website is it this one ? thanks.

[@PizzaDoughjo]

🤙 you did the perfect research. That’s the one. This flour is very easy to handle. 👍

[@Sunny-rn4dx]

@@PizzaDoughjothanks 🤗

[@YumiFaeldo]

You can turn down the flame lower….after turning it on it locks on the full setting right? Preheat, go back to the right for a flame lower than low setting. This avoids burning the dough.

[@mylasergoespew]

Nice job. This is the best recreation I've seen. You should make another video attempting this with the ooni's "ultra low" setting as another user described. Santa Barbara Baker has a good video on how to do this. Keep it up!

[@PizzaDoughjo]

Thank for watching!! The ultra low setting seems interesting. I’ll definitely try 👍 and will check out the video too.

[@dominickdelfino7552]

Did you use instant dry yeast?

[@PizzaDoughjo]

Thanks for your comment. I used active dry yeast for this one.

[@dominickdelfino7552]

@@PizzaDoughjo Have you been able to get it really crispy on the bottom?

[@michaelb.42112]

I want to learn his meatballs, too. Those perfectly blended tomatoes into tiny blocks, not just paste. I messed up my first one. Practice makes perfect !

[@PizzaDoughjo]

Does he share meatballs secrets on KZbin? Curious to know 👀

[@roccosdough]

Is it crispy whole slice top to bottom?

[@PizzaDoughjo]

Thx for your comment. It’s not “crispy crunchy” Undercarriage is super thin. Texture is totally different from NY style. It’s light. Super light. I know I didn’t answer your question 😂 but I like it more than classic NY style.

[@roccosdough]

Cool ! Thanks ! @@PizzaDoughjo

[@georgerudd7303]

what size pizza and ball? for 12 inch what you do?

[@PizzaDoughjo]

For 12in, 225g.

[@alikhalil4431]

What type of yeast do you use?

[@PizzaDoughjo]

Just a regular active dry yeast.👍

[@sgtdice]

Looks great

[@frankazzuri8984]

How long do I need to rest the dough for?

[@PizzaDoughjo]

This dough was cold fermented for a day. I rested the dough for an hour after taking it out of the fridge. Longer you rest the dough, more flavorful it’ll become but harder to handle the dough. Make lots of doughs and try different ways! 🍕 Thanks for your comment!

[@frankazzuri8984]

@@PizzaDoughjo what temp was your oven at?

[@PizzaDoughjo]

@@frankazzuri8984 for this style, oven temp was around 775F°

[@adamdarwin84]

U put the reggiano on before cooking ? That’s goes on after it’s out the oven brother

[@keisukehata3104]

Before and after brotha!!!

[@30000jerry]

@@keisukehata3104 no pretty sure it goes on only after.

[@Nclght]

​@@keisukehata3104 Only afterwards but If you are going to put it on before cooking you have to grate it in a much larger size. Large grate prior, small grate after.

[@brooksschollmeyer7895]

Wow. this is the best Lucali recreation I've seen as well. Is Tony Gemignani 00 Flour the only flour you used?

[@PizzaDoughjo]

Thanks for your comment! Yes, I went all in using Tony’s flour. A&P and Breaf Flour works too!

[@tfFlyer-e9w]

Been wanting one of those ovens . Looks great btw very much like Lucali aside from the sauce . All sauces are cooked too people, that San Marzano style can you open up was cooked🔥🤨

[@michaelb.42112]

You know, I own the PRESTO PIZZAZZ Plus and it makes the BEST homemade pizza !!!

[@PizzaDoughjo]

Marks cooks it again with his own seasonings.

[@berbeque]

What kind of yeast did you use? Active or instant?

[@PizzaDoughjo]

Hi, I use Active dry yeast. Never used Instant before. Which do you use?

[@johnnybrix717]

@@PizzaDoughjowhy active? It’s an old unnecessary technology that requires blooming. Instant is the exact same thing in every way without the blooming.

[@Yakena1]

Where to buy Tony Gemignani in Japan?

[@PizzaDoughjo]

May be they’ll ship it to you from here. 日本に輸送してくれるといいですね。 centralmilling.com/product/tony-gemignani-pizza-flour-california-artisan-type-00/ Thanks for watching

[@christhemanshultz]

Looks amazing! I followed your recipe but how did you get the crust to look like Lucali's with a crispy shell? Mine puffed up and bubbled.

[@PizzaDoughjo]

Thanks for your comment! My hydration rate was about 58~60% (I think) and I used rolling pin to completely flatten the dough before adding topping. I feel like doughs with higher hydration with softer texture gives fluffier crusts. Let me know what you think!

[@ancientremains1814]

I recommend you set the knob of the Koda 16 at 11 o'clock position. This secret ultra low flame setting will allow you to bake NY style pizzas (stone temperature not more than 400 degrees, ultra low flames, 4 minute bake).

[@PizzaDoughjo]

Thank you for your advice!

[@Boriss-TheBlade-]

looks just like it nailed it.

[@PizzaDoughjo]

Thank you!!

[@TheNarrowbacks]

How long did you let the dough rest?

[@PizzaDoughjo]

Overnight in the fridge, 24hrs.😉

[@Nclght]

​@Pizza Dough Jo ピザ道場 Resting and fermentation are extremely ?important parts of any pizza recipe. With such a fantastic video it absolutely amazes me you didn't include it.

[@BJJandBS]

Whats in your sauce?

[@PizzaDoughjo]

Basil, oregano, garlic s&p, onions, evoo & whole peeled tomatoes.

[@OkIwilldoitanyway]

how many inches of this pizza thank you later

[@PizzaDoughjo]

I would say it’s between 14 & 15 inches. Thanks for your comment!!

[@sebastiansanguinetiabascal7941]

May i please ask you how much grams was the dough ball for each pizza thanks

[@sebastiansanguinetiabascal7941]

320 gr ?

[@PizzaDoughjo]

@@sebastiansanguinetiabascal7941 yes, it’s about 300 - 320g. You are right within the ball park!! 😊

[@sebastiansanguinetiabascal7941]

Thanks very much! Very good replica 😃

[@georgianbroadcaster4700]

That looks darn close!

[@PizzaDoughjo]

Thank you! Motivated make even more!!↗️↗️↗️

[@josephmisiti5618]

dont wait in line BK, got to miami, you can walk right in, same pizza

[@PizzaDoughjo]

I thought about that too! Did you like the one in Miami? Thanks for your comment🍕

[@josephmisiti5618]

@@PizzaDoughjo i lived in BK and waited in the line, and now i live in miami, and dont wait on the line - they are the exact same thing!

[@josephmisiti5618]

@@PizzaDoughjo how long did you let the dough ferment?

[@editconmaxit]

Very good, I recommend not using the basil stems, they are a bit annoying when eating the pizza and also a bit bitter

[@PizzaDoughjo]

Stems are just for the show 😂

[@HinhItToWinIt]

But that's how Lucali does it. And what is he making? That's right, Lucali pizza. Do your research before you comment

[@berbeque]

Great video !! I got the Roccbox. Can you share the dough recipe please?

[@PizzaDoughjo]

Hi, thanks for your comment! I upload on shorts and here in the descriptions with dough recipes so check that out! If you want to make it with Roccbox, I’ll suggest splitting into 3 dough balls. 🍕

[@imrodan]

Oh man...I didn't get the first comment...grrrr. Do I hear some snazzy jazz...next stop...killer intro sequence!!!!

[@PizzaDoughjo]

I give you silver medal 🥈

[@davidfuller581]

That's easily the closest I've seen for the crust and the cheese.

[@PizzaDoughjo]

rolling the dough and pushing the air out is the key :D

[@frankazzuri8984]

You don’t really say how to mix the dough

[@PizzaDoughjo]

My kneading process is a bit different because I use different mixing machine, but I’ll try to post it in the future. Mixing by hand always works too 👍

[@frankazzuri8984]

@@PizzaDoughjo I’ve never mixed before so I really don’t know what to do

[@PizzaDoughjo]

You can try this method! No knead dough. kzbin.info/www/bejne/sJW9qX5sjNurh5Y

[@frankazzuri8984]

@@PizzaDoughjo please let me know because I really want to make this pizza

[@IC-sy7ij]

いいですね

[@PizzaDoughjo]

ありがとうございます✌️

[@ethiesm1]

The most under viewed video on Lucali Pizza

[@PizzaDoughjo]

Thanks for watching! KZbin is not my thing, but I love sharing my love for pizzas 🍕

[@MrJusmobile]

You are using 00. Marc in his videos uses bread flour, he's obviously guarding his secret

[@damienolsson8211]

That is almost spot on. A bit more cheese and you would have made it.

[@jonathanjones770]

The crust looks like edamame

[@gregorism1]

This is not a pizza is a katastrof

[@ShayRock]

No

[@dionysusxyz]

That's a lot of Basil

[@PizzaDoughjo]

Great for decorating!

[@sherifelgendi8068]

your sauce is so dark😮 i think better not to cook it

[@ryanemarshallYT]

Lucali cooks their sauce

[@Nclght]

​@@ryanemarshallYTThey actually bring it to a boil once, let it rest then bring to a boil a second time to prevent over cooking

[@benscheidhastoomuchtosay2094]

That is not a pizza oven

[@HinhItToWinIt]

Then what is it?

[@benscheidhastoomuchtosay2094]

@@HinhItToWinIt your right ! My bad. We all have different constructs of things and understandings. No reason to be negative. Peace and well wishes to you.

[@ee816vt]

That thing cannot be called Pizza….

[@metalliholic]

Dough Sauce Cheese It’s a pizza

[@HinhItToWinIt]

Why not? You one of those elitist pricks?