Replicating a Lucali Style Pizza with John Malecki

[@MrDjSaneR]

Pie looks great, but nothing like Lucali. Mark rolls the fermentation out with a wine bottle (rolling pin). I think the only thing that resembles it is that you cooked the sauce prior to adding it to the pie. Additionally, the crust isn't nearly as big as Lucali's.

[@TheYash72]

As someone who regularly makes lucali style pizzas, it looks very similar to lucali. Yes he didn’t roll it out with a wine bottle… big deal. Crust could have been bigger but it looks great! Dough looks great, great char and cook on the pizza as well. Amazing job!

[@justinbigting]

@@TheYash72 Yeah. You regularly make incorrect Lucali. Rolling the pizza out is one of the aspects that makes Lucali's pizza a Lucali pizza. Pizza looks great though @LegalPie!

[@TheYash72]

@@justinbigting I don’t make it incorrectly. I’m just not an asshole to criticize someone’s pizza based on its crust because it didn’t conform exactly to how lucali makes it. But then again lots of people like you on the internet being highly critical and acting as experts. Have a great day. Don’t bother responding because I don’t reply to asshole “experts”.

[@mikeymutual5489]

No way does Lucali use a thick-ass sauce like this guy does.

[@mikeymutual5489]

@vivatotti10 Cooking the sauce thickens it up. That is why most pizzerias never cook their sauce first.

[@dionanthony8755]

Love the look of the pizza, love your guys connection. Well done

[@fpvpig9794]

the chemistry between these 2 is absolute amazing!

[@wesharding2469]

this is goals. the entire setup. I dream of that outdoor oven some day

[@zakerid]

Please put the dough recipe in the description.

[@kathleenchisholm4672]

the shot doming the pizza and the smoke coming off of it is priceless

[@OkIwilldoitanyway]

could you share a recipe of this pizza pls it look amazing

[@handymadness]

Need the dough recipe!

[@AriIsenberg]

This randomly popped up for me on KZbin. So great! You and your father in-law's relationship is hilarious.

[@domenicozagari2443]

I would put a pinch of hot chilly in the sauce.

[@imstelios]

As a 40 year pizzaiolo myself I say you did a magnificent job. Mark would love your pizza and your oven!

[@user-od4op6ng9y]

Please share the dough recipe as it looks amazing

[@DANVIIL]

Beautiful!

[@dionanthony8755]

So you did a 24 hr bulk cold ferment, then did you ball in the morning and leave it out of the fridge for how long. Thanks.

[@legalpie2944]

I balled the dough when it came out of the mixer, then did the 24 hour cold ferment. The dough was out of the refrigerator for an hour to 1.5 hours before I made the pizza.

[@MrJusmobile]

The oven is actually a Valoriani, that's wht there is a V on the oven. It is distributed by Mugnaini in California! One of the best in the world by the way and are used in the AVPN school in Napoli and in some of the best restaurants in the world.

[@kathleenchisholm4672]

AMAZING......great job guys

[@saralinkoskymalecki8068]

Great video, can’t wait to see more!

[@imdanhoover]

i need that oven..

[@brianmccombs5715]

Where do you get the pepperoni?

[@Romafood]

great work, bravo, greetings from Rome, Italy

[@OkIwilldoitanyway]

a lot of love in this video

[@kellenmccauley3225]

How much oil did he put in?

[@The_Gallowglass]

looked like a shot glass worth

[@bnaithomas9389]

Great team!!!! Love it!!

[@rbiv5]

The gap has closed so much from home pizza chef vs. professional in the last 10 years.

[@ItsOnlyNiall]

jesus that looks good

[@brianb9070]

Can u talk about that us foods brand flour you used protein/ash content? What hydration precent you rocking there great video btw!

[@bcask61]

Wow. That was a spectacular looking pizza. Your family is very lucky!

[@jamesgibson3242]

Beautiful pizza pie!

[@desabat]

Great video, thanks for posting. The pizza chef in this video was an inspiration for me. I hope to be cooking pizza like that for such a large family some day.

[@uosuna6]

Great dad joke at 4:00

[@MrStan0630]

I don’t know if there was anything in the video that could help home cooks. Most of the products used aren’t available to home cooks.

[@Vortex493]

how much flour did you put sir ?

[@santolify]

Measurements?

[@nc732]

Where can I buy the roseli bag?

[@johnlinkosky5254]

As far as I know it is food service only. I get it through a friend of mine who has a restaurant. Very similar to All Trumps.

[@nc732]

@@johnlinkosky5254 thanks a bunch. I looked and couldn't find it. I'll try RD next

[@tonykhodorkovsky2778]

Hi Very Nice Pizza . Want to make sure looking at the Video i Wrote is 1320 Gr Flour 12 gr East 44 gr Sea Salt oil ? Can you Confirm Thank you

[@babygirljewels29]

Is there a written recipe?

[@robertcalamusso1603]

Great Thx

[@CaptainC0rrupt]

This is me hopefully in a few years ( making pizzas for my grandkids).

[@bcask61]

What is your hydration level in that dough?

[@johnlinkosky5254]

62%

[@OkIwilldoitanyway]

@@johnlinkosky5254 how much oil in this dough sir?

[@legalpie2944]

1%@@OkIwilldoitanyway

[@jackbauer4186]

What about yeast %?

[@smdftb8495]

Nothing about this is like Lucali. Absolutely nothing

[@paulmarecki8639]

Keep that mixer unplugged

[@dahype2]

Loved the video video, but whats up with this background music? Its distracting me from everything else

[@sarahbrownell25]

Awesome pizza!! Thank you , I M going to attempt this !!! (Minus the pizza oven ! Someday !)

[@rbiv5]

excellent job

[@pauljames7259]

You want drama...I think he had a bandaid on his finger when he started.

[@joshschwartz9538]

Is this real life? So jealous… everything about this video is insane

[@shaneckel]

You getting Pittsburgh water?! We're not known for our water. lol.

[@legalpie2944]

Yeah, its pretty easy for me to get. I just turn on the faucet! Where my oven is uses well water which is really high in iron. Not so good for pizza. If I don't bring the Pittsburgh water, I use bottled water. I have friends with pizza shops who swear the Pittsburgh water is the best for dough.

[@AceHunter-o1i]

please put your mixer on a stand sir

[@u235u235u235]

he burned the cheese a little

[@user-wd1lh4yx5i]

good 👍 👍 👍 👍 👍 👍 👍 ❤

[@carlcat]

I can see the similarities with Lucali in that he uses the two types of mozzerella cheese, sprinkles grated parm at the end and uses a wood burning oven but Lucali rolls out the dough with a wine bottle which presses out the gases and makes for a flatter crust. Not very informative for a 16 minute video on pizza.

[@mark_a_vigil]

How is it, Average. Well I guess he's right it is his average. But his average happens to be amazing.

[@thestalwartlovers7684]

Water has absolutely nothing to do with the flavor or texture

[@nikkipatriot8764]

The clown music in the background is horrific.

[@stephenkrus]

Dude! I'm tired of the New York Water bullshit giving miraculous properties on the dough. C'mon! 😮‍💨 Anyway... nice laidback vibes with Gramps makin' good ole' New York Pizza. 💎✨👌

[@redhousepress]

"average" hahahahaaa!

[@5150puck]

Sauce is much different. Crust is way different. If you weren’t so cocky I never would have commented. Perhaps take the lucali name out of it (let’s be honest… it’s for the clicks) and just replace it with your own.

[@kahinab2348]

I love it

[@Killerfly_DK]

It is an dk mig Call bajeren

[@illizizon9569]

nothing to do with lucali

[@eliog5388]

Looks nothing like lucalis

[@lousekoya1803]

Can I be your friend ?

[@BigDicTRP]

looks nothing like lucali lil bro

[@TCMx3]

great pie and all, but I wanna know more about the dog

[@carlatate7678]

The music is so annoying.

[@TurrettiniPizza]

Looks nothing like Lucali sorry

[@PenguinPizza418]

Using metric system...... this man knows