A D V E R T I S E M E N T


Author Topic: Lucali; has anyone come close?  (Read 79199 times)

0 Members and 1 Guest are viewing this topic.

Offline hotsawce

  • Registered User
  • Posts: 2345
Re: Lucali; has anyone come close?
« Reply #280 on: May 02, 2021, 01:14:27 PM »
FWIW, the guys at Lucali only roll out pies in regular ol' flour.

Offline fugo

  • Supporting Member
  • *
  • Posts: 41
  • Location: Potomac, MD
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #281 on: May 05, 2021, 03:49:59 PM »
Gave it a go last night. Rolled out 57% AT dough with wine bottle to 14", then stretched to about 16"; 20 minute cooked sauce using whole tomatoes (Cento), fresh basil, S+P per hotsawce in another Lucali thread. Baked on smoking hot Blackstone for 2 1/2 minutes - a little more bottom char than I like, but still good. Should have pulled at 2:10. Still foldable without cracking. Didn't go hog wild with the basil. Really nice, will do this again.
« Last Edit: May 06, 2021, 08:43:46 AM by fugo »
Doug

Offline Daniel_2020

  • Registered User
  • Posts: 20
  • Location: Toronto Canada
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #282 on: May 11, 2021, 01:09:21 PM »
Regarding Lucali pizza.
I found this video online, but I am not sure how real the dough recipe shown in the video is.
Here is the video link  >>>>>>>>>>>>>>>>>>>>>>>>>            <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Please let me know what you think.
I would love to make a pizza like lucali's.

Thank you.

Offline Daniel_2020

  • Registered User
  • Posts: 20
  • Location: Toronto Canada
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #283 on: May 11, 2021, 01:16:56 PM »
They use just plain all purpose flour at Lucali's?

Offline pvura

  • Registered User
  • Posts: 29
  • Location: San Jose
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #284 on: May 11, 2021, 01:54:43 PM »
They use just plain all purpose flour at Lucali's?

No; All Trumps BB but he didn't specify "flour" as he probably doesn't want to give away the genuine recipe to the viewers. Plus, this was at the beginning of lockdown, so she likely had no way to leave the house and buy All Trumps.

He also mentioned that the dough is always made by feel and isn't measured....

A D V E R T I S E M E N T


Offline Daniel_2020

  • Registered User
  • Posts: 20
  • Location: Toronto Canada
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #285 on: May 11, 2021, 02:04:03 PM »
what is all trumps BB flour?

I live in Toronto Canada.




Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30430
  • Location: Texas
  • Always learning
Re: Lucali; has anyone come close?
« Reply #286 on: May 11, 2021, 02:13:09 PM »
what is all trumps BB flour?

I live in Toronto Canada.
Daniel,

For future reference, see https://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875

As I understand it, bromated flours are not permitted in Canada.

Peter

Offline Daniel_2020

  • Registered User
  • Posts: 20
  • Location: Toronto Canada
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #287 on: May 11, 2021, 10:15:56 PM »
Peter,
Do you by chance know any really good flours available in Canada, to make a NY pizza?

Thank you for your help.

Offline Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 30430
  • Location: Texas
  • Always learning
Re: Lucali; has anyone come close?
« Reply #288 on: May 12, 2021, 10:10:21 AM »
Peter,
Do you by chance know any really good flours available in Canada, to make a NY pizza?

Thank you for your help.
Daniel,

If you look at the Canadian sources of flour in the thread at https://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012, you will see that the most prominent sources are Five Roses and Robin Hood. Canadian flours in general tend to have higher protein contents than their U.S. counterparts and should work well for the NY style but those that are in the bread flour range or higher are more typical for the NY style.

Peter

Offline RHawthorne

  • Supporting Member
  • *
  • Posts: 465
  • Location: SW MI
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #289 on: May 12, 2021, 11:08:27 PM »
Peter,
Do you by chance know any really good flours available in Canada, to make a NY pizza?

Thank you for your help.
I would imagine you should be able to get your hands on some Manitoba flour from some source. Sorry I can't name a brand right off hand.  That tends to be high in protein, although it might be more suitable for use in Neapolitan style pizza, or at least that's what it seems to be used mostly for as far as I know. It might take some blending with other flours to get the body just right for NY style, but I think it's worth trying out on it's own, too, just to see what results you might get.
« Last Edit: May 12, 2021, 11:29:54 PM by RHawthorne »
If we're not questioning the reason for our existence, then what the hell are we doing here?!

A D V E R T I S E M E N T


Offline NYSS

  • Registered User
  • Posts: 14
  • Location: United States
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #290 on: May 12, 2021, 11:19:59 PM »
This was just posted by someone I subscribe to on YouTube.

Kitchen & Craft


Offline Gene in Acadiana

  • Registered User
  • Posts: 378
  • Location: South Louisiana
Re: Lucali; has anyone come close?
« Reply #291 on: May 13, 2021, 01:44:21 PM »
This was just posted by someone I subscribe to on YouTube.

Kitchen & Craft


Seems like he used an awful lot of diastatic malt powder, even if he was using a standard kitchen oven. It should be totally unnecessary for a WFO. I doubt it's in Lucali's.

Offline billg

  • Lifetime Member
  • *
  • Posts: 375
  • Age: 51
  • Location: Norwalk Ct.
Re: Lucali; has anyone come close?
« Reply #292 on: May 13, 2021, 02:48:19 PM »
His crust looks a little too flaky or cracker like to be like Lucali's

Offline Jon in Albany

  • Lifetime Member
  • *
  • Posts: 2606
  • Location: Albany, NY
    • Jon In Albany Blog

Offline mux

  • Registered User
  • Posts: 60
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #294 on: June 09, 2021, 01:45:14 PM »
Yeah that crust looks very off

A D V E R T I S E M E N T


Offline mux

  • Registered User
  • Posts: 60
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #295 on: June 09, 2021, 01:47:46 PM »
What's the best guess for the secret cheese in his calzone?
https://youtu.be/2rn2zYP17TI?t=246

He said its:
1. Low moisture mozz
2. Buffalo 
3. Ricotta
4. Reggiano
5. secret (perhaps pecorino for salt? ) 

Offline hotsawce

  • Registered User
  • Posts: 2345
Re: Lucali; has anyone come close?
« Reply #296 on: June 10, 2021, 02:29:50 AM »
When he said “internet research” he really should have just linked this threat because I’m relatively certain he just lifted all the information I mentioned here and didn’t cite me

This was just posted by someone I subscribe to on YouTube.

Kitchen & Craft



Offline billg

  • Lifetime Member
  • *
  • Posts: 375
  • Age: 51
  • Location: Norwalk Ct.
Re: Lucali; has anyone come close?
« Reply #297 on: June 10, 2021, 04:18:30 PM »
When he said “internet research” he really should have just linked this threat because I’m relatively certain he just lifted all the information I mentioned here and didn’t cite me

 ^^^

Offline jimbojuan

  • Registered User
  • Posts: 2
  • Location: Orange County, CA
  • I Love Pizza!
Re: Lucali; has anyone come close?
« Reply #298 on: June 17, 2021, 07:19:14 PM »
From this recent interview, seems like Mark does use oil in his dough mix. At 25:23


« Last Edit: June 17, 2021, 07:21:26 PM by jimbojuan »

Offline Gene in Acadiana

  • Registered User
  • Posts: 378
  • Location: South Louisiana
Re: Lucali; has anyone come close?
« Reply #299 on: June 17, 2021, 07:53:55 PM »
After seeing countless interviews with him, I've come to the conclusion that it's pretty pointless trying to learn anything valuable from Mark himself about how he makes his pizzas. It's obvious he doesn't want to give up any specific details and can you blame him? In every interview I've seen he always plays coy and acts like he just throws it all together almost haphazardly and voila - out comes this magnificent pizza that people will happily wait in line for hours to eat.

I think he's much more serious and exacting then he lets on and that he put much more time and work into developing his dough than he's willing to admit. 

 

A D V E R T I S E M E N T