Lucali; has anyone come close?

[woodfiredandrew]

Pizza looks 
Once you settled in your business you want to create your pizza which suits you in every which way and that will last thru Thick and thin..
Goodluck 

[naval2006]

This thread is so interesting.  I’ve seen this guy on several YouTube videos and his pizza looks impressive.  I was talking to a baker friend today and we discussed some of the pizza in the pictures. I asked him how key the oven was in that final product. He being a baker all his life answered that a big part of what pizza or bread looks like is to do with the oven you cook it in. And in the case of Lucalis pizza he said if you don’t get that oven temp you can’t get that brown spotty finish.

I almost come to agree with the point of view that the guy must have tried lots of things out and he stuck to what worked for him. It’s as if he’s really good at what he does but he doesn’t take it with any solemnity.

By the way in the video he talks about the sauce there’s a pizzaman in the background stretching a pie and he never uses a bottle.  This Iacono guy also has a talent for not revealing his formula by answering YES politely to whatever assertion by interviewers.

I guess this is the type of pizza I’d like to get to with the obvious caveats.

I have the bottle of wine ready for Friday night pizza,

Alex

[niaczyrrej]

Recipe he gave Food Insider. The full recipe is cut off, but he says a 6 hour to overnight rest in the fridge. He also talks about the sauce and cheese.

https://youtu.be/0t-TxE64HjA?t=132

Sorry. It looks like this was already posted.

[jsobolew]

Del Monte tomatoes? No way he uses those. Her sauce looks like ketchup. His dough also looks more hydrated with more gluten. I thought it was weird that he told her to go all the way over the edges while rolling then it shows him NOT do that with his dough. Why does she use a pizza stone to cut the pizza and not to bake it on? I think he's a good sport at helping her get close to his style and methods but he's not gonna give away all of his secrets.

[scott r]

With his following I cant even imagine how many people have tried to steal his style for their own shop!

[viper333]

after experimenting and playing around for about 1 year, after trying Lucali's pizza,  this is my take on his pie

[HansB]

after experimenting and playing around for about 1 year, after trying Lucali's pizza,  this is my take on his pie

Looks good! 😋

[jsobolew]

after experimenting and playing around for about 1 year, after trying Lucali's pizza,  this is my take on his pie

Yes that looks very much in the realm. You just need copious amounts of basil all over it now. Would you be willing to share your recipe?

[viper333]

Yes that looks very much in the realm. You just need copious amounts of basil all over it now. Would you be willing to share your recipe?

Yes of course I'll posted it with a few more pictures in week or so. I found the dough to be quite hard to make and it was basically year and a half of trials and errors with every possible choice you can think off ..... Unlike the Neapolitan style where I had no trouble making the dough with medium or high hydration.

[LPE427]

I did a roman style pizza the other day, I believe the dough is almost Identical to a new york style pizza.

and the finish product for the pizza romana tonda has always that look that Lucali been doing.

here's my pizza:
1,8 KG 00 flour
1 liters water
20 g olive oil
35 g salt
2 g instant dry yeast

24H bulk at 4c
3-4H ball at RT

[viper333]

Yes that looks very much in the realm. You just need copious amounts of basil all over it now. Would you be willing to share your recipe?

sorry, been busy.
 1/3 semolina
 2/3 00
 55 percent water
 48h cold fermentation
 2 g. yeast

some close up pics

[viper333]

some more

[Raym50]

Here’s my try, more Difara style than lucali, but it was in my wfo. 55% hydration. No oil.

[ToniPizza]

I don't think there is anything complicated in that pizza. High heat, dough bashed with roller and crust left wider then normal.

Never tasted the pizza. Im sure its amazing but nothing ground breaking when it comes to making it look that way.

[DatPizzaPieGuy]

I don't think there is anything complicated in that pizza. High heat, dough bashed with roller and crust left wider then normal.

Never tasted the pizza. Im sure its amazing but nothing ground breaking when it comes to making it look that way.

[PizzaManic]

I did a roman style pizza the other day, I believe the dough is almost Identical to a new york style pizza.

and the finish product for the pizza romana tonda has always that look that Lucali been doing.

here's my pizza:
1,8 KG 00 flour
1 liters water
20 g olive oil
35 g salt
2 g instant dry yeast

24H bulk at 4c
3-4H ball at RT

I Really like that last picture - the crust looks fantastic. If you don't mind, what oven did you bake that in and for how long?

Thanks

[Nathan Bateman]

Hey guys,

Long time lurker, first time poster. Here's my first attempt at a Lucali pizza. What do you think?

Regards,

NB

[LPE427]

I Really like that last picture - the crust looks fantastic. If you don't mind, what oven did you bake that in and for how long?

Thanks

Cooked on an electric oven, effeuno oven.
if I remember correctly the temperature was something around 340c.
and the time was in between 2:30/3:00 minutes.

[Jhgaard]

Hey guys,

Long time lurker, first time poster. Here's my first attempt at a Lucali pizza. What do you think?

Regards,

NB

I created an account just to say this; that looks awesome. Definitely has that authentic look, please give as much info as you can!

Cheers

[Jhgaard]

Hey guys,

Long time lurker, first time poster. Here's my first attempt at a Lucali pizza. What do you think?

Regards,

NB

Praying you visit the forum again soon. You can't drop this bomb and then vanish!