Lucali Style Pizza At Home. Inspired by Marc Iacono, Kitchen & Craft on Ooni Koda 16 Pizza Oven
Вставка
- Опубліковано 28 вер 2022
- Dough Recipe
For 2 pizza on Ooni Koda 16
400g flour
232ml water
2g yeast
10g salt
7g Extra Virgin Olive Oil
This was my first attempt of making Lucali style pizza at home using my Ooni Koda 16. My pizza quest began from watching Marc Iacono’s pizza videos on UA-cam. That’s where it all started. I posted a video in the past on attempting to make a Lucali style at home using the home oven but realized, it’s no way possible to come close to Marc’s pizza from the home oven and that eventually led me in buying Ooni Koda 16 pizza oven.
I watched the video from Kitchen & Craft over and over for the recipe and tweaks in making this pizza. I mean what a wonderful world that we live in. Thank you UA-cam.
If you want to take the home pizzas to a whole new another level, then watch these videos that I just mentioned. Pizza is simple, deep and it’s a science. We’ll enough of the yapping. Hope to make more pizza videos and thank you guys for tuning in.
Gears & tools used for this video:
Ooni Koda 16 Gas Pizza Oven - Outdoor Pizza Oven - Portable Gas Pizza Oven For Authentic Stone Baked Pizzas - Great Addition For Any Outdoor Kitchen
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Tony Gemignani 00 Flour
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#pizza #lucali #ooni - Навчання та стиль
Nailed it!
Oh yeah 👍 🍕
Great job
Solid! Ate there last week and this looks dead on. Sauce is right. Hydration, cheeses, you nailed it!
Thank you so much!!! And thanks for finding this channel. So jealous of your “real” Lucali experience!!🍕How long did you wait on line?
@@PizzaDoughjo 2 hours
Great job👏👏👏👏
Thank you! 😃
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!
Thank for watching!! The ultra low setting seems interesting. I’ll definitely try 👍 and will check out the video too.
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!
Thank you!!! I’m now even more motivated to bake more pizzas after reading your comment! 💪💪
Nice!!!!! Well done! Loving my Ooni 16 and getting used to the incredible heat this UFO looking oven puts out!!
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 🫡
Excellent job. It looks just like Lucali. I am going to try to make Lucali pizza. I just liked and subscribed.
Thank you! I’ve been trying different styles of pizzas so more videos coming up!
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).
Thank you for your advice!
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.
Looks good!
💪💪💪
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🔥🤨
You know, I own the PRESTO PIZZAZZ Plus and it makes the BEST homemade pizza !!!
Marks cooks it again with his own seasonings.
Very good, I recommend not using the basil stems, they are a bit annoying when eating the pizza and also a bit bitter
Stems are just for the show 😂
Wow. this is the best Lucali recreation I've seen as well. Is Tony Gemignani 00 Flour the only flour you used?
Thanks for your comment! Yes, I went all in using Tony’s flour. A&P and Breaf Flour works too!
How did you get the edges puffed up like that? My only had 1 or 2 puffed up spots
I used rolling pin to pushed the air out to the edges. Make sure the dough is rolled to crispy thin 👍
@@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
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.
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!
what does the grated parm on the peel do after its cooked?
I’m not sure, Vito mentioned and not sure if he was right or not.🤷🏻♂️
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 !
Does he share meatballs secrets on UA-cam? Curious to know 👀
54% is perfect for this, Nice!
What is the dough recipe and sauce recipe, looks very good!
Dough In the description. For Sauce, add onions, oregano, basil, S&P to tomato can. Cook and taste to your likings. 🤙
Is it crispy whole slice top to bottom?
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.
Cool ! Thanks ! @@PizzaDoughjo
Beautiful.
Hand is so close to that cheese grater lol. Time for new parm. Haha
I bought new parm after this video. First time in my life that I used the entire parm thanks to pizza making.
@@PizzaDoughjo haha I have only finished 1 myself. I was making pizza and bolognese all month. Haha
what size pizza and ball? for 12 inch what you do?
For 12in, 225g.
That looks darn close!
Thank you! Motivated make even more!!↗️↗️↗️
The most under viewed video on Lucali Pizza
Thanks for watching! UA-cam is not my thing, but I love sharing my love for pizzas 🍕
Where to buy Tony Gemignani in Japan?
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
いいですね
ありがとうございます✌️
What kind of yeast did you use? Active or instant?
Hi, I use Active dry yeast. Never used Instant before. Which do you use?
@@PizzaDoughjowhy active? It’s an old unnecessary technology that requires blooming. Instant is the exact same thing in every way without the blooming.
U put the reggiano on before cooking ? That’s goes on after it’s out the oven brother
Before and after brotha!!!
@@keisukehata3104 no pretty sure it goes on only after.
@@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.
Did you use instant dry yeast?
Thanks for your comment. I used active dry yeast for this one.
@@PizzaDoughjo Have you been able to get it really crispy on the bottom?
How long did you let the dough rest?
Overnight in the fridge, 24hrs.😉
@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.
Oh man...I didn't get the first comment...grrrr. Do I hear some snazzy jazz...next stop...killer intro sequence!!!!
I give you silver medal 🥈
How long do I need to rest the dough for?
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!
@@PizzaDoughjo what temp was your oven at?
@@frankazzuri8984 for this style, oven temp was around 775F°
Great video !! I got the Roccbox. Can you share the dough recipe please?
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. 🍕
That is almost spot on. A bit more cheese and you would have made it.
Whats in your sauce?
Basil, oregano, garlic s&p, onions, evoo & whole peeled tomatoes.
Did you make it with 00 flour ?
I used high protein flour. For this one I used Tony Gemniani’s high protein flour.
@@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.
🤙 you did the perfect research. That’s the one. This flour is very easy to handle. 👍
@@PizzaDoughjothanks 🤗
how many inches of this pizza thank you later
I would say it’s between 14 & 15 inches. Thanks for your comment!!
May i please ask you how much grams was the dough ball for each pizza thanks
320 gr ?
@@sebastiansanguinetiabascal7941 yes, it’s about 300 - 320g. You are right within the ball park!! 😊
Thanks very much! Very good replica 😃
You don’t really say how to mix the dough
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 👍
@@PizzaDoughjo I’ve never mixed before so I really don’t know what to do
You can try this method!
No knead dough.
ua-cam.com/video/zdZxK6WvxQ4/v-deo.html
@@PizzaDoughjo please let me know because I really want to make this pizza
That's a lot of Basil
Great for decorating!
your sauce is so dark😮 i think better not to cook it
Lucali cooks their sauce
@@ryanemarshallYTThey actually bring it to a boil once, let it rest then bring to a boil a second time to prevent over cooking