I made the dough after having Lucali’s last week and can’t believe how close I got. NO FLOP TIP: Get the Ooni to 750 degrees and immediately lower the temp after you drop the pizza in. The bake will take longer (around 4min) but it’ll help develop the crust at the bottom. It came out perfect!!
I was thinking, why dont you cold bulk ferment for three days then ball just before baking. I think the flavor from the bulk ferment would be great. What do you think?
Hi, Riccardo from Italy here. I LOVE Lucali's pizza recipe, and your attempt to replicate it was a success, that's for sure!!! However, once such an important result has been obtained, I would not have added such an exaggerated quantity of basil... Perhaps in America basil is precious, but here in Italy it is found everywhere.... I want to give you some advice: instead of covering that wonderful pizza with a field of basil, try to put three or four leaves, and please don't put the grated cheese, but a drizzle of extra virgin olive oil... Try it, and then tell me what you think. Congratulations my friend, when you want to come to Italy to taste pizza you will always be welcome!!!!
Dude... He is replicating what Lucali does. And they use a ton of basil. He wasn't trying to make some Roman or Italian old world pizza. He was doing what the restaurant does.
@@KitchenCraftFood I'm wondering if omitting that helps you keep it in the oven longer, removing the flop? I'll be trying it later this week and I'll let you know how it comes out.
I tried this with a little honey and a litte sugar instead of the diastatic malt. Then I bought diastatic malt on Amazon and tried the recipe again. diastatic malt is a game changer especially if you cook this in a home oven. I have made this in both an Ooni Koda 16 and in a home oven on a pizza steel. It comes out better in a home oven at 500 to 550F b/c the Ooni at 750F will scorch the low moisture whole milk mozzarella. I have dined at Lucali and it was sublime. This is as close as I have come the Lucali. Marc Iacono in his UA-cam content adds olive oil to his dough especially when it is made for a home oven. I added 1 tablespoon of oil to the dough and coated the dough balls with oil. This is a great video.
You did an absolutely amazing job. I am so happy I found someone else that uses diastatic malt. I love that stuff and it has been a game changer for my bread and pizza making. You made Mark proud!...you should tag him.
At the end of the video it appears the edges were perfectly cooked but the interior of the pie didn’t have much structure. Do you think cooking a bit lower and slower would help make the center of the pie a bit more firm?
Cool video! From my research on Roman-style thin pizza (Tonda), seems very similar to Lucali. Not sure if Mark intended it that way, but both are low-hydration, rolled, wood-fired pizzas.
Hello. Just wondering where you got this recipe. I watched a couple of UA-cam videos with Mark and he always adds Olive Oil to the dough. Also, he's never added Diastatic Malt Powder to the dough. He also dissolves the salt in some of the water (A cup) before adding to the dough once the yeast has been incorporated.
The houses where pizza is made are houses full of love. Making pizza is a moment of family union, it is a moment that will remain indelible in the memory for a lifetime. Tim, I will make your pizza together with my family. Cheers, Domenico.
Here's Lucali's exact recipe (enjoy): DOUGH: 33.6 ounces of water 3 1/2 pounds of flour 0.3 ounces of yeast 2 Tablespoons extra virgin olive oil 2 Tablespoons of salt Put room temperature water in a large mixing bowl. Remove a cup of water and dissolve the salt in it. Add the yeast in the mixing bowl and dissolve. Then add your olive oil and stir. Add 25% of your flour to the water and mix until smooth. Add the salt water and mix for approximately 15 seconds, add the remaining flour. Mix/knead for approximately 10 minutes. When finished kneading, cover dough with saran wrap and let rest for 45 minutes. Cut the dough into eight, 10-ounce balls. Baste with EVOO, then cover with saran wrap and let rise in the refrigerator for six hours to overnight. TOMATO SAUCE: Yellow onion, finely chopped Garlic, minced Dry oregano Canned tomato sauce Salt Pepper Sugar Basil CHEESE: Low moisture mozzarella Bufala mozzarella (or fresh mozzarella) Grated parmesan cheese
That's a great idea. Any restaurant-specific pizza styles you're interested in? I was thinking about shooting a video about New Haven coal-fired pizza.
@@KitchenCraftFood A New Haven video would be sick, there’re so many unique places out there. Could do one about Milan-style pizza like Spontini, maybe a Chicago episode where you do both deep-dish and tavern style. I’m sure what ever you come up with will be epic!
@@KitchenCraftFood Di Fara! Sounds like a large part of their secret is in the sauce... So if you can figure it out you would be a God. Also the mass quantities of olive oil per pizza :D
I have found that cutting from the center out on thin and cracker crust helps just a suggestion. I agree with the idea of trying to copy more specific pizziera styles kind of binging with babish style disection
Looks excellent. Aside from the flop it looks pretty spot on. I imagine a lower temperature for longer would fix that. Also doesn't he use low fat low moisture motz? I imagine that would go better with the higher fat buffalo motz
Yep, definitely some excessive flop in the center. Agreed, a longer bake at a slightly lower temp would help. I think I rolled it out a bit too thin as well. Pretty happy with the results though overall. From what I found online, Mark uses whole milk semi-dry mozz and buffalo mozz. No mentions of part-skim. You never know though 🙂.
@@KitchenCraftFood going to add one more thing. Look at your pizza and a Lucali pizza. Yours is more orange.. that happens when you have too much fat.. try it with skim low moisture motz. You shop at Wegmans right? I just get the wegmans brand slices.. the prepackaged slices don't contain the cellulose dusting that their pre-shredded motz has at the deli.
Old post but if you each enough of the videos featuring him you can piece it together. Whole milk mozzarella, Buffalo milk mozzarella and if you really pay close attention you can get a few of the brands he uses by looking in the background. And I wanna say the oven temp was in the 700 area.
Great work! One thing: using a rolling pin kind of reduces the amount of air in the dough. That will lead to less crisp and bubbles, which provide that light sensation when you bite in. Always just use your fingers/hands
It’s overcooked but it’s not your fault, you would need a full size pro oven in bricks / stones to mimic theses( too) fancy nyc pizzas. It's more like a flammeuskeushen, bet it was good but it's quite hard to compete with professional oven who are fired up for years sometimes 12/16h a day with a volume so high pizza per hour wise Italians (and others) knows you can't compete at home It's funny how Americans now treat pizza in a Japanese way of perfection but it's frustrating approach, it's not for nothing that villages in Europe (100~300 people's around a church) also had a common village oven to share until the late 50s the baker was ringing a bell once or twice a week so people could bring their dough for a small fee to the guy in charge (the baker) that's how modern boulangeries were born. Cordially +++
I think it came out decent. Your small oven was way too hot for the thin crust style. Heat was too close to the dough. I also think mark is a goodfella and if anyone found out his recipe he would have to wack them lol
Also I am curious how many inches your pizza was, I only have space for 12 in my roccbox and curious if I want to do a 12 should my dough balls be smaller amount of grams
Hi, On the Kelly and Ryan show, he gave his recipe for dough. I come up with a 62% hydration for his pizza-33.3 ounces water to 3.5 pounds of flour. I have found that he said DelMonte Tomato sauce. Why did your cornicione - rim of pizza- puff up like that in spots? On his pizza, his cornicione does not appear to puff up. Have you noticed that?
I'm a little suspicious about the measurements Mark provides to the public. They're probably close, but I bet not 100% accurate. If I made pizza as popular as his, I'd want to protect my intellectual property. Maybe I'm totally wrong here, but that's what I'm thinking. Thanks for the comment and for watching!
@@KitchenCraftFood You are welcome. I like watching ( Now I am not saying you are this way.) as long as you are open to suggestions and actually do or try to do them along with not becoming hurtful/ defensive and answer all questions; if you don’t know, then say don’t know and that you will try to find the answers. I think that is fair. I see that another person, Enrique, pretty much said the same thing as I did with his comment. I don’t agree with you about Mark. (Why not try it on another video for us ,but in an oven that most people have : highest 500f degrees? ) Also, Mark uses a 900f degree oven. Most people do not have that kind of oven and most do not even have the oven you used which you said said goes up to 700f degrees. It would be better (As I just mentioned.)if you did it on an oven that most people have which goes up to 500f degrees so they can try it themselves. Can you do that? I asked you about the cornicione, and if you do not know, then just say it. Also, Mark’s pizza does not appear to be as crunchy as yours was. What do you think is the reason?
He gave almost exactly the same weights for the recipe he gave to Herine on the Food Insider channel (and I'm coming up with a hydration rate of 59.4% with those figures, not 62%) in this video: ua-cam.com/video/0t-TxE64HjA/v-deo.html. But he also included oil in this recipe; which he states emphatically elsewhere that he does not use in his dough; nor sugar, so already you can see that he altered his recipe for someone else. I think he just shoots for a recipe that he thinks will work well in other ovens besides his own, and he probably figures that a low hydration dough is something most people will not want to work with.
@@KitchenCraftFood That, and he probably figures that a low hydration dough is something that a lot of people would not be willing to work with, I think.
@@dirkdiggler9482 Hi, Dirk, the weights are the same in both situations. I do not believe your calculations are correct. Show me how you came up with that figure. I used math formulas to convert to grams and ml. The metric system is the way to go. So show me how you did it. I want to know. I tripled checked my numbers. I saw that video a while back. I remember the oil, but not the sugar part, so what if he did say that? Do you know why he would say oil? You said sugar. Let me know what you think.
OOOPS! he uses his fingers first so not to crush the fermentation like you just did. He does it exactly like the Napoletana pizzaioli do then he uses the wine bottle. I have him on tape doing it and saying it. You just pushed all that good fermentation out the window.
Hey there. Love the channel. I literally just made this pizza. It came out great , absolutely my best attempt to date. I'm a newbie on this so have a question. How do I prevent the dough from growing another head (or 3 ) during the cooking process ? ? Am happy with the results I just think my rolling out technique requires work which I'm gonna handle . Asides from that I may never buy pizza again. Thanks for everything love the channel. Appreciate you. Best . ST
Thanks! You know, I tried a few versions of the dough without diastatic malt and the outer crust wouldn’t get brown enough for me. This is the first time I’ve used it.
Very close, I was very impressed. Thanks for the specs and recipe. I think your oven was the problem, because most of the heat touches the edge of the pizza, and your middle part of the pie seemed soggier and definitely floppy. I also think the low-moisture cheese you used is yellowish and not bright white like the one Marc uses. The pie looked very orange compared to Marc's pie, which is whiter. I think if you had Marc's oven and his mozzarella you would have created an exact clone.
Looks great. Have been making the usual pies in the Ooni using the caputo 00 flour. What brand flour should I get for this pizza? Would it be an all purpose flour? Only one I see on Amazon is the King Arthur High gluten high protein flour. Thanks.
One thing you did not mention is you did not mention how long do you leave it on the counter before. you start rolling it out. Could you answer that question or maybe someone of the 391 people might be able to answer that? Yes, I will give you an A for effort. One thing that you're messed up on is. too soggy in the middle. when you figure that out, then you'll be A+ for effort.
Yes you're probably right, but the ovens are different. I bet the surface in his larger oven does a much better job of retaining heat. The stone in these little ovens drop in temp quickly once you launch a pizza, so it's necessary to bump the heat up to accommodate that drop.
good job i used to make the pizza there almost 10 years ago. I approve
I made the dough after having Lucali’s last week and can’t believe how close I got. NO FLOP TIP: Get the Ooni to 750 degrees and immediately lower the temp after you drop the pizza in. The bake will take longer (around 4min) but it’ll help develop the crust at the bottom. It came out perfect!!
750 deck temp or ambient?
@@eda.2332 Pretty sure he means deck.
Was this with a gas attachment? Thanks!
I have caputo 00 12.5% protein. Is that enough protein?
Drop the temp to what temp?
Looks great 👌 I must try this
I was thinking, why dont you cold bulk ferment for three days then ball just before baking. I think the flavor from the bulk ferment would be great. What do you think?
that looks really good.
You should roll the dough out with a heavy set wine bottle.
Hi, Riccardo from Italy here. I LOVE Lucali's pizza recipe, and your attempt to replicate it was a success, that's for sure!!! However, once such an important result has been obtained, I would not have added such an exaggerated quantity of basil... Perhaps in America basil is precious, but here in Italy it is found everywhere.... I want to give you some advice: instead of covering that wonderful pizza with a field of basil, try to put three or four leaves, and please don't put the grated cheese, but a drizzle of extra virgin olive oil... Try it, and then tell me what you think. Congratulations my friend, when you want to come to Italy to taste pizza you will always be welcome!!!!
Dude... He is replicating what Lucali does. And they use a ton of basil. He wasn't trying to make some Roman or Italian old world pizza. He was doing what the restaurant does.
Is the diastatic malt powder needed if using the wood fired oven? Mark uses that?
It just encourages browning on the crust. Not entirely necessary. Doubt Mark uses it in his dough recipe.
@@KitchenCraftFood I'm wondering if omitting that helps you keep it in the oven longer, removing the flop? I'll be trying it later this week and I'll let you know how it comes out.
@@salvatorecostello2 how did it go
I tried this with a little honey and a litte sugar instead of the diastatic malt. Then I bought diastatic malt on Amazon and tried the recipe again. diastatic malt is a game changer especially if you cook this in a home oven. I have made this in both an Ooni Koda 16 and in a home oven on a pizza steel. It comes out better in a home oven at 500 to 550F b/c the Ooni at 750F will scorch the low moisture whole milk mozzarella. I have dined at Lucali and it was sublime. This is as close as I have come the Lucali. Marc Iacono in his UA-cam content adds olive oil to his dough especially when it is made for a home oven. I added 1 tablespoon of oil to the dough and coated the dough balls with oil. This is a great video.
great comment, very informative
That's absolutely insane Chef
ayy papa kai
oh alright !
You did an absolutely amazing job. I am so happy I found someone else that uses diastatic malt. I love that stuff and it has been a game changer for my bread and pizza making. You made Mark proud!...you should tag him.
Thank you so much! I really appreciate it.
What is do in for the Dough
@@sinanefe6693 speak english
@@KitchenCraftFood how close do you think you got it. Would you change anything? I know.mark coos the sauce for 4 hours
Diastatic malt took my pies to the next level in terms of browning the crust.
Reggiano cheese to finish. Not parm. No olive oil to finish. And semolina to roll out on. Helps firm up the bottom and avoid too much flop.
At the end of the video it appears the edges were perfectly cooked but the interior of the pie didn’t have much structure. Do you think cooking a bit lower and slower would help make the center of the pie a bit more firm?
lucali's pizza is also similarly floppy, albeit not as much - probably too much sauce/cheese. lucali definitely cooks it hot and fast.
I found this to be an endless issue with ooni, I’ve since given up on the oven because I can’t get a good under carriage.
@@Dunkaroos248 I was having the same issue with my ooni, but the slower bakes solved that problem for me
would love for you to do di fara next!
Oh, great idea! I'll do some research.
That would be awesome!
@@KitchenCraftFood ua-cam.com/video/Yb9fuZ5Ade4/v-deo.html (Lists alot of the ingredients with labels)
Yes!!
Diastatic malt powder has helped me get much better browning on my pizzas that i do in my oven, thanks for the tip!
Nice. Glad to hear you found the video useful.
Just strech your dough in semolina instead of flour, you'll get good browning
Cool video! From my research on Roman-style thin pizza (Tonda), seems very similar to Lucali. Not sure if Mark intended it that way, but both are low-hydration, rolled, wood-fired pizzas.
I think Mark Iacono would give me an A for effort. What do you guys think?
I think he would say it's pizza! ;)
i hate you !! and u know why !! u are making me always HUNGRY FOR THE NIGHT !!!!
yes but only for the effort ;)
I totally agree. Ran out to buy malt and making this as soon as I can! Thank you for your demo!
Dude, thank you so much for this recipe. I've been trying to figure out how to replicate this for a very long time I'm excited to try it very soon
Looks good. FYI Mark uses olive oil in his dough and covers dough with oil during fermentation process.
Much appreciated and thanks for the info! Just curious, how do you know that for sure? Do/did you work at Lucali?
@@KitchenCraftFood he actually mentioned this in couple of his interviews
What the alternative to malt?
@@KitchenCraftFood my extensive research has uncovered a source that includes EVOO- ua-cam.com/video/0t-TxE64HjA/v-deo.html
@@Niraag sugar
Thanks for the effort. I watch a ton of pizza making vids and yours are always upper echelon for sure.
I really appreciate that!
What time is dinner? That looks delicious!! 😋
The dough’s ready. Come on over!
Do you have guys ship to Toronto, Canada?
Ship pizza or wood 🤣🤣?
@@matthewhorvatin4246 Sadly, we do not.. yet.
Hello. Just wondering where you got this recipe. I watched a couple of UA-cam videos with Mark and he always adds Olive Oil to the dough. Also, he's never added Diastatic Malt Powder to the dough. He also dissolves the salt in some of the water (A cup) before adding to the dough once the yeast has been incorporated.
The other recipes I've seen add olive oil to the dough when mixing. I've not seen the diastatic malt added but it certainly looked good.
Agree with you ! He never use malt powder
You should start your cuts in the middle of the pizza and move outward. This will help keep from busting the crust to shreds.
Great idea. Thank you!
@@KitchenCraftFood Prego
The houses where pizza is made are houses full of love. Making pizza is a moment of family union, it is a moment that will remain indelible in the memory for a lifetime. Tim, I will make your pizza together with my family. Cheers, Domenico.
Here's Lucali's exact recipe (enjoy):
DOUGH:
33.6 ounces of water
3 1/2 pounds of flour
0.3 ounces of yeast
2 Tablespoons extra virgin olive oil
2 Tablespoons of salt
Put room temperature water in a large mixing bowl.
Remove a cup of water and dissolve the salt in it.
Add the yeast in the mixing bowl and dissolve. Then add your olive oil and stir.
Add 25% of your flour to the water and mix until smooth.
Add the salt water and mix for approximately 15 seconds, add the remaining flour. Mix/knead for approximately 10 minutes.
When finished kneading, cover dough with saran wrap and let rest for 45 minutes.
Cut the dough into eight, 10-ounce balls.
Baste with EVOO, then cover with saran wrap and let rise in the refrigerator for six hours to overnight.
TOMATO SAUCE:
Yellow onion, finely chopped
Garlic, minced
Dry oregano
Canned tomato sauce
Salt
Pepper
Sugar
Basil
CHEESE:
Low moisture mozzarella
Bufala mozzarella (or fresh mozzarella)
Grated parmesan cheese
Just need metric and you reach AAA status 😁👍
This is from...?
wow I live in Brooklyn and go to lucalis religiously and man you did amazing. You nailed that crust and it’s all about the crust. round of applause !
Great video! You should make more of this type of video: restaurant-specific pizza styles. Really enjoyed this one 👏🏼
That's a great idea. Any restaurant-specific pizza styles you're interested in? I was thinking about shooting a video about New Haven coal-fired pizza.
@@KitchenCraftFood A New Haven video would be sick, there’re so many unique places out there. Could do one about Milan-style pizza like Spontini, maybe a Chicago episode where you do both deep-dish and tavern style. I’m sure what ever you come up with will be epic!
@@KitchenCraftFood Di Fara! Sounds like a large part of their secret is in the sauce... So if you can figure it out you would be a God. Also the mass quantities of olive oil per pizza :D
@@KitchenCraftFood new haven would be really good too though. They seem to have a lot of phenomenal pizza places.
I have found that cutting from the center out on thin and cracker crust helps just a suggestion. I agree with the idea of trying to copy more specific pizziera styles kind of binging with babish style disection
12/30/23 Made my first batch with your recipe, FANTASTIC!! Best dough recipe by far, the MALT is the KEY!! Thank you and Happy New Year!!!
Looks excellent. Aside from the flop it looks pretty spot on. I imagine a lower temperature for longer would fix that.
Also doesn't he use low fat low moisture motz? I imagine that would go better with the higher fat buffalo motz
Yep, definitely some excessive flop in the center. Agreed, a longer bake at a slightly lower temp would help. I think I rolled it out a bit too thin as well. Pretty happy with the results though overall.
From what I found online, Mark uses whole milk semi-dry mozz and buffalo mozz. No mentions of part-skim. You never know though 🙂.
@@KitchenCraftFood I don't think it was too thin at all. Looks excellent
@@KitchenCraftFood going to add one more thing. Look at your pizza and a Lucali pizza. Yours is more orange.. that happens when you have too much fat.. try it with skim low moisture motz. You shop at Wegmans right? I just get the wegmans brand slices.. the prepackaged slices don't contain the cellulose dusting that their pre-shredded motz has at the deli.
@@KitchenCraftFood Yes, he low mosture moz is one of the three cheeses he uses as he states here: ua-cam.com/video/BSHh0MmJM1U/v-deo.html
Old post but if you each enough of the videos featuring him you can piece it together. Whole milk mozzarella, Buffalo milk mozzarella and if you really pay close attention you can get a few of the brands he uses by looking in the background. And I wanna say the oven temp was in the 700 area.
The look is there but structure is missing: Lucali's doesn't flop like classical neapolitan.
Never said it was perfect 🙂. Definitely to much flop in the center. Next time, I won’t roll it out quite as thin. Under side needs a longer bake too.
Hey! The board that you have in your kitchen, the one that your mixer is sitting on, where can I find that exact board?
Hey are you alive
This may look good but edges will not taste good at last. also having fluffy pizza is my choice and most of people.
Awesome video!
How soon after taking the dough out of the refrigerator do you start rolling it?
Thanks!
I read somewhere to leave it out for 2hrs to get back to room temp. Worth a try 👍
Hey. Well executed! Quick question. Are you certain Lucali’s bake it at that high temperature?
Great work! One thing: using a rolling pin kind of reduces the amount of air in the dough. That will lead to less crisp and bubbles, which provide that light sensation when you bite in. Always just use your fingers/hands
Looks insane! What wood do you use as your makeshift worktop in your kitchen?
Hi, Once you removed the dough balls from the fridge I'm assuming you formed them into a pizza shape after they reached room temp or was it longer?
Should have used a wine bottle as a rolling pin, the way Mark does. Amazing video! So happy I found this channel.
Didn’t have an empty one handy. Should have been more prepared!
He addressed this in the video. He didn't have one. It hardly makes a difference to taste. it's just a quirk
Awsome video, really calming to watch!
Glad you enjoyed it!
It’s overcooked but it’s not your fault, you would need a full size pro oven in bricks / stones to mimic theses( too) fancy nyc pizzas. It's more like a flammeuskeushen, bet it was good but it's quite hard to compete with professional oven who are fired up for years sometimes 12/16h a day with a volume so high pizza per hour wise Italians (and others) knows you can't compete at home
It's funny how Americans now treat pizza in a Japanese way of perfection but it's frustrating approach, it's not for nothing that villages in Europe (100~300 people's around a church) also had a common village oven to share until the late 50s the baker was ringing a bell once or twice a week so people could bring their dough for a small fee to the guy in charge (the baker) that's how modern boulangeries were born.
Cordially
+++
Bottom should stay bottom and top top after fermentation IMO
I know you stated High Gluten Flour and around 14% but which brand of flour do you use for this pizza?
did you temper the dough before stretching after the 48 hrs cold ferment? I feel like mine was way too tight when it came out the fridge
Honestly as someone who never had lucali. You nailed it!
Thanks!
delish no doubt but too thin and crispy for Lucallis. the bubbles formed like a flat bread not pizza.
9:06 "That looks grate!..." I enjoyed the pun even if it wasn't intentional. :)
🤣. I didn't even catch that one. Too funny!
I think it came out decent. Your small oven was way too hot for the thin crust style. Heat was too close to the dough. I also think mark is a goodfella and if anyone found out his recipe he would have to wack them lol
Didn't look like Lucali, too thin and too crispy. Didn't look bad though.
Also I am curious how many inches your pizza was, I only have space for 12 in my roccbox and curious if I want to do a 12 should my dough balls be smaller amount of grams
Looks brilliant as usual. Will need to cook it in my ooni 16, that is until my gozney dome arrives, can't wait
That oven looks sick! Congrats! 🎊
Hi, On the Kelly and Ryan show, he gave his recipe for dough. I come up with a 62% hydration for his pizza-33.3 ounces water to 3.5 pounds of flour. I have found that he said DelMonte Tomato sauce. Why did your cornicione - rim of pizza- puff up like that in spots? On his pizza, his cornicione does not appear to puff up. Have you noticed that?
I'm a little suspicious about the measurements Mark provides to the public. They're probably close, but I bet not 100% accurate. If I made pizza as popular as his, I'd want to protect my intellectual property. Maybe I'm totally wrong here, but that's what I'm thinking. Thanks for the comment and for watching!
@@KitchenCraftFood You are welcome. I like watching ( Now I am not saying you are this way.) as long as you are open to suggestions and actually do or try to do them along with not becoming hurtful/ defensive and answer all questions; if you don’t know, then say don’t know and that you will try to find the answers. I think that is fair. I see that another person, Enrique, pretty much said the same thing as I did with his comment. I don’t agree with you about Mark. (Why not try it on another video for us ,but in an oven that most people have : highest 500f degrees? ) Also, Mark uses a 900f degree oven. Most people do not have that kind of oven and most do not even have the oven you used which you said said goes up to 700f degrees. It would be better (As I just mentioned.)if you did it on an oven that most people have which goes up to 500f degrees so they can try it themselves. Can you do that? I asked you about the cornicione, and if you do not know, then just say it. Also, Mark’s pizza does not appear to be as crunchy as yours was. What do you think is the reason?
He gave almost exactly the same weights for the recipe he gave to Herine on the Food Insider channel (and I'm coming up with a hydration rate of 59.4% with those figures, not 62%) in this video: ua-cam.com/video/0t-TxE64HjA/v-deo.html. But he also included oil in this recipe; which he states emphatically elsewhere that he does not use in his dough; nor sugar, so already you can see that he altered his recipe for someone else. I think he just shoots for a recipe that he thinks will work well in other ovens besides his own, and he probably figures that a low hydration dough is something most people will not want to work with.
@@KitchenCraftFood That, and he probably figures that a low hydration dough is something that a lot of people would not be willing to work with, I think.
@@dirkdiggler9482 Hi, Dirk, the weights are the same in both situations. I do not believe your calculations are correct. Show me how you came up with that figure. I used math formulas to convert to grams and ml. The metric system is the way to go. So show me how you did it. I want to know. I tripled checked my numbers. I saw that video a while back. I remember the oil, but not the sugar part, so what if he did say that? Do you know why he would say oil? You said sugar. Let me know what you think.
super close, crust was actually just slightly too thin.
Yep, totally agree!
Maybe a > A for effort. But you made mistakes on the dow balls.
If you don't have a wood-fire oven, you can add some liquid smoke to the dough
Too floppy in and towards the middle of the pie. Common issue.
Πρώτα από όλα για αυτο το αποτέλεσμα πέρα της μικρής υγρασίας 55-58 θες και αλεύρι ζαχαροπλαστικής ,όχι πιτσας
Gotta let it sit without messing around with it to get that crisp bottom
Luxury firewood 🤦♂️ amazing video none the less!
Can you please let me know how many cups of flour and water?
One bite. Everybody knows the rules...
OOOPS! he uses his fingers first so not to crush the fermentation like you just did. He does it exactly like the Napoletana pizzaioli do then he uses the wine bottle. I have him on tape doing it and saying it. You just pushed all that good fermentation out the window.
omg, you're using a rolling pin? no wonder the crust is so flat.
Can you make a sour dough version of this dough?
It did come close from the dough mix
All the way down to the finish
Pizza looks good but you put basil like it’s a salad 🤭
What kind of flour did you use? (Brand, type)?🤔
Tim, how many hours do let the dough sit once you take it out of the refridge, before you use it?
Usually a couple of hours. That's it.
How crucial is it to use a high protein flour? Would a 12.7% protein bread flour (what I have on hand) have a noticeable difference?
Hey there. Love the channel. I literally just made this pizza. It came out great , absolutely my best attempt to date. I'm a newbie on this so have a question. How do I prevent the dough from growing another head (or 3 ) during the cooking process ? ?
Am happy with the results I just think my rolling out technique requires work which I'm gonna handle . Asides from that I may never buy pizza again.
Thanks for everything love the channel. Appreciate you.
Best .
ST
If you suspect some part in center might rise, put some extra cheese on that area. The extra weight should do the job
Thanks
When you cook the pizza, the dough was still cold? How long do you leave the dough in room temp before start cooking?
I think you could do without the (low diastatic?) malt with your oven. Otherwise looks legit.
Thanks! You know, I tried a few versions of the dough without diastatic malt and the outer crust wouldn’t get brown enough for me. This is the first time I’ve used it.
I love pizza so much... I want to learn more 😚
You should!
Everything you do is.... Nice 🙂
😊 thank you
Your miles away from Lucali pizza ! It's took Mark almost 2 years to develop his recipe, and you think you can recreate it ?
The video title says "attempted", not "re-created".
Looks great! I'm going to try this.
Hope you enjoy
Nope. Cracker crust never works for me. Thanks for all the tips in preparation though.
I make a lot of different homemade pies and yours is one of the best I’ve seen. Excellent job!
Very close, I was very impressed. Thanks for the specs and recipe. I think your oven was the problem, because most of the heat touches the edge of the pizza, and your middle part of the pie seemed soggier and definitely floppy. I also think the low-moisture cheese you used is yellowish and not bright white like the one Marc uses. The pie looked very orange compared to Marc's pie, which is whiter. I think if you had Marc's oven and his mozzarella you would have created an exact clone.
Floppy. Too much sauce
You burn the cheese dude ... With that oven you cannot make pizza like that
Alrighty!
Do Di fara Pizza recipe please
Could not tell if it had to much flop.
Vous pouvez étaler à la main ça aurait été mille fois mieux
No bottle, no magic :-( ... :-D Great result! But "is it really dough" with malt? Cheers!
I think the underside should have been more baked and crispy.
What's the actual dough used?
The video quality is top notch right here.
Thanks!
That kind of crust is what we in the st louis area love. We have a thin crust st Louis style which uses provel cheese. So yummy.
here's a tip - Mark cooks meatballs in his sauce.
damn I love your channel
Appreciated!
Thx for the recipe yet again :-) Will deff try this next friday :-)
Do tell the flour type chef don't hide it
It's just Sir Lancelot (KA brand) high gluten flour. Nothing special.
Lucali is so overrated
This doesn’t look like it.
Looks great. Have been making the usual pies in the Ooni using the caputo 00 flour. What brand flour should I get for this pizza? Would it be an all purpose flour? Only one I see on Amazon is the King Arthur High gluten high protein flour. Thanks.
One thing you did not mention is you did not mention how long do you leave it on the counter before. you start rolling it out. Could you answer that question or maybe someone of the 391 people might be able to answer that?
Yes, I will give you an A for effort. One thing that you're messed up on is. too soggy in the middle. when you figure that out, then you'll be A+ for effort.
I think Mark’s oven is at 500 i heard him say that somewhere.
Yes you're probably right, but the ovens are different. I bet the surface in his larger oven does a much better job of retaining heat. The stone in these little ovens drop in temp quickly once you launch a pizza, so it's necessary to bump the heat up to accommodate that drop.
@@KitchenCraftFood thing is the low hydration dough with the high heat made it a little too crispy almost like a pita to me but still looked good 👍
I am going to try this, quick question, no olive oil in the dough recipe? any reason why?
That looks great! Thanks for sharing.
You're very welcome. Thanks for watching!
After you take the balls out of the fridge how long do you let them rest at room temperature before baking?
Looking great... How big is the pizza for the 300gr dough please? (14").how long before cooking do you take the dough out of the fridge? 2/3h?