Lucali Style Pizza At Home. Inspired by Marc Iacono, Kitchen & Craft on Ooni Koda 16 Pizza Oven

Рет қаралды 19,612

Жыл бұрын

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 KZfaq. 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 KZfaq.
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
a.co/d/9w2ELy8
Tony Gemignani 00 Flour
a.co/d/j83RYM9
Oh I mentioned about my soba videos
kzfaq.info/get/bejne/p8pxbNB_z9KdeXk.html
Want to try Lucali using home oven?
kzfaq.info/get/bejne/jNR1f6SaysfZZJs.html
#pizza #lucali #ooni

Пікірлер: 104

@matthewyaron5827 8 ай бұрын

Great job

@ryanemarshallYT Жыл бұрын

Solid! Ate there last week and this looks dead on. Sauce is right. Hydration, cheeses, you nailed it!

@PizzaDoughjo Жыл бұрын

Thank you so much!!! And thanks for finding this channel. So jealous of your “real” Lucali experience!!🍕How long did you wait on line?

@ryanemarshallYT Жыл бұрын

@@PizzaDoughjo 2 hours

@ciaobela8 11 ай бұрын

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!

@PizzaDoughjo 11 ай бұрын

Thank you!!! I’m now even more motivated to bake more pizzas after reading your comment! 💪💪

@stuartlang9968 7 ай бұрын

Looks good!

@PizzaDoughjo 7 ай бұрын

💪💪💪

@aspjake123 11 ай бұрын

Nice!!!!! Well done! Loving my Ooni 16 and getting used to the incredible heat this UFO looking oven puts out!!

@PizzaDoughjo 11 ай бұрын

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 🫡

@teslarex 8 ай бұрын

Nailed it!

@PizzaDoughjo 8 ай бұрын

Oh yeah 👍 🍕

@jamesgibson3242 6 ай бұрын

Excellent job. It looks just like Lucali. I am going to try to make Lucali pizza. I just liked and subscribed.

@PizzaDoughjo 6 ай бұрын

Thank you! I’ve been trying different styles of pizzas so more videos coming up!

@Fvfm2000 9 ай бұрын

Great job👏👏👏👏

@PizzaDoughjo 9 ай бұрын

Thank you! 😃

@mylasergoespew Жыл бұрын

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!

@PizzaDoughjo Жыл бұрын

Thank for watching!! The ultra low setting seems interesting. I’ll definitely try 👍 and will check out the video too.

@ancientremains1814 Жыл бұрын

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).

@PizzaDoughjo Жыл бұрын

Thank you for your advice!

@BWen3 Жыл бұрын

Beautiful. Hand is so close to that cheese grater lol. Time for new parm. Haha

@PizzaDoughjo Жыл бұрын

I bought new parm after this video. First time in my life that I used the entire parm thanks to pizza making.

@BWen3 Жыл бұрын

@@PizzaDoughjo haha I have only finished 1 myself. I was making pizza and bolognese all month. Haha

@christhemanshultz Жыл бұрын

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.

@PizzaDoughjo Жыл бұрын

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!

@brooksschollmeyer7895 Жыл бұрын

Wow. this is the best Lucali recreation I've seen as well. Is Tony Gemignani 00 Flour the only flour you used?

@PizzaDoughjo Жыл бұрын

Thanks for your comment! Yes, I went all in using Tony’s flour. A&P and Breaf Flour works too!

@professorm3136 5 ай бұрын

How did you get the edges puffed up like that? My only had 1 or 2 puffed up spots

@PizzaDoughjo 3 ай бұрын

I used rolling pin to pushed the air out to the edges. Make sure the dough is rolled to crispy thin 👍

@professorm3136 3 ай бұрын

@@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

@YumiFaeldo 7 ай бұрын

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.

@toddage83 5 ай бұрын

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🔥🤨

@michaelb.42112 5 ай бұрын

You know, I own the PRESTO PIZZAZZ Plus and it makes the BEST homemade pizza !!!

@PizzaDoughjo Ай бұрын

Marks cooks it again with his own seasonings.

@rlewis2009 3 ай бұрын

what does the grated parm on the peel do after its cooked?

@PizzaDoughjo Ай бұрын

I’m not sure, Vito mentioned and not sure if he was right or not.🤷🏻‍♂️

@michaelb.42112 5 ай бұрын

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 !

@PizzaDoughjo 5 ай бұрын

Does he share meatballs secrets on KZfaq? Curious to know 👀

@IC-sy7ij Жыл бұрын

いいですね

@PizzaDoughjo Жыл бұрын

ありがとうございます✌️

@Fvfm2000 2 ай бұрын

54% is perfect for this, Nice!

@georgianbroadcaster4700 Жыл бұрын

That looks darn close!

@PizzaDoughjo Жыл бұрын

Thank you! Motivated make even more!!↗️↗️↗️

@toddpeterson1673 7 ай бұрын

What is the dough recipe and sauce recipe, looks very good!

@PizzaDoughjo 6 ай бұрын

Dough In the description. For Sauce, add onions, oregano, basil, S&P to tomato can. Cook and taste to your likings. 🤙

@georgerudd7303 4 ай бұрын

what size pizza and ball? for 12 inch what you do?

@PizzaDoughjo 3 ай бұрын

For 12in, 225g.

@berbeque Жыл бұрын

What kind of yeast did you use? Active or instant?

@PizzaDoughjo Жыл бұрын

Hi, I use Active dry yeast. Never used Instant before. Which do you use?

@johnnybrix717 Ай бұрын

@@PizzaDoughjowhy active? It’s an old unnecessary technology that requires blooming. Instant is the exact same thing in every way without the blooming.

@Yakena1 Жыл бұрын

Where to buy Tony Gemignani in Japan?

@PizzaDoughjo Жыл бұрын

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

@alikhalil4431 8 күн бұрын

What type of yeast do you use?

@PizzaDoughjo 8 күн бұрын

Just a regular active dry yeast.👍

@roccosdough 10 ай бұрын

Is it crispy whole slice top to bottom?

@PizzaDoughjo 10 ай бұрын

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.

@roccosdough 10 ай бұрын

Cool ! Thanks ! @@PizzaDoughjo

@TheNarrowbacks Жыл бұрын

How long did you let the dough rest?

@PizzaDoughjo Жыл бұрын

Overnight in the fridge, 24hrs.😉

@Nclght Жыл бұрын

@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.

@dominickdelfino7552 11 ай бұрын

Did you use instant dry yeast?

@PizzaDoughjo 11 ай бұрын

Thanks for your comment. I used active dry yeast for this one.

@dominickdelfino7552 11 ай бұрын

@@PizzaDoughjo Have you been able to get it really crispy on the bottom?

@berbeque Жыл бұрын

Great video !! I got the Roccbox. Can you share the dough recipe please?

@PizzaDoughjo Жыл бұрын

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. 🍕

@imrodan Жыл бұрын

Oh man...I didn't get the first comment...grrrr. Do I hear some snazzy jazz...next stop...killer intro sequence!!!!

@PizzaDoughjo Жыл бұрын

I give you silver medal 🥈

@Ernestmpacheco. 16 күн бұрын

Very good, I recommend not using the basil stems, they are a bit annoying when eating the pizza and also a bit bitter

@PizzaDoughjo 15 күн бұрын

Stems are just for the show 😂

@frankazzuri8984 Жыл бұрын

How long do I need to rest the dough for?

@PizzaDoughjo Жыл бұрын

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!

@frankazzuri8984 Жыл бұрын

@@PizzaDoughjo what temp was your oven at?

@PizzaDoughjo Жыл бұрын

@@frankazzuri8984 for this style, oven temp was around 775F°

@adamdarwin84 Жыл бұрын

U put the reggiano on before cooking ? That’s goes on after it’s out the oven brother

@keisukehata3104 Жыл бұрын

Before and after brotha!!!

@30000jerry Жыл бұрын

@@keisukehata3104 no pretty sure it goes on only after.

@Nclght 10 ай бұрын

@@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.

@ArizonaMMJ 4 ай бұрын

Whats in your sauce?

@PizzaDoughjo 3 ай бұрын

Basil, oregano, garlic s&p, onions, evoo & whole peeled tomatoes.

@shawnkay5462 3 ай бұрын

Did you make it with 00 flour ?

@PizzaDoughjo 3 ай бұрын

I used high protein flour. For this one I used Tony Gemniani’s high protein flour.

@Sunny-rn4dx 3 ай бұрын

@@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.

@PizzaDoughjo 3 ай бұрын

🤙 you did the perfect research. That’s the one. This flour is very easy to handle. 👍

@Sunny-rn4dx 3 ай бұрын

@@PizzaDoughjothanks 🤗

@ethiesm1 Ай бұрын

The most under viewed video on Lucali Pizza

@PizzaDoughjo Ай бұрын

Thanks for watching! KZfaq is not my thing, but I love sharing my love for pizzas 🍕

@damienolsson8211 Жыл бұрын

That is almost spot on. A bit more cheese and you would have made it.

@passionatemoment9819 Жыл бұрын

how many inches of this pizza thank you later

@PizzaDoughjo Жыл бұрын

I would say it’s between 14 & 15 inches. Thanks for your comment!!

@sebastiansanguinetiabascal7941 Жыл бұрын

May i please ask you how much grams was the dough ball for each pizza thanks

@sebastiansanguinetiabascal7941 Жыл бұрын

320 gr ?

@PizzaDoughjo Жыл бұрын

@@sebastiansanguinetiabascal7941 yes, it’s about 300 - 320g. You are right within the ball park!! 😊

@sebastiansanguinetiabascal7941 Жыл бұрын

Thanks very much! Very good replica 😃

@frankazzuri8984 11 ай бұрын

You don’t really say how to mix the dough

@PizzaDoughjo 11 ай бұрын

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 👍

@frankazzuri8984 11 ай бұрын

@@PizzaDoughjo I’ve never mixed before so I really don’t know what to do

@PizzaDoughjo 11 ай бұрын

You can try this method! No knead dough. kzfaq.info/get/bejne/sMqKq65nvNzcgWg.html

@frankazzuri8984 11 ай бұрын

@@PizzaDoughjo please let me know because I really want to make this pizza