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Herrine Ro: Today, I'm going to learn how to make the famous Lucali pizza at home with some help from the chef and owner, Mark Iacono. This should be interesting.
Herrine: Hi, guys. I'm Herrine, and I'm a video producer at Insider. One of the perks of my job is getting to eat at a bunch of restaurants all around the world. One of the best things I've ever eaten in my life was the pizza at Lucali in Brooklyn, New York. So good. It tastes simple, but just, like, the perfect version of a pizza. The restaurant is so popular that people normally wait two or more hours just to put their names down to eat that day. [Skype ringtone]
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Herrine: I'm in Massachusetts now, so I don't think you can really do delivery. I'm gonna be here for a while now, so I was hoping that you could teach me how to make the best home version of your famous pizza.
Mark: I would definitely say yes. Let's go margherita, and especially for your first one. You know, you kind of gotta, like, you know, crawl before you walk.
Herrine: I mean, OK. Based off of how you taught me at the restaurant last time, do you think I'll do OK?
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Mark: I think you'll be fine. I've seen a lot of people do pizza at home, and they just overthink it, you know. I'll teach you not to do that, and I think you'll be fine. First, we're going to make the dough.
Mark: I'm gonna have to get back to you on that one. I just do it by hand and by eye, but I'm gonna have to do it to give you the precise measurements.
Herrine: So, I got all my ingredients, and I got Mark's recipe. Everything seems pretty straightforward. The only thing is that Mark's recipe makes eight pizza doughs and calls for three and a half pounds of flour. So what I'm gonna do is I'm going to take Mark's measurements and divide them by four, and hopefully things will turn out OK. It's just really a leap of faith here and, like, trusting that my math and eyeballing skills will come in for the rescue. Initially, I thought this was a little too dry, but it's coming together. It's a little sticky. So, I'm just supposed to knead this for 10 minutes. I'm gonna take it out of the bowl now.
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Herrine: This feels like soft Play-Doh. I went a little rogue, because after reading the recipe you sent me, it called for three and a half pounds of flour, and this is, like, sacred to me right now. It looks like this.
Mark: You gotta kind of, like, knead it a little, into a ball. You want me to show you how to do it? So, you kind of want to fold it in half, right? Now turn it the other way and fold it in half again. Like that, yeah. Perfect. Now grab a little less. Grab it close to the edges and fold it under. All right? And then you want to turn it upside down. After you do that about four, five times, and just, like, with your hand, I don't know if you can see this, trying to fold and close it up on the bottom.
Mark: Yeah, it looks like you nailed it. Now, what you want to do to prevent it from drying out is you want to baste this in oil. And then just lightly place some Saran Wrap around it, and then just, like, give it some room to expand, you know.
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Mark: Absolutely. I prefer a longer proof. The temperature in the refrigerator will slow down the rising process. Look, done. That's it. Done. Put it in the fridge. Why are you stressing?
Herrine: It's a new day, and let's see if they rose. I really don't think that they rose too much. I'm just gonna let them chill here while I make the sauce. How am I going to make a sauce with canned tomato sauce to taste anything like yours? So, that's the sauce that I need?
Mark: We're gonna bring it to a boil. We're gonna put garlic, a little bit of onion, salt, pepper, basil, oregano, and a little sugar.
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Mark: Yeah. Again, it's that easy. And then bring it to a boil. Let it cool. Bring it to a second boil, and just let it sit for, like, 15, 20 minutes.
Herrine: If there's one thing that I nail on this pizza, it's gonna be the sauce, because, from my memory, this tastes almost exactly like the sauce at his restaurant.
Mark: Supermarket cheese, huh. You're gonna need a low-moisture, low-fat cheese. Believe it or not, you know what works great? Polly-O. If you can, get buffalo mozzarella. I like to use the buffalo because of its moisture content, which is a little higher, and when cooking at home, you know, you want to use something, you know, you want to add moisture to the pizza. I mean, if you have access to it. If not, we'll just go with the Polly-O. Parmesan cheese.
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Herrine: So, I'm just gonna hand-tear this. Mark: You can grate some Parmesan cheese and have it ready for when the pizza comes out, and we're just gonna sprinkle it on top.
Herrine: The bad news is I forgot and drank the bottle I was gonna use. So I need to go buy a new one. I got the wine bottle, and now I'm ready to roll my pizza. Everything so far has gone surprisingly well. The tomato sauce that I made, it tastes very similar to yours.
Mark: Yeah, but that baking pan needs to be in the oven. It needs to be hot. Don't burn yourself! [oven clattering]
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Mark: Looks good. Except for that little hole you put in there yesterday. You got bubbles on it? You just pressed on something.
Mark: Perfect, all right. Dip the dough in the flour. Flour it up. Both sides, get it all floured, the whole thing. Throw some flour on the counter. You're going to roll the dough now. Kind of place the bottle in the center. Right now - I mean, grab the bottle like, you know....
Mark: OK, so hold onto the neck of the bottle with your left hand, and kinda grab, but stick your finger - is it a hollowed-out bottle?
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Mark: Yeah, just, like, stick a few fingers in there and put, you know, this part of your hand on top of the bottle. There you go. Press and roll out.
Mark: Move away from you. Right, good. Now pick up, go back to the center, and pull it towards you. But you got to go all the way off the edge of the dough. All right, so now you kind of got, like, a square.
Mark: Now turn it, like, on a 45. Kinda. And roll out that way. Do the center out. You just want to start rolling from the center out, but make it round. You're doing great. You hear a little popping and crackling? So, what you're doing is you're rolling out the fermentation. My dough, we roll the fermentation out. So you're gonna lose that barley, hoppy flavor. Now what you want to do is flip it over. Flour the top. Put some flour on top of it. That'll stop it from sticking to the counter. Pick it up and flip it over, and then as soon as it's rolled out, we're gonna place it on a peel.
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Mark: OK. I hope that fits on your baking tray. Before you even do that, sprinkle some flour onto your baking tray. We don't like to use that much flour on the peel, but for beginners, I suggest using it. When you take the pie out, you may want to, like, brush the bottom a little.
Mark: Get rid of some of that excess. But, you know, if you don't have a lot of experience getting a pizza off a peel, flour's your friend in this case. Let's get that dough on top of the peel. Now you want to get the dough as close to the left edge of the peel as possible. Get it all the way to the edge, to the left. Don't worry about that hanging over. Get it all the way to the left. Perfect. All right, you're ready to go. You know, all right, you know what? Let's practice doing it on the counter. And we're going to go from the baking tray onto the counter, as if you were putting it in the oven. Now go all the way in, not - towards - OK, good, great! You did it!
Mark: Now, what we're going to do is, it's the sauce and the two cheeses. Get rid
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