Lucali Pizza Dough Recipe | Thin, Crispy & Chewy

The first time I tasted a slice from Lucali in Brooklyn, thin, blistered, crisp at the edge yet tender and chewy in the middle, I understood instantly why people queue for hours and celebrities fly in for a table. That crust was unlike any other, and the secret, it turns out, lives entirely in the dough.

This Lucali pizza dough recipe walks you through Mark Iacono’s authentic Brooklyn style method, right down to his famous wine bottle rolling trick and overnight cold proof. If you have ever dreamed of recreating that legendary pie at home, you are in exactly the right place. Let me show you how it is done.

What is Lucali? 

Lucali is a tiny, candlelit pizzeria in the Carroll Gardens neighborhood of Brooklyn, widely considered one of the best pizza spots in the world. Opened in 2006 by Mark Iacono, it serves a deliberately short menu of pizza and calzones, made by hand in a small brick oven, with no slices and no fuss, just exceptional pies.

The restaurant has earned an almost mythical reputation, drawing pizza pilgrims, food critics, and a steady stream of famous faces willing to wait in line like everyone else. Its charm lies in its simplicity and integrity, the sense that every pie is made with genuine care.

How to Make Lucali Pizza Dough (Step Overview)

The process is simple but unfolds over time. You mix and hydrate, knead, rest, divide, then cold proof. Here is each stage.

Mixing & Hydrating the Dough

Start by dissolving the yeast and oil into room temperature water, then mix in the first portion of flour until smooth. Add the dissolved salt water, then the remaining flour gradually until a shaggy dough forms. This staged hydration sets you up for an even, well developed dough.

Kneading to Smooth Elasticity

Turn the dough out and knead for about ten minutes until it is smooth, elastic, and just slightly tacky. You are developing the gluten that gives the crust its strength and chew. Stop once it feels supple and springy, without overworking it.

First Rest at Room Temperature

Return the dough to a clean bowl, cover it, and let it rest at room temperature for forty five minutes to an hour. This relaxes the gluten and begins the fermentation, making the dough easier to handle and shape.

Dividing into 10-Ounce Balls

Cut the rested dough into equal pieces of around ten ounces each, then shape each into a smooth, tight ball by tucking the edges underneath. A taut, well shaped ball proofs evenly and rolls out beautifully later.

The 6-Hour to Overnight Cold Proof

Baste each ball with olive oil, place them in containers with space between, and refrigerate for at least six hours, ideally overnight. This long cold proof is where the deep flavor and perfect texture develop. It is the most important wait in the whole recipe.

Lucali Pizza Dough Recipe

Lyra Weston

This Lucali pizza dough recipe nails the thin, crispy-yet-chewy Brooklyn crust with Mark Iacono's wine bottle trick and overnight proof.

5 from 12 votes

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Prep Time 15 minutes mins

Proof Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dough

Cuisine Italian-American

Servings 8 Dough Balls

Calories 520 kcal

Equipment

• Large Mixing Bowl
• Measuring cups and spoons
• Measuring cups and spoons
• Wooden spoon or dough whisk
• Plastic wrap
• Bench scraper or sharp knife
• 8 small containers or a large tray
• Clean wine bottle
• Pastry brush

Ingredients

  

For the dough (makes 8 balls):

• 33.6 oz 950g, about 4 cups room temperature water
• 3½ lbs 1.6 kg, about 12 cups bread flour
• 0.3 oz 8g, about 2¼ tsp active dry yeast
• 2 tbsp extra virgin olive oil
• 2 tbsp salt kosher or fine sea salt

For basting before cold proof:

• Extra virgin olive oil enough to coat each dough ball

Instructions

 

• Set up the water. Put the room temperature water into a large mixing bowl. Remove 1 cup of that water into a separate small bowl and dissolve the 2 tablespoons of salt into it. Set aside, since this salt water gets added later.
• Activate the yeast. Add the yeast to the main bowl of water and stir to dissolve. Add the 2 tablespoons of olive oil and stir to combine.
• Add the first portion of flour. Add about 25% of the flour to the water, around 3 cups. Mix until smooth and lump-free.
• Add the salt water. Pour the dissolved salt water into the bowl and stir for about 15 seconds to fully combine.
• Add the remaining flour. Add the rest of the flour gradually, mixing as you go. Once it forms a shaggy dough, turn it out onto a lightly floured surface.
• Knead. Knead the dough for about 10 minutes, until smooth, elastic, and slightly tacky but not sticky. Do not over-knead, since you want it strong, not tough.
• First rest. Place the dough back in a clean bowl, cover with plastic wrap, and let it rest at room temperature for 45 minutes to 1 hour.
• Divide into balls. Cut the rested dough into 8 equal pieces, each about 10 ounces (280g). Shape each piece into a smooth, tight ball by tucking the edges underneath.
• Baste and cold proof. Lightly baste each ball with olive oil. Place the balls in individual containers or on a tray with space between them, and cover. Refrigerate for 6 hours minimum, or ideally overnight, where the deep flavor develops.
• Ready to use. Take a dough ball out of the fridge about 30 to 45 minutes before using so it comes to room temperature. Roll out using a clean wine bottle or rolling pin, starting from the center and rolling outward to about 14 inches. Top, bake, and enjoy.

Notes

1. Use a kitchen scale if possible, since the recipe is in ounces and pounds and precision matters for consistent results.
2. Always use room temperature water, not cold and not warm, to control the yeast’s pace for a slow, flavor-developing ferment.
3. Dissolve the salt in water separately before adding it, which prevents the salt from harming the yeast directly.
4. Do not skip the 6-hour minimum cold proof. Overnight gives the best flavor and texture.
5. Use an unlabeled wine bottle instead of a rolling pin, starting in the center and rolling outward for an even, thin crust.

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