Lucali Pizza Dough Recipe
This Lucali pizza dough recipe nails the thin, crispy-yet-chewy Brooklyn crust with Mark Iacono's wine bottle trick and overnight proof.
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
- Use a kitchen scale if possible, since the recipe is in ounces and pounds and precision matters for consistent results.
- Always use room temperature water, not cold and not warm, to control the yeast's pace for a slow, flavor-developing ferment.
- Dissolve the salt in water separately before adding it, which prevents the salt from harming the yeast directly.
- Do not skip the 6-hour minimum cold proof. Overnight gives the best flavor and texture.
- Use an unlabeled wine bottle instead of a rolling pin, starting in the center and rolling outward for an even, thin crust.