Lucali’s Legendary Brooklyn Pizza – The Secret Recipe Revealed

Few pizzas spark devotion like Lucali pizza. Tucked into Brooklyn’s Carroll Gardens, Lucali is the crown jewel of cult-followed pizzerias. Chef-owner Mark Iacono, a former construction worker with no formal culinary training, created a Lucali pizza recipe so exceptional that Beyoncé, Jay-Z, and David Chang regularly wait hours for a table.

Now, you can bring Lucali’s legendary pizza home with this adapted, step-by-step recipe designed for the serious home pizzaiolo.

Lucali’s Famous Brooklyn Pizza Recipe

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Prep Time: 24 hours hours

Cook Time: 15 minutes minutes

Total Time: 24 hours hours 15 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: Pizza

Servings: 4 people

Author: Jay Trabelsi

Equipment

• Baking steel or stone (preheated at max oven temp)
• Wine bottle or rolling pin (Lucali’s signature move!)
• Pizza peel or inverted baking sheet

Ingredients

For the Dough (Makes 8 dough balls—freeze extras!)

• 3.5 lbs 1.6 kg high-gluten flour (or “00” flour for a softer crust)
• 33.6 oz 1 liter room-temperature water (~63% hydration)
• 0.3 oz 8.5g fresh yeast (or 0.1 oz active dry yeast)
• 2 tbsp fine sea salt
• 2 tbsp extra-virgin olive oil

For the Sauce (Lucali’s secret: simplicity)

• 1 can 28 oz San Marzano tomatoes (D.O.P. certified)
• 1 tsp salt
• 1 tsp sugar balances acidity
• 1 garlic clove minced (optional—Lucali keeps it pure)

For the Toppings

• 3 oz low-moisture mozzarella thinly sliced
• 1.5 oz fresh buffalo mozzarella torn
• Fresh basil leaves
• Grated Grana Padano or Parmesan
• Extra-virgin olive oil for finishing

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Instructions

Make the Dough (24+ Hours Ahead)

• Mix & Knead – In a large bowl, dissolve yeast in water. Add olive oil, then gradually mix in flour and salt. Knead for 10 minutes until smooth.
• Bulk Ferment – Cover with plastic wrap, rest at room temp for 45 minutes.
• Divide & Cold Ferment – Cut into 8 dough balls (~10 oz each), coat with olive oil, and refrigerate for 6+ hours (up to 48 hours).

Prepare the Sauce (No Cooking!)

• Crush Tomatoes – Hand-crush San Marzanos (or pulse in a food processor for a smoother texture).
• Season – Stir in salt and sugar. Lucali’s magic? No cooking—raw sauce preserves brightness.

Assemble & Bake (Lucali’s Signature Technique)

• Preheat Oven – Crank to 500°F (260°C) with baking steel/stone on the lowest rack.
• Roll the Dough – Flour a surface, then roll with a wine bottle (Lucali’s trick!) into a 14-inch circle.
• Sauce It – Spread 3 oz sauce in a spiral motion, leaving a ½-inch border.
• Cheese Layers – Add low-moisture mozzarella first, then buffalo mozzarella (for gooey pockets).
• Bake – Slide onto steel/stone. Bake 10–15 minutes until crust blisters.
• Finish Like Lucali – Top with fresh basil, grated Grana Padano, and a drizzle of EVOO.

Notes

Pro Tips from Mark Iacono

• “Roll, don’t stretch” – Lucali’s dough is rolled thin for crispness.
• “Less is more” – Overloading toppings = soggy crust.
• “Buffalo mozzarella? Pat it dry!” – Excess moisture ruins the bake.

Tried this recipe?Let us know how it was!

🍴 Serving & Pairing

Cut with scissors (Neapolitan-style) or a sharp knife.
Pair with a Chianti or Lambrusco (Lucali is BYOB!).

🔥 Why This Recipe Works

Lucali’s pizza thrives on contrast:

• Crust: Thin, crispy, with a hint of chew.
• Sauce: Bright, uncooked, and barely seasoned.
• Cheese: Balanced between melt and structure.