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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.

  • Mark Iacono: Yes.

  • [things falling]

  • Where'd you go?

  • 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]

  • Mark: Hi.

  • Herrine: Hi, how are you?

  • Mark: How's quarantine going?

  • [crickets chirping]

  • Herrine: I'm trying to entertain myself.

  • Mark: Where are you?

  • 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 knew there was something up.

  • [laughing]

  • Herrine: I had an ulterior motive.

  • Is it possible to get anything

  • close to your pizza at home?

  • 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?

  • 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.

  • Herrine: Do you know the, like,

  • measurements that I should be putting in?

  • 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.

  • Mark: You're looking for, like, a more,

  • almost a very soft Play-Doh.

  • 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: It looks great.

  • I guess I forgot to tell you to...

  • but it's OK, it's fine.

  • Herrine: What did you forget to tell me?

  • 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.

  • Herrine: So, because I eyeballed it, like,

  • is the texture right?

  • 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.

  • Herrine: You said six hours in the recipe,

  • but, like, can I just leave this overnight?

  • 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: I'm not stressing.

  • Mark: You made the dough fantastic.

  • Herrine: I will call you tomorrow

  • when I'm ready to roll out the pizza

  • and do final assembly.

  • Mark: OK.

  • 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: Del Monte tomato sauce, yes.

  • You're going to need about

  • 45 minutes, you know, cook time.

  • Herrine: So, I don't have Del Monte.

  • I got Hunt's.

  • 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.

  • Herrine: And do I dump all of that in

  • all at once and then let it cook?

  • 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: Is there a reason why you double boil it?

  • Mark: Yeah. I try not to overcook it.

  • 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.

  • Herrine: Mm-hmm. Fresh Parmesan cheese?

  • Mark: Fresh Parm.

  • Herrine: This was what I got.

  • Mark: Fantastic.

  • Herrine: And because they didn't have buffalo mozzarella,

  • I just got fresh mozzarella.

  • Mark: Perfect.

  • Herrine: That'll do?

  • Mark: That'll do.

  • What do you think are, like, the biggest mistakes

  • that people do making pizza at home?

  • Mark: Everything needs to be prepared.

  • Herrine: Am I shredding all the cheeses?

  • Mark: You can shred.

  • I like to just slice it.

  • Herrine: That seems thin enough.

  • Mark: We're gonna break up some buffalo.

  • 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: Mark said that I need a full wine bottle

  • to roll out the dough.

  • Mark: You're gonna need to use a wine bottle, probably,

  • because the dough is very hard, because it's so cold.

  • 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: Good, good. That's what we were hoping for.

  • Herrine: I have my oven on 500.

  • I have my baking pan.

  • Mark: Wait, what's that for?

  • Herrine: You said to cook it on the baking pan.

  • Mark: Yeah, but that baking pan needs to be in the oven.

  • It needs to be hot.

  • Don't burn yourself!

  • [oven clattering]

  • Herrine: Quick question. Does it matter, like,

  • what rack it's on in the oven?

  • Mark: I think you said your heat source was from the top,

  • so we want to go low.

  • Herrine: Oh, OK, so the very lowest rack?

  • Mark: Yeah.

  • Herrine: So, I took the dough out of the fridge.

  • Looks like this.

  • Mark: Looks good.

  • Except for that little hole you put in there yesterday.

  • You got bubbles on it?

  • You just pressed on something.

  • Herrine: I don't really see any bubbles.

  • Mark: OK, good.

  • Herrine: Is that a good thing?

  • Mark: Yeah.

  • Herrine: Oh, OK.

  • Yeah. Mark: Ready to rock.

  • Herrine: Yes.

  • Mark: We're ready to roll.

  • Herrine: We're ready to roll.

  • Mark: You got your wine bottle?

  • Or your rolling pin?

  • Herrine: Yes.

  • 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....

  • Herrine: Oh, like this?

  • Mark: I'm trying to figure out what your left...

  • your watch is on your left?

  • Herrine: This is my left. This is my right.

  • 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?

  • Herrine: Yes.

  • 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. Herrine: Like this?

  • OK.

  • 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.

  • Herrine: Mm-hmm.

  • Mark: Now turn it, like, on a 45.