Great job

Nailed it!

@PizzaDoughjo

8 ай бұрын

Oh yeah 👍 🍕

Solid! Ate there last week and this looks dead on. Sauce is right. Hydration, cheeses, you nailed it!

@PizzaDoughjo

Жыл бұрын

Thank you so much!!! And thanks for finding this channel. So jealous of your “real” Lucali experience!!🍕How long did you wait on line?

@ryanemarshallYT

Жыл бұрын

@@PizzaDoughjo 2 hours

Looks good!

@PizzaDoughjo

7 ай бұрын

💪💪💪

Great job👏👏👏👏

@PizzaDoughjo

9 ай бұрын

Thank you! 😃

Nice!!!!! Well done! Loving my Ooni 16 and getting used to the incredible heat this UFO looking oven puts out!!

@PizzaDoughjo

Жыл бұрын

Thank you. Congratulations on your purchase! I’m still learning something new each time I use it. It’s amazing that we can all make amazing restaurant-like pizzas at home and at the same time being able to appreciate and respect all the pizza restaurants go through 🫡

Excellent job. It looks just like Lucali. I am going to try to make Lucali pizza. I just liked and subscribed.

@PizzaDoughjo

6 ай бұрын

Thank you! I’ve been trying different styles of pizzas so more videos coming up!

You are tooo cute! Fun video and Great pizza! Loved the typed commentary- Clever! your sense of humor is a delight ;) I am definitely going to do this!

@PizzaDoughjo

11 ай бұрын

Thank you!!! I’m now even more motivated to bake more pizzas after reading your comment! 💪💪

Nice job. This is the best recreation I've seen. You should make another video attempting this with the ooni's "ultra low" setting as another user described. Santa Barbara Baker has a good video on how to do this. Keep it up!

@PizzaDoughjo

Жыл бұрын

Thank for watching!! The ultra low setting seems interesting. I’ll definitely try 👍 and will check out the video too.

I recommend you set the knob of the Koda 16 at 11 o'clock position. This secret ultra low flame setting will allow you to bake NY style pizzas (stone temperature not more than 400 degrees, ultra low flames, 4 minute bake).

@PizzaDoughjo

Жыл бұрын

Thank you for your advice!

Beautiful. Hand is so close to that cheese grater lol. Time for new parm. Haha

@PizzaDoughjo

Жыл бұрын

I bought new parm after this video. First time in my life that I used the entire parm thanks to pizza making.

@BWen3

Жыл бұрын

@@PizzaDoughjo haha I have only finished 1 myself. I was making pizza and bolognese all month. Haha

I want to learn his meatballs, too. Those perfectly blended tomatoes into tiny blocks, not just paste. I messed up my first one. Practice makes perfect !

@PizzaDoughjo

5 ай бұрын

Does he share meatballs secrets on KZread? Curious to know 👀

Wow. this is the best Lucali recreation I've seen as well. Is Tony Gemignani 00 Flour the only flour you used?

@PizzaDoughjo

Жыл бұрын

Thanks for your comment! Yes, I went all in using Tony’s flour. A&P and Breaf Flour works too!

54% is perfect for this, Nice!

Looks amazing! I followed your recipe but how did you get the crust to look like Lucali's with a crispy shell? Mine puffed up and bubbled.

@PizzaDoughjo

Жыл бұрын

Thanks for your comment! My hydration rate was about 58~60% (I think) and I used rolling pin to completely flatten the dough before adding topping. I feel like doughs with higher hydration with softer texture gives fluffier crusts. Let me know what you think!

Been wanting one of those ovens . Looks great btw very much like Lucali aside from the sauce . All sauces are cooked too people, that San Marzano style can you open up was cooked🔥🤨

@michaelb.42112

5 ай бұрын

You know, I own the PRESTO PIZZAZZ Plus and it makes the BEST homemade pizza !!!

@PizzaDoughjo

Ай бұрын

Marks cooks it again with his own seasonings.

That looks darn close!

@PizzaDoughjo

Жыл бұрын

Thank you! Motivated make even more!!↗️↗️↗️

いいですね

@PizzaDoughjo

Жыл бұрын

ありがとうございます✌️

How did you get the edges puffed up like that? My only had 1 or 2 puffed up spots

@PizzaDoughjo

3 ай бұрын

I used rolling pin to pushed the air out to the edges. Make sure the dough is rolled to crispy thin 👍

@professorm3136

3 ай бұрын

@@PizzaDoughjo your tip really worked for me! What I did wrong is that I even flat out the edges. I need to practice more though, but thank you so much

what does the grated parm on the peel do after its cooked?

@PizzaDoughjo

Ай бұрын

I’m not sure, Vito mentioned and not sure if he was right or not.🤷🏻‍♂️

You can turn down the flame lower….after turning it on it locks on the full setting right? Preheat, go back to the right for a flame lower than low setting. This avoids burning the dough.

What is the dough recipe and sauce recipe, looks very good!

@PizzaDoughjo

6 ай бұрын

Dough In the description. For Sauce, add onions, oregano, basil, S&P to tomato can. Cook and taste to your likings. 🤙

Oh man...I didn't get the first comment...grrrr. Do I hear some snazzy jazz...next stop...killer intro sequence!!!!

@PizzaDoughjo

Жыл бұрын

I give you silver medal 🥈

What type of yeast do you use?

@PizzaDoughjo

13 күн бұрын

Just a regular active dry yeast.👍

What kind of yeast did you use? Active or instant?

@PizzaDoughjo

Жыл бұрын

Hi, I use Active dry yeast. Never used Instant before. Which do you use?

@johnnybrix717

Ай бұрын

@@PizzaDoughjowhy active? It’s an old unnecessary technology that requires blooming. Instant is the exact same thing in every way without the blooming.

Is it crispy whole slice top to bottom?

@PizzaDoughjo

10 ай бұрын

Thx for your comment. It’s not “crispy crunchy” Undercarriage is super thin. Texture is totally different from NY style. It’s light. Super light. I know I didn’t answer your question 😂 but I like it more than classic NY style.

@roccosdough

10 ай бұрын

Cool ! Thanks ! @@PizzaDoughjo

what size pizza and ball? for 12 inch what you do?

@PizzaDoughjo

4 ай бұрын

For 12in, 225g.

How long did you let the dough rest?

@PizzaDoughjo

Жыл бұрын

Overnight in the fridge, 24hrs.😉

@Nclght

Жыл бұрын

​@Pizza Dough Jo ピザ道場 Resting and fermentation are extremely ?important parts of any pizza recipe. With such a fantastic video it absolutely amazes me you didn't include it.

Great video !! I got the Roccbox. Can you share the dough recipe please?

@PizzaDoughjo

Жыл бұрын

Hi, thanks for your comment! I upload on shorts and here in the descriptions with dough recipes so check that out! If you want to make it with Roccbox, I’ll suggest splitting into 3 dough balls. 🍕

Where to buy Tony Gemignani in Japan?

@PizzaDoughjo

Жыл бұрын

May be they’ll ship it to you from here. 日本に輸送してくれるといいですね。 centralmilling.com/product/tony-gemignani-pizza-flour-california-artisan-type-00/ Thanks for watching

Did you use instant dry yeast?

@PizzaDoughjo

11 ай бұрын

Thanks for your comment. I used active dry yeast for this one.

@dominickdelfino7552

11 ай бұрын

@@PizzaDoughjo Have you been able to get it really crispy on the bottom?

Very good, I recommend not using the basil stems, they are a bit annoying when eating the pizza and also a bit bitter

@PizzaDoughjo

20 күн бұрын

Stems are just for the show 😂

U put the reggiano on before cooking ? That’s goes on after it’s out the oven brother

@keisukehata3104

Жыл бұрын

Before and after brotha!!!

@30000jerry

Жыл бұрын

@@keisukehata3104 no pretty sure it goes on only after.

@Nclght

10 ай бұрын

​@@keisukehata3104 Only afterwards but If you are going to put it on before cooking you have to grate it in a much larger size. Large grate prior, small grate after.

How long do I need to rest the dough for?

@PizzaDoughjo

Жыл бұрын

This dough was cold fermented for a day. I rested the dough for an hour after taking it out of the fridge. Longer you rest the dough, more flavorful it’ll become but harder to handle the dough. Make lots of doughs and try different ways! 🍕 Thanks for your comment!

@frankazzuri8984

Жыл бұрын

@@PizzaDoughjo what temp was your oven at?

@PizzaDoughjo

Жыл бұрын

@@frankazzuri8984 for this style, oven temp was around 775F°

The most under viewed video on Lucali Pizza

@PizzaDoughjo

Ай бұрын

Thanks for watching! KZread is not my thing, but I love sharing my love for pizzas 🍕

Did you make it with 00 flour ?

@PizzaDoughjo

4 ай бұрын

I used high protein flour. For this one I used Tony Gemniani’s high protein flour.

@Sunny-rn4dx

4 ай бұрын

@@PizzaDoughjo Tony Gemignani’s “California Artisan” Type 00 Pizza Flour This is the only flour I see on his website is it this one ? thanks.

@PizzaDoughjo

4 ай бұрын

🤙 you did the perfect research. That’s the one. This flour is very easy to handle. 👍

@Sunny-rn4dx

4 ай бұрын

@@PizzaDoughjothanks 🤗

Whats in your sauce?

@PizzaDoughjo

4 ай бұрын

Basil, oregano, garlic s&p, onions, evoo & whole peeled tomatoes.

That is almost spot on. A bit more cheese and you would have made it.

how many inches of this pizza thank you later

@PizzaDoughjo

Жыл бұрын

I would say it’s between 14 & 15 inches. Thanks for your comment!!

@sebastiansanguinetiabascal7941

Жыл бұрын

May i please ask you how much grams was the dough ball for each pizza thanks

@sebastiansanguinetiabascal7941

Жыл бұрын

320 gr ?

@PizzaDoughjo

Жыл бұрын

@@sebastiansanguinetiabascal7941 yes, it’s about 300 - 320g. You are right within the ball park!! 😊

@sebastiansanguinetiabascal7941

Жыл бұрын

Thanks very much! Very good replica 😃

That's a lot of Basil

@PizzaDoughjo

10 ай бұрын

Great for decorating!

You don’t really say how to mix the dough

@PizzaDoughjo

11 ай бұрын

My kneading process is a bit different because I use different mixing machine, but I’ll try to post it in the future. Mixing by hand always works too 👍

@frankazzuri8984

11 ай бұрын

@@PizzaDoughjo I’ve never mixed before so I really don’t know what to do

@PizzaDoughjo

11 ай бұрын

You can try this method! No knead dough. kzread.info/dash/bejne/rJiO2q1vh9negZc.html

@frankazzuri8984

11 ай бұрын

@@PizzaDoughjo please let me know because I really want to make this pizza

your sauce is so dark😮 i think better not to cook it

@ryanemarshallYT

Жыл бұрын

Lucali cooks their sauce

@Nclght

10 ай бұрын

​@@ryanemarshallYTThey actually bring it to a boil once, let it rest then bring to a boil a second time to prevent over cooking