Andy Montoya
Lucali, a pizzeria in Brooklyn, New York, is renowned for its extraordinary thin-crust pizzas and calzones. Its owner and chef, Mark Iacono, uses a variety of cheeses on his pies, including fresh mozzarella, buffalo mozzarella, Polly-O, Parmesan, string cheese, and ricotta. In this paragraph, we will explore the different types of cheese used at Lucali and how they contribute to the unique flavor and texture of their pizzas and calzones.
| Characteristics | Values |
|---|---|
| Type of cheese | Low-moisture, low-fat cheese, Parmesan, fresh mozzarella, Grana Padano, Polly-O, buffalo mozzarella, ricotta, string cheese |
| Amount of cheese | A little cheese |
| When the cheese is added | Before the pizza is served, after the pizza comes out of the oven |
| How the cheese is added | Grated, sprinkled, shredded, sliced |
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What You'll Learn
Lucali's calzone uses a collection of cheeses
Lucali, one of New York City's top pizzerias, offers customers two menu items: pizza or calzone, with a variety of toppings. The calzone, a folded dough structure, is a bestseller at Lucali, accounting for 40% of orders.
The calzone was added to the menu by Mark Iacono, Lucali's chef and owner, after he made one for a neighbourhood kid, Rosemarie, who didn't want to be disappointed. He used a collection of cheeses on hand, including fresh ricotta, which he didn't plan on using on his pies, but the cheese purveyor had left as a sample.
Iacono's pizza is known for its simplicity, using only the best ingredients, including fresh-snipped basil and Grana Padano cheese. When making pizza at home, he recommends using a low-moisture, low-fat cheese like Polly-O, or, if accessible, buffalo mozzarella due to its higher moisture content. He also suggests sprinkling some Parmesan cheese on top of the pizza when it comes out of the oven.
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Grana Padano is used to finish each pie
Lucali is a pizzeria in Brooklyn, New York City, that is renowned for its extraordinary thin-crust pizza. The restaurant is so popular that people normally wait two or more hours just to put their names down to eat that day. The pizza is made by candlelight, with the dough rolled out by empty wine bottles, and cooked one at a time in a wood-burning oven.
The owner and chef, Mark Iacono, uses Grana Padano cheese to finish each pie. This cheese is a hard Italian cheese with a salty bite. It is similar to Parmesan and is often used as a topping for pasta dishes. In the context of Lucali's pizza, the Grana Padano cheese is grated and sprinkled excessively across the surface of the pie, providing a salty contrast to the other ingredients.
Iacono's ritual of making pizza has been described as "sacred". He takes his time, with slow and deliberate movements, rolling the dough with a wine bottle and cutting the pie with careful precision. The moment when a Lucali pie emerges from the oven is considered magical, as raw ingredients have been transformed by heat into something extraordinary.
In addition to Grana Padano, other cheeses used at Lucali include fresh mozzarella, buffalo mozzarella, Polly-O, and fresh ricotta. These cheeses are used in different combinations depending on the pizza variety and customer preferences. For example, the calzone at Lucali, which was added to the menu after a customer requested it, features a combination of cheeses, including fresh ricotta.
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Mozzarella is used for its higher moisture content
Mark Iacono, the chef and owner of Lucali, uses a variety of cheeses on his pizzas and calzones. While the exact cheese he uses is not publicly known, he has mentioned that he prefers to use buffalo mozzarella for its higher moisture content.
Mozzarella is a type of cheese that is commonly used on pizzas due to its stretchy, melty texture and mild flavour. It is made from buffalo or cow's milk and is typically sold in balls soaked in brine (water and salt) to keep it moist. When melted, mozzarella becomes stretchy and stringy, making it ideal for pizzas as it can be pulled apart into gooey strands. Its mild flavour also complements the other toppings without overwhelming them.
Buffalo mozzarella, in particular, has a higher moisture content compared to regular mozzarella made from cow's milk. This is because it is made from the milk of water buffalo, which has a higher fat content and results in a creamier, softer cheese. The higher moisture content of buffalo mozzarella contributes to a more flavourful and juicy pizza. When cooked, it melts easily and becomes even stretchier, creating a delightful texture and mouthfeel.
In an interview, Mark Iacono recommended using buffalo mozzarella, specifically mentioning its higher moisture content as the reason for his preference. He also suggested that if buffalo mozzarella is not available, a low-moisture, low-fat supermarket cheese like Polly-O can be used as a substitute. However, he emphasised that the higher moisture content of buffalo mozzarella is advantageous when cooking at home to add extra moisture to the pizza.
In addition to mozzarella, Mark Iacono also uses other cheeses such as Parmesan and ricotta. Parmesan is a hard, aged cheese that is grated and sprinkled on top of the pizza to add a salty, savoury flavour. It complements the mozzarella well and provides a contrasting texture. Ricotta, on the other hand, is a soft, fresh cheese used in the calzones at Lucali. It has a creamy texture and a mild, slightly sweet flavour, adding richness to the stuffed crusts.
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Parmesan is grated and sprinkled on top
The pizza at Lucali is made by candlelight, with the dough rolled out by empty wine bottles, and cooked one at a time in a wood-burning oven. The extra-large pies are known for their simplicity, using only the best ingredients. The owner and chef, Mark Iacono, uses a variety of cheeses on his pizzas, including fresh mozzarella, buffalo mozzarella, Polly-O, and Parmesan.
Iacono recommends using a low-moisture, low-fat cheese, such as Polly-O, when making pizza at home. He also suggests adding fresh mozzarella if you can access it, as it has a higher moisture content, which is desirable when cooking at home.
When it comes to grating and sprinkling Parmesan on top of the pizza, Iacono advises having the cheese ready before the pizza comes out of the oven. This way, you can sprinkle it on top while the pizza is still hot, ensuring that the cheese melts slightly and adheres to the pie.
In addition to cheese, Iacono also adds fresh-snipped basil to his pizzas, providing a raw zip above the melting surface of the pie. This final touch enhances the flavor and presentation of the pizza.
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Polly-O is a good low-moisture, low-fat cheese
Mark Iacono, the chef and owner of Lucali, one of the best pizzerias in New York City, recommends Polly-O as a good alternative to buffalo mozzarella. He suggests sprinkling some Parmesan cheese on top of the pizza after it comes out of the oven. He also recommends using a wine bottle to roll out the dough, as the dough is very hard due to its cold temperature.
Iacono's pizza-making process involves sprinkling cheese and basil on top of the pizza before cutting it with a knife. He also suggests using cornmeal on the bottom of the pizza to add a crispy texture. In addition, he advises preparing all the ingredients in advance, as everything needs to be ready when making pizza.
Lucali is renowned for its extraordinary thin crust and simple yet delicious pizzas. The restaurant is so popular that people often wait for two hours or more just to put their names down to eat there that day. The pizza at Lucali is made with only the best ingredients and cooked one at a time in a wood-burning oven, resulting in a singular artisanal flavor.
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Frequently asked questions
Lucali's pizza typically includes a little cheese, grated parmesan, and fresh mozzarella.
Lucali's calzone includes a collection of cheeses, including fresh ricotta.
Lucali's stuffed-crust pizza uses string cheese.
Lucali's pizza is known for its simplicity, using only the best ingredients. Their pizza includes fresh-snipped basil, tomato sauce, and cornmeal.
