Lucali is one of the most popular pizza restaurants in New York City. Chef and owner Mark Iacono teaches Insider’s Herrine Ro how to make the best home-cooked version of his famous margherita pie. The ingredients used include pantry staples and common grocery-store cheeses.

DOUGH:
33.6 ounces of water
3 1/2 pounds of flour
0.3 ounces of yeast
2 Tablespoons extra virgin olive oil
2 Tablespoons of salt
Put room temperature water in a large mixing bowl.
Remove a cup of water and dissolve the salt in it.
Add the yeast in the mixing bowl and dissolve. Then add your olive oil and stir.
Add 25% of your flour to the water and mix until smooth.
Add the salt water and mix for approximately 15 seconds, add the remaining flour. Mix/knead for approximately 10 minutes.
When finished kneading, cover dough with saran wrap and let rest for 45 minutes.
Cut the dough into eight, 10-ounce balls.
Baste with EVOO, then cover with saran wrap and let rise in the refrigerator for six hours to overnight.

TOMATO SAUCE:
Yellow onion, finely chopped
Garlic, minced
Dry oregano
Canned tomato sauce
Salt
Pepper
Sugar
Basil
CHEESE:
Low moisture mozzarella
Bufala mozzarella (or fresh mozzarella)
Grated parmesan cheese

MORE COOKING FROM HOME:
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The Best Way To Upgrade Boxed Macaroni And Cheese | Best At Home
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Recreating New York's Best Pancakes With Clinton St. Baking Company Chef Neil Kleinberg
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Herrine Makes New York's Best Pizza At Home With Lucali Chef Mark Iacono

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