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Why Lucali Is on Our Top 50 Pizza Worldwide
Lucali, under Mark Iacono's direction, is ranked #13 on our Top 50 Pizza Restaurants Worldwide. The pizza style: Brooklyn Modern (Iacono technique).
The oven type: Wood-fired oven, 450 Celsius. The dough fermentation: Type 00 flour, 24-hour ferment, hand-rolled (no machine).
The signature pie: Margherita, Calzone, the BYOB candle-lit register. The dough provenance: Type 00 flour, hand-rolled crust by chef Iacono himself.
The award lineage: James Beard nominee; cash-only institution.
How to Order at Lucali
The booking lead time: Cash only, no reservations; queue from 4 PM Saturdays. No reservations; expect a queue.
Order the regional signature. The kitchen's strongest expression at Lucali is the Margherita Lucali. The pizza style is Brooklyn Modern (Iacono technique); the dough technique determines what to order alongside.
The dress code: Casual; cash only; BYOB. The pizza spend: 30 to 50 USD per large pie. The kitchen at Lucali is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Lucali Is Worth the Pilgrimage
"Mark Iacono's Carroll Gardens institution. The most architecturally photographed pizzeria in New York; the candle-lit dining room, the pasta-rolled crust, and the cash-only no-reservations register that runs a four-hour queue every Friday and Saturday."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Brooklyn Modern (Iacono technique) register is structural; the oven, the dough, and the regional pizza tradition produce the pie that rewards the pilgrimage.
View Lucali on Restaurants for Kings →
Related Reading
- Top 50 Pizza Restaurants Worldwide. The full editorial ranking, of which Lucali is #13.
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- New York restaurant guide. The full city directory with all occasions.
- Di Fara Pizza. Our deep dive on the closest pizza peer in the city.
- Roberta's Brooklyn. Our deep dive on the closest pizza peer in the city.