Sometimes, the best stories start with a bad meal. For Luc—known to his 80,000+ Instagram followers as Lucho Pizza, his obsession with the perfect pie didn’t begin in a culinary school in Italy. It began in Lyon, France, on a cold Valentine’s Day with a delivery box that arrived vertically, leaving his dinner a mangled mess.
“Delivery is the pizza enemy,” Luc told Erica D’Arcangelo on a recent episode of the Pizza Story podcast. Frustrated by soggy crusts and broken toppings, Luc decided to take matters into his own hands. Three years later, he is one of the most exciting amateur-turned-specialist pizza creators on social media.
Redefining “Contemporary” Pizza in France
While France is a hub for classic Neapolitan styles, Luc prefers to call his work “Contemporary.” Why? Because he isn’t afraid to break the rules.
The Fermentation: Unlike the traditional 12-24 hour room-temperature rise, Luc favors a long cold fermentation in the fridge, lasting 48 to 72 hours. This develops a complex flavor and a light, airy structure.
The Oven Evolution: Luc started where most do—with a standard kitchen oven and a pizza stone. He eventually upgraded to a professional-grade small oven that hits 500°C (932°F), cooking a pizza in just 60 to 90 seconds.
The Philosophy: Luc isn’t a professional, and he doesn’t want to be. For him, the lack of “restaurant cost constraints” means he can spend as much time as he wants making every single pizza a literal work of art.
Ingredients as a Game Changer
If you scroll through Lucho_pizzaaa on Instagram, you won’t just see margheritas. Luc is a pioneer of “seasonal and experimental” toppings that you rarely find in traditional pizzerias.
The “Summer Game-Changer”: Lemon Zest
Luc credits lemon zest as his secret weapon. Whether it’s paired with anchovies or a fresh tomato base, the acidity cuts through the richness of the cheese.
The “Peas Pizza”
One of Luc’s most famous creations features a base formed of vibrant pea purée with mint and lemon topped with fresh whole peas, lemon zest, and creamy Burrata or Mozzarella Fior di Latte.
“I always try to improve by ingredients or visuals, something different. I like adding mustard, pickled seeds, or ricotta cream… anything that changes a normal pizza.”
Tips for the Home Pizza Maker
For those inspired to start their own journey, Luc offers three key pieces of advice. First, don’t post the same old thing: “The key is to make something a little bit different whether it’s the recipe or the presentation. If you do the same pizzas as every other account, people won’t recognize you.” Second is to lean on the community: Luc started with a short 4-hour formation class, but he learned the most by asking questions on forums and engaging with the global pizza community. Finally, visuals matter: High-octane energy and beautiful photography are essential. People eat with their eyes first, especially on Instagram.
Where to Find Lucho
Luc continues to share his passion from his small flat in Lyon, often giving his creations away to friends, family, and lucky local followers.
You can follow his journey, grab recipe inspiration, and see what “high-octane” dough looks like by following him on Instagram: @lucho_pizzaaa.
Stay updated with the latest from amazing family-owned pizzerias across the globe by subscribing to The Pizza Story Podcast now!
Get our books: A Story About Pizza, Pietro’s Pizza, Pietro’s Pizza Toppings, Pietro’s Italian Christmas.