Located in the hip new South Beach neighborhood, Sunset Harbor, the Brooklyn import Lucali is serving up delicious, classic, paper-thin-crust pizzas that have quickly gained a cult following throughout the city.

Sitting down with owner Marc Iacono, Chat Chow TV learned the some of the secrets to his famous pies, why he started in the pizza making business, and some of the challenges he faced bringing the popular restaurant to South Florida.

“Everybody was talking the water, the water, the water, and you know, I’ve had some good pizzas down here,” says Iacono, addressing some of the hesitations he faced. “I was like it’s not the water, it’s the humidity, so we just had to make a few adjustments to the dough.”

Unlike many traditional pizzerias, 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 hailed for their simplicity, using only the best ingredients such as imported Italian cheeses and a tomato sauce worthy of writing home about.

While Iacono wouldn’t divulge his famous pizza sauce recipe, he did share one tip – cooking the sauce, which gives it a different flavor profile than its raw counterparts seen at most establishments.

Pizzas aren’t the only thing that you can find on the Lucali menu. One hidden gem guests can enjoy is the calzone, filled with five different cheeses and served with mounds of fresh basil and a large bowl of his pizza sauce for dipping.

Curious what inspired Iacono to get into the pizza making business? Hint: it has to do with English muffins. Or wonder what his favorite pizza toppings are? Find out all that in more in the video above.