Lucky's Puccias centers on the puccia, a small round loaf from Salento in Puglia that's traditionally pulled from the week's bread dough and fired for field workers to fill at midday. Here the dough is stretched by hand and baked to order in a 600-degree wood-fired oven, coming out charred and hollow before being split and filled. The menu runs from the signature Lucky's — prosciutto, fresh mozzarella, tomato, arugula, chipotle aioli — through the Hot Pastrami, Contadina, Mortadella, and Classica puccias, plus a vegetarian Primavera. Twelve-inch wood-fired pizzas, including a Margherita and a Sausage pie with house-made Italian sausage, round out the kitchen.
Founder Luciano "Lucky" Sibilla was born in San Giorgio Ionico in Puglia, near where the puccia originates, and later worked in kitchens including DeSano Pizzeria Napoletana and Ciccio Bomba before opening this Downtown Austin location under his own name.
Founder Luciano "Lucky" Sibilla was born in San Giorgio Ionico in Puglia, near where the puccia originates, and later worked in kitchens including DeSano Pizzeria Napoletana and Ciccio Bomba before opening this Downtown Austin location under his own name.