At first sight, Lucali, the Miami outpost of Mark Iacono’s famed Brooklyn flagship, looks like a regular pizza joint. Furnishings are unassuming — mismatched tables and chairs, an open kitchen, a working bench manned by T-shirted pizzaiolos — but by candlelight, everything glows. Men in white shine with sweat as they use empty wine bottles to roll dough. Pizza-makers take their time prepping pies for the wood-burning oven. Crusts eventually emerge thin and blistered, their surfaces puffed by blackened bubbles of golden dough. Melted buffalo mozzarella and shredded Parmigiano-Reggiano cocoon smooth tomato sauce (a secret recipe that can be ordered as a side dish). You can add toppings such as beef pepperoni, artichokes, onions, red peppers, shallots, porcini mushrooms, and hot peppers for an additional buck or more. Regardless of how you choose to mix it up, it’ll be a flawless pie — the best in town. New Normal: Lucali has set up an outdoor area on the sidewalk, complete with fairy lights and potted plants.