DELIVERY STYLE PIZZA (Most Nostalgic Pizza I've Ever Made)
809,929
Published 2021-04-22
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Recipe makes 2 pizzas
FOR THE DOUGH:
270g or 1 1/8c water (86F/30C)
30g or 2 Tbsp olive oil
5g or 1 3/4 tsp instant yeast
35g 8 1/3 tsp sugar
430g or 3 1/2c ap flour (11.7% protein or similar)
12g or 2 1/8 tsp salt
Into the bowl of a stand mixer fitted with a dough hook measure water, oil, yeast, sugar, flour, and salt. Mix on low for 3 min or until combined. Increase to high speed and continue to mix for about 4 minutes. Transfer to an oiled bowl, cover, and ferment at room temp for 30 minutes. Add 4 stretch and folds as shown @1:44. Cover and let bulk ferment at room temperature for another 30 minutes. Divide dough into 2 equal pieces. Pre-fold/shape, then round each ball into a taught ball as shown @2:30 and transfer to an oiled sheet tray. Cover and refrigerate for 4-24 hours.
Before you build your pizzas, pull the dough balls from the fridge and allow to temper for about 90 minutes, covered.
PIZZA SAUCE
150g or 2/3c tomato paste
150g or 2/3c water
1g or 1/8 tsp salt
10g or 2 1/3 tsp sugar
10g or 2 1/4 tsp olive oil
1/4 tsp dried basil
1/4 tsp dried oregano
1g or 1/2 tsp black pepper
1g or 1/3 tsp garlic powder
1g or 1/2 tsp onion powder
Combine all sauce ingredients in a container and blend with an immersion blender.
TO BUILD AND BAKE THE PIZZA:
200g or 2c full fat aged mozzarella, grated
90g or less than 1c aged provolone, grated
finely ground cornmeal (for dusting)
flour (for dusting)
pinch of salt
Preheat oven and pizza stone or steel to 550F/287C for 30 minutes. Dust dough balls and work surface generously with finely ground cornmeal and flour before placing dough on work surface. using your fingertips, work to spread the dough into a large circle from the middle out, making sure to leave a raised border around the perimeter for the crust. Pop any air bubbles. Once the dough is about 8" in diameter, continue to increase the dough size using the stretch, flip, and rotate maneuver shown @7:25 until the pizza reaches about 12" across.
Dust a pizza peel with cornmeal, then flip the dough onto the peel. Spread approx 1/4c or 5-6 tablespoons of sauce onto the pizza dough, leaving about a 1/2" border for the crust. Sprinkle with cheese, a pinch of salt, and thinly sliced pepperonis (or other toppings of your choice). Transfer the pizza onto the preheated steel/stone and bake until crust is well browned and cheese is melted and golden (about 7 minutes in my oven, but baking times will vary depending on your oven).
#deliverypizza #pizzatime #pizzarecipe
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All Comments (21)
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Thank you! My 6 year son just declared this the βbest pizza Iβve ever hadβ.
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N64, new release VHS from blockbuster, and a few liters of cola? Hitting me right in the feels. Letβs go back to the simple life of 6th grade for a moment please
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Weeds and Sardines is definitely in my top 5 favourite cooking channels
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As a former Papa Johns employee I fully endorse this video. My kids are not nearly sufficiently impressed with my dough tossing skills. π I can't wait to try this recipe. I've tried a few pizza dough recipes at home but none have satisfied my delivery style nostalgia.
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Your videos are delightful. Never annoying, always informative. I learn something useful every time.
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Made this last night, It was perfect!!! This is my new fav of yours! Thanks so much for putting the time in to get these recipes perfect AND easy for beginners like me!!
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Hittin those nostalgia notes! Great one man!!
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I really like that you showed your research in a brief summary to sort of provide credibility without it dragging on.
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Chef I've now made this recipe several times. Everybody I've made this pizza for has absolutely loved it. My favorite pizza dough I've made by far.
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If you made a cookbook solely dedicated to pizzas I would buy it.
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I just resently seen your you-tube channel and it has been a pure joy. This pizza dough has now become my to go to recipe and is by far the best I have tried yet, as is your receipt for focaccia in a pan. In general, I have upped my breadmaking several steps, just looking at your channel. Thanks a lot.
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Cool dude with an awesome sense of humor and full of useful practical information for anyone with any experience level.
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Just got done making this pizza last night and let me tell you, this has to be the best pizza I've ever made!! This pizza tasted exactly like something you would get from a pizza place and I couldn't be happier with the way it turned out! You've earned my subscription and cant wait to see more.
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"Oh my Lorn." How cute. Anyone else catch that?
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Started the dough yesterday, made the pizza today, excellent. Thank you.
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Honestly, amazing video. Love the nostalgic bits about consoles or vhs film. Yes, that's how it was.
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βOff of the peel and on to the steelβ, love it.
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Welcome to the steel side. So good. I love your commitment to making good version of all different types of pizza. Without turning this into a regional war let me just say they all have their place and the treatment you gave them is appreciated. I've made 2 or 3 already and will get to this one at soon as well.
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Just made it, and it is one of my favorite so far, this garlic butter thing on the edges is amazing.
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Such a simple recipe looks fantastic.
