DELIVERY STYLE PIZZA (Most Nostalgic Pizza I've Ever Made)

hey what's up in my opinion pretty much every mass-produced delivery style pizza brand in the u.s is not very good but that doesn't mean that the style of overly cheesed kind of sweet soft and bready pizza itself can't be great so today i'm going to show you how to make delivery style pizza at home that's every bit as delicious as any other type of pizza you can make yourself to get started on the dough for this pizza i'm going to grab my stand mixer and into the bowl of that measure 270 grams of water that is 86 degrees fahrenheit or 30 degrees celsius 30 grams of olive oil 5 grams of instant yeast 35 grams of sugar 430 grams of all-purpose flour mine is 11.7 percent protein and then finally 12 grams of salt the dough hook attachment is going to go on and then we're going to start mixing on low speed for three minutes or until everything in this bowl has fully combined you may have noticed that there is quite a bit of sugar and oil in this dough these two together are gonna give us that signature soft crust pizza texture and the added sweetness from the sugar is also gonna allow this pizza to brown up and caramelize a lot faster than a leaner dough that was just flour water salt and yeast after three minutes on low speed we're gonna turn this up to high speed and continue to mix for an additional four minutes or so or until the dough is quite strong and well developed and easily clears the bowl also keep a close eye on these stand mixers at high speed they will wiggle themselves right off the counter so keep a firm hand on that thing after four minutes on a high speed this doe is just starting to clear the bowl and it's pretty well strengthened as you can see when you give it a good tug like this it's not shaggy and does not easily tear apart now we're going to transfer this dough over into a medium stainless steel bowl that's lightly rubbed up with a little bit of olive oil the lid is going to go on and i'm going to ferment this on the counter for 30 minutes after that 30 minutes we've gotten just a little bit of rise and now it's time to finish developing the gluten in this dough with you guessed it strength building fold this time we're just going to add four stretch and folds total usually you guys know this i would add more slap and folds after these first stretch and folds but that can lead to overly strong pizza dough that's actually pretty hard to shape so we're going to keep it simple the lid goes back on after i folded it and we're going to check back in 30 more minutes after that 30 minutes or one hour total of bulk fermentation this dough is ready to be portioned into what will become a pizza ball for that i like to use my gram scale to make sure that this dough is being divided evenly and now i'm going to use my white dough card to cut this thing in half throw it on the scale we're looking for roughly 390 to 400 grams and there we go adjust these as needed and now we're going to grab a sheet tray to proof these on i'm going to hit this sheet tray with a little baby drop of olive oil spread that edge to edge now to shape these we're going to give them a little pre-shape or pre-fold actually is more like it to do that stretch them out fold the sides over themselves and then set them aside on the seam for just a second and now to actually finish shaping these into pizza balls we're going to round them off with both hands to create a relatively taut little ball again don't go too crazy with strength here we're not trying to get these loaf of bread strong we want just enough strength for this thing to stay together through stretching once both of these pizza balls are shaped we're gonna cover them well with plastic wrap or an upside down sheet tray will also work if you don't have good plastic wrap and then we're gonna put them in the fridge to cold ferment for as little as four hours but preferably overnight the next day or 24 hours later we're gonna pull our little pizza balls out of the fridge and let them come back roughly to room temperature for about 90 minutes covered this step is going to make the pizza a lot more alive and make it rise higher in the oven but also tempering it like this is gonna make it much much easier to shape so in the meantime we're gonna get our toppings for the pizza sorted out first things first let's talk about cheese i've got two selections here the first being a full fat mozzarella aged classic robust and then an aged provolone this brings a little funk and sparkle to the party a little extra something something and i am going to be grading these myself so for that i'm going to grab what the internet has pointed out to be a very inadequate small-ish box grater and i'm gonna use the largest hold sides i did try two other iterations of cheese blends for this pizza one was a one to one to one equal parts mozzarella provolone and monterey jack cheese and it was delicious but the jack cheese really didn't bring any flavor and there wasn't anything to write home about textually in that blend and in the second setup i added white cheddar to the mix and that blend was interesting pretty different definitely fun but it tasted too much like lunchroom pizza not enough of that classic delivery style pizza flavor so the mozzarella provolone blend is the best in my opinion and to be more specific it's about 70 full fat aged moths and 30 aged provolone for two pizzas we're talking roughly 200 grams of mozzarella and about 90 grams of provolone cheese once these are grated up and all mixed together we're gonna set those off to the side so that we can make some pizza sauce for that all we need is a can of that's right all killer no filler baby this stuff is gonna make a very concentrated smooth pizza sauce that is exactly the flavor of what we need to hit the mark with this pizza i'm going to empty this whole can into a small container this is 150 grams of tomato paste on top of that goes 150 grams of water 1 gram of salt 10 grams of sugar 10 grams of olive oil quarter teaspoon dried basil 4 teaspoon dried oregano 1 gram of ground black pepper 1 gram of garlic powder 1 gram of onion powder and about a quarter teaspoon chili flake now with my immersion blender i'm going to pulse everything up real quick just to combine and if you are mad and slightly anxious with the fact that i just combined volume metric and weight measurements in one recipe i'm with you my scale is no good on measurements sub 1 gram though so it's actually more accurate in this case to use a quarter teaspoon for the herbs once this is pureed well let's take a look it's going to be sweet and thick and spreadable and it's exactly what we need to pay tribute to and surpass that cardboard box pizza of our youth and it tastes perfect now about 45 minutes before we want to build pizzas we need to preheat the oven to its highest setting in this case 550 degrees fahrenheit or 287c and i'm gonna place one rack in there in the upper third of the oven this makes a big difference in the way the cheese melts and caramelizes there's just more heat for the top side of the pizza the higher you go in the oven and oh yeah preheat your stone or steel as well i just got this pizza steel to replace my ratty ass pizza stone rest in peace and it is so dope you guys stoner steel is not a question anymore i am firmly a simp for pizza steals now i will link to this one in the description i think it was a fair price for something that i am certain is gonna literally last forever and is gonna make amazing pizza way better than a stone back to the dose after 90 minutes at room temperature these dough balls have proofed up a little bit they've relaxed and now they're nice and room temperature for shaping as i pull these doughs off this sheet tray to shape them i'm going to hit them with a very generous layer of fine grind cornmeal and a little bit of all-purpose flour as well i didn't have any fine cornmeal in the house all i had was polenta as you can see this is way too coarse and that's not going to be great to raw on the bottom of a pizza so to make fine corn flour i threw about a cup's worth into my blender and milled it further for about 20 seconds or so until i got something that is a lot closer to what they might use at say domino's i've watched a lot of videos of teenagers making domino's pizzas recently and they start the entire process by dousing the dough with cornmeal this is an essential detail in my opinion for this pizza and once this dough is released from the tray more cornmeal is going to go down on the cutting board now i prefer a hand shaped look to this pizza and as you can see i'm starting out by pressing this into a round with about a half inch edge and i'm diligently popping any air bubbles that come up but if you wanted a much easier way to get to a great pizza you can definitely roll this out with a rolling pin just keep things well floured and you'll definitely have something that's just as tasty but in the end it'll be less instagrammable you won't be able to show your buddies that super tall puffy crust on the outside and we all know that if you can't do that why does it even matter so i'm going to show you how to build this without a roller once you have this dough pressed into a roughly eight inch round like this you're gonna lay one hand flat on the dough and use the other to pull it out flip it over and rotate it this flipping and rotating move is hard to describe but it is the best way i know how for people of any skill level to make well-shaped pizza at home once the pizza does stretch out into roughly 12 inches i'm going to gently flip that over onto my right hand grab my pizza peel hit that with some more cornmeal and then gently lay down the dough adjust things as needed and if there are any large bubbles in the middle pop those for sure they're going to lead to not very cute very large bubbles later on that are going to totally mess up the look of your pizza the first topping down is going to be the sauce that we just made i'm putting down about a quarter cup or maybe five total teaspoons and i'm just gonna spread that crust to crust next up is that mozzarella provolone blend and resist the urge to totally white out this pizza with cheese we want to toe the line of cheesiness too much and things won't melt properly too little and this definitely won't be the cheesy delivery style pizza of your dreams next up is to season this cheese with some salt this makes a big difference give a pinch of that on there and then finally peps you can top this as you see fit with whatever toppings you want but for me the classic 1 800 pizza time 30 minutes or it's free delivery pizza is 100 a thinly sliced pepperoni pizza and these are just standard issue roni's from the grocery store they're boar's head brand they're dope they taste delicious and make sure you space them out a little bit we don't want too many ronies on this pizza we need clear openings for brown cheese melt you guys understand what i mean and take a look that's a well-built pizza this thing looks absolutely deadly even before we bake it one last shimmy to make sure it's not stuck and we're gonna load into a 550 degree oven all that cornmeal should allow this pizza to slide right off the peel and onto the steel now for big time home ovens vary widely but for me at 550 degrees this pizza takes about seven minutes total and do not be shy about cooking these pizzas hard a doughy pizza like this needs a large dose of heat to set things up properly and to keep things from being gloppy and soupy after that seven minutes oh my lorn look at this thing it's risen a solid three inches in some spots and the crust is perfectly golden brown all over the bottom is really well set up it's also golden brown and covered in toasty cornmeal and i know you're thinking it where's the garlic butter on this crust bro right here homies i've got a little half stick of butter that i melted and threw a few smashed garlic cloves and fried that up for about a minute or so let that steep while we baked the pizzas and now i'm going to liberally baste it all over everything the cheese is well browned on this pizza but not oily the pepperonis are just barely cupped up and a little crisp on the edges and they're just sweating a little bit of their pepperoni juice it's yeasty it's bready and chewy and sweet and that's all balanced by some savory cheese and salty pepperonis i honestly can't think of a more nostalgic fun way to eat a pizza all we need now is a nintendo 64 a new release vhs from blockbuster and a few liters of cola let's eat this thing before i get out of here if you guys like this content but you're not yet subscribed please hit that subscribe button it goes a long way in helping us be seen by other people on youtube and as always guys thank you so much for your time and attention thank you for sticking around to the end we'll see you next time

Channel: Brian Lagerstrom

Views: 785,492

Keywords: delivery style pizza, delivery pizza, dominoes pizza, pizza hut, little caesars, pizza recipe, best pizza, dominoes pizza recipe, how to make pizza, how to make delivery pizza, delivery pizza recipe, pizza dough, pizza sauce, tomato paste pizza sauce, tomato paste, pepperoni pizza, take out pizza, weeds and sardines, brian lagerstrom, cooking, recipes, home oven pizza, pizza from scratch, how to make pizza sauce, homemade pizza dough, easy pizza sauce

Id: OOeCLN9VHGY

Length: 10min 53sec (653 seconds)

Published: Thu Apr 22 2021