DELIVERY STYLE PIZZA (Most Nostalgic Pizza I've Ever Made)
HTML-код
- Опубликовано: 21 апр 2021
- This delivery style pizza recipe is what your childhood pizza dreams are made of. Delivery pizza tasted REAL good when we were kids and (let's face it) it's still sort of tasty now, but is it ACTUALLY good? Not usually. Today though, we're making our own and paying tribute to the Domino's / Pizza Hut / Little Caesars delivery style pizza that fueled our youth and it's going to be nostalgic and delicious as heck.
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/BrianLagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR
PIZZA STEEL: amzn.to/32GV8GV
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
PLASTIC DOUGH CARD: amzn.to/34dtXUB
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
IMMERSION BLENDER: amzn.to/36ycPf2
VITAMIX BLENDER: amzn.to/34ZkK2n
PIZZA PEEL: shrsl.com/2xac5
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
HALF SHEET TRAY + RACK: amzn.to/34v7CSC
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
|| MUSIC ||
------------------------------
EPIDEMIC SOUND: Get a free trial with this link: www.epidemicsound.com/referra...
bensound.com
------------------------------
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! 
Хобби
N64, new release VHS from blockbuster, and a few liters of cola? Hitting me right in the feels. Let’s go back to the simple life of 6th grade for a moment please
Not cola. Shasta. Oh yeah, and my all-Rush mix tape.
Super Smash Bros. on the N64, South Park Movie on VHS, a box of sour skittles that were grabbed while waiting in line at Blockbuster, some Mountain Dew, and pizza. That's what I call a perfect 1999 night.
Maybe a little Mariokart followed by some Jurassic park
Jolly Good, pizza rolls, and the stunt level from Rush 2: Extreme Racing USA
Doom, An ice cold coke, and a Chicago deep dish from Pequod's.. god... heaven.
Thank you! My 6 year son just declared this the “best pizza I’ve ever had”.
Wish my father could bake pizza for me
@@woodonfire7406 bruh you channel banner makes me think you dont have a father
Bold claim for such a short life
@@ltbruh8689 …the… RUclips banner?
@@cashvendetta oh my god you killed him
Weeds and Sardines is definitely in my top 5 favourite cooking channels
Thank you very much!
Top 1 you mean :)
As a former Papa Johns employee I fully endorse this video. My kids are not nearly sufficiently impressed with my dough tossing skills. 😭 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.
I hope you give it a try and make your kids impressed?
I definitely endorse the dough recipe. Crust came out great!
I wish my mom would’ve tossed some dough, that would be cool!
If you made a cookbook solely dedicated to pizzas I would buy it.
YES! ME TOO!
Me too 🍕
Your videos are delightful. Never annoying, always informative. I learn something useful every time.
Thats awesome to hear. I am always worried the jokey stuff will annoy people.
"Oh my Lorn." How cute. Anyone else catch that?
sure did!
Loved it!
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.
Thanks for that SUb!!!!!
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!!
Thanks for trying. This one was fun to develop
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.
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.
I really like that you showed your research in a brief summary to sort of provide credibility without it dragging on.
Hittin those nostalgia notes! Great one man!!
“Off of the peel and on to the steel”, love it.
A meal for real!
Love your straight to the point videos, with all the details. Dont know if all with recipes under description i know some are. Thats great!. Hope to try many of your recipes. Best wishes.
Came across a couple of your videos recently. No muss, no fuss. Keep up the great work. Looking forward to trying your methods with my pizza dough which I’ve struggled getting it to be that perfect circle
The youtube algorithm went hard on this one, this guy is about to blow up.
✌️✌️✌️thanks for watching
I can’t wait to make this. Super bummed I just invested in a pizza stone just to hear that the steel is far superior. What is your favorite style of pizza? I’ve watched all your different pizza vids and now I’m curious.
My favorite is probably Chicago thin or Detroit pan. I still have love for the stone. It just cools off a little sooner and quicker while cooking multiple pizzas. Thanks so much for watching
Started the dough yesterday, made the pizza today, excellent. Thank you.
Cool dude with an awesome sense of humor and full of useful practical information for anyone with any experience level.
Oh boyy why didn't I try to make this sooner?!?! This is definitely the delivery pizza I crave for but much better! Soft crust that stay soft even when cold, slight chew, a little sweetness and great toppings.. ahhh you're the best!! No more cardboard pizza heheh thank youu bri!
I think my awkwardly asking the deli counter for "a chip off the old block of provolone" is just enough adventure for me in this recipe.
They were very confused when I asked for unsliced cheese, as if it only can be used to sandwiches.
Can’t wait to try it! I also just made a sourdough discard pizza crust which took only 10 minutes at 425 degrees to bake.
I’ve been making your sourdough bread for three years now and every single one has come out and I’ve shared your RUclips with everyone who wants to bake. Kudos to you! 😊
Honestly, amazing video. Love the nostalgic bits about consoles or vhs film. Yes, that's how it was.
Super ⭐️ job Brian! ♥️ your collection of 🍕 videos where you skillfully demonstrate several approaches to making great 🍕. Much respect ✊🏻
Thanks for another view and comment!
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.
Awesome! Glad to be on team steel. Let me know how this works for you when you make
Such a simple recipe looks fantastic.
You definitely have the personality for this. In only 20 seconds I liked and subscribed. Kickass.
Hi Brian, g'day from Sydney. Your pizza is bonza! Thanks for your generosity. I was going to ask for a non Stand Mixer method but you already posted it. Thanks again.
Oh my LORN! Crispy, crunchy golden medallion pizza of the 90s. TMNT would be proud.
Just made it, and it is one of my favorite so far, this garlic butter thing on the edges is amazing.
How am I just finding this guy. A dark horse.
Thanks for being here BN
I want that golden eye and pizza life. Once again, making sticking to my diet really...really effin hard here.
you and me both, Nick
That looks like everything I would want it to be, great stuff!
Thanks for watching Cameron.
This is one of the best pizzas I've ever had! Everyone should definitely try making it!
Can just say I appreciate how you talk in grams, the easiest and most professional way 🙏🏻
This looks so yummy, i like the way you made the pizza dough thanks for sharing👍
Loving the channel! As an East coaster that has moved to Cali it's been difficult to find good east coast style bagels. Would love if you could teach us all how we can try and replicate those at home!! Keep teaching us how to fish.
Bagels are on the list for sure
absolutely love your pizza videos, i try them all!
This is a fantastic recipe, thanks Bri!
Perfect timing on this video release. I've been craving delivery pizza but didn't want delivery pizza ya know
This hopefully is a little less trash than deliv. Thanks for watching
7:02 I don't think this segment plays at an increased speed, but you can see the entire crust deflating like a balloon. Very impressive.
Waouh!!! 👏👏👏 je suis fan de vos recettes vous êtes génial Un big merci 💫 thank you 😘
Been following your channel for a while now and love the content! Easy to follow, great results from the recipes and your presentation is awesome. This is my new go-to pizza douch recipe. I've only cut down on the sugar a bit, the result was still great. Thank you for making these videos.
Thanks for watching!
Nailed this one!! I’d be interested in your take on pizza al Taglio from Rome! Been working on my recipe for the past 4 months now, both yeast and sourdough version, and it’s been a fun process!
Wow! Taglio is the best! I would love to do that vid. I’ve got Roman pizza rossa coming up in next video
As an Italian, I have to say your pizza looks incredible! All your videos are fantastic! I am really enjoying this channel! It's now becoming one of my favourites! Keep up the good work!
Thanks, Ele
This should have 9 million more views
It's the best pizza I ever had thanks to you. Thank you so much im looking forward to make this weekly !
Looks like it could be Pizza King! Can’t wait to try it!
It does look like PIZZA KING!
It's funny that you landed on a mozza/provolone blend to get the closest to that "takeout/delivery" flavour, because I'm pretty sure that's what Domino's puts on their pizzas.
I, too, am a pizza-steel simp. They're a little pricey, but soooooo worth it.
Just made this. Worked great and sauce is a cool surprise. Thanks.
Focou incrível 👏🏾👏🏾👏🏾
As a New Yorker, I’m proud! 👏
Oh wow! Thanks
Delicious. I have a family of six and I’ll need to double next time I make the recipe. We fought over every last crumb!😂
Great video again, easy to follow, gonna try it this weekend!
I hope you try, let me know how it goes
Great vid! Thanks for putting this together!
Glad you enjoyed it!
I’m going to have to try this recipe out soon. I’m a fan of putting the pepperoni after the sauce and before the cheese so you get maximum browning of the cheese
You are crazy. Sounds dope
Great video as I’ve now come to take for granted! I’ve spent years looking for the perfect pizza method/recipe (many, many failures) and will try this ASAP. I’ve had my best results on steel, and would direct you to Andris at Bakers Steel. Great product and interesting videos and good backstory of how a family steel business in Stoughton, MA led to great pizzas.
I do a mixture of both when I make pizza. You get a nice mixture of textures, with some pepperonis crisping up from the direct heat and others staying softer with the cheese covering them up.
That puff on the finished product tho 👏👏👏
I still think my lazy ass is going to order Domino's though
Dominoes is good pizza, change my mind...
Finally made this today. This video has perfect instructions for the best home made pizza. ✌️
Thanks for this, excellent
I wish every one of this videos didn't involve "relocate the sun to the middle of your oven", my oven just doesn't got that high.
Maybe some diastatic malt powder in the dough would also help replicate that Domino's kinda vibe but this is some mad good work keep it coming!!!
Thanks man!
That cheese shredder was what I remember from my childhood. 2000-03ish. Love it man.
I’ve done your baguettes, your Neapolitan pizza, and now this. Everything has turned out great even the very first time.
The simple, easy pizza sauce of this recipe is soooo good, and the cheese mix is perfect even if you use regular store cheese (I used whole milk shredded mozzarella & sliced provolone that I put in the freezer for half hr then chopped).
Thank you so much for your videos!
That tomato sauce took about 45 minutes less than expected. The simplicity here may just make this my first attempt at making some Za!
Well... You know Dominoes isn't slow simmering their sauce.
@@misterhat5823 they could buy simmered sauce from a company like Ragu for all I know...
@@wolfingitdown2047 Does Ragu simmer their sauce? Or is it just tomato paste and water? (With a ton of sugar...)
Mister Hat that’s my argument, though. I have no idea what these companies do or what to expect because I’ve never seen a tomato sauce made this way
How did it come out? I never made it this way. Thanks in advance!
As a matter of fact I was NOT think “Where’s the garlic butter, bro?” but that def took it next level. Great video, as usual. Will try, Bri.
D.I.T.G thanks for watching another vid!
I made this and it came out AMAZING. Thank you for teaching me to pizza properly
as always, great job!
The happy dance at the end is starting to become a “Classic Bri” move.
Weekly Bri-guy comment #7: my guy is out here out-pizza-ing the hut like it’s NOBODY’S business
Thanks for watching
i just discovered this channel yesterday and i love it
Best youtube chef imo. High quality videos with good food and easy to follow instructions that makes everything approachable and manageable.
Made this tonight. Incredible!
"The mixer will wiggle itself off the counter." Sounds as though someone may be speaking from experience. :P
Unfortunately yes I have the dents to prove it
A few suggestions: A lot of people who watch your videos don't have access to a stand mixer, me included. It would be great if you could include verbal instructions for those of us who would be kneeding by hand. I love making your recipes but the videos with no hand mixing instructions can be intimidating because I'm not an expert when it comes to doughs.
Most of my videos are usually hand mixed, but doughs like this really do need mechanical mix. As did the rye last week and the potato roll next week actually! After that we’re back to hand mixed.
I would mix till combined, then fold at 15, 30, and 45 mins. For folding instructions see my “your first sourdough video”
@@BrianLagerstrom thanks a lot!
Not only did you not force me to trek out to a website by including the full recipe in the description, you also included conversions for non-scale users. Thanks a ton brother.
Thanks for the view. Much appreciate it
I made this last night and it was DELICIOUS. The leftovers were super great reheated in the microwave as well! Thanks for the killer recipe!
how the heck this guy is so skinny, your body is a furnace of calories just like mine? I eat like crazy and I am still like you sort of.
I guess I’m pretty lucky. I also am pretty active.
@@BrianLagerstrom You are also pretty :)
Your kitchen looks exactly like Joshua Weissman's
Ugh…the nostalgia factor! Nailed it bro, awesome recipe and video :)
Thanks very much! I hope you try it
Great looking pizza. Thanks for posting
I love the smal box grater. I use mine for everything.
Solid video. Great technique. I also got a good laugh from that "Simp for the steel" line! 👍👍
Glad you enjoyed it Thanks for watching Jason!
This video was a pure joy to watch, great job! Im definitely making pizza this weekend!
Good luck?
@@BrianLagerstrom thanks?
I’ve been struggling with home oven pizza dough for so long! Only with your instructions it worked out perfectly! And with simple ingredients from any grocery store.
Amazing recipe! Great sense of humor - just cool to watch! Thanks for doing this.
Greetings from Finland!
P.S. Metal plate is a game changer! Frankly there was no game at all before it in my oven.
How was your pizza coming out before you got the metal plate? I used a non stick pan and it just came out crap.
i could watch you cook all day
This pizza is awesome! Really tastes like the delivery ones but so much better, especially the crust. Love your videos, thank you!
Thanks Constance! Sounds like you dig it!
Just tried this pizza and it was amazing! My Gf also loved it. Greetings from sweden!
You're the best Bri! Keep on rocking it! STL represent!
"If you can't do that [show this on Instagram], why does it even matter?" (7:10 -ish) is now my favorite quote from your channel. Thanks for all you do, discovered you from the Adam Ragusea podcast, been devouring your videos!
Looks amazing! Gonna try this
Nice! I have been looking for this kind of recipe in a while :D
Awesome!
That pizza sauce is PERFECT! Thanks!
Happy Friday Eve, Bri! Thank you! I am enjoying your pizza series including this timeless (1990s) classic complete with sides (new Blockbuster release and a couple litres of cola).
Thanks for the comment so glad you dig the pizza vids
Thats so amazing
OMG...that looks sooooo good! Now I’m craving pizza...that pizza! 😋. Thanks for another great recipe Brian!
Thanks and thank you for watching
Wow you nailed it again Bro...Thx for the Video...!!!
Got an ooni Fyra pizza oven and mostly been on a Neopolitan style kick. Was looking for something with a little more bread like crust. Hit the spot Bry! And the sauce is top notch! Added a bit of balsamic and Italian spice blend for a bit more tanginess. My pickiest of picky mother loved it! Thank you!!!!
Awesome pizza!
Thanks man.
This is pretty much my goto way of making pizza. Love it.
🤙🏻🤙🏻🤙🏻glad you dig!
Simply excellent
I have left the dough for 24 and 36 hours and it just gets better