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

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: https://ko-fi.com/BrianLagerstrom 📸INSTAGRAM:   / brian_lagerstrom   🔪MY GEAR PIZZA STEEL: https://amzn.to/32GV8GV MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 PLASTIC DOUGH CARD: https://amzn.to/34dtXUB ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 VITAMIX BLENDER: https://amzn.to/34ZkK2n PIZZA PEEL: http://shrsl.com/2xac5 BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET TRAY + RACK: https://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: https://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!