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.
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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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40 Comments
For your cheese 3parts Munster 2parts provolone trust me I have worked in 4 diffrent pizzerias that's their mixture
Wow this tastes just like Papa John's
Used this video for my first jump into pizza from scratch.
It was rather comical from the start: first time using a stand mixer, and did not have instant yeast and did not understand the difference until after I started. Next funny part was learning my scale does not measure 1gram well and having too much salt, black pepper and chilis, so my sauce is a bit peppery. Also needed to figure out how to make this work at 425f vs 550f but just watched it cook until it seemed ok. Luckily, the end result was edible and no worse than cheap franchise take-out. The bread texture was quite nice for a same day pizza and the other portions for the next few days should be better! Thanks for the pizza videos. Thought this might be good way to start on your different pizza styles and might try a real bread loaf soon.
Never made bread from scratch so I'm sure it will be fun times! 🙂 PS. You make it look so easy, lol.
I made deep dish pizza in my cast iron pan a number of times and it always lacked something. I used canned pizza sauce and it was meh! I tried Brian's sauce and it was the best ever. My wife said I have now wrecked Pizza Hut's deep dish pizza for her! Mine was soooo much better thanks to Brian's recipe!!
Simply excellent
I have left the dough for 24 and 36 hours and it just gets better
Hey you are great ….I like the way you cook. I am from India 😊
Saw your tip about using 4 to mix dough. Glad I came across it before I attempt to use the kitchenaid I'm Shopping for. I'm sure 2 would take all day
Oje thing i noticed is he is using a 6oz can of tomato paste and most food club stores sell em as 12 oz cans so double that sauce recipe if thats the case
I now listen at 50% speed and it sounds like we’re back after a good night of drinking and you’re making a pizza. Great stuff.
This is one of the best pizzas I've ever had! Everyone should definitely try making it!
trash
This actually looks right on the money man and probably tastes very familiar but to the next level
I received my google nest hub just now and this is the first video I played 😃
Super!
I can't believe I made this. I moved to Australia. There is no halal dominos or pizza hut. Thank you for this amazing recipe
A decaliter of cola?
I'm not as finicky as some people.
We just had this for dinner and it was absolutely delicious
Ok I know all your recipes are already perfect (longtime subscriber) but you should really try:
Whole-milk Mozzarella and Part-Skim Mozzarella (Trader Joe's isn't bad or you could even use Oaxaca cheese too)
And a really good *Muenster Cheese* (even goat Muenster is good)
I like this blend so much because it gives you the traditional mozzarella flavor but that Muenster gives it a fatty-salty cheese pull yummieness that just works. Ok that's it.
‘hand shaped pizza’
instructions unclear, made my pizza into the shape of a hand
"All killer, no filler."
Brotha, you used WATER
You speak the truth on the pizza steel vs the stone. They're not even in the same ballpark. A steel (at least 1/4" thick, but more is always better) is absolutely worlds better than any stone.
i absolutely love this recipe !! -would changing the flour to a 00 affect it negatively ?
Hey Brian. Have you ever done a video for a Round Table Type Pizza recipe? My Dad say when he was a kid they were real decent. Not really pizza, more like Pizza Toppings on a soft thin cracker, but the toppings were really fresh.
8:05 More Cheese! (…or cowbell)
Try Asiago cheese
I love this recipe bro. My wife birthday request this year is this pizza for dinner ❤❤❤❤❤
Delicious! Would this be considered Brooklyn Style?
can I use 00 flour?
Hi guy's, I've been cooking for 50 + years but am new to baking and dough making. My wife got me the K/A stand mixer for X mas and have been working with it but I think my inexperience is getting the best of me. Tried this recipe last night to make for tonight, It was ok, but I'm sure it was my mistake. The first 3 minutes in were fine. Went to high speed, planning on 4 minutes, 2:30 in it looked just like yours. At 3:15, the dough just flew apart and collapsed. I salvaged what was left and served two tasty pizzas but they certainly didn't look as good as yours. What did I do wrong? Have you ever seen something like that happen before? It was like making a creamed butter thing and it broke. Suggestions?
This is a fantastic recipe, thanks Bri!
Don’t ask me why but every time you pop those bubbles, you do it with a weird speed and jittery execution followed by that flick motion similar to a booger launch that makes me so uncomfortable. 😅
It's not delivery…….. It's Lagerstrom
It's not delivery…….. It's Lagerstrom
I just made the best pizza in my life
you licked the spoon and put it back in the sauce. You grub
I can't believe this video has such a low view count, I found this pizza and ended up buying a pizza steel and ended up making this pizza which was insanely good compared to every other pizza I had ordered or made at home.
Now i just want to make this pizza, get some Pepsi watch the matrix and go through paper Mario again.
Just made this because I can't eat pizza anymore with the boycott but honestly this is better than all the fast food pizza places. Thank you sir, you really did that
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 YouTube with everyone who wants to bake. Kudos to you! 😊