It’s PIZZZZZZZZZZZA time!!!!! I can safely say that this is my favorite pizza. It beats any store bought or any takeout pizza. I won’t even pretend that I haven’t loved every moment of the recipe testing experience. Confession time- I have never met a homemade pizza that I haven’t fallen madly in love with. This pizza has three cheeses and two different meats so it is literally a party in your mouth.
I think that the deli counter is sometimes overlooked. I intentionally went on a mission to make a deli counter pizza. It was so much fun. I got to sample so many cheeses (I should take this time to apologize to everyone waiting behind me at the counter). In order to be a good blogger it was totally necessary.
This is easily my favorite pizza because the crust is sooooooooo easy to make. The crust is better if you make it a day ahead and store it in the refrigerator. So when you get home dinner could be ready in 15 minutes (which is a BIG plus). Just use this recipe as a great starting point and have fun making it your own.
I had a slice fresh out of the oven and it smelt amazing, the cheese was perfectly melted and deliciously saucy with the fresh marinara sauce. Don’t wait for take out make this at home today!
Deli Counter Pizza
- 2 1/4 tsp yeast
- 2 tsp sugar
- 1 cup lukewarm water
- 2 tsp baking powder
- 1/8 tsp baking soda
- 3 cups flour
- 2 tbsp olive oil
- 1 tsp salt
- 2 cups mozzarella
- 4 oz Asiago
- 8 oz Pastrami
- 4 oz Turkey Pepperoni
- 4 oz Smoked Gouda
- Preheat oven to 450.
- Take yeast and sugar and add to the lukewarm water , also add 1 tbsp olive oil and stir. Let stand for 2-3 mins for it to foam up slightly( the water will start to look cloudy).
- Use you favorite mixer with dough hook attachment.
- Once in the mixer I keep it on the lowest speed ( 2nd speed on a Kitchen Aid mixer) for 9-12minutes ensuring the dough is well kneaded.
- *Note* you can do this process by hand , but it takes a lot of practice. I opted for the easy no hands on approach lol.
- Pull the dough from the hook. It should come off clean if it was done well.
- Form dough into a ball by pulling and folding the sides under. It should look smooth.
- Coat a large bowl with olive oil and rest the ball of dough in the center.
- Drizzle some of the oil on the dough to keep it from drying out.
- Cover bowl with plastic wrap or damp kitchen cloth and Let stand for 2 hrs in a warm place.
- Once risen punch down dough.
- Flour a flat surface and take out the dough. Place the dough on floured surface and start to form your crust.
- Start in center of dough, working outward toward edges but not rolling over them. You can use a rolling pin at this point to help with making the dough even.
- Place the rolled dough on the baking sheet.
- Use a fork to poke all over the dough
- Spread sauce in a circular motion without going to the edge.
- Place your cheese slices on the dough
- Place your chopped pastrami toppings
- Bake for 13 mins at 450.
- Note: Want to have a flavored crust? In the last minute dab crust with olive oil or butter.
- This pizza dough makes 2 medium sized thin crust pizzas<img draggable=”false” data-mce-resize=”false” data-mce-placeholder=”1″ data-wp-emoji=”1″ class=”emoji” alt=”?” src=”http://s.w.org/images/core/emoji/72×72/1f44d.png”>