How can I make pizza dough like Domino's?

I think you should aim higher… There’s a lot better dough in the world.

I agree. I attempted to say the same thing, but it must have been too jocular.

OOOOHHH @pdworkin – whatever have you done??? PM me the nasty remark, I am so curious.

;-)

I suggested sawdust or kitty litter. It’s fine. We are supposed to hold off on the jokey stuff, that’s all. People deserve a serious answer first. I meant to be half serious, but I didn’t make myself clear, that’s all.

Blech!

That sounds like a cracker recipe to me, without the salt, is my first thought. Their dough isn’t very bread-y, so I Googled “Quick Bread Pizza Dough” and found this blog, which has a recipe that caught my attention because she says it’s almost like cracker dough. This’ll probably be better though, since you’re only making one pizza, and I guarantee the Domino’s (or Papa John’s) crust has HFCS in it to preserve freshness, but also gives it its’ specific taste.

I worked at Domino’s and made loads of pizza in my day. I believe the stuff on the bottom of the crust that you mentioned is cornmeal (to help it not stick to the flat round sheet thingers they bake on). As for the recipe, I have no idea because the dough came in pre-made balls. I, too, found it pretty tasty dough. We used to make different variations of breadsticks out of it.

The underside has cornmeal I think.

jinx

@pdworkin I don’t look at you the same anymore. ’-)

@jbfletcherfan I noticed you seem to have one eye closed.

@pdworkin honey, you don’t know how close you are. Good thing lastnight isn’t tonight. I’ve been hitting the bine wottle jesh a widdle….......

Via the Domino’s site, the ingredients:

HAND TOSSED CRUST
Contains

Enriched Flour (Wheat Flour, Iron, Thiamine Mononitrate, Niacin, Riboflavin, Folic Acid) Water, Vegetable Oil (Soybean), Sugar, Salt, Yeast, Vital Wheat Gluten, Less than 1% Dough Conditioners [Sodium Stearoyl Lactylate, Whey, Enzyme (with Wheat Starch), Ascorbic Acid, L-cysteine, and Silicon Dioxide added as processing aid], Corn Meal (used in preparation).

You could use trial and error on proportions to go from there.

Here is a recipe that’s pretty similar, and which has gotten rave reviews all over the place. I want pizza now!!

Why don’t you just find the company who supplies Domino’s with their pizza dough? That way you can contact them and make a request for some of their dough.
Its highly unlikely that you are going to be able to replicate their recipe because it uses a lot of processed items and you can’t exactly get those from a store. So I’d go straight to the source.

My brother is the general manager at my local Pizza Hut and they get all their dough from a food supply company

There’s a site that posts recipes that replicate junk food (like Twinkies). Maybe look there.

[Sodium Stearoyl Lactylate, Whey, Enzyme (with Wheat Starch), Ascorbic Acid, L-cysteine, and Silicon Dioxide added as processing aid]...

Mmmmm, sounds tasty! You think if I add olives, it might clash with the L-cysteine flavour?

Processed foods are your body’s enemy, do not imbibe for your own sake. Eat your cheese and tomato from a bowl, hehehe. That is what I do!

I think it was the cornmeal that I liked the most from their dough and I will try it out to see if it improves my dough. Thankees.

@MissAnthrope I’ll also check that out.

I have no interest in including loads of crappy preservatives and conditioners as if I did I might as well just go and get some of their dough. I just wanted to make my dough taste that bit better :).

When I worked at Pizza Hut, there was a warning on every packet of sauce and dough mix that said: “Contents of this package are a trademark secret of Pizza Hut, INC. Divulging the contents is a violation of company policy” or something like that.

I just wanted to check back in because, ever since this thread, I was dying to make the pizza dough I linked to. It sounded so good!

I am very happy to report that it’s the easiest and tastiest homemade pizza dough I’ve tried to date. I tried it with honey instead of sugar, once with half the yeast (due to what was in the cupboard), once with the full amount. Both ways came out great, though the full 2 packets of yeast results in a more delivery-style crust. Both had a nice, crispy bottom and tasty crust. I had three separate sets of tasters and all of them raved about the crust. I also discovered Ragu makes a sugar-free tomato and basil jar sauce, which everyone complimented.

Honestly, I don’t think I will pay for delivery pizza ever again, when I can make it better at home. The best part is that when you make it, you have enough for 4 pizzas, so the next 3 times all you have to do is defrost the dough, shape, and top it.

DOMINO’S USE PRETZEL DOUGH, FOR ALL THERE DOUGH’S

I’ve worked for both Domino’s and Papa John’s as a driver and pizza maker on and off since I was first in college nearly twenty years ago. Always used it as a go to job when I was between employments or needed to earn a little extra cash.
The stuff on the bottom of your pizza is added during the dough forming process and is there to help keep the dough from sticking to the work surface and pizza screen, and to add a little extra texture to the crust. At Papa John’s it’s called “Dustinator” and is a mixture of corn meal, corn flour, all purpose white flour, salt, sugar, and a bunch of different chemical preservatives. At Domino’s it’s just straight corn meal. All of the pizza dough products for both chains are made at central production plants and shipped to the individual stores on refrigerated trucks. It is only “proofed” (given the second rise) at the stores. Honestly, I think you can find much better pizza doughs to imitate than either of them. Your favorite straight French Bread dough recipe makes an excellent pizza crust, and most non-chain pizzerias use a version of that for their pizzas.
I would be more concerned with the quality of their toppings, especially the cheese, at PJ’s and Domino’s. Both arrive frozen and diced into tiny cubes, then are allowed to thaw at the stores. You may have noticed that ads for both chains contain the words, “Made with 100% real cheese,” not “Made of 100% real cheese.” That’s because it’s not 100% cheese.
By USDA definition, real cheese may only contain the following ingredients: milk, cream, whey, a coagulating agent (Rennet or other enzymes), bacteria, mold, salt or other flavorings. If you look at the boxes, the “cheese” at the large chains contains a list of over a dozen different ingredients, mostly extenders and chemical preservatives. For example, listed as the third ingredient in Papa John’s “100% Real Mozzarella Cheese” is powdered cellulose, i.e., SAWDUST! YUM, YUM!