Today, for the first time in a long time I tried a slice of Domino's (margherita, to be exact) from a franchise here in Belo Horizonte, Brazil.
One of our interns brought some leftovers today, and as she'd tried my pies before and knows I'm a pizza nut inevitably we chatted pizza. As it turns out she doen't like "brazilian style" pizza dough, and prefers Domino's over anything available locally.
Here's what I noticed from the slice I had: light, golden brown rim, with faint blistering perceivable through the heavy corn-meal dusting. Undercarriage coloration was the same, with visible screen crosshatch markings...Tight, dense crumb (bready), soft, more sweet (slightly) than salty. I kinda liked it. I think. Sauce was robust in flavor, and somewhat thick. Cheese was unremarkable.
So, because I do enjoy a challenge and every now and then I like to experiment - I'll be setting out to recreate roughly the same style pie. I would really like to show up to work with an entire pie for her, because she deserves it.
I'm not set on doing anything serious like a 100% reverse engineering effort, I'd like to simply be in the ballpark, and have some fun doing it. Very happy that I'll be able to consult some good info here to help guide my efforts.
Well, I'll probably start out with a straightforward direct dough, with about 3% sugar, and oil,milk and maybe even some egg. I'll post results here.
Later, and have a great weekend everybody!