You can get a pretty good idea as to what is in a typical Domino's pizza in terms of crust, sauce, cheese and toppings from Reply 21 at http://www.pizzamaking.com/forum/index.php/topic,9854.msg90257.html#msg90257
. That information can be supplemented with the Domino's nutrition information provided at its website at http://www.dominos.com/shared/base/pdf/dominos_nutrition_v2.30.00.pdf
Since no one on the forum has reverse engineered and cloned the Domino's pizzas, your best bet might be to try a Papa John's clone as described in the thread at http://www.pizzamaking.com/forum/index.php/topic,6758.0.html
. I make this suggestion because the ingredients used by Domino's for its redesigned basic pizza dough are quite similar to what Papa John's uses (but with fewer chemicals in the PJ dough) and the ingredients are in the same sequence as used by Papa John's. Also, unless Domino's has changed its business model, it also delivers dough to its stores using a twice-a-week delivery system, which is also the delivery system that Papa John's uses. Moreover, from the Domino's nutrition data, it appears that Domino's uses dough ball weights that are similar to what Papa John's uses. For example, a hand tossed baked crust for a Domino's 14" pizza (Domino's "large" size) weighs 556 grams, or 19.61 ounces. Accounting for the weight loss during baking, I would estimate that the unbaked dough is around 21 ounces. If you add 170 grams (6 ounces) of Domino's "New Pizza Sauce", 198 grams (about 7 ounces) of "Regular cheese", and 71 grams (about 2.5 ounces) of pepperoni slices, the total baked weight of a pizza so assembled would be 995 grams, or about 35 ounces. As I noted at Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,6758.msg58196.html#msg58196
, my PJ pepperoni clone weighed 35.34 ounces (baked).
In your case, you might modify a PJ clone dough based on your taste experiences with a comparable Domino's pizza, including using some kind of seasoning for the finished crust as used by Domino's and also adjusting the amount of sugar and oil in the dough if your taste tests suggest a need for such changes. You will also need to make a pizza sauce that is close to the new pizza sauce that Domino's now uses. Their sauce and also their cheeses are not the same as what Papa John's uses even though their suppliers may be the same in some cases (as with the cheeses). Obviously, there would have to be differences for marketing and other reasons.