I don't know what thin and crispy type pizza Domino's sells in India, or its composition, but I described the last such pizza I purchased from Domino's here in the U.S. at Replies 27 and 28 at http://www.pizzamaking.com/forum/index.php/topic,5173.msg48331.html#msg48331
. The photo of the entire pizza was taken in the front seat of my car just outside the Domino's store I visited, hence the interplay of light and shadows.
This morning I checked the ingredients list for the current Domino's U.S. thin and crispy pizza crust, at http://www.dominos.com/shared/base/pdf/dominos_nutrition_v2.30.00.pdf
, at page six, and the dough formulation is the same as was used for the pizza I purchased except that a small amount of corn starch is now added to the dough.
If you are after a Domino's type of product, you might try one of the dough recipes posted in the same thread as referenced above, at http://www.pizzamaking.com/forum/index.php/topic,5173.msg43956.html#msg43956
, inasmuch as those recipes, like Domino's, calls for a chemical/yeast leavening system. Alternatively, you can take the DKM dough recipe and reduce the amount of water but leave everthing else the same. Or, if you understand ingredients and baker's percents and working with math, you might use Domino's ingredients list and Nutrition Guide for their U.S. thin and crispy pizzas and take a stab at reverse engineering and cloning one of their thin and crispy crust pizzas. The ingredients for the crust are given as Flour (Wheat, Malted Barley), Water, Soybean Oil, Yeast, Salt, Dextrose, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Calcium Propionate (Preservative). I suspect that the high placement of the yeast in the above list indicates that the dough is frozen. In your case, you would replace the dextrose, which is a form of sugar (but less sweet than table sugar/sucrose), with a comparable amount of table sugar.
Whatever you decide to do, have fun and please report back on your results should you decide to proceed.