For anyone still reading this, i would like to personally defend Domino's INGREDIENTS. The outcome of the prodcut is based on the employees. How many people go to a traditional mom and paps pizzeria and order a slice of pizza where the slice breaks in half and the cheese slides right off it. That is because the pizza was made WRONG. Making a good looking pizza is VERY EASY, but making a PROPER pizza takes a lot of practice and skill. Im a general manager a a store that does 15000 a week, not that much, but on a friday night ill on average throw about 200 pizzas myself, alone. THATS A LOT OF PRACTICE. Domino's dough if properly prepared is astounding, fluffy, and has a rich taste. If the wrong pressure is used while throwing the pizza, a gel layer is formed which causes the pizza to have a bland taste. Next time you get a pizza from domino's, flip over one slice. take a razor blade and cut it down the middle. Loook and see if the slice looks fluffy and thick, or does it look disgusting and all gelly. If its the latter of the two, thats not our dough, thats not our ingredients. THATS THE EMPLOYEE. Making a proper pizza is based on more than just ingredients, its Portioning of sauce, pressure used while throwing the pizza, and the bake of the actual pizza. Odds are if you've had it a bad experence with domino's, its not the pizza, its the one who made it.