I tried reproducing Domino's pizza dough with the hand tossed dough ingredients and I find things surprising like the Soybean oil. I tried using this instead of the classic olive oil but seriously it does not taste good and this oil has a particular smell that does not match with the pizza dough Domino's here in France produces.
The dough aspects is an AP flour dough which would have been undercooked. This gives the exact same chewy. But as everybody knows, domino's crust are not white/undercooked, it is well brown on the rim (with bubbles) and also the bottom. You get close to this colour with a sandwich bread dough receipe. The crisp of the crust comes from the rim. There is no crisp on the bottom of the pizza at all, it's really
Use of milk exclusively instead of water gives a brioche-like dough, which is not that either. Use of eggs is a sure no because it gives a pastry aspect.
I will continue to make attempts trying to match this dough.