How to make Domino's classic pizza dough?

[TonyGun]

Hello,

My favourite pizza dough is from Domino's. The problem is it is the hardest dough to reproduce for me. I don't know if Domino's dough here in France is the same as Domino's dough in the USA.
What I can tell you is that in France we cannot make pizza with high gluten flour because it does not exist.
I post pictures in here from a french website of what Domino's pizza in France looks like:
http://imageshack.us/photo/my-images/836/s7000200.jpg/

So, if you know a dough receipe close to Domino's without using high gluten flour, I would be thankful.

Best Regards.

Tony

[dmcavanagh]

Here's a piece that appeared some time last year about Domino's pizza from the Serious Eats/Slice website   http://slice.seriouseats.com/archives/2010/08/tour-inside-a-dominos-pizza-dough-factory-how-do-they-make-dominos-pizza-dough-slideshow.html#show-108889

[Pete-zza]

The slideshow indicates that there are only six ingredients used to make the dough. But, as one commenter noted, there are also other things in the dough. For example, if you go to the Domino's website at http://www.dominos.com/pages/ingredients.jsp and click on HAND TOSSED CRUST under Ingredients, you will see a total of 14 ingredients. Clearly, Domino's does not want people to know how many chemicals go into their dough. In fact, based on some of those ingredients, Tom Lehmann recently concluded at the PMQ Think Tank, at http://thinktank.pmq.com/viewtopic.php?f=6&t=10174&p=72903&hilit=#p72903, that Domino's makes a frozen dough. I had heard rumors to that effect a few times but when I did a search to see if Domino's indicated at its websites that their dough was "fresh" and not frozen, I could not find any such reference. I did find such a reference, however, at some Domino's websites outside of the U.S., such as in the UK.

Peter

[TonyGun]

Hi Peter

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
chewy.
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.

Regards

[james456]

I'm also interested in mimicking Domino's pizza crust, either the US, UK or France version (they're similar).

I've tried to replicated Domino's at home, but I haven't had any luck in getting the brown, chewy crust they're known for.

[nodak]

I worked at Domino's in the early 1990s. I can tell you with absolute surety that its pizza dough balls arrived on a Domino's truck, frozen on sheet pans, which were loaded into the freezer upon arrival. Every day before the store open, an appropriate number of sheets were pulled from the freezer to thaw. Domino's stores (at that time, anyway - and probably still true) did NOT make fresh dough.

[Pete-zza]

nodak,

A member at the PMQ Think Tank recently posted at http://thinktank.pmq.com/viewtopic.php?f=6&t=10174&p=73831&hilit=#p73831 that he called the Domino's customer care center and was told that the dough balls used at the Domino's stores are fresh, not frozen. That was contrary to the analysis of the Domino's dough that Tom Lehmann, of the AIB, set forth at the PMQTT. Tom recently reiterated that conclusion at Reply 3 at http://www.pizzamaking.com/forum/index.php/topic,15785.msg154964/topicseen.html#msg154964.

Peter