First; no I haven't tried the dough yet, I plan to with some adjustments, as noted by others, drop the sugar, my convection oven will incinerate the crust at 5% sugar, my usual dough contains 0.5% sugar and browns nicely in my baking conditions, however, in a home oven at 475F, 5% may produce good results. I am very impressed that he recommends convection - smoke it if you got it.
Second; I'm interested in the oil content, I use 1% normally but Domino's does have a much softer crust than my preferences allow and I feel that the oil may deliver that.
Third; A thickness factor of .14 is really too thick for my challenged pancreas to handle without upsetting my doctor, but so is domino's pizza. I normally use a 0.08 TF which allows me to split a 12 inch with my wife, I would make them .1TF if I could.
When I said it was basically a Lehmann's dough I was refering to the basic ingredients and 48 hour rest in the fridge. While the quantities of some of the ingredients are outside a classic Lehmann's NY style, so is domino's pizza crust in my book.
Pete, I don't really think there is any difference in our dough calculations, yes yours are more precise by hundredths and extend into the 10 thousandths of a percent for some ingredients but round at the tenth of a percent and we are identical. I feel this level of accuracy is appropriate for any food item, but, even though I could kill a patient in the pharmacy with this attitude, its ok in the kitchen, really. As to the sugar percentage stunning the yeast, no way. By calculating brix for the sugar one gets 7.71 brix which is roughly 1.030 specific gravity, this is the strength of a shankbier, one of the lightest styles of beer made, and the lowest in Germany, baking yeast can easily handle this concentration of sugar. I would be more worried that the sugar would be fermented before you could pour it into the flour
I think it will be fun to reproduce Todd's pizza as per his recipe, if I eat less than half of the pizza, I could still make it as directed and just have some leftovers (although this has never happened before in my house regarding pizza.) As I write this I've come to the conclusion to try his recipe start to finish but just make one 14". Give me a week as I have a batch of my usual dough in the fridge as I type, awaiting this weeks pizza night. Next week its Domino's clone.
What is everybody's opinion of the sauce, like the dough recipe, it looks legitimate. Its not too different from my 6 in 1 "Classic" I usually make, which is also a Lehmann adaption. I like the use of crushed and puree and the spicing.
When I make it I'll report back with photos.
Oh, just looked at Pete's link, didn't know this was discussed over there, should I move posts there or just run a second thread here?