Speaking of Domino's...

[NY pizzastriver]

I brought this up before, as one of the few things they made that I really liked, and I was wondering your thoughts. About 97-ish they had the flavored crusts, the garlic one (may have been garlic and parm) was actually really good. I have been thinking of trying a garlic crust and wondered if anyone had insight to how they did theirs.

Maybe the answer is as simple as "add some garlic powder and parm", but if anyone here worked for them or something they might know more specifics.

[Bill/SFNM]

Sometimes I mash some roasted garlic into the crust. Not much. The aroma when the pie hits the table drives the masses crazy. No idea how Domino's did it.

[Essen1]

Jim,

I use garlic-infused EVOO in my doughs, which adds a nice little nuance of garlic to the dough. But I remember that SDgirl added a small amount of granulated garlic to a crust of mine she tried a week ago.

[sourdough girl]

Jim,

I use garlic-infused EVOO in my doughs, which adds a nice little nuance of garlic to the dough. But I remember that SDgirl used added a small amount of granulated garlic to a crust of mine she tried a week ago.

Yup, Mike's correct... a very tiny amount pinched between thumb and forefinger.... and I liked the result.  (McCormick brand, Costco)  Couldn't really taste garlic, per se, but it DID add a level of flavor that I liked.  If and when I find the garlic oil, I will try that instead.  Or maybe I'll just make some myself!

~sd

[NY pizzastriver]

Thanks guys and gal. 

The popular choice in looking here http://www.bigoven.com/private/garlic+pizza+dough-recipe seems to be minced, one using puree, etc. The less seen method appears to be roasting, due to ease and time saved I'd figure. I'd go with Bill on roasting, since I feel the flavors are released a bit more. I think I'll then heat the mashed cloves in the oil you would normally use, add a little oregano and parsley, then parm when mash cools down. A garlic powder shake or 4 on whole skin, and some sprinkled parm, parsley and basil on rim. That should kick it up a notch! This will be fun.

 

 

[smarttowers]

Just be careful when adding garlic to a dough if I recall correctly it is a yeast inhibitor. You may be able to decrease the salt and add more garlic to control the growth without doing too much damage, would probably be a trial and error thing though you may find some info on the net about using garlic in breads and go with something similar.

[lilbuddypizza]

I have no insight as to how Domino's did it, but is it possible that to avoid yeast/rising problems, the crust was merely "basted" with garlic butter???

[NY pizzastriver]

Smart and lilbuddy, you bring up good points. I have been thinking of what's best here. I can't recall if the whole crust was flavored or just the rim. If it was just the rim this alleviates all ferment issues, as you can just baste. I was thinking more along the in the dough and touch up rim idea, but too much in the dough could surely cause a funky reaction. Hmmm...

[Pete-zza]

According to Tom Lehmann, at http://www.pmq.com/mag/20070607/lehmann.php, if garlic or onion powder are to be added to a dough, the recommended amount to use is 0.25% of the flour weight. For conversion purposes, I would use the data given for garlic powder and onion powder at the nutritiondata.com website. Specifically, one teaspoon of garlic powder weighs 3 g., or 0.1058201 oz. One teaspoon of onion powder weighs 2 g., or 0.0705467 oz. Recommendations of this nature tend to be conservative, so those daring souls who really like their garlic and onion flavors might experiment with higher values. However, one member once used onion powder at a rate close to 2% (my calculation) and the dough literally fell apart in his hands (see Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,6680.msg57385.html#msg57385 and the related post at Reply 8 at http://www.pizzamaking.com/forum/index.php/topic,6680.msg57325.html#msg57325). If someone comes up with a better rate of usage of either garlic powder and/or onion powder, with a nice flavor profile without destroying the dough, please report the results somewhere on the forum.

Peter

EDIT (3/22/13): For the Wayback Machine link on the use of garlic and onion powder, see http://web.archive.org/web/20080321081127/http://www.pmq.com/mag/20070607/lehmann.php