Domino's Introducing NY Style Pizza

[Pete-zza]

https://www.pmq.com/dominos-menu-now-features-a-pizza-style-guaranteed-to-spark-curiosity/?spMailingID=112247&puid=2808244&E=2808244&utm_source=newsletter&utm_medium=email&utm_campaign=112247 (click on CONTIBUE TO SITE)

Peter

[fazzari]

Peter
I happened to be out and close to a Domino's today, so I thought I'd drop in and try  their New York crust.  It's been years and years since I've had Domino's, and so walking in I was amazed at how big their menu now is.  Anyway, ordered a medium pepperoni and then took it out to my car to eat it.  It was thin, very droopy, and hard to eat without making a mess.  It tasted fine though.  Over the years I've been impressed with one thing the big chains do well....they are consistent.  I'm wondering though how this product would have tasted after 30 minutes in a delivery bag...I guess I'll never know.  It must be hell trying to make the decisions to keep increasing menu products to survive...certainly is a much more complicated Domino's.

John

[PapaJawnz]

Nice, thanks for the report John.  I may give it a try as we have basically 4 pizzarias in town, 2 chains and 2 independant.  The dominos here has been VERY consistent which I tip my hat to.  And when I order extra sauce, they actually do it.  Very happy with them.  The price isin't bad either.  I don't have high hopes based on your review, but I also have the opportunity to eat the pizza hot because I won't ruin it by driving it home for the first slices 

[RGE79]

I happened to be out and close to a Domino's today, so I thought I'd drop in and try  their New York crust.  It's been years and years since I've had Domino's, and so walking in I was amazed at how big their menu now is.  Anyway, ordered a medium pepperoni and then took it out to my car to eat it.  It was thin, very droopy, and hard to eat without making a mess.  It tasted fine though.  Over the years I've been impressed with one thing the big chains do well....they are consistent.  I'm wondering though how this product would have tasted after 30 minutes in a delivery bag...I guess I'll never know. It must be hell trying to make the decisions to keep increasing menu products to survive...certainly is a much more complicated Domino's.

Trust me, you don't WANT to know ... at least from experience.

Boss had a bunch delivered for a staff training seminar last Friday.

I can see that it might have been decent fresh out of the oven, but by the time it got to us (our office is less than 3 mi from the store, but no telling how long it took before it got to us) the crust was NASTY: stiff, dry, chalky, and crunchy. The only thing that come to mind to describe the texture is biscotti. First time in 20-odd years I can remember that we had leftover pizza. Ended up throwing it away because no one wanted to take it home.

Maybe they had an off day or didn't have it quite dialed in yet, but I ain't gonna waste no calories finding out.

[Timpanogos Slim]

12-13 years ago, Dicey's realized that they were terrible and put some work into improving things.

Tried it again 10 years ago. Was ok, which is to say much improved from where it was.

But it's not really what i look for in a pizza anyway.

[Timpanogos Slim]

ReviewBrah's assessment is that it's like a regular domino's hand-tossed, just stretched bigger/thinner, overpriced, cut into 6 rather than 8 slices, and without the garlic flavoring on the crust. Described the base as "very firm" and his example had no droop at all.

[foreplease]

I like their Brooklyn Style once or twice a year. I always pick it up. It's less than 2 miles from home. Wonder how these two compare. Often when I order the BS I get a confused response - like do we still have that? So, I figure it can't be yet another style and formula for the dough. They must be handling it a little differently.


For some reason, Domino's think salami size pepperoni is what belongs on this style. At one time they had it, now they don't. Regular is fine with me, but so was the large slice. My wife hates their BS's greasiness so It's dinner and a lunch later when I get it.

[SourRoses]

I haven't been able to figure this out because it sounds exactly like the Brooklyn pizza they made for years. Which is an XS dough tossed to 16", with Provolone, and cut into 6 instead of 8 slices.
The ingredient quality is still going to hurt the pies no matter how thin they are tossed, IMO.

[nanometric]

I haven't been able to figure this out because it sounds exactly like the Brooklyn pizza they made for years. Which is an XS dough tossed to 16", with Provolone, and cut into 6 instead of 8 slices.
The ingredient quality is still going to hurt the pies no matter how thin they are tossed, IMO.

I was thinking the same, reckoning no way they're doing a special dough for one style. So, same dough, stretched thinner, new cheese blend, bigger slices. Presto! NYS.

I tried the Brooklyn style once, and was awful: crust was crunchy / shattery in a bad way: like hard paperboard (also with leathery bits). Betting they roll out that dough, instead of training staff how to do it properly.

[Timpanogos Slim]

I haven't been able to figure this out because it sounds exactly like the Brooklyn pizza they made for years. Which is an XS dough tossed to 16", with Provolone, and cut into 6 instead of 8 slices.
The ingredient quality is still going to hurt the pies no matter how thin they are tossed, IMO.

That's apparently what at least one domino's worker has commented:

https://www.allrecipes.com/dominos-introduces-new-york-style-pizza-8633498

I work at Domino's coming up to my 2 year anniversary...Before, we'd make the Brooklyn pizzas with a small dough patty [and now] we just make the medium dough patty and stretch it to a large screen. That's all it is.

[caymus]

I haven't paid for a delivery pizza in years but isn't their price about 1/2 of the competition?  That will allow for a lot of flaws.