Ola Pizza Aficionados

Just wondering has anyone been able to crack the formula for Dominos Pan Pizza. I ate their pizza 8 years ago when on a overseas trip and can't remember much except it was really good and different from other Pan Pizza's we get here.

Maybe someone can give me a starting point - I wouldn't mind experimenting.

As a bonus, I have fixed my Conveyor Oven so that will help keep the results consistent.

Take Care
Mo

I thought I would find a starting point for a formula. I found a discussion on the forum around the Dominos Pan pizza and modified the formula a bit - hope we can use this to kick off some discussion

Bread Flour - 100%
Water - 56%
Milk Powder - 4%
IDY - 0.3%
Sugar - 1.5%
Butter - 5%
Salt - 2%

I'm used to a minimum of 60% hydration or more for all my pizzas - just wondering what would happen with a slightly lower hydration like 56% in this formula.

Thanks
Mo