Pizza Making Forum

Reference, Questions and Help => Pizza News => Topic started by: Pete-zza on July 16, 2021, 09:11:01 AM

Title: Domino's 18,000th Store
Post by: Pete-zza on July 16, 2021, 09:11:01 AM
http://www.restaurantnews.com/dominos-to-celebrate-the-opening-of-the-brands-18000th-store-071521/

Peter

Edited to correct title.
Title: Re: Domino's 18,000th Store
Post by: Heikjo on July 17, 2021, 12:37:23 AM
That's a lot of pizza. Here in Norway, a famous Norwegian chef has started working with Dominos and made some changes to their pizzas. I haven't tried it myself, but based on the reviews it didn't seem to be all that. As with most pizza places in that vein it's too much fat and salt for me.
Title: Re: Domino's 18,000th Store
Post by: Pizza_Not_War on July 17, 2021, 01:40:24 AM
It's 18,000 which is 18,000 too many imo.
Title: Re: Domino's 18,000th Store
Post by: Pete-zza on July 17, 2021, 12:00:20 PM
In my experience over the years, the forum gets a lot of traffic from members and guests who are in search of clone recipes of the major chains. And if those recipes are complete and credible, the threads devoted to clones will get a lot of traffic. See, for example, the Papa John's clone thread at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg58195#msg58195

The PJ clone thread is the eighth most popular thread on the forum in terms of page views, with 672,626 page views. If we add the thread for PJ clone pizza sauces, at https://www.pizzamaking.com/forum/index.php?topic=6633.msg56931#msg56931 and which currently has 113,059 page views, which I believe may be tops on the forum, the total comes to 785,685 page views.

There have been attempts in the past to try to clone Domino's doughs and pizzas but with little success. I believe it is because Domino's uses a lot of dough conditioners and a variety of other chemicals and additives in making their doughs. If one goes to the page cited below and clicks on CRUSTS, it will be evident that one would have a difficult time trying to make the doughs for such crusts:

https://www.dominos.com/en/pages/content/nutritional/ingredients

When I decided to try to clone the PJ doughs and pizzas, I got lucky.  As a lark, I simply decided to approach PJ to see what they might tell me about the details of their dough and pizzas. Surprisingly a very nice lady at PJ was nice enough to give me a lot of information on the PJ ingredients. Those ingredients can be seen in Reply 4 at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg58199#msg58199

Unlike Domino's, which changed it pizza ingredients over the years, PJ did not. One can see the PJ ingredients statements over the years (up to 2013) at the bottom of the page at Reply 492, at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg260041#msg260041

Rest assured, it there were a very good Domino's clone on the forum, members and guests would be all over it.

Peter
Title: Re: Domino's 18,000th Store
Post by: HansB on July 17, 2021, 03:57:32 PM
Having lived my life in SE Michigan I have not yet tried Domino's. With 18,000 stores they must be doing something right. I'll have to give it a try.
Title: Re: Domino's 18,000th Store
Post by: lesagemike on July 18, 2021, 07:08:33 AM
Having lived in Southern Ohio for all of my life Hans I have had it 6-8 times over the years. Buddy's is about 10 million times better Lol. Worth the 350 mile drive IMHO. Yeah thats each way. Lots of variations I have seen advertised but its cheap and fast for college kid types seeking carbs has always been my take.
Title: Re: Domino's 18,000th Store
Post by: HansB on July 18, 2021, 08:24:22 AM
I'm fortunate that buddy's Rendezvous is less than 30 minutes away.
Title: Re: Domino's 18,000th Store
Post by: quietdesperation on July 21, 2021, 06:02:27 PM
In my experience over the years, the forum gets a lot of traffic from members and guests who are in search of clone recipes of the major chains. And if those recipes are complete and credible, the threads devoted to clones will get a lot of traffic. See, for example, the Papa John's clone thread at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg58195#msg58195

The PJ clone thread is the eighth most popular thread on the forum in terms of page views, with 672,626 page views. If we add the thread for PJ clone pizza sauces, at https://www.pizzamaking.com/forum/index.php?topic=6633.msg56931#msg56931 and which currently has 113,059 page views, which I believe may be tops on the forum, the total comes to 785,685 page views.

There have been attempts in the past to try to clone Domino's doughs and pizzas but with little success. I believe it is because Domino's uses a lot of dough conditioners and a variety of other chemicals and additives in making their doughs. If one goes to the page cited below and clicks on CRUSTS, it will be evident that one would have a difficult time trying to make the doughs for such crusts:

https://www.dominos.com/en/pages/content/nutritional/ingredients

When I decided to try to clone the PJ doughs and pizzas, I got lucky.  As a lark, I simply decided to approach PJ to see what they might tell me about the details of their dough and pizzas. Surprisingly a very nice lady at PJ was nice enough to give me a lot of information on the PJ ingredients. Those ingredients can be seen in Reply 4 at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg58199#msg58199

Unlike Domino's, which changed it pizza ingredients over the years, PJ did not. One can see the PJ ingredients statements over the years (up to 2013) at the bottom of the page at Reply 492, at:

https://www.pizzamaking.com/forum/index.php?topic=6758.msg260041#msg260041

Rest assured, it there were a very good Domino's clone on the forum, members and guests would be all over it.

Peter

peter, iím sure this has been asked before, do enjoy PJs pizza? iíve never tried it but with so much traffic to the thread, seems like itís worth seeking out.
Title: Re: Domino's 18,000th Store
Post by: Pete-zza on July 21, 2021, 07:05:01 PM
peter, iím sure this has been asked before, do enjoy PJs pizza? iíve never tried it but with so much traffic to the thread, seems like itís worth seeking out.
Jeff,

I am not fussy when it comes to pizza. As long as it is edible, I will eat it. As I have mentioned before, I studied pizza making long before joining this forum and using what I learned to actually make pizzas. I did this by reading everything I could find that was produced by Tom Lehmann, mostly at the PMQ Think Tank but also at the PMQ magazine and at Pizza Today. There were also a few others whose work I studied. So, I was very interested in the technical side of pizza making. The taste tests were secondary.

It was mostly out of curiosity that I decided to see if I could apply what I learned from Tom and others to try to make some clones. But what steered me to Papa John's was that I was able to actually buy their pizzas to see if what I made were credible clones of their pizzas. I could buy their pizzas, disassemble them, weigh them, taste the components like sauce and cheese, smell them, study the texture of the crusts, and so on. But what nailed it for me to try to make a clone of the basic PJ pizza was that I was able to get ingredients statements and other information from a nice lady that worked at PJ. That was an enormous benefit. I knew that on a quality scale my PJ clones would not rate all that high, mainly because chain pizzas are not the best, but that was immaterial. I was more interested in the technical side. You will notice that the posts that followed were very detailed. That was intentional. That meant that I did not have to keep all of my notes, which were profuse and in great detail, but at the same time I wanted to be able to give as much detail as possible to the members who read my posts. Even before posting, I would ask myself what questions members might ask that I had not covered. Then I would answer those questions in advance in my posts. Admittedly, the thread is long and is the seventh most viewed thread on the forum, but it does not appear in the top ten list of replies as shown at https://www.pizzamaking.com/forum/index.php?action=stats. I believe it was because I tried to cover everything I could think of. And I wanted my recipes and their ingredients and all of the procedures to be like what appear in cookbooks, if not better.

To the above, I would add that I learned an enormous amount from my PJ clone efforts. Things like FDA rules and regulations, Nutrition Facts and other nutritional information, ingredients statements and their construction, types and sources of ingredients, internal proprietary information (inadvertently made public somehow), and a whole lot more. These are things that carry over to all kinds of pizzas.

There is no harm in your purchasing a PJ pizza to see if you like it. You might even try a Domino's pizza to test it out also.

Peter



Title: Re: Domino's 18,000th Store
Post by: quietdesperation on July 21, 2021, 07:54:22 PM
Jeff,
I am not fussy when it comes to pizza. As long as it is edible, I will eat it.

peter, with apologies to Churchill, you are an enigma wrapped inside of a mystery  :) I will make a point to try PJs, I have had dominos, albeit 40 years ago, was not too impressed.
Title: Re: Domino's 18,000th Store
Post by: frankenfab on July 27, 2021, 01:03:53 PM
One thing I like about Domino's is that they use fresh mushrooms. It makes a huge difference to me. I haven't had one in a long time, but I almost always ordered pepperoni & mushroom, well done, so the center wasn't soggy.