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Author Topic: Domino's Handmade Pan Pizza  (Read 430 times)

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Offline Pod4477

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Domino's Handmade Pan Pizza
« on: September 23, 2020, 09:21:33 PM »
Hey guys, I'm trying to master the Dominos Handmade pan pizza.  Does anyone know what the thickness factor would be for it and how they get the cooked dough to around 1-1.5" thick?  The pizza seems to have a thickness of about 1-1.5". 

I read that the dough from Domino's is frozen, perhaps using VWG, with Whey listed in the ingredients statement.  I use dry non-fat powdered milk. 

I'm a little concerned about making sure my dough is as soft as Domino's dough.  It reminds me of a soft white bread dough.  I'm not quite sure how to make sure it's airy and light, but I'm thinking if I double proof like a bread dough, I can get a lot of air into it, and make it super soft. 

Method:
I have seen through videos that they just use a hand stretched dough that they place in a pan sprayed pan.  Then they press the dough into the pan, like UNO does, to fill the entire pan.  I was surprised to see they don't proof the dough in the pan. Then they put a layer of cheese, then sauce, and then cheese, followed by toppings.  Thanks guys!

So using Domino's ingredient statement as a reference, I have a formula to work with for a 10" pan (my biggest size), 0.115 TF:
NOTE: I have it for ADY, but will try IDY too

Flour (100%):    150.03 g  |  5.29 oz | 0.33 lbs
Water (60%):    90.02 g  |  3.18 oz | 0.2 lbs
ADY (.27%):    0.41 g | 0.01 oz | 0 lbs | 0.11 tsp | 0.04 tbsp
Salt (2%):    3 g | 0.11 oz | 0.01 lbs | 0.54 tsp | 0.18 tbsp
Vegetable (Soybean) Oil (5%):    7.5 g | 0.26 oz | 0.02 lbs | 1.65 tsp | 0.55 tbsp
Sugar (2%):    3 g | 0.11 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
Dry Non-Fat Milk (1.4%):    2.1 g | 0.07 oz | 0 lbs | 1.46 tsp | 0.49 tbsp
Total (170.67%):   256.06 g | 9.03 oz | 0.56 lbs | TF = 0.115

And a 10% Soybean oil formula:
Flour (100%):    145.76 g  |  5.14 oz | 0.32 lbs
Water (60%):    87.46 g  |  3.08 oz | 0.19 lbs
ADY (.27%):    0.39 g | 0.01 oz | 0 lbs | 0.1 tsp | 0.03 tbsp
Salt (2%):    2.92 g | 0.1 oz | 0.01 lbs | 0.52 tsp | 0.17 tbsp
Vegetable (Soybean) Oil (10%):    14.58 g | 0.51 oz | 0.03 lbs | 3.21 tsp | 1.07 tbsp
Sugar (2%):    2.92 g | 0.1 oz | 0.01 lbs | 0.73 tsp | 0.24 tbsp
Dry Non-Fat Milk (1.4%):    2.04 g | 0.07 oz | 0 lbs | 1.42 tsp | 0.47 tbsp
Total (175.67%):   256.06 g | 9.03 oz | 0.56 lbs | TF = 0.115 
« Last Edit: September 23, 2020, 11:46:14 PM by Pod4477 »

Offline Pod4477

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Re: Domino's Handmade Pan Pizza
« Reply #1 on: September 24, 2020, 11:55:10 PM »
It dawned on me that it's basically a focaccia, in that it's pressed into a pan with oil. and then it could be proofed again, for a bit, in the pan.  Of course Domino's doesn't proof again in the pan, which is even more impressive that it comes out so light, airy, and soft.  I'm sure it's from the dough conditioners  :-D

Offline Pod4477

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Re: Domino's Handmade Pan Pizza
« Reply #2 on: September 27, 2020, 12:08:07 PM »
Going to make a Buffalo Chicken Handmade Pan today using the Pizza Hut Pan Pizza recipe from here.  I feel it was lacking some salt last time I made it the other half, so I worked some more salt into the dough yesterday, so we'll see if that worked its way in.  I'm going to double proof it, and then press it down if it gets too risen.  I expect it to come out like a focaccia, so we'll see. 

Offline Pod4477

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Re: Domino's Handmade Pan Pizza
« Reply #3 on: October 01, 2020, 01:27:38 PM »
Well I made the Buffalo Chicken and it came out quite well.  I used the Pizza Hut pan pizza recipe from this site.  I let it cold ferment for 3 days and added some on the third day.  I used corn oil for the pizza pan, using an UNO pan.  I hand stretched the dough and pressed it into the pan like Domino's and UNO do.  It came out good, but I think less soybean oil needs to be used in the dough, or perhaps a different oil than soybean oil.  I think it will taste better using one of the revised doughs I posted.  I was very happy with the thickness of the dough once baked, and baking at 400F provided a medium color crust.  Still the crust was a bit crispy compared to dominos, so I'll have to drop the temp using these UNO pans.  They do make for an easily crispy crust, so I will have to work with that.  I also felt that my cheese needs more salt compared to Domino's.  All in all, it was very close to Domino's Handmade Pan Pizza.  I also notice that Domino's uses a ton of oil in the pan, so that was copied too.
« Last Edit: October 01, 2020, 01:29:49 PM by Pod4477 »

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