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The New Dominos Pizza

So what do you think of the Domino Pizza makeover? Trib article here. Has anyone tried the new "made-over" pizza?

Their new commercial click here.

I havent had Dominos in 20 years but I'd try it once to see if it's doable. I'm getting sick of paying $30 for an 18in thin crust pie (including tip and delivery/tax).

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Permalink Reply by jen on January 19, 2010 at 9:16pm
Permalink Reply by Ken Gray on January 20, 2010 at 8:15am
I'm in Macomb for a few days with my sons at Western. Hard to find very good pizza here. (there is a Aurelio's that is an exception) They ordered Domino's on line. The web site was cool (showed you a "progress bar") and the pizza was pretty good. Good the next morning too. A nice surprise.
Permalink Reply by Anne Alt on January 20, 2010 at 9:36am
Sarcasm, right?

Dr. Doom said:...Chicago is a pretty lousy town for pizza...
Permalink Reply by Tony Adams on January 20, 2010 at 10:35am
Dr. Doom said:
It is not 'impossible', people who say that word are usually proved wrong.
I don't know, you can make much better pizza at home than you can get at most takeout places (especially since Chicago is a pretty lousy town for pizza) but for really great pizza you need a commercial oven.

uh, you don't need a commercial oven. You need an oven that can get to 800F or higher. But even with our oven which tops out at 500F, we get pretty good results with a pizza stone. Certainly way better than any place that delivers and I'd say pretty close to the best I've had here or in NYC.

The dough recipe I use is pretty close to Jen's but without the sugar, a bit less oil and without the punching down step. I do proof the yeast with half a cup of very warm water for 10 min or so. I only knead it until it seems like everything is mixed. Not ten minutes anyway, but perhaps close to that.

Here is my version of the very basic dough recipe
1.5C warm water
2 tsp yeast
2tbs olive oil
1C whole wheat flour
3 C white flour
1tps salt

This is pretty close to exactly Deborah Madison's recipe in _Vegetarian Cooking for Everyone_.

Lately I've been adding a tablespoon or so of either fresh or dried italian herbs. I also used to add a tablespoon or so of gluten, but last time I forgot and it turned out fine.

This makes enough for two 16 to 18 inch pies (with very thin crust).

The key is using a well-preheated stone AND I pre-bake my crust for two or three minutes before topping and baking.

Very high on my list of dream projects is to build an outdoor cob oven. I helped build one last summer so I know it can be done.
Permalink Reply by BalloonBiker on January 20, 2010 at 10:38am
So when is the pizza taste-test ride?
Permalink Reply by A.K.A Paul on January 20, 2010 at 11:10am
I'll host if anyone wants to do a homemade pizza night.

I have a Pizza stone but it's been on the bottom of the oven for a year being "dripped on". Can pizza stones be cleaned, or does it even need to be cleaned?

jamimaria said:
So when is the pizza taste-test ride?
Permalink Reply by millenial removing Bernie tattoo on January 20, 2010 at 11:38am
Not Nathan Fillion (aka Paul) said:
I'll host if anyone wants to do a homemade pizza night.

I have a Pizza stone but it's been on the bottom of the oven for a year being "dripped on". Can pizza stones be cleaned, or does it even need to be cleaned?

jamimaria said:
So when is the pizza taste-test ride?

Don't clean it. The pizza stone absorbs the flavour of all the delicious drippings, then releases them back into the crust when you cook pizza.
Permalink Reply by Dr. Doom on January 20, 2010 at 4:11pm
I'm from New York originally and you really can can get a better slice on the average street corner there than you can get for almost any price here, before getting into the famous places like John's, Patsy's, etc. Deep dish is a good novelty a couple of times a year but having places that make it properly isn't all that big a deal compared to being able to get a proper storefront slice.

Anne Alt said:
Sarcasm, right?
Dr. Doom said:...Chicago is a pretty lousy town for pizza...
Permalink Reply by A.K.A Paul on January 20, 2010 at 10:18pm
I was born and raised on Chicago Pizza of all sorts. As I get older I prefer stuffed maybe 5% of the time and deepdish even less than that. I love a great thin crust pizza.

One thing I dont get is, why the hell do most places cut pizza in those annoying little squares? I've never had NY style Pizza outside of chicago but there's a lot to be said of the wedge 'O' pie that you can pick up, fold over, and eat. The pizza places will cut it pie shape If you can remember to ask them but often times chicago pizza is the wrong consistancy to eat wedge style.

Dr. Doom said:
I'm from New York originally and you really can can get a better slice on the average street corner there than you can get for almost any price here, before getting into the famous places like John's, Patsy's, etc. Deep dish is a good novelty a couple of times a year but having places that make it properly isn't all that big a deal compared to being able to get a proper storefront slice.

Anne Alt said:
Sarcasm, right?
Dr. Doom said:...Chicago is a pretty lousy town for pizza...

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