Sunday, July 20, 2014

Domino's Pizza Dough Recipe



Pizza is an art form. Magic to some, science to others, unfortunately, many people have trouble creating a good pizzeria style pizza at home. It's actually not all that difficult, it just takes several factors to happen in the right sequence in order for the dough to come out just right. A method called delayed fermentation is similar to what large pizza chains like Domino's use, and with proper patience the novice pizza maker can succeed at making great tasting pizza dough at home. This is the preferred method if you choose to use wheat-mix flours.
PIZZA QUICK FACTS: 
  • 17% of all restaurants are pizzerias 
  • 1/3 of all pizzas ordered are pepperoni 
  • Brazilian pizza includes peas. 
  • Pizza was originally spelled pitsa. 
  • Pizza in India, includes pickled ginger and tofu.

White pizza or pizza bianca is a type of pizza which uses no tomato sauce. In Rome, bianca or white pizza is a bread drizzled with olive oil. Feel free to experiment using anything, but my favorite way is to top it with mushrooms, black olives, and pepperoni.

In 2009, Dominos underwent a massive change in their product offerings due to market research indicating their recipes had become dated within public opinion. Though they marketed their new crust as their innovation, pizza being pizza, their secret new flavors are intrinsically linked to the seasoning of the crust after its left the oven. Their Shake-On process of adding garlic and other seasonings is recreated below in a brush-on method (friendly for the DIY pizzeur). I think you'll find it, rather close. Other changes are their zingy marinara, and cheese blend.

Domino's Pizza Dough Recipe 
Ingredients: (for 1 large pizza)
*may be doubled
  • 2 cups of high gluten (or bread) flour (plus additional for working)
  • 1 cup of water 
  • 1 tablespoon of grated unsalted butter
  • 1 teaspoon of salt 
  • 1 teaspoon sugar 
  • 1 heaping teaspoon of Active Dry Yeast (or half a yeast packet) 
You also need:
  • cooking spray 
  • zippered poly-bags 
  • small amount of corn meal
Method:
  1. In large bowl add flour, dry-yeast, sugar, and salt (in that order), then mix with fork.
  2. Using a cheese grater, grate butter into the dry ingredients, then add water, oil, and continue to mix with fork until you begin to create a ball of dough. 
  3. Switch to hands, and knead dough for several minutes. 
  4. Spray a large (freezer style) zippered plastic bag with cooking spray, and place dough ball in bag. Close bag and place in refrigerator over-night furthest from air vent. (typically in the bottom).
  5. Remove dough from refrigerator and place in room-temperature environment in a bowl approximately 90 minutes - half a day prior to baking (dough should be room temperature, with numerous holes). 
  6. Preheat oven to 550° F. 
  7. Take a large pizza sheet and coat non-stick spray, then with corn meal, and spread dough over top, top with favorite marinara,cheese and veggies. 
  8. Bake for approximately 8-10 minutes on middle rack. (Caution the extreme heat blast when opening the oven door.)
  9. Brush crust with Garlic and Herb sauce.
Garlic and Herb Butter Crust
*do not double
  • 2 tablespoons of butter
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon of salt
  • Pinch (1/16 teaspoon) of black pepper
  • Pinch (1/16 teaspoon) of oregano
Optional:
  • Pinch (1/16 teaspoon) of Basil.
  1. Melt butter in a bowl with seasonings in microwave for 40 seconds.
  2. Stir mixture, and brush on crust after baking pizzas and before serving.