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Domino's Pizza[W:53]

Re: Domino's Pizza

Helix said:
what's lacking in their pizza? i haven't had Dominos since college, so i don't really remember.

when i get pizza, it's generally from a local independent or a regional chain. we have a great one around here that does New York style pretty well, and a couple other ones that you've probably never heard of. if it's a national chain, i generally go Pizza Hut. if i'm in Chicago, definitely deep dish.
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Local independents are generally the best. They usually buy the best as freshest ingredients. The big chain outfits buy all of that stuff in massive bulk and commissary it to the locations, precut or sliced. And the cheese is not as good.
 
Re: Domino's Pizza

radcen said:
Domino's: Their cheese is off-putting to me now, though the rest of their new recipe is fine.

I cannot stand Papa Johns. Pizza Hut is acceptable in a pinch, though I usually have to special order extra sauce to make it so.

I do like Papa Murphy's quite a bit. They have some tasty stuff.

Why do so many people in the pizza business feel the need to be "Papa" something?
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What is it about the cheese? Both in texture and taste it sucks, but I cant nail down why. I know how they got to suck though, it was their "signature" of having the sauce pop up through everything so that you can see it on the top through out the pie. Is this franken cheese to allow for this?
 
Re: Domino's Pizza

I tried a Vegan pizza. Sucked! I'm a born grease eater. Good spicy pepporoni and/or a spicy sausage and the greasier the better is what turns me on. Real olive oil and a spicy sauce are basic necessities as well. I don't like a full garbage (olives, onion, green pepper, anchovies, etc.) pizza either. I haven't had a Domino's pizza in three or four years, but I always thought they tasted pretty good. An Italian Pizza shop owner and old friend told me the good pizza recipes use slightly more expensive ingredients and that is one of the secrets. His pizza was great, so I figured it was true.
 
Re: Domino's Pizza

ObamacareFail said:
Local independents are generally the best. They usually buy the best as freshest ingredients. The big chain outfits buy all of that stuff in massive bulk and commissary it to the locations, precut or sliced. And the cheese is not as good.
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i dig the variety of the independent places. they generally offer stuff that the bigger chains don't. not that i'm against national chain pizza. i just don't get non-diet pizza that often, so when i do, i generally want it to be special.
 
Re: Domino's Pizza

Domino does their ingredients webpage so that we cant copy and paste which is a very ****ty thing to do, but I notice some odd things....They put modified food starch in the cheese and then from the way they list the ingredients it seems that after they make the cheese they hydrate it with nonfat milk and whey protein concentrate. Looks to me like their crap cheese texture was the result of lots of lab research, that it is very intentional.
https://www.dominos.com/en/pages/content/nutritional/ingredients.jsp
 
Re: Domino's Pizza

DaveFagan said:
I tried a Vegan pizza. Sucked! I'm a born grease eater. Good spicy pepporoni and/or a spicy sausage and the greasier the better is what turns me on. Real olive oil and a spicy sauce are basic necessities as well. I don't like a full garbage (olives, onion, green pepper, anchovies, etc.) pizza either. I haven't had a Domino's pizza in three or four years, but I always thought they tasted pretty good. An Italian Pizza shop owner and old friend told me the good pizza recipes use slightly more expensive ingredients and that is one of the secrets. His pizza was great, so I figured it was true.
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Please don't crap on my thread. It isn't about vegan pizza. Its about regular pizza with traditional cheese, sauce, crust and toppings that aren't meat.

Thank you.
 
Re: Domino's Pizza

Hawkeye10 said:
One huge benefit of bake your own is that you can put anchovies on it before baking, most companies dont have them.
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When I worked for Pizza Hut a looooonnnngggg time ago in a galaxy far away we had anchovies. Not too many people got them. We also had a hidden menu, including a taco style pizza which I loved making and a pizza pie they called a calitza which was a pizza pie made with cracker style crust and multiple layers. A eight inch pie would easily feed six. The taco pizza I could be really creative with and make it look gorgeous and festive looking with tomatoes and peppers and olives and lettuce and cheeses and the like. I would put a small bowl of salsa in the middle of it and then arrange all of the cold ingredients in very appetizing and festive arrangement. I as the chef got a lot of tips directly from making those taco style pizzas. A lot of the customers would look at it and go it looks too good to eat, a few even took pictures back when you had to have a camera and cameras in your cell phone were an idea. I also got tipped quite often for something we called the "cholesterol special". Basically a pan style pizza with a tich bit of extra sauce, extra cheese, and triple peperoni. I would lay the sauce, then put down a third the peperoni, then half the cheese, then another third of the peperoni, then the rest of the cheese and the rest of the peperoni. If you like peperoni you will love the cholesterol special.
 
Re: Domino's Pizza

PirateMk1 said:
When I worked for Pizza Hut a looooonnnngggg time ago in a galaxy far away we had anchovies. Not too many people got them. We also had a hidden menu, including a taco style pizza which I loved making and a pizza pie they called a calitza which was a pizza pie made with cracker style crust and multiple layers. A eight inch pie would easily feed six. The taco pizza I could be really creative with and make it look gorgeous and festive looking with tomatoes and peppers and olives and lettuce and cheeses and the like. I would put a small bowl of salsa in the middle of it and then arrange all of the cold ingredients in very appetizing and festive arrangement. I as the chef got a lot of tips directly from making those taco style pizzas. A lot of the customers would look at it and go it looks too good to eat, a few even took pictures back when you had to have a camera and cameras in your cell phone were an idea. I also got tipped quite often for something we called the "cholesterol special". Basically a pan style pizza with a tich bit of extra sauce, extra cheese, and triple peperoni. I would lay the sauce, then put down a third the peperoni, then half the cheese, then another third of the peperoni, then the rest of the cheese and the rest of the peperoni. If you like peperoni you will love the cholesterol special.
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Was this before something like 1986 when the American stores changed their recipe? I had the old recipe in Munich 1990 as they had not changed and OMG it was delish and the downgrade of the American recipe was clear. I am wondering about what the old recipe used for oil, and how much was brushed onto the pan before the dough went in. It was a butter flavored oil as I recall.
 
Re: Domino's Pizza

Margarita pizza.



It's awesome.
 
Re: Domino's Pizza

Hawkeye10 said:
Was this before something like 1986 when the American stores changed their recipe? I had the old recipe in Munich 1990 as they had not changed and OMG it was delish and the downgrade of the American recipe was clear. I am wondering about what the old recipe used for oil, and how much was brushed onto the pan before the dough went in. It was a butter flavored oil as I recall.
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It was back in about 92 when I worked for them at a franchise, and they may have very well changed their recipe several times, they changed the sauce recipes all the time and there were different types of sauces for the different types of pizzas they sold. I was there when they introduced the stuffed crust pizza. That had a completely different sauce as the standard pizzas. The oil they used wasn't butter flavored that I recall. It wasn't brushed in it was poured in then it was swirled about the bottom and sides of the pan and the dough was then proofed in the pan with the oil in the walk-in, until needed.
 
Re: Domino's Pizza

Hawkeye10 said:
Domino does their ingredients webpage so that we cant copy and paste which is a very ****ty thing to do, but I notice some odd things....They put modified food starch in the cheese and then from the way they list the ingredients it seems that after they make the cheese they hydrate it with nonfat milk and whey protein concentrate. Looks to me like their crap cheese texture was the result of lots of lab research, that it is very intentional.
https://www.dominos.com/en/pages/content/nutritional/ingredients.jsp
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They probably have their own pizza cheese blend and a lot of those additional ingredients may be for texture and non sticking storage purposes as well as making it stretchy. And yes pizza cheese is an actual thing. I personally wouldn't put it on a pizza I would sell, but it aint all bad either.
 
Re: Domino's Pizza

If you can get it, go to an independent pizza place that's ran by actual Italians. There's a ton of great places on the west and east coasts, and I've heard that the south and Midwest have been improving food-wise for the past 10 years.
 
Re: Domino's Pizza

Militant_Vegan_ said:
Please don't crap on my thread. It isn't about vegan pizza. Its about regular pizza with traditional cheese, sauce, crust and toppings that aren't meat.

Thank you.
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Cheese is made from cows, goats, and water buffalo. Those animals also taste great barbecued. Since you're big on giving food suggestions, try grilled buffalo burgers. Motherf*cking delicious!
 
Re: Domino's Pizza

My favorite pizza is from a local joint. Florentine-spinach, mushrooms, spoonfuls of crushed tomatoes with chucks of garlic. I'm very happy with a veggie pizza, just not from a chain. And definitely not from Dominos.
 
Re: Domino's Pizza

Hawkeye10 said:
What is it about the cheese? Both in texture and taste it sucks, but I cant nail down why. I know how they got to suck though, it was their "signature" of having the sauce pop up through everything so that you can see it on the top through out the pie. Is this franken cheese to allow for this?
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I want to say that Domino's cheese has sort of a fine grainy texture. It's not natural, and it feels odd when you're eating it.
 
Re: Domino's Pizza

radcen said:
I want to say that Domino's cheese has sort of a fine grainy texture. It's not natural, and it feels odd when you're eating it.
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With no bite, no matter what the temp, even out of the frig. It has to be because of the starch they add, but the reason for this fake texture cheese is still a mystery to me.
 
Re: Domino's Pizza

Hawkeye10 said:
Was this before something like 1986 when the American stores changed their recipe? I had the old recipe in Munich 1990 as they had not changed and OMG it was delish and the downgrade of the American recipe was clear. I am wondering about what the old recipe used for oil, and how much was brushed onto the pan before the dough went in. It was a butter flavored oil as I recall.
Click to expand...
PirateMk1 said:
It was back in about 92 when I worked for them at a franchise, and they may have very well changed their recipe several times, they changed the sauce recipes all the time and there were different types of sauces for the different types of pizzas they sold. I was there when they introduced the stuffed crust pizza. That had a completely different sauce as the standard pizzas. The oil they used wasn't butter flavored that I recall. It wasn't brushed in it was poured in then it was swirled about the bottom and sides of the pan and the dough was then proofed in the pan with the oil in the walk-in, until needed.
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Back in the mid 1980s Pizza Hut made this thing called a Priazzo. That thing was effing awesome. I still daydream about it.
 
Re: Domino's Pizza

radcen said:
Back in the mid 1980s Pizza Hut made this thing called a Priazzo. That thing was effing awesome. I still daydream about it.
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That is a thing, but not what I am talking about, the basic pan pizza recipe has been changed many times, but I never thought it was great after the mid 80's.



I only got this thing once or twice, as I have always been more a fan of thin crust pizza. It was great though.
 
Re: Domino's Pizza

X Factor said:
I actually don't like a lot of toppings on my pizza, whether meat or vegetables. While pepperoni is my favorite, I'd be nearly just as happy with just mushrooms or even just cheese.
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It's all about the crust, but there's no reason you can't have both

 
Re: Domino's Pizza

Militant_Vegan_ said:
Domino's Pizza will go MeatFree at 500 locations in India for the nine-day Navratri festivities. Could you imagine your local pizza restaurant going MeatFree for even a day?

500 Domino's Locations Go Veg in India
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My wife and I always order veggie pizzas. Usually mushroom, onion, green pepper, and green and black olives.

There used to be a local pizza joint that had a veggie pizza that included cauliflower and broccoli, it was awesome.
 
Re: Domino's Pizza

countryboy said:
My wife and I always order veggie pizzas. Usually mushroom, onion, green pepper, and green and black olives.

There used to be a local pizza joint that had a veggie pizza that included cauliflower and broccoli, it was awesome.
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Green olives on pizza is very underrated. A simple pepperoni and green olive is awesome.
 
Re: Domino's Pizza

radcen said:
Green olives on pizza is very underrated. A simple pepperoni and green olive is awesome.
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Fennel sausage, green olive, mushroom and onion was the pizza my dad tended to order the family... Chicago Thin style.

Yummy.
 
Re: Domino's Pizza

radcen said:
Green olives on pizza is very underrated. A simple pepperoni and green olive is awesome.
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Absolutely. I consider it an essential ingredient.
 
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