Making Dominos Pizza At Home (2 Ways) | But Better

I want to tell you a little story when I was a child. I loved dominoes. Words cannot describe how much I loved Domino's. Well, this can be seen. I don't blame dominoes for that, obviously, it was my fault. Now I have more information about the story. about how that turned into this that will be in a healthy food video in the new year, but I grew up and so did my palette, so let's create something that even my younger self would have preferred and in the end maybe just make something special , so with all that being said, let's do this, shall we?

No need to pass, we'll call them because that's what it's all about. It's

pizza

delivery in 40 minutes or less. Thank you for choosing Domino's, I'm Becky. Would you like delivery? or pick up how many robots are there delivery do I have Can I get two medium pepperoni

pizza

s? What would you like to order? Can I get two medium pepperoni pizzas? Seven minutes and 30 seconds to order three pizzas. Good job your Dominos automation system, so we have the checkout that looks pretty good, it's actually probably one of the best I've ever seen, it al

ways

smells like pepperoni, but I'm not going to lie, it smells good, who cut this What the hell, I don't even have the taste?

Note that this is not real pizza, but it tastes good, that being said, it has a bad texture. The chew is gone, this is very mediocre for Domino's. I remember they were much

better

scratch Chew the dough, the dough is like cakey sauce it's too sweet, this tastes like you've been to the wrong pizzeria in New York, honestly one of the worst Domino's pizzas I've ever had in my entire life, this should be a piece of cake, but someone comes in and tries this to tell me if this is al

ways

like this or if this is a bad pizza, it's always been like this, it tastes like cafeteria pizza, that's what it is, yeah, I mean, still Tastes good.

I'm not going to sit down and say, "Oh, British cheese isn't good, we can do

better

." Yo, you can't have a good pizza without the beauty of the dough, sorry Italians, anyway, let's talk about the dough first. This dough is half Italian and half American, which means it breaks several rules in the Italian Handbook of Good Pizza, rule number one, no sugar. I've been yelled at for it, I get it, so yeah, don't do that unless you want to piss off the Italians and rightly so, but after all, this is a domino, but better, isn't it the first in a Big Pokémon three and three quarters of a? cup or 570 grams of double flour OR Type a quarter of a teaspoon or a gram of diastatic malt powder which is optional but recommended helps give color to the dose and there is a link in the description for that a tablespoon and a half or 19 grams of sugar two teaspoons or five grams of fine sea salt, mix until well combined and then separately you need one and a half cups or 370 grams of water and 95 degrees Fahrenheit, you know, warm, to add two and a quarter teaspoons u eight. grams of instant yeast until dissolved, add the yeast water to the flour and mix by hand until a rough dough is formed, then knead by hand into a soft, pliable dough which takes about five minutes, roll it into a light ball and add to a greased bowl. and cover with plastic wrap, then place in the refrigerator to rise overnight.

Yes, you can also let it rise at room temperature for two hours, but it is highly recommended that you do it in the refrigerator overnight. Why Josh? I don't want to wait for that. I'll keep it simple, much more developed and significantly more ideal in flavor during baking, but most importantly it's much easier to roll out the dough once it's had enough time to rest. I'll try to help you here, okay, once the dough is ready, pull. Take it out of the refrigerator, squeeze out all the air that you spent literally hours generating completely from the dough and divide it into three equal pieces, which should weigh between 300 and 325 grams each, roll them into balls and place them on a baking sheet that has been greased. floured and sprinkled generously with semolina now listen to the end of this I'll show you how to use this exact same recipe but how to turn it into a skillet pizza yes the Domino's skillet pizza it's double anyway cover it with grease a wrap of plastic and let sit at room temperature for two or three hours now for the sauce.

I kept it surprisingly simple, you don't need to be too fancy to overcome the disrespect that is Domino's pizza sauce. In the first medium pot of sauce, add two tablespoons or 22 grams. of extra virgin olive oil and heat over medium heat, once everything starts to heat up, add two cloves of thinly sliced ​​garlic and sauté for about a minute, then add three-quarters of a teaspoon or three grams of red pepper flakes, toast until fragrant, about 30 seconds, then add one 28-ounce can or 800 grams of crushed San Marzano tomatoes. The classic you see in all the great salsas, this can brings the seasonality of the world's best salsa tomatoes to your

home

all year long.

Now add a pinch of sugar and season the flavor with Salt, maybe a little pepper, if you feel a little how it goes tell Cooge, follow that with a teaspoon or a gram of dried thyme and a teaspoon or half a gram of dried oregano again, let's go for one more flavor. The stereotypical American pizza flavor with the dried herbs, the ultimate secret, if you have one or two small pieces, and I'm talking two to three ounces of pepperoni, mix it into the sauce to give it that extra touch, oh my goodness, take them to simmer. over medium heat and let it reduce for eight minutes or until the sauce thickens, pour the sauce into a bowl and immediately add salt to taste if necessary along with two tablespoons or 28 grams of unsalted butter, stir until emulsified and completely melted into the sauce. now the cheese is simple, literally just a mixture of two cups or 240 grams of low-moisture mozzarella grated on the coarse side of the grater and two cups or 210 grams of Monterey Jack cheese also coarsely grated, and finally half a cup or 35 grams . of finely grated parmigiano reggiano mixed to combine evenly and that is your cheese mixture.

Now we need our garlic butter crust. Spread in a small saucepan and add a quarter cup or 56 grams of salted butter, half a teaspoon or 2 grams of garlic powder, a quarter teaspoon or a gram of yon powder, a quarter teaspoon or a gram of which is optional, but put it over medium heat until melted, then cut the heat, add three cloves of grated garlic and a generous pinch of flake salt, share that to combine and then just keep it melted but don't let it cook any further or the garlic will turn bitter now for the pepperoni you will need half a pound or 227 grams.

My recommendation would be to buy a whole pepperoni stick if it's small like this one so just cut that bad boy off, the benefit here is that you can cut it as thick or as thin as you want, you want those thick bouncy cups so here It's where you go. I cut mine on a mandoline a little over a quarter inch thick, okay, it's pizza. First, turn on a pizza oven to about 700 to 750 degrees Fahrenheit, what did you say? Josh, not everyone has a pizza oven like you, guess what you can make with the pan pizza version, which we'll do in a second, or you.

You can follow our New York Pizza method if you are using a

home

oven. Link in the description of that video. Now take a piece of pizza and, with your knuckles, start punching a thin layer in the center to create a slightly thicker crust that runs around the edges, that's the crust, drink the dough with your closed fists and gently stretch the dough while rolling it around the perimeter until you have a uniform sized 10 to 12 inch circle without tearing the dough, tear the dough. I'm just kidding, if you make a small teardrop, you can always squeeze it out, give the sauce a touch, ladle it lightly and spread it to the edge of the crust, generously sprinkle the cheese mixtures as you like, brush the edges with olive oil. extra virgin olive and add. in your pepperoni to your heart's content, but you know, don't make it too light here, okay, come on, it's pepperoni time, load it into your hot pizza oven and cook for 25 to 30 seconds, turn it the other way and cook for another 25 to 30 seconds. 30 seconds take out your pizza immediately brush that beautiful crust with your garlic butter MSG cut it and enjoy this is a beautiful pizza I can smell the garlic coming off of it the Pepe cups shining in the light before we try this we are

making

the versions of pan pizza they are not complaining, it will be after this, first of all, I put pineapple on this, what are you going to do about it?

One thing I've noticed is that hot people like pineapple in pizza dough, it has that Char it has that smoky flavor and the sauce with garlic a little bit spicy a little bit herbaceous now Kendrick, first you want to catch your breath for a second , you're okay, yeah, we have two pigs, it was just for you Kendrick, here's pizza number one, number two. I don't know if I'm dizzy because I used all my magic, but this one here is the good one, pineapple and pizza, oh God, it's moist, this is juicy, but tropically juicy, like we won, but no. pizza made in the pan, this is the exact same recipe, you don't have to change any of the ingredients, it's just a different technique, you see, this is how much technique changes what you do in the kitchen, now we go back to when we divide our dough into three equal pieces before shaping them into balls, instead you'll generously grease a 10-inch seasoned cast iron skillet with about three tablespoons of extra virgin olive oil.

It will seem like a lot to you, you need it, this also means that you will need it. three 10 inch cast iron skillets I really recommend you use the cast iron skillet method because for me it gets a much better crust than using any other skillet a piece of dough a 10 inch cast iron skillet now take a piece of dough and shape it into a very light ball, place it in the center of your prepared pan, then simply press and stretch it as close to the edges as you can without breaking, it shouldn't reach the edges right away, cover it and let it rest for 10 minutes , stretch it a little more until it is almost ready. the edge like this now cover it with grease plastic wrap for two to three hours at room temperature and while it's proofing, preheat your oven to the highest temperature which will be around 500 Fahrenheit, now gently tap the center to create a perimeter of crust, yeah . it's going to deflate a little bit, don't worry, sauce, the center, cheese, generously, you know, maybe hit it with a little olive oil, a little black pepper, put it in the oven for 15 to 20 minutes or until the cheese is melted brown and the crust is cooked through, but more specifically when the crust is so crispy you can practically hear it crunch just by looking at it, now remove it from the oven and immediately brush the edge of the crust with butter. garlic and MSG and optionally you can add the following thinly sliced ​​scallions, fresh grated parmigiano reggiano and a generous drizzle of something sweet like spicy honey.

Honestly, this combination alone is beautiful, so I recommend you try it now despite our sacrilege of Italian pizza, something about these pizzas is still felt. very special, so let's see how they take on the dominoes and do a taste test, okay, theirs is a lot bigger, that's not fair, it has a crunchy crust, definitely cheesier. I didn't put any effort into mine, it wasn't a smart move, these guys didn't cut their pizza. Moment of truth, though first Kendrick, I have to do this for you. I'm sorry friend. Wow, I don't even want to eat this. I haven't even tried this yet.

I was supposed to try this first. My brain was like that. If you think this didn't win you're crazy depth of flavor the sweetness the cheese chewy and delicious and airy and moist but there's no magic this time I have to refill my Mana what do you think of Domino's pan pizza? It's every Friday born and raised from the personal bread pizza, well, bread pizza, this, oh, sorry, okay, oh my god, look Gore, I mean, that's so good, I understand What you were talking about before, this didn't taste like The Dominoes, I remember it for some reason.

It just tastes worse, just try this corner piece, you can't get over that growl, your tongue just coats itself and the cheese, baby, oh god, everything about the love on your tongue, it's so good, thank you Kendrick, that was really amazing , you know what I think, this recharged my Mana, oh, what is it? happening abroad