Recipes | Domino’s Pizza – with how-to video

Here’s the secret recipe for a delicious Domino’s pizza and how-to videos for the recipe, and for tossing pizza dough, and making stuffed crust.

Dominos pizza recipe Top Secret RecipeThis Dominos hand tossed pizza recipe allows those who love the pizza chain’s signature taste to recreate it at home. While Dominos does not advertise their exact recipe or technique, this recipe comes close to what you would get from your local Dominos pizza delivery. This is a template for a basic cheese pizza which can be topped with a variety of ingredients.

Dominos changed the recipe for their pizzas at the end of 2009, and the new style is reflected here. Most consumers seem to prefer the “new and improved” Dominos, and the national chain has seen profits grow since making the switch.   

Eight-time world pizza-tossing champion and author of “Tony and the Pizza Champions,” Tony Gemignani gives us step-by-step instructions on how to toss pizza dough in this clip.

How To Toss Pizza Dough

How to make stuffed crust pizza

Domino’s Pizza Recipe




2 1/2 cups bread flour
2 1/2 cups high-gluten flour
3 teaspoons sugar
1 3/4 cups warm water
1 teaspoon yeast, NOT rapid-rise
2 tablespoons olive oil
2 teaspoons salt
1/2 teaspoon garlic powder
1 cup cornmeal


4 cups Hunt’s Angela Mia pizza sauce
1/2 cup water
2 tablespoons granulated sugar
2 teaspoons oregano, dried
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt


8 cups mozzarella cheese, shredded


Start the dough by adding 3 teaspoons sugar to the yeast in 1 3/4 cups warm water.
In a large bowl, mix both flours with 2 teaspoons salt.
Wait for yeast mixture to form a foam, then add it to the flour mixture.
Knead with hands or a dough hook until smooth. Then place dough in a plastic bag and refrigerate. For best results, wait at least a full day to use.
Make the sauce by bringing all ingredients to a boil, then simmering, covered, for 1/2-hour, stirring occasionally. Allow to cool, and keep refrigerated until ready to use.
Once the dough is ready, preheat the oven to 450 degrees Fahrenheit.
Sprinkle cornmeal onto work surface.
Divide the dough into four balls and stretch into four pizzas, each about 10 inches thick.
Sprinkle the crust with 1/2 teaspoon garlic powder.
Spoon the sauce over each pizza, leaving the edges of the dough clean.
Top each pizza with 2 cups mozzarella cheese.
Bake for about 12 minutes, until crust is crisp and golden brown.
Let cool slightly, then slice and serve.

Makes four pizzas


Another variation

Domino’s Pizza Recipe


To create a dough that is most like the stuff you get at Domnino’s, you should let it rise for 48 hours in your refrigerator. If you don’t want to wait that long, at least let the dough rise overnight. If you can’t find high-gluten flour, use 25 ounces of bread flour. And if you want the absolute best clone, bake the pizza on a 14-inch perforated pan or pizza screen. This recipe makes two plain cheese pizzas, but feel free to add the toppings of your choice before baking.


16 ounces bottled water (room temperature)
3 tablespoons granulated sugar
1 teaspoon yeast (not rapid-rise yeast)
13 ounces bread flour
12 ounces high-gluten flour (such as Bouncer)
2 teaspoons salt
3 tablespoons vegetable oil

1 cup cornmeal for tossing dough

½ cup canned crushed tomatoes
2 ½ cups Hunt’s or Contadina tomato puree
4 teaspoons granulated sugar
1 teaspoon vegetable oil
¾ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon ground oregano
¼ teaspoon dried basil
¼ teaspoon dried marjoram
1/8 teaspoon ground cayenne pepper

6 cups shredded mozzarella-provolone cheese blend

Garlic Oil Spread (for crust)
½ cup (1 stick) margarine
1/3 cup grated Parmesan cheese
¼ teaspoon dried parsley (crushed)
¼ teaspoon garlic powder
1/8 teaspoon salt


1. Dissolve sugar and yeast in water.

2. Combine flours and salt in a mixer using a paddle.

3. When yeast solution begins to foam, pour into flour along with oil. Use a dough hook to mix until all ingredients come together. Knead with dough hook for 5 minutes. Place dough in a plastic bag and then into your refrigerator for two days.

4. Make the sauce by pureeing the crushed tomatoes in a blender until smooth, then combine all ingredients in a small saucepan over medium heat. When mixture begins to bubble, reduce heat to low and simmer, covered, for 1 hour, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza.

5. When you are ready to make pizza, preheat a convection oven to 450° (or conventional oven to 475°).

6. Divide the dough in half. Form half of the dough into a dough ball on a lightly floured surface. Sprinkle cornmeal on a clean flat surface and begin to stretch out the dough, using your hands until you have stretched it enough to fit on a 14-inch pizza screen. Lay the dough onto the screen, and stretch it to form a perfect circle to the edge of the screen.

7. Spoon a thin layer of sauce over the pizza dough leaving about a 1-inch margin at the edge.

8. Sprinkle about 3 cups of the shredded cheese blend over the sauce. Don’t worry if some falls onto the edge of the dough.

9. Bake pizza for 8 to 9 minutes or until cheese and crust begins to brown.

10. While the pizza bakes, make the garlic oil spread by melting margarine in microwave oven or in a small saucepan over low heat. Use a mortar and pestle (or your fingers and a small bowl) to crush the dried parsley into smaller bits. Remove melted margarine from the heat and add Parmesan cheese, parsley, garlic and salt.

11. When pizza is done, remove it from the oven and brush crust with garlic oil spread. Use a pizza wheel to cut pizza into 8 slices. Repeat process for second large pizza.

Makes 2 large pizzas


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