Domino’s Pizza operates on a large scale, often mixing hundreds of pounds of ingredients at a time. The foundation of their dough consists of six primary ingredients: flour, water, salt, sugar, yeast, and oil. However, the real intrigue lies in what they refer to as a “goodie bag” – a blend of additional ingredients that give their dough its unique characteristics. My research, including detailed observations from sources like “How Domino’s Makes It’s Pizza” videos, allowed me to decode these elements. By applying my extensive pizza-making experience and dissecting the ingredients listed for their hand-tossed crust, I was able to reverse-engineer and create this seriously amazing pizza dough recipe.

So, what’s in this mysterious “Goodie Bag” and how do we replicate it at home? The goodie bag typically contains:

• Whey: A dry milk product that contributes to crust browning and a tender texture.
• Maltodextrin: A polysaccharide that can act as a preservative and contributes to sweetness.
• Dextrose: A simple sugar that provides additional sweetness and helps with yeast activity and browning.
• Dough Conditioner: An enhancer, often containing enzymes or emulsifiers, that improves dough handling, volume, and crust texture.

For our homemade version, we strive for the same great results without the need for commercial preservatives. Here’s how we substitute and achieve similar effects:

• Dry Milk: This directly replaces whey, contributing beautifully to the browning of the crust and adding a subtle richness.
• Sugar: Our granulated sugar acts as a substitute for dextrose and also assists in yeast activation and crust caramelization.
• Baking Powder: Instead of a complex dough conditioner, a small amount of baking powder works wonders to improve the dough’s texture and rise, delivering awesome results, as proven in my Fluffy Pizza Crust Recipe (which was even featured in Tasty’s Ultimate Cookbook!).

By understanding these components and knowing the desired tacky and thick consistency of Domino’s dough (as observed in their making-of videos), I’ve crafted a pizza dough recipe that many say is even “Better-Than-Domino’s Pizza” because it’s fresh, homemade, and tailored for superior flavor!

For a chewy, extensible pizza crust like Domino’s, bread flour is often the preferred choice. Bread flour has a higher protein content (typically 12-14%) compared to all-purpose flour, which means it develops more gluten. Gluten is the protein network that gives dough its elasticity and strength, allowing you to stretch it thin without tearing and contributing to that desirable chewiness in the final crust. While you *can* use all-purpose flour, you might need to increase kneading time slightly to achieve a similar gluten development, and the final texture might be a little less robust.

Absolutely! This recipe is designed for convenience and can be easily frozen for future use. After dividing the dough into balls and lightly oiling them, place each ball in an individual freezer-safe bag or an airtight container. Make sure to press out as much air as possible to prevent freezer burn. The dough can be frozen for up to 2-3 months. When you’re ready to make pizza, simply transfer the frozen dough to the refrigerator the night before, or let it thaw at room temperature for a few hours until it’s pliable and ready to stretch.

For the Pizza Dough:

How To Prepare Domino’s Pizza Dough (Copycat):

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  In a large mixing bowl (or the bowl of a stand mixer), combine the cool water, dry active yeast, sugar, salt, and oil. Stir them gently until the sugar and salt begin to dissolve. This step ensures that all the wet ingredients are well-incorporated before adding the dry ones.
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  To the wet ingredients, add the dry milk powder, baking powder, and finally, the bread flour. The dry milk and baking powder are crucial for replicating the unique texture and browning of Domino’s crust.
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  Stir all the ingredients together until a shaggy dough forms. Then, knead the dough for at least 7 minutes on low speed if using a stand mixer, or 10-12 minutes by hand on a lightly floured surface. Kneading is vital for developing the gluten, giving the dough its elasticity and chewiness. The dough should become smooth and elastic, though still slightly tacky.
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  Once kneaded, divide the dough into three equal balls, each weighing approximately 12 ounces (around 340 grams). Gently shape each portion into a smooth ball.
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  Place each dough ball into a lightly greased (with oil) individual container or a large baking tray, ensuring enough space for slight expansion. Drizzle a little oil over the tops of the dough balls to prevent them from drying out. Cover tightly with plastic wrap or a lid. Refrigerate for at least 24 hours, ideally 48 hours, for optimal flavor development. The dough can be kept refrigerated for up to 4 days or frozen for longer storage (see FAQ for freezing instructions).

To Bake Your Homemade Pizza:

• At least 1 hour before baking, remove a dough ball from the refrigerator and let it come to room temperature. This makes it easier to stretch. Lightly dust your work surface with cornmeal (about 1 cup total for dredging). Dredge each pizza dough ball generously into the cornmeal, coating all sides. This helps with a crisp bottom crust and prevents sticking. Gently stretch the dough by hand or with a rolling pin into a 12-inch circle, maintaining a slightly thicker edge for the crust.
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  Carefully transfer the stretched dough onto a greased pizza pan with holes (or a pizza screen for extra crispiness). Evenly spread about 1 cup of your chosen tomato sauce over the dough, leaving a 1-inch border around the edge for the crust. Now, get creative and top with your favorite ingredients, or assemble a specialty pizza masterpiece!
• Preheat your oven to 500°F (260°C). If using a pizza stone or steel, ensure it’s been preheating for at least 30-60 minutes. Bake the pizza on the bottom rack of the oven for 10-12 minutes, or until the crust is beautifully dark brown and the cheese is bubbly and slightly golden. The bottom rack position helps achieve a perfectly crisp bottom crust. Once baked, remove from the oven, allow it to cool for a minute or two, then slice into 8 delicious pieces and serve immediately. Enjoy your homemade Domino’s-style pizza!

• To Flavor The Crust: Elevate your pizza experience by brushing a garlic-infused butter or olive oil over the crust before or after baking. Sprinkle with additional seasonings like garlic salt, garlic powder, Italian seasoning blend, grated Parmesan cheese, or a hint of fennel seeds for an aromatic touch.
• Flours: While bread flour is recommended for its high gluten content, which allows for easy stretching and a wonderfully chewy crust, you can substitute it with all-purpose flour. If using all-purpose, you might need to increase the kneading time slightly (by a few minutes) to adequately develop the gluten and achieve a similar texture.
• Pizza Pan Options: Domino’s typically uses specialized flat pizza disks with small holes, which are then run through conveyor ovens. For home use, any pizza pan will work, but a pizza screen or a perforated pizza pan will significantly improve crust crispness by allowing better airflow. A pizza stone or steel is also highly recommended for a truly professional-grade bottom crust.
• Cheese Blends: Domino’s utilizes a proprietary blend of cheeses, often including low-moisture Mozzarella and provolone, along with other white cheese varieties. For your homemade pizza, use a good quality part-skim Mozzarella as your base, and feel free to experiment with a blend of other melting cheeses like provolone, white cheddar, or Monterey Jack for added complexity.
• Sauce Selection: The right sauce makes a huge difference. Look for a robust tomato sauce that offers a balance of sweetness and tang, and has a good, thick consistency. My Marinara sauce recipe is designed to be flavorful and thick, perfectly complementing this dough.
• Dough Handling: When stretching, if the dough springs back, cover it with a towel and let it rest for 5-10 minutes. This allows the gluten to relax, making it easier to stretch. Avoid tearing the dough, and don’t be afraid to embrace a rustic shape!
• Proofing vs. Fermentation: Remember, the initial cold fermentation in the fridge is about flavor development. Once you bring the dough to room temperature before baking, you are allowing it to “proof” or rise slightly, which helps with the final oven spring and texture.

Nutrition per serving