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My All-Time-Favorite Domino’s Pizza (Made at Home!)

A few years ago, back when my husband and I were carefree D.I.N.K.s (“double income, no kids”)… we fell into the habit of ordering Domino’s pizza about 2-3 times per week.  Please don’t judge me… you would understand if you had tasted the pizza I get there!  It is UH-mazing!  Crispy thin crust, double mushrooms, and feta cheese.  Did you know Domino’s even had such gourmet toppings available??  Well, they do!  You can custom-build your pizza online and even get alfredo sauce if you want.  This is NOT the Domino’s you remember from the 90’s.  No siree.  (P.S. No, this is not a paid advertisement for Domino’s.  But it should be, because I’m one of their biggest fans.)

Anyway, you all know that the times, they have a’chaged, and that Chris and I are now making a much more concerted effort to be good stewards of our finances.  And as such, I do not have the luxury of giving into my Domino’s cravings every time they hit (aka: constantly.)  So today I took matters into my own hands and whipped up an at-home version of my favorite pizza.  Super crispy crust… plenty of mushrooms… and a good smattering of tangy feta.  Heaven, I tell you!

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I actually LOVE making pizza dough at home.  Have you ever tried it?  It takes a little time… but not much effort at all if you have a stand mixer or bread machine.  And today I took it up a notch by using my favorite pizza dough recipe, but with one small extra step to give it delicious, sourdough flavor!  The fancy term for this extra step is the “sponge method.”  But all that means is that I mixed the yeast and water with a portion of the flour and let it sit for a few hours ahead of time… then I added the remaining flour and made the dough as usual.  A total cinch!  (P.S. I learned about the sponge method in Cookwise, a book my father-in-law gave me for Christmas that I am now obsessed with.)

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Homemade Pizza Dough in a Stand Mixer!  (Easy)

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I’ll provide you with a more detailed step-by-step on making this pizza crust in the printable below.  The main thing I want to emphasize here in the post is that it’s best to start your dough about 4 hours before you plan to sit down to eat (if you want amazing sourdough flavor, that is.)  You could find quicker crust recipes out there, for sure… but this one is special!  Time=flavor.  And don’t be alarmed, you’ll have plenty of downtime within those 4 hours to go about your business.

Alrighty, so once you have a gorgeous lump of finished (risen) pizza dough, it’s time to divide it into parts (as many lumps of dough as pizzas you plan to make) and stretch/roll each one out into a crust.  You can leave it thick like deep-dish pizza, or stretch it to a more “hand-tossed” medium crust, or stretch/roll it into a super thin crust like I did!

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If you’re going with super-thin crust like I did, here’s a hint: It’s difficult to transfer such a thin layer of dough from your countertop to your sheet pan… I recommend doing most of the stretching by hand, then dusting your pan with a generous sprinkling of cornmeal and rolling it out right there.  Save yourself the headache of trying to move it!

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Now, once your crusts are stretched or rolled to the desired thickness, allow them to rest on the countertop for at least 30 minutes (you can do this while your oven pre-heats.)  Then, right before you pop them in the oven to pre-bake, poke them here, there, & everywhere with a fork to allow the steam to vent in the oven.  Also give them a light drizzle (or spray) of olive oil, and an ever-so-light sprinkling of salt and/or Italian seasoning.  It makes all the difference!

Ok, a quick word about pre-baking:  If you want to help your crusts achieve that super thin n’ crispy Domino’s quality, it helps to give them a head-start in the oven before adding your toppings.  About 6-10 minutes at 400 degrees ought to do it!  (Depends on how big your crust is.)  If you don’t care for crispy crust, you can skip this step.  (However, if you are keeping it thick and “deep-dish”, then definitely pre-bake it a little or it’ll be doughy in the finished pizza.)  Sorry for the mixed messages.  Pre-bake, but don’t, but do.  Easy, right?

When the 6-10 minutes are up, slide the crusts onto a wire rack so that the steam can escape and they don’t get soggy.

See that?  Cracker thin, just how I want it!

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Homemade Pizza Dough (in a stand mixer!)_

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Then go ahead and slather on the marinara sauce, cheese, and toppings.  As I said before, I am using mushrooms and feta because mushrooms and feta are my life.  (I actually wish I had added more mushrooms, because they shrunk on me in the oven, the little rascals!)

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My favorite homemade pizza recipe. (Dough is made in a stand mixer... easy!)

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Once topped, the pizzas can go back onto the sheet pans (or even better… directly onto the oven rack for maximum crispness!) for another 10 minutes or so.  Feel free to make use of the broiler in the last 2-3 minutes to get the top extra brown and bubbly.  And when they’re done, slide them back onto the wire racks so that the steam doesn’t soggify them.

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Again I recommend placing them directly onto a wire rack when you remove them from the oven, so that the steam doesn’t make the crust soggy.

And there you have it!  The pizza I crave morning, noon, and night.  I can never get my crust as thin and crispy as Domino’s… theirs just has that certain “je ne sais quoi.”  But I think my level of love for Domino’s is a bit unusual.  You will probably like this crust way better than any pizza joint!  I know my family adores it. :)

The printable recipe is below.  In the meantime, happy eating!

-Carissa

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5.0 from 1 reviews
Sourdough Rosemary Pizza Crust
 
This at-home pizza crust takes a little extra time, but it is well worth the enhanced flavor and texture!
Author:
Ingredients:
  • 1½ C. warm water
  • 4 T. olive oil
  • 2 tsp. sugar
  • 2¼ tsp. active dry yeast
  • 3½ C. bread flour, divided
  • ¼ C. whole wheat flour
  • 2 tsp. salt
  • 1 Tbsp. chopped, fresh rosemary
Directions:
  1. In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, gently mix the warm water, oil, and sugar.
  2. With the mixer off, sprinkle the yeast over the surface of the liquid, and allow it to sit for 2-4 minutes, until the yeast begins to bubble up.
  3. Add 2 C. of the flour to the liquid, and beat at medium/low speed (about a 4 on a KitchenAid) for 1-2 minutes. This incorporates air into the dough.
  4. Remove the paddle attachment from the mixer and allow this "sponge" mixture to sit and rise for 30 mins to 2½ hours. (2½ hours is ideal, but any length of time will improve the flavor of the dough.)
  5. After the sponge has risen, add in the remaining 1½ C. flour, the rosemary, and the salt. Fit the mixer with the dough hook at this stage, and mix/knead the dough on medium/low speed (about a 4 on a KitchenAid) for about 5 minutes.
  6. The dough will go from sticky/wet to smooth and elastic. If it still looks very wet halfway through the kneading time, sprinkle in the additional ¼ C. flour.
  7. After 5 minutes, the dough will have formed a smooth ball. Remove the dough hook attachment, drizzle or spray the dough with oil, and allow it to rise for at least 1 hour.
  8. After the dough has risen, divide it into portions (depending on how many pizzas you'd like to make.) Allow each portion to rest at least 15 minutes. Then stretch or roll each portion into a crust of your desired thickness and place on a sheet pan dusted with cornmeal. (If the dough resists being stretched, allow it to rest for 5-10 minutes, then resume stretching.) Allow stretched/rolled crusts to rest at least 30 minutes while your oven pre-heats to 400.
  9. Lightly drizzle or spray each crust with olive oil, then sprinkle lightly with salt or Italian seasoning.
  10. Pre-bake crusts at 400 degrees for 6-10 minutes.
  11. Remove crusts onto a wire rack and top with desired sauce, cheese, and add-ons.
  12. Return pizzas to 400-degree oven for 10-12 more minutes (using the broiler for the last 2 mins. for a bubbly top.)
  13. Place immediately on a wire rack after removing from the oven. Then slice and enjoy!

 

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*Note: This post contains affiliate links.  See my disclosure here.

 

8 Responses so far.

  1. DINKS! haha, too funny! My girlfriends and I do healthy pizza and wine night once a week so I will definitely be giving your crust a try :)

    • Carissa says:

      That sounds super fun, Tatum!

    • lsume says:

      Been making homemade pizza’s for about 40 years. Also happened to be a complex chemical processes engineer (B.S. ME) and if you want a thin and crispy crust, use your gas grill on the lowest setting and watch your dough fervently until you get the feel. Also, for a real sour dough, let your dough sour for about 4 days and then make a fresh dough and split the sour and split the fresh and knead for the real sough dough. I think it was Domino’s some years ago that told me that they let their dough sour 2-3 days depending on demand. Depending on your gas grill, make sure to set the burners to as low a setting as possible. Spray the exposed crust with water from a cheap plastic bottle with spray head (you can buy these for around $2.00). One more important step, make sure you preheat your oven to 400F convection if you have it or plain bake if you don’t. After the bottom of the crust is a golden brown, place the pizza in the oven to finish. One more thing that will make a big difference is the pizza pan. Instead of using an air sheet, use a perforated air pizza pan well greased with crisco. When reheating, use your grill and spray pam on your pizza pan. The reheated pizza, if stored in a ziplock well sealed without air, will taste about as good or better than the original.

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