Domino's Thin-Crust Pizza

Emily Jacobs


For the sauce

  • 1/2 Cup  canned, crushed tomatoes
  • 1 Cup  tomato purée
  • 2 Tablespoons  Parmesan cheese
  • 2 Teaspoons  granulated sugar
  • 1/2 Teaspoon  vegetable oil
  • 1/4 Teaspoon  plus 1/8 teaspoon salt
  • 1/8 Teaspoon  ground black pepper
  • 1/8 Tablespoon  garlic powder
  • 1/8 Teaspoon  ground oregano
  • 1/8 Teaspoon  dried basil
  • 1/8 Teaspoon  dried marjoram
  •  Pinch of  ground cayenne

For the pizza dough

  • 2 Cups  high-gluten bread flour
  • 3/4 Cups  warm water
  • 1 Tablespoon  vegetable oil
  • 1 1/2 Teaspoon  active dry yeast
  • 1 1/2 Teaspoon  sugar
  • 1 Teaspoon  salt
  • 1 1/2 Cup  shredded mozzarella cheese, plus more if needed
  • 1 Tablespoon  dried oregano
  • 1 Tablespoon  dried marjoram

I’m a New Yorker, and I can appreciate good pizza. I can also appreciate a taste and texture I like, and reliability, and that’s what I get when I eat a Domino’s thin-crust pizza. I probably won’t stop ordering it, and the judgmental scoffs won’t do anything to change my mind, but in the spirit of cooking, and hey, maybe even to try to make it healthier, here’s a recipe for their thin crust for you to make at home. 

Click here to see How to Make Domino's Thin-Crust Pizza at Home


For the sauce

Make the sauce by combining the crushed tomatoes with tomato purée in a blender. Blend on medium speed for 30 seconds. Combine tomato sauce with other sauce ingredients in a small saucepan over medium heat. When the mixture begins to bubble, reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza.

For the pizza dough

Mix the dough together and let it retard in the refrigerator overnight.

Preheat the oven to 500 degrees an hour before you begin assembling the pizza.

Bring the dough to room temperature and roll it out into a very thin, round crust. Dock the dough but using a dough docker or poking it with holes using a fork. Bake the crust for 4 minutes before topping with the rest of the ingredients. 

Mix together the cheese and dried herbs. Place on top of sauce and bake the pizza for 10-15 minutes, until the cheese is bubbling and the crust is golden brown. 


Special thanks to Todd Wilbur of Top Secret Recipes for his pizza sauce recipe, and Emily Jacobs of Sage Recipes for helping test this recipe. 


Calories per serving:

248 calories

Dietary restrictions:

Balanced Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 9g 14%
  • Carbs 31g 10%
  • Saturated 4g 21%
  • Fiber 2g 9%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 3g
  • Polyunsaturated 1g
  • Protein 11g 22%
  • Cholesterol 21mg 7%
  • Sodium 679mg 28%
  • Calcium 195mg 19%
  • Magnesium 26mg 6%
  • Potassium 198mg 6%
  • Iron 3mg 14%
  • Zinc 1mg 7%
  • Phosphorus 165mg 24%
  • Vitamin A 56µg 6%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 27%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 3mg 17%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 89µg 22%
  • Vitamin B12 0µg 3%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 7µg 9%
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