Domino's Thin-Crust Pizza

Domino's Thin-Crust Pizza
Staff Writer
Emily Jacobs

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

8
Servings
307
Calories Per Serving
Deliver Ingredients

Notes

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. 

Ingredients

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

Directions

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. 

Nutritional Facts

Total Fat
11g
16%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
26mg
9%
Carbohydrate, by difference
39g
30%
Protein
16g
35%
Vitamin A, RAE
145µg
21%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
455mg
46%
Choline, total
17mg
4%
Fiber, total dietary
4g
16%
Fluoride, F
24µg
1%
Folate, total
111µg
28%
Iron, Fe
6mg
33%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
310mg
44%
Selenium, Se
24µg
44%
Sodium, Na
580mg
39%
Water
87g
3%
Zinc, Zn
2mg
25%

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.

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