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

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. 

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.