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Stacy Lyn's Domino's style pizza loaded with toppings and sliced on cutting board

Best Pizza Recipe, Domino’s Style

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Course Main Course
Cuisine American

Ingredients
  

For the Pizza Dough

  • 4 cups bread flour
  • 3 tablespoons sugar
  • 1 teaspoon active dry yeast
  • 3 tablespoons dry milk
  • 1/4 teaspoon baking powder
  • 1 1/2 cups ice water
  • 4 tablespoons vegetable oil
  • 2 teaspoons Kosher salt
  • 1 cup cornmeal plus extra for dusting the pan
  • 1 1/2 cup pizza sauce below

For the Pizza Sauce

  • 15 ounces tomato sauce
  • 6 ounces tomato paste
  • 2 tablespoons Italian seasoning
  • 1/2 tablespoon Kosher salt
  • 2 teaspoons oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon brown sugar

For the Toppings

  • 1 cup provolone cheese shredded
  • 8 ounces whole-milk mozzarella cheese shredded (2 cups)
  • 1 cup parmesan cheese grated, for sprinkling
  • Your favorite toppings: pepperoni, mushrooms, onions, bacon, black olives, peppers, etc.
  • Bunch of fresh basil

Instructions
 

  • In a stand mixer with a dough blade / dough hook, pulse flour, sugar, yeast, dry milk, and baking powder until combined.
  • With the mixer running, slowly add the ice water; process until dough is combined, about 8 minutes. Let the dough rest for about 10 minutes. Add oil and salt to the dough and process until the dough comes together and isn’t sticking to the sides of the bowl.
  • Transfer dough to an oiled or oil sprayed counter and knead dough for about a minute, then form the dough into a very tight ball. Oil a large bowl and place dough in it, cover, and refrigerate for 24 hours to 4 days.
  • Preheat the oven to 500°F for an hour before baking. Dust the countertop with cornmeal. Divide the dough ball into three even pieces and form into tight balls, then dredge into cornmeal. Place the balls of dough at least 4 inches apart and cover loosely for one hour, or freeze dough balls.
  • Gently flatten one portion of the dough into an 8-inch disk. Leave the outer edge lightly thicker than the center of the disk. Stretch the disk into 12 inches. Transfer to a lightly greased and cornmeal dusted pizza pan, baking sheet, or skillet.
  • Using the back of a ladle or spoon, spread 1/2 cup of sauce in a thin layer over the surface of the dough, leaving a 1-inch border around the edge. Top with 1/3 of the mozzarella and provolone cheese, along with your favorite toppings.
  • Bake on the bottom rack of preheated oven for 10 minutes, rotate the pan and cook for another 10, or until the crust is golden and the cheeses are melted. Top with the parmesan cheese.
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