Privately held Domino's, Inc. is the number two pizza chain in the world, trailing only the Pizza Hut division of YUM! Brands, Inc. The company operates a network of more than 7,300 company-owned and franchised stores in all 50 U.S. states and more than 50 other countries.
Domino's was built on simple concepts, offering just delivery or carry-out and an extremely limited menu: for more than 30 years, the company offered only two sizes of pizza with 11 topping choices In recent years the company has added salads, bread sticks, and other non-pizza items to its menu in an effort to stave off rivals.
Parmesan Asiago Crust
3 cups bread flour
1 packet active dry yeast
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/8 cup parmesan cheese
1/8 cup asiago cheese
1 cup pizza sauce or marinara sauce
1/2 cup grated mozzarella cheese
1/2 cup grated provolone cheese
1/2 cup feta cheese
1/2 cup cheddar cheese
1/4 cup parmesan cheese
1/4 cup asiago cheese
1 tablespoon dried oregano
Mix together the yeast, sugar, oil and water in a large bowl. Let rest until foamy. Add half the flour and all of the salt. Use your hands to incorporate the ingredients until well blended. Add the cheeses and another 1/2 cup of the flour. Incorporate these into the mixture.
Repeat until all the flour is gone. Set the dough onto a floured area and knead for about five minutes. Coat a large bowl with oil. Set dough in bowl, cover and let rise for about 1 1/2 hours, or until the dough ball has grown twice as large.
Heat oven to 450 degrees. Place the dough onto a floured area and work into a 14-inch round. Top with sauce and then the cheeses. Finish up with a dusting of the oregano. Place on bottom rack for about 10 minutes or until done.
36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 teaspoon salt
1 cup all purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
blue cheese dressing
Preheat oven to 425 degrees.
If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pans. Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.
2 1/4 teaspoon (1 package) instant dry active yeast
1 cup warm water (not hot!)
1/2 tablespoon sugar
3 cups bread flour, or as needed
2 tablespoon olive oil
1 1/2 teaspoon salt
Add the water, yeast, sugar, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly. Add olive oil, salt, and 2 cups of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead. Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.
Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry. Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size. Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and refrigerate overnight. When ready to use, remove from fridge, and let the dough come up to room temperature before using.
1 1/3 cup warm water (105 degrees)
1/4 cup non fat dry milk
1/2 teaspoon salt
4 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil (for dough)
9 ounces vegetable oil (3 ounce per pan)
butter flavored cooking spray
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.
Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
4 pieces (squares) semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 egg yolks
6 tablespoons flour
Preheat oven to 425 degrees. Spray 4 custard cups with Pam and place on cookie sheet. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted. Stir in Sugar until well blended. Whisk in eggs & egg yolks. Stir in flour & divide between cups
Bake 13 - 14 minutes until sides are firm & center is soft. Let stand 1 minute. Invert cakes on dishes & top with whipped cream or Ice cream.
Dots: Pour the warm water into a mixing bowl and dissolve it in the sugar and yeast. When the yeast begins to bubble, add in your first cup of flour, then the oil and salt. Add another 3 cups of flour, mixing with a large spoon until the dough comes away from the sides of the bowl and holds together.
Sprinkle the last 1/2 cup of flour onto your kneading surface and turn out the dough and knead until it begins to stick together well. Add only enough flour to keep the dough from sticking to your fingers and to the board. Continue to knead until the relaxed dough feels smooth and springy. You may need to add additional flour. Form the dough into a ball, and place it in a greased bowl, be sure to turn the dough in the bowl so that the top is greased as well. Cover it and put it in a warm area away from drafts. Allow dough to double in size. This should take at least 45 minutes, maybe more, maybe less depending on the temperature of your room.
Preheat the oven to 425 degrees. Prepare cinnamon sugar mix in a bowl, combine the cinnamon and sugar and mix well. Shape dough into small balls approximately 1 inch in size. Brush dough lightly with melted margarine, and dip into your cinnamon/sugar mix. Place coated balls onto a lightly greased baking sheet.
Bake for approximately 30 minutes or until nice and golden brown.
Icing: Combine all ingredients and mix until smooth.
1/4 cup butter
3 cloves garlic, finely chopped
3 tablespoons chopped fresh Italian parsley
4 generous cups thin french fries, cooked until crispy
In a small saucepan over low heat, melt butter; add garlic and saute 1 minute; add parsley and mix well. Set aside and keep warm. When fries are cooked, place them in a large bowl, toss with garlic sauce and serve immediately.
Thinking about trying something new for 2013? Domino's Pizza, the recognized world leader in pizza delivery, is asking customers to think outside the pizza box, and in return is offering to face its fears in a TV campaign beginning today.
Domino’s is temporarily expanding the fan-favorite two medium, two-topping pizzas for $5.99 each value offer to include Penne Pastas in a dish, Stuffed Cheesy Breads, 8-piece chicken varieties, and Oven Baked Sandwiches, encouraging customers to try something they haven’t before – which isn't always an easy decision.
“Our customers have loved being able to enjoy their favorite two-topping pizzas for $5.99, and now they can try pastas, chicken, stuffed cheesy bread, and sandwiches for the same value,” says Russell Weiner, Domino’s Pizza chief marketing officer. “It can be scary to try something new, so we’re encouraging our customers to be a little bit more daring this new year, and in exchange we’ll face fears of our own.”