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Domino's Pizza Dough Recipe

This recipe crafts a replica of Domino's classic pizza dough, providing a robust and flexible foundation for homemade pizzas. It combines flour, yeast, sugar, salt, water, and olive oil, culminating in a well-kneaded and proofed dough ready for shaping. The process is straightforward, yielding a perfectly pliable base ideal for various toppings and baking methods.
Print Recipe
Total Time 48 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2575.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 5 cups all-purpose flour or 5 cups bread flour
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon instant yeast
  • 2 tablespoons extra virgin olive oil
  • 1 3/4 cups warm water

Equipment

  • 1 Large Mixing Bowl
  • 1 Measuring Cups/Spoons
  • 1 Stand Mixer (with dough hook, or use a sturdy spoon for hand kneading)
  • 1 Kitchen scale (for precise ingredient measurement)
  • 1 Plastic Wrap (or a damp kitchen towel for proofing)

Method
 

  1. In a large mixing bowl or a stand mixer, combine the all-purpose or bread flour, sugar, salt, and instant yeast; whisk thoroughly to ensure even distribution.
  2. Add the warm water and the extra virgin olive oil to the dry ingredients in the bowl.
  3. Using a stand mixer with a dough hook on low speed, or by hand with a sturdy spoon, mix until all ingredients are just combined and form a shaggy dough.
  4. Increase the mixer speed to medium-low, or continue kneading by hand on a lightly floured surface, for 7-10 minutes, until the dough is smooth, elastic, and resilient.
  5. Lightly oil a clean, large bowl. Transfer the kneaded dough to the bowl, turning it once to coat the entire surface with oil.
  6. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel to prevent the dough from drying out.
  7. Place the covered bowl in a warm, draft-free location and allow the dough to proof for at least 30-45 minutes, or until it has visibly doubled in size.
  8. Once adequately risen, gently punch down the dough to release the accumulated air.
  9. Divide the dough into desired portions (typically 2-4 balls, depending on the size of pizzas you intend to make).
  10. The dough is now ready to be shaped for pizza or can be stored in an airtight container in the refrigerator for up to 3 days (bring to room temperature before use).

Notes

For optimal results, use bread flour for a chewier crust, though all-purpose works well. Ensure water is warm (105-115°F / 40-46°C) to activate yeast without killing it; precise measurement is crucial. Knead thoroughly to develop gluten, which is key for a pliable, elastic dough. A longer, slower proof (e.g., overnight in the fridge) enhances flavor significantly. Olive oil adds richness and pliability. This dough base is incredibly versatile; adjust proofing time based on ambient temperature and desired crust texture.