Dominos Pizza Crust Recipe – Make the Perfect Copycat at Home

There’s something about a Dominos pizza crust that makes it dangerously addictive. It’s not too thin, not too thick, and has that perfect balance of chew, softness, and a golden-brown crisp on the outside. The flavor is slightly buttery, a little garlicky, and honestly, it’s the reason many of us keep going back for “just one more slice.”

Now, imagine being able to recreate that Dominos-style pizza crust recipe at home. I’ve spent years experimenting with flours, hydration levels, proofing times, and baking techniques, and I can finally say this recipe gets you as close as humanly possible to the real deal. If you’ve ever wondered how Dominos achieves that perfect pizza base—this guide is for you.

In this post, I’ll walk you through everything:

• Ingredients you’ll need (and why they matter).
• Step-by-step instructions to nail the crust.
• Pro tips for that authentic Dominos flavor.
• FAQs to clear up common pizza-dough struggles.

And of course, I’ll sprinkle in my own personal tricks from countless nights of testing (and eating) homemade pizza.

So, grab your apron, roll up your sleeves, and let’s make the ultimate Dominos copycat pizza crust!

Ingredients for Dominos Pizza Crust

Here’s everything you’ll need to bring that signature Dominos texture and flavor to life.

Optional flavor booster: a pinch of oregano or Italian seasoning in the dough.

Step-by-Step Instructions

Here’s how to make the Dominos pizza dough recipe at home, step by step.

Step 1: Activate Yeast

• In a large bowl, combine warm water, yeast, and sugar. Stir gently.
• Let it sit for 5–10 minutes until foamy. If it doesn’t foam, your yeast is dead—start again.

👉 This step ensures the dough rises properly and gives that airy Dominos bite.

Step 2: Mix Dough

• Add bread flour, salt, garlic powder, and olive oil into the yeast mixture.
• Stir with a wooden spoon or dough hook until a shaggy dough forms.

Step 3: Knead

• On a floured surface, knead the dough for about 8–10 minutes (or 6 minutes with a stand mixer).
• You’re looking for a smooth, elastic dough that bounces back when poked.

Step 4: First Rise

• Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel.
• Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

👉 Patience is key. This slow rise develops flavor and structure.

Step 5: Shape the Dough

• Punch down the dough gently to release air bubbles.
• Divide into two portions for medium pizzas, or keep whole for one large pizza.
• Roll out to your desired thickness, but for that Dominos pan-style crust, keep it medium—not too thin.

Step 6: Second Rise (Optional but Recommended)

• Place the rolled-out dough on a pizza pan dusted with cornmeal.
• Cover and let it rest for 20–30 minutes. This gives the dough a fluffier, airy texture.

Step 7: Pre-Bake (Secret Domino’s Touch)

• Preheat your oven to 475°F (245°C).
• Bake the crust (without toppings) for 5–6 minutes.
• This step mimics the Dominos base that’s partially baked before toppings.

Step 8: Add Toppings & Finish Baking

• Brush the crust with melted butter + garlic powder (Dominos garlic twist!).
• Add sauce, cheese, and your favorite toppings.
• Bake for another 10–12 minutes, until the cheese is bubbling and the crust is golden.

Tips & Tricks for Perfect Dominos Pizza Crust

1. Use Bread Flour – The higher protein content makes all the difference. All-purpose works in a pinch, but bread flour gives that chewy bite.
2. Oil = Flavor – Don’t skip olive oil in the dough. It adds tenderness and richness.
3. Butter Brush – Melted butter with garlic powder is the Dominos secret. That’s how they get that addictive flavor on their crust.
4. Double Bake – Pre-baking ensures your dough doesn’t get soggy when loaded with sauce and toppings.
5. Pizza Stone > Baking Sheet – If you want restaurant-level crust, bake on a preheated pizza stone or steel.
6. Rest the Dough – A quick 20-minute rest after shaping makes the crust lighter and fluffier.

Frequently Asked Questions (FAQ)

Q: Can I make Dominos-style pizza dough without bread flour?
Yes, you can use all-purpose flour, but the crust won’t be as chewy. If possible, add a tablespoon of vital wheat gluten to AP flour for better texture.

Q: How long can I store the dough?
You can refrigerate it for up to 3 days. Just let it come to room temperature before shaping. It actually tastes better after a cold ferment!

Q: Can I freeze pizza dough?
Absolutely! Freeze after the first rise. Wrap tightly, and thaw overnight in the fridge before using.

Q: Why does my crust turn out dense?
Usually because the dough wasn’t kneaded enough, the yeast was old, or the dough didn’t rise properly. Always check your yeast first!

Q: Does Dominos really add garlic to their crust?
Yes, their “garlic-seasoned crust” is a signature flavor. Adding garlic powder (or brushing with garlic butter) is what brings it home.

Final Thoughts

Making a Dominos pizza crust recipe at home isn’t just about the ingredients—it’s about patience, technique, and those little finishing touches. From the soft, pillowy center to the crisp edges brushed with buttery garlic, this crust delivers everything you love about ordering Dominos, minus the delivery box.

I promise, once you try this recipe, you’ll never look at takeout the same way again. It’s that good.

So, next time pizza night comes around, skip the app, roll out your dough, and bake up a homemade Dominos copycat crust that will make your kitchen smell like a pizzeria.

Trust me—your family and friends will swear you’ve mastered the art of pizza. And in a way, you have.

See Also: Dill Pickle Pizza Recipe – A Bold & Flavor-Packed Twist You’ll Love

Vinit Hirave

Vinit Hirave is a passionate content writer for Pizzetteria Brunetti. A true pizza enthusiast, Vinit’s love for authentic flavors goes beyond the keyboard—he has hands-on experience working in a pizza shop, giving him a deep understanding of what makes a perfect slice. Through his writing, he shares stories, tips, and insights that reflect both his industry knowledge and his genuine affection for the art of pizza-making.