Domino's Large Cheese Pizza Reduced-Fat and Calories
By Todd Wilbur
The culinary development team at Domino's spent 2 years of trial-and-error testing to create a new version of the chain's original signature crust. The end result was a more flavorful crust with a top secret garlic spread brushed on after the pizza baked. While hacking Domino's new pizza for my TV show I discovered several secrets for making a great home clone of the famous pizza including a cold rise for the dough and a special blend of canned tomatoes for the sauce.
Now I've taken my recipe from the Top Secret Recipe show and tweaked it for Dr. Oz so that the finished pizza is a lower-calorie, lower-fat version the world famous Domino's cheese pie. You'll want to plan ahead for this recipe since the best way to make commercial-quality dough is to let it rise very slowly in the refrigerator—2 days seems to work great. If you don't have that much time, at least let the dough rise overnight. And if you wan't the bottom of the crust to look just like the chain's version, find a 14-inch perforated or mesh pizza pan online or at a restaurant supply store. These pans make a huge difference in the finished product, although a standard pizza pan will also produce fine pizza. And if you have a choice, the finely shredded (fancy) mozzarella cheese works best here.
Original (slice) Todd's (slice)
305 calories 185 calories
13g fat 3g fat
This recipe is available in
- 8 ounces room temperature bottled water (1 cup)
- 1 1/2 tablespoons granulated sugar
- 3/4 teaspoon yeast (not rapid-rise yeast)
- 6 ounces bread flour (1 1/4 cups)
- 4 ounces whole wheat flour (3/4 cup plus 1 tablespoon)
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1/2 cup cornmeal for tossing dough
- 1/2 cup canned crushed tomatoes
- 1 cup tomato puree
- 2 teaspoons granulated sugar
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground oregano
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried marjoram
- Pinch teaspoon ground cayenne pepper
- 1 1/2 cups reduced-fat mozzarella cheese (fancy shred)
Garlic Oil Spread (for crust)
- 2 teaspoons butter, melted
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon dried parsley (crushed)
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- Do This
1. Dissolve sugar and yeast in water.
2. Combine flours and salt in a stand mixer using a paddle or by hand in a large bowl.
3. When yeast solution begins to foam, pour it into the flour along with the oil. If you have an electric mixer use a dough hook to mix until all ingredients come together, and then continue kneading for 5 minutes. You can also combine the ingredients by hand. Mix for a couple minutes using a heavy spoon. Dough will be very loose at this stage but as the dough rests the whole wheat flour will slowly absorb moisture and the dough will thicken. Place the dough into a covered bowl in your refrigerator for 1 to 2 days.
4. Make the sauce by combining the crushed tomatoes with tomato puree 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.
5. When you are ready to make pizza, preheat a convection oven to 450 degrees (or conventional oven to 475 degrees).
6. Form the dough into a ball on a well-floured surface. Sprinkle cornmeal on a clean flat surface and begin to stretch out the dough using your hands or roll it out with a rolling pin until it will fit on a 14-inch pizza screen (or in a pizza pan). Lay the dough onto the screen, and stretch it to form a perfect circle to the edge of the screen.
7. Spoon a thin layer of sauce over the pizza dough leaving about a 1-inch margin at the edge. You will use about half of the sauce.
8. Sprinkle the shredded cheese evenly over the sauce. Don’t worry if some falls onto the edge of the dough.
9. Bake pizza for 7 to 9 minutes or until cheese and crust begins to brown.
10. While the pizza bakes, make the garlic spread by combining ingredients in a small bowl. Use your fingers to crush the dried parsley into smaller bits before stirring it in.
11. When the pizza is done, remove it from the oven and brush just the crust with garlic oil spread. Use a pizza wheel to cut pizza into 8 slices.