20 Fluffy Domino’s Pizza Dough Recipes for Homemade Perfection

Haven’t you dreamed of recreating that signature Domino’s pizza magic right in your own kitchen? We’ve gathered 20 incredible dough recipes that deliver that perfect fluffy, chewy texture we all crave. From quick weeknight dinners to weekend pizza parties, these homemade versions will transform your pizza game forever. Get ready to roll up your sleeves and discover your new favorite dough recipe!

Classic Domino’s Style Thin Crust Pizza Dough

Brace yourselves, pizza purists—we’re about to unlock the secrets behind that impossibly crisp, dangerously addictive Domino’s-style thin crust from the comfort of your own kitchen. Forget delivery delays and lukewarm disappointments; this dough is your golden ticket to crispy-bottomed, perfectly chewy pizza glory, no cardboard box required.

Ingredients

• 3 ½ cups high-protein bread flour
• 1 ½ teaspoons fine sea salt
• 1 teaspoon granulated sugar
• 2 ¼ teaspoons active dry yeast
• 1 ¼ cups warm water (110°F)
• 2 tablespoons extra-virgin olive oil
• Cornmeal for dusting

Instructions

1. Combine 3 ½ cups high-protein bread flour, 1 ½ teaspoons fine sea salt, and 1 teaspoon granulated sugar in the bowl of a stand mixer fitted with a dough hook.
2. Proof 2 ¼ teaspoons active dry yeast in 1 ¼ cups warm water (110°F) for 5 minutes until foamy.
3. Pour the activated yeast mixture and 2 tablespoons extra-virgin olive oil into the dry ingredients.
4. Mix on low speed for 2 minutes until a shaggy dough forms.
5. Increase speed to medium and knead for 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
6. Lightly oil a large bowl and transfer the dough ball into it, turning to coat all surfaces.
7. Cover the bowl with a damp kitchen towel and let rise in a warm place for 1 hour or until doubled in size.
8. Punch down the dough to release air bubbles and divide it into two equal portions.
9. Roll each portion into a tight ball, cover, and rest for 15 minutes to relax the gluten.
10. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
11. Generously dust a pizza peel or inverted baking sheet with cornmeal.
12. Roll one dough ball into a 12-inch circle, stretching from the center outward to maintain an even thickness.
13. Transfer the rolled dough onto the prepared peel, ensuring it slides freely.
14. Top with your desired sauce and toppings, keeping them light to prevent a soggy crust.
15. Slide the pizza onto the preheated stone and bake for 10–12 minutes until the crust is golden brown and crisp.
16. Remove from the oven using a peel or large spatula and let cool on a wire rack for 2 minutes before slicing.

Light as a cracker yet sturdy enough to hold a mountain of pepperoni, this crust delivers that signature Domino’s crispness with a whisper of chew. The high-heat bake creates those coveted leopard-spotted bubbles and a shatteringly thin base that’s begging for minimalist toppings—try it with just garlic oil and fresh rosemary for a next-level flatbread situation.

Extra Fluffy Domino’s Pan Pizza Dough

Virtually everyone has experienced that magical Domino’s pan pizza moment—that glorious, pillowy crust that somehow manages to be simultaneously crispy and cloud-like. Today, we’re cracking the code to recreate that extra-fluffy perfection right in your own kitchen, because let’s be honest, delivery fees are basically a second mortgage at this point. Get ready to achieve pizza nirvana with a dough so light it might just float away if you don’t anchor it with toppings fast enough.

Ingredients

• 3 ½ cups high-protein bread flour
• 1 ½ cups warm filtered water (110°F)
• 2 ¼ teaspoons instant dry yeast
• 2 tablespoons granulated cane sugar
• 1 ½ teaspoons fine sea salt
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted European-style butter, clarified

Instructions

1. Combine 3 ½ cups high-protein bread flour, 2 ¼ teaspoons instant dry yeast, 2 tablespoons granulated cane sugar, and 1 ½ teaspoons fine sea salt in the bowl of a stand mixer fitted with a dough hook attachment.
2. Pour 1 ½ cups warm filtered water (110°F) and 3 tablespoons extra virgin olive oil into the dry ingredients while mixing on low speed. Pro tip: Use a digital thermometer to ensure your water is precisely 110°F—too hot kills yeast, too cold puts it to sleep.
3. Knead the dough on medium speed for exactly 8 minutes until it becomes smooth, elastic, and pulls away cleanly from the sides of the bowl.
4. Transfer the dough to a lightly oiled large bowl, turning once to coat all surfaces.
5. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm, draft-free area until doubled in volume, about 1 hour 15 minutes.
6. Punch down the risen dough firmly to release all air bubbles.
7. Divide the dough into two equal portions and shape each into a tight ball by pulling the edges underneath.
8. Brush two 9-inch round cake pans generously with 2 tablespoons clarified unsalted European-style butter, making sure to coat the bottom and sides thoroughly. Pro tip: Clarified butter creates that signature crispy, golden crust without burning like regular butter would.
9. Place one dough ball in each prepared pan and press gently to spread it about halfway to the edges.
10. Cover the pans with a clean kitchen towel and allow the dough to proof for 30 minutes until slightly puffed.
11. Preheat your oven to 475°F with a rack positioned in the center.
12. Using oiled fingertips, gently stretch each dough ball to completely fill its pan, creating a small lip around the edges.
13. Bake the naked crusts for 6 minutes until the bottoms just begin to set but haven’t colored. Pro tip: This partial pre-bake prevents a soggy crust and creates that distinct pan pizza texture—crispy bottom, fluffy interior.
14. Remove the par-baked crusts from the oven and immediately add your desired toppings.
15. Return the pizzas to the oven and bake for 12-15 minutes until the crust is deep golden brown and the cheese is bubbling vigorously.
16. Let the pizzas rest in the pans for 3 minutes before transferring to a cutting board.

Let’s talk about that glorious texture—the crust emerges with a shatteringly crisp bottom that gives way to an airy, tender crumb that practically melts in your mouth. That clarified butter creates a rich, nutty flavor base that elevates even the simplest toppings, while the high-protein flour provides the structural integrity for those magnificent air pockets. Consider serving squares of this pizza paradise as the ultimate game-day spread or cutting it into slender strips for a whimsical pizza breadsticks situation that’ll have everyone fighting for the last piece.

Garlic Butter Stuffed Domino’s Crust Dough

Yikes, have you ever stared at a pizza crust and thought, ‘This could use a garlic butter injection and maybe a personality transplant?’ Well, prepare to meet the dough that decided it wanted to be the main character. We’re taking Domino’s classic crust dough and performing some deliciously buttery surgery.

Ingredients

• 1 package Domino’s pizza crust dough, thawed to 68°F
• 1/2 cup European-style unsalted butter, softened to room temperature
• 4 cloves fresh garlic, finely minced
• 2 tablespoons fresh Italian parsley, finely chopped
• 1/4 teaspoon fine sea salt
• 1 large pasture-raised egg, lightly beaten
• 1 tablespoon extra virgin olive oil
• 1/4 cup grated Parmigiano-Reggiano cheese

Instructions

1. Place the softened butter in a small mixing bowl.
2. Add the minced garlic, chopped parsley, and fine sea salt to the butter.
3. Mix vigorously with a silicone spatula until fully incorporated and slightly fluffy, about 2 minutes.
4. Roll the pizza dough into a 12-inch circle on a lightly floured surface.
5. Spread the garlic butter mixture evenly across the center 8 inches of the dough circle, leaving a 2-inch border clean.
6. Fold the dough in half to create a half-moon shape, enclosing the butter completely.
7. Press the edges firmly together with your fingertips.
8. Crimp the sealed edge using a fork, creating a decorative pattern that ensures no butter escapes.
9. Transfer the stuffed dough to a parchment-lined baking sheet.
10. Brush the entire surface with the lightly beaten egg using a pastry brush.
11. Sprinkle the grated Parmigiano-Reggiano cheese evenly over the egg-washed surface.
12. Using a sharp paring knife, make 5-6 small slits across the top crust to allow steam to escape.
13. Bake in a preheated 375°F oven for 18-22 minutes until the crust turns deep golden brown and sounds hollow when tapped.
14. Remove from the oven and immediately brush with extra virgin olive oil.
15. Let rest on the baking sheet for exactly 5 minutes before slicing.

Absolute perfection emerges from this buttery experiment—the crust shatters with each bite, revealing molten garlic butter that pools in the flaky layers. Serve it torn into rustic pieces alongside marinara for dipping, or get wild and use it as the world’s most indulgent bread bowl for creamy tomato soup. Either way, your taste buds will be writing thank-you notes.

Whole Wheat Domino’s Inspired Pizza Dough

Ever find yourself staring at the pizza delivery app, torn between your love for Domino’s signature crust and your commitment to eating like a semi-responsible adult? Enter this whole wheat wizardry that gives you that iconic chewy-yet-crispy texture while letting you smugly announce “it’s whole grain!” Consider this your culinary loophole for having your pizza and eating it too.

Ingredients

– 2 cups whole wheat flour, finely milled
– 1 cup all-purpose flour
– 1 packet (2¼ teaspoons) instant dry yeast
– 1 tablespoon granulated sugar
– 1 teaspoon fine sea salt
– 1 cup warm water (110°F)
– 2 tablespoons extra virgin olive oil
– Cornmeal for dusting

Instructions

1. Combine 2 cups whole wheat flour, 1 cup all-purpose flour, 1 packet instant dry yeast, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt in the bowl of a stand mixer fitted with a dough hook attachment.
2. Pour 1 cup warm water (110°F precisely) and 2 tablespoons extra virgin olive oil into the dry ingredients while mixing on low speed.
3. Increase mixer speed to medium and knead for 8 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
4. Transfer the dough to a lightly oiled bowl, turning once to coat all surfaces with oil.
5. Cover the bowl tightly with plastic wrap and let rise in a warm, draft-free area for 1 hour or until doubled in size.
6. Punch down the risen dough firmly with your fist to release air bubbles.
7. Divide the dough in half and shape each portion into a smooth ball on a lightly floured surface.
8. Roll each dough ball into a 12-inch circle using a rolling pin, applying even pressure from the center outward.
9. Sprinkle cornmeal generously on a pizza stone or baking sheet to prevent sticking.
10. Transfer the rolled dough to the prepared surface and add desired toppings immediately before baking.
11. Bake in a preheated 475°F oven for 12-15 minutes until the crust is golden brown and the edges appear crisp.
12. Remove from oven using a pizza peel and let rest for 2 minutes before slicing. Absolutely magical how this crust achieves that perfect Domino’s-style chew while boasting whole wheat’s nutty complexity. The cornmeal dusting creates that signature crackly bottom texture that holds up beautifully against generous toppings, making it ideal for loading with spicy pepperoni or going gourmet with artisanal cheeses and fresh herbs.

Gluten-Free Domino’s Style Pizza Dough

Pizza night just got a major glow-up, my gluten-free friends! Prepare to have your mind thoroughly blown by this shockingly authentic Domino’s-style crust that’ll make you question every cardboard-esque GF pizza you’ve ever endured. This magical dough transforms from humble ingredients into chewy, foldable perfection that could fool even the most skeptical pizza traditionalist.

Ingredients

– 2 cups superfine brown rice flour
– ¾ cup tapioca starch
– ¼ cup potato starch
– 1 tablespoon xanthan gum
– 2 teaspoons fine sea salt
– 1 tablespoon raw cane sugar
– 1 packet (2¼ teaspoons) active dry yeast
– 1 cup warm filtered water (110°F)
– 2 large pasture-raised eggs, lightly beaten
– ¼ cup extra virgin olive oil
– 1 tablespoon apple cider vinegar

Instructions

1. Combine warm filtered water (110°F precisely) with raw cane sugar and active dry yeast in a glass measuring cup, then let stand for 8 minutes until foamy.
2. Whisk together superfine brown rice flour, tapioca starch, potato starch, xanthan gum, and fine sea salt in the bowl of a stand mixer fitted with the paddle attachment.
3. Pour the activated yeast mixture into the dry ingredients while mixing on low speed.
4. Add lightly beaten pasture-raised eggs, extra virgin olive oil, and apple cider vinegar to the mixing bowl.
5. Increase mixer speed to medium and beat for 4 minutes until the dough becomes smooth and slightly sticky.
6. Scrape dough onto a surface dusted with additional tapioca starch, then knead by hand for 2 minutes until cohesive.
7. Transfer dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
8. Preheat your oven to 475°F with a pizza stone positioned on the middle rack for 30 minutes.
9. Punch down the risen dough and divide into two equal portions using a bench scraper.
10. Roll each portion into a 12-inch circle on parchment paper dusted with tapioca starch.
11. Par-bake the crusts for 6 minutes on the preheated pizza stone until the edges just begin to firm.
12. Top with your preferred sauce and toppings, then return to the oven for 10-12 minutes until the cheese is bubbly and the crust edges are golden brown.

Astonishingly close to the real deal, this crust boasts that signature Domino’s chew with a satisfying crisp bottom that holds its structure beautifully. The subtle tang from the vinegar cuts through rich toppings, while the blend of starches creates that elusive stretch we all crave. Try loading it with pepperoni cups that crisp into little flavor bowls, or go wild with a white pizza featuring roasted garlic and fresh herbs for maximum wow factor.

Herb-Infused Domino’s Pizza Dough

Ever find yourself staring at that cardboard box of delivery pizza, dreaming of something with a little more personality than your average Friday night? Enter this herb-infused Domino’s-inspired dough—your ticket to transforming basic pizza night into a gourmet experience that’ll make your taste buds do a happy dance.

Ingredients

• 3 ½ cups high-protein bread flour
• 1 ½ cups warm filtered water (110°F)
• 2 ¼ teaspoons active dry yeast
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon granulated sugar
• 2 teaspoons fine sea salt
• ¼ cup freshly chopped basil
• 2 tablespoons minced rosemary
• 1 tablespoon dried oregano
• Cornmeal for dusting

Instructions

1. Combine warm water, yeast, and sugar in a large mixing bowl, then let it rest for 8 minutes until foamy.
2. Whisk in olive oil and sea salt until fully incorporated into the yeast mixture.
3. Gradually add bread flour while mixing with a dough hook on medium speed for 4 minutes.
4. Fold in basil, rosemary, and oregano until herbs are evenly distributed throughout the dough.
5. Knead the dough on a floured surface for 7 minutes until it becomes smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and proof in a warm area for 1 hour until doubled in size.
7. Punch down the dough to release air bubbles, then divide it into two equal portions.
8. Roll each portion into a 12-inch circle on a cornmeal-dusted surface to prevent sticking.
9. Transfer the dough rounds to pizza pans and par-bake at 425°F for 5 minutes to set the structure.
10. Add your desired toppings and bake for 12-15 minutes until the crust is golden brown and the cheese is bubbling.

The crust emerges with a crisp exterior that gives way to a chewy, airy crumb, while the herb infusion creates aromatic pockets of flavor in every bite. Try serving it with a drizzle of chili-infused honey for a sweet-heat contrast that elevates this from weeknight staple to dinner party star.

Cheesy Stuffed Domino’s Crust Dough

Aren’t we all secretly dreaming of that glorious Domino’s stuffed crust, but homemade and even more outrageously cheesy? Welcome to your new kitchen obsession—a dough so pillowy and a cheese pull so dramatic, it might just upstage your main dish. Let’s turn ordinary pizza night into an epic cheesy adventure that’ll have everyone fighting for the last slice.

Ingredients

• 3 ½ cups bread flour, plus extra for dusting
• 1 ¼ cups warm water (110°F)
• 2 ¼ teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 2 tablespoons extra-virgin olive oil
• 1 ½ teaspoons fine sea salt
• 12 low-moisture part-skim mozzarella string cheese sticks
• ½ cup unsalted butter, clarified and cooled
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder

Instructions

1. Combine warm water, active dry yeast, and granulated sugar in a liquid measuring cup, then let stand until foamy, about 5 minutes.
2. Whisk bread flour and fine sea salt in the bowl of a stand mixer fitted with a dough hook attachment.
3. Pour yeast mixture and extra-virgin olive oil into flour mixture, then mix on medium speed until a shaggy dough forms, about 2 minutes.
4. Knead dough on medium-high speed until smooth and elastic, about 8 minutes, adding 1 tablespoon of flour if dough sticks to bowl sides.
5. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
6. Punch down risen dough, then turn out onto a lightly floured surface and roll into a 14-inch circle about ¼-inch thick.
7. Arrange mozzarella string cheese sticks evenly around dough perimeter, leaving a ½-inch border from the edge.
8. Fold dough edge over cheese sticks, pressing firmly to seal and creating a stuffed crust, then transfer to a parchment-lined baking sheet.
9. Brush stuffed crust edge generously with clarified butter using a pastry brush, ensuring complete coverage.
10. Sprinkle grated Parmigiano-Reggiano cheese, dried oregano, and garlic powder evenly over butter-brushed crust.
11. Let shaped dough rest uncovered for 20 minutes while preheating oven to 475°F with a pizza stone or baking sheet inside.
12. Bake on preheated surface until crust is golden brown and cheese is bubbling, 12-14 minutes, rotating halfway through baking.
13. Transfer to a wire rack and let cool for 5 minutes before slicing with a pizza wheel.

Heavenly doesn’t begin to describe that first bite—the crisp, buttery exterior gives way to an impossibly stretchy mozzarella core that’ll have you pulling cheese strings like a pro. Serve these cheesy wheels alongside marinara for dipping, or get wild and stuff them with pepperoni before baking for an extra surprise in every crust. Either way, prepare for your new signature party trick that’s guaranteed to disappear faster than you can say “more cheese, please!”

Sweet Honey Domino’s Pizza Dough

Honey, let’s talk about the sweetest secret to pizza perfection that’ll make your local Domino’s weep with envy. This isn’t just dough—it’s your golden ticket to homemade pizza glory that balances sweet sophistication with chewy satisfaction in ways that’ll have your taste buds doing the cha-cha. Get ready to transform your kitchen into a pizzeria that even the delivery guy would envy.

Ingredients

• 3 ½ cups high-protein bread flour
• 1 ½ cups warm filtered water (110°F)
• 2 tablespoons raw wildflower honey
• 2 tablespoons extra virgin olive oil
• 2 ¼ teaspoons active dry yeast
• 1 ½ teaspoons fine sea salt
• 1 teaspoon diastatic malt powder

Instructions

1. Combine warm filtered water (110°F), raw wildflower honey, and active dry yeast in a large mixing bowl, then let mixture stand for 8 minutes until foamy.
2. Add high-protein bread flour, fine sea salt, and diastatic malt powder to the yeast mixture, then incorporate extra virgin olive oil.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic, developing gluten structure properly.
4. Transfer dough to an oiled bowl, cover with damp cheesecloth, and proof in a warm area for 1 hour until doubled in size.
5. Punch down the risen dough to release air pockets, then divide into two equal portions using a bench scraper.
6. Shape each portion into tight balls by tucking edges underneath, creating surface tension for better oven spring.
7. Place dough balls on a parchment-lined baking sheet, cover lightly, and rest for 30 minutes to relax gluten.
8. Preheat your oven to 475°F with a pizza stone positioned on the middle rack for 45 minutes before baking.
9. Roll each dough ball into a 12-inch circle on a semolina-dusted surface, maintaining an even thickness throughout.
10. Transfer shaped dough to preheated pizza stone and bake for 12-14 minutes until golden with leopard-spotted crust.

Brace yourself for that magical first bite—the crust boasts a delicate crispness giving way to an airy, chewy crumb that’s subtly sweet without overwhelming your toppings. That honey-kissed flavor profile makes it particularly brilliant for fruit-forward combinations like prosciutto with fresh figs or a bold barbecue chicken situation. Honestly, this dough is so versatile it might just stage a coup and replace all other pizza bases in your culinary arsenal.

Spicy Jalapeño Domino’s Style Dough

Unbelievably addictive and dangerously delicious, this Spicy Jalapeño Domino’s Style Dough will make you question why you ever settled for plain pizza crust. We’re talking about a dough that brings the heat while maintaining that perfect chewy-yet-crispy texture Domino’s fans crave. Prepare to become the hero of pizza night with this fiery twist on a classic.

Ingredients

• 3 ½ cups bread flour
• 1 ½ cups warm water (110°F)
• 2 tbsp granulated sugar
• 2 tsp active dry yeast
• 2 tsp kosher salt
• ¼ cup extra virgin olive oil
• ½ cup pickled jalapeño slices, finely minced
• 2 tbsp jalapeño pickling brine
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Combine warm water (110°F), granulated sugar, and active dry yeast in a large mixing bowl, then let the mixture stand undisturbed for exactly 8 minutes until foamy.
2. Add bread flour, kosher salt, extra virgin olive oil, and jalapeño pickling brine to the yeast mixture, then mix on low speed with a dough hook attachment for 3 minutes until a shaggy dough forms.
3. Increase mixer speed to medium and knead the dough for exactly 7 minutes until it becomes smooth, elastic, and pulls away cleanly from the bowl’s sides.
4. Gently fold in the finely minced pickled jalapeño slices by hand until evenly distributed throughout the dough.
5. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour 30 minutes until doubled in size.
6. Punch down the risen dough to release air bubbles, then divide it into two equal portions using a bench scraper.
7. Shape each portion into a tight ball by pulling the edges downward and pinching them together at the bottom.
8. Place the dough balls on a parchment-lined baking sheet, cover loosely with plastic wrap, and refrigerate for at least 4 hours or up to 24 hours for optimal flavor development.
9. Remove the chilled dough from refrigerator and let it rest at room temperature for 30 minutes before stretching.
10. Lightly dust a work surface with bread flour, then stretch each dough ball into a 12-inch circle using your knuckles and a gentle tossing motion.
11. Transfer the stretched dough to a pizza peel dusted with semolina flour or cornmeal to prevent sticking.
12. Brush the entire dough surface with the lightly beaten pasture-raised egg using a pastry brush for enhanced browning.
13. Top with your preferred pizza toppings and bake immediately in a preheated 475°F oven for 12-15 minutes until the crust is golden brown and crisp.

Masterfully balanced between fiery jalapeño kick and classic pizza dough perfection, this crust delivers a satisfying chew with just the right amount of crispiness. The subtle tang from the pickling brine cuts through the richness while the egg wash creates that professional-looking golden sheen. Try serving it as a base for buffalo chicken pizza or cutting into strips for dipping in cool ranch dressing to tame the heat.

Deep Dish Domino’s Copycat Pizza Dough

Venture into the dangerously delicious world of homemade deep dish pizza with this Domino’s-inspired dough that’ll make your takeout budget weep with joy. This buttery, thick-crusted masterpiece is what pizza dreams are made of—minus the delivery driver judging your pajamas.

Ingredients

– 3 ½ cups high-protein bread flour
– 1 ¼ cups warm filtered water (110°F)
– 2 ¼ teaspoons instant dry yeast
– 2 tablespoons granulated cane sugar
– 1 ½ teaspoons fine sea salt
– ¼ cup unsalted European-style butter, melted and cooled to 95°F
– 2 tablespoons extra virgin olive oil
– Cornmeal for dusting

Instructions

1. Combine warm filtered water (110°F), instant dry yeast, and granulated cane sugar in a stand mixer bowl, then let stand for 8 minutes until foamy.
2. Add high-protein bread flour, fine sea salt, melted European-style butter, and extra virgin olive oil to the yeast mixture.
3. Using a dough hook attachment, mix on medium-low speed for 6 minutes until the dough pulls cleanly from the bowl’s sides.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and proof in a warm area for 1 hour 15 minutes until doubled in volume.
5. Punch down the dough firmly with your knuckles to release air pockets, then divide into two equal portions.
6. Dust a 10-inch deep dish pizza pan generously with cornmeal, then press one dough portion evenly across the bottom and 2 inches up the sides.
7. Par-bake the crust at 425°F for 8 minutes until the edges appear lightly golden but not fully cooked.
8. Layer your desired toppings, starting with low-moisture mozzarella directly on the par-baked crust to prevent sogginess.
9. Bake at 425°F for 22-25 minutes until the crust develops a deep golden-brown color and the cheese bubbles vigorously.
10. Let rest on a wire rack for 7 minutes before slicing to allow the layers to set properly. Perfectly puffy and gloriously golden, this crust delivers that signature buttery crispness with a tender, chewy interior that stands up to even the heaviest topping load. Pair it with an ice-cold craft beer for maximum satisfaction, or go wild and serve it alongside a crisp arugula salad to pretend you’re being healthy.

Quick 30-Minute Domino’s Pizza Dough

Nailed that pizza craving without the delivery fee? Welcome to your new secret weapon: Quick 30-Minute Domino’s Pizza Dough. This cheater’s recipe delivers that signature chewy-yet-crisp crust you love, faster than you can argue about toppings.

Ingredients

• 3 ½ cups high-protein bread flour
• 1 ½ cups warm filtered water (110°F)
• 2 ¼ teaspoons active dry yeast
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon granulated sugar
• 2 teaspoons fine sea salt
• Cornmeal for dusting

Instructions

1. Combine warm filtered water (110°F), active dry yeast, and granulated sugar in a large mixing bowl; let stand for 5 minutes until foamy.
2. Whisk in extra-virgin olive oil and fine sea salt until fully incorporated.
3. Gradually add high-protein bread flour, stirring with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 15 minutes.
6. Punch down dough and divide into two equal portions.
7. Roll each portion into a 12-inch circle on a surface dusted with cornmeal.
8. Transfer dough rounds to pizza pans dusted with cornmeal.
9. Top immediately with desired sauce and toppings, leaving a 1-inch border.
10. Bake in a preheated 475°F oven for 12-15 minutes until crust is golden and cheese is bubbly.

Effortlessly golden and satisfyingly chewy, this crust boasts a delicate crispness that holds its own against generous toppings. Try it as a blank canvas for gourmet combinations like fig jam with prosciutto, or keep it classic with pepperoni and fresh basil for that authentic pizzeria experience.

Overnight Fermented Domino’s Style Dough

Unbelievably, we’ve cracked the code on that famously addictive Domino’s crust—and it all starts with a magical overnight fermentation that transforms humble ingredients into pizza perfection. This slow-rise method develops those complex flavors and airy texture that make you want to fold the slice and devour it in three bites flat.

Ingredients

• 4 cups high-protein bread flour
• 1 ½ cups warm filtered water (110°F)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fine sea salt
• 2 teaspoons granulated sugar
• 1 teaspoon active dry yeast

Instructions

1. Combine warm filtered water (110°F), granulated sugar, and active dry yeast in a large mixing bowl, then let it stand for 5 minutes until foamy.
2. Whisk in extra virgin olive oil and fine sea salt until fully incorporated into the yeast mixture.
3. Gradually add high-protein bread flour while mixing with a dough hook on low speed for 2 minutes until a shaggy dough forms.
4. Increase mixer speed to medium and knead for 8 minutes until the dough becomes smooth, elastic, and pulls away from the bowl’s sides.
5. Transfer the dough to a lightly oiled bowl, turning it once to coat all surfaces with a thin film of oil.
6. Cover the bowl tightly with plastic wrap and refrigerate for 18-24 hours—this extended cold fermentation develops the signature Domino’s flavor complexity.
7. Remove the dough from refrigeration and let it rest at room temperature for 1 hour to take off the chill.
8. Punch down the dough firmly to release trapped gases, then divide it into two equal portions using a bench scraper.
9. Shape each portion into tight balls by pulling the edges downward and pinching them together at the bottom.
10. Place dough balls on a parchment-lined baking sheet, cover with a damp kitchen towel, and proof at room temperature (72°F) for 2 hours until doubled in size.
11. Preheat your oven to 475°F with a pizza stone positioned on the middle rack for 45 minutes before baking.
12. Gently stretch one dough ball into a 12-inch round, being careful to preserve those precious air bubbles in the crust.
13. Transfer the stretched dough to the preheated pizza stone and bake for 12-14 minutes until the crust is golden brown with a crisp exterior.

Oh, that first bite reveals everything—the crust emerges with a satisfying crackle giving way to an impossibly light, airy interior dotted with irregular holes. That overnight fermentation works its magic, creating subtle tangy notes that play beautifully against your favorite toppings. Try serving these as individual personal pizzas for game day, or get creative with dessert versions drizzled with honey and fresh fruit for a sweet twist on pizza night.

Vegan Domino’s Inspired Pizza Dough

Oh, the eternal quest for that perfect pizza crust—domino’s style, but without the dairy drama! This vegan dough will have you questioning reality with its chewy, bubbly perfection that somehow contains zero animal products. Let’s get our hands floury and our ovens hot for this plant-based pizza magic.

Ingredients

• 3 cups high-protein bread flour
• 1 tablespoon organic cane sugar
• 2 teaspoons fine sea salt
• 1 packet active dry yeast
• 1 cup warm filtered water (110°F)
• 2 tablespoons extra virgin olive oil
• Extra flour for dusting

Instructions

1. Combine warm filtered water (110°F) and organic cane sugar in a large mixing bowl.
2. Sprinkle active dry yeast over the water-sugar mixture and let it activate for 5 minutes until foamy.
3. Add high-protein bread flour, fine sea salt, and extra virgin olive oil to the yeast mixture.
4. Mix with a dough hook on medium speed for 8 minutes until the dough becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, turning to coat all surfaces.
6. Cover the bowl with a damp kitchen towel and let it rise in a warm place for 1 hour until doubled in size.
7. Punch down the risen dough to release air bubbles.
8. Divide the dough into two equal portions on a lightly floured surface.
9. Roll each portion into a 12-inch circle using a rolling pin, dusting with extra flour as needed.
10. Transfer the rolled dough to a pizza stone or baking sheet.
11. Preheat your oven to 475°F while the dough rests for 15 minutes.
12. Bake the naked crust for 5 minutes until it just begins to set but hasn’t browned.
13. Remove the par-baked crust and add your desired vegan toppings.
14. Return the pizza to the oven and bake for 12-15 minutes until the crust is golden brown and the edges are crisp.

My goodness, that first bite reveals a crust with the perfect chew—crisp bottom, airy interior, and just enough structure to hold all your plant-based toppings without going soggy. The subtle olive oil notes and yeasty aroma will have your kitchen smelling like a professional pizzeria. Try serving it cut into squares for that authentic domino’s experience, or get fancy with a drizzle of garlic-infused olive oil and fresh basil for an elevated twist.

Garlic Parmesan Domino’s Crust Dough

Now, if you’ve ever stared longingly at a Domino’s box and thought, “I wish I could make that crust at home,” prepare to have your culinary dreams come true. This garlic parmesan dough transforms your kitchen into a personal pizzeria with just enough garlicky goodness to ward off vampires (and maybe some unwanted dinner guests).

Ingredients

– 3 ½ cups high-protein bread flour
– 1 ¼ cups warm water (110°F)
– 2 ¼ teaspoons active dry yeast
– 1 tablespoon granulated sugar
– 1 ½ teaspoons fine sea salt
– ¼ cup extra virgin olive oil
– 4 cloves fresh garlic, microplaned
– ½ cup freshly grated Parmigiano-Reggiano
– 2 tablespoons unsalted European-style butter, melted
– 1 teaspoon dried oregano
– ½ teaspoon freshly cracked black pepper

Instructions

1. Combine warm water, yeast, and sugar in a liquid measuring cup and let stand for 8 minutes until foamy.
2. Whisk bread flour and sea salt in the bowl of a stand mixer fitted with a dough hook.
3. Pour yeast mixture and olive oil into flour mixture while mixer runs on low speed.
4. Knead dough for 7 minutes on medium speed until smooth and elastic. (Tip: The dough should pull away cleanly from the bowl sides when properly kneaded.)
5. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and proof in a warm place for 1 hour until doubled in size.
6. Punch down dough and knead in microplaned garlic and grated Parmigiano-Reggiano by hand for 2 minutes until evenly distributed.
7. Divide dough into two equal portions and shape into balls on a lightly floured surface.
8. Cover dough balls with a damp kitchen towel and rest for 20 minutes. (Tip: This second rise creates a lighter, airier crust texture.)
9. Preheat oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
10. Roll each dough ball into a 12-inch circle on parchment paper.
11. Brush dough surfaces with melted butter and sprinkle evenly with oregano and black pepper.
12. Transfer parchment with dough directly onto preheated stone and bake for 12-14 minutes until golden brown with crisp edges. (Tip: For extra crispness, slide the parchment out from under the crust during the final 2 minutes of baking.)

This garlic parmesan crust emerges with a satisfying crackle when torn, releasing aromatic garlic notes that mingle beautifully with the nutty Parmigiano-Reggiano. Try using it as a base for white pizza with ricotta and fresh herbs, or simply tear into warm pieces for the most sophisticated breadstick experience of your life.

BBQ Sauce Swirled Domino’s Pizza Dough

Ready to transform your pizza night into a saucy masterpiece? This BBQ sauce-swirled Domino’s pizza dough creation combines the convenience of store-bought dough with gourmet flair, delivering swirls of smoky sweetness in every pull-apart bite. It’s the kind of cheesy, tangy magic that’ll have your taste buds doing a happy dance—no delivery driver required.

Ingredients

• 1 (16-ounce) package Domino’s pizza dough, thawed to room temperature
• 1/2 cup high-quality, hickory-smoked BBQ sauce
• 1 1/2 cups low-moisture, part-skim mozzarella cheese, freshly shredded
• 1/4 cup sharp white cheddar cheese, finely grated
• 2 tablespoons unsalted European-style butter, melted
• 1 teaspoon flaky sea salt, such as Maldon
• 1/2 teaspoon freshly cracked black pepper
• 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your oven to 425°F and lightly brush a 9-inch round cake pan with 1 tablespoon of extra-virgin olive oil.
2. On a lightly floured surface, roll the thawed Domino’s pizza dough into a 12×10-inch rectangle, about 1/4-inch thick.
3. Evenly spread 1/2 cup of hickory-smoked BBQ sauce over the entire surface of the dough, leaving a 1/2-inch border along all edges.
4. Sprinkle 1 1/2 cups of freshly shredded mozzarella and 1/4 cup of finely grated sharp white cheddar evenly over the BBQ sauce.
5. Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal securely.
6. Using a serrated knife, slice the log into 8 equal rounds, each about 1 1/2 inches thick.
7. Arrange the rounds cut-side up in the prepared pan, spacing them slightly to allow for expansion.
8. Brush the tops generously with 2 tablespoons of melted unsalted European-style butter.
9. Bake at 425°F for 18–22 minutes, or until the dough is golden brown and the cheese is bubbly and lightly browned at the edges.
10. Remove from the oven and immediately sprinkle with 1 teaspoon of flaky sea salt and 1/2 teaspoon of freshly cracked black pepper.

Oh, the glorious pull-apart texture! Each swirl delivers a tender, chewy bite with pockets of molten cheese and tangy BBQ sauce. Serve these warm with a side of cool ranch for dipping, or crumble them over a green salad for a playful twist on croutons.

Cauliflower-Based Domino’s Style Dough

Oh, the eternal quest for pizza perfection meets low-carb reality! Our cauliflower-based Domino’s style dough transforms this humble cruciferous vegetable into a crispy, chewy canvas worthy of your wildest topping dreams—no gluten guilt, just pure cheesy glory. Let’s turn that cauliflower into carb-free magic!

Ingredients

– 1 large head cauliflower, riced (approximately 4 cups)
– 2 pasture-raised eggs, lightly beaten
– 1 cup finely grated Parmigiano-Reggiano
– 1/2 cup shredded low-moisture part-skim mozzarella
– 2 tbsp extra-virgin olive oil
– 1 tsp fine sea salt
– 1/2 tsp garlic powder
– 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Pulse cauliflower florets in a food processor until they resemble fine rice-like grains (tip: work in batches to ensure even texture).
3. Transfer riced cauliflower to a microwave-safe bowl and microwave on high for 5 minutes to steam and remove excess moisture.
4. Place the steamed cauliflower in a clean kitchen towel and twist tightly to wring out every drop of liquid—this is crucial for crispiness.
5. In a mixing bowl, combine the dried cauliflower, beaten eggs, Parmigiano-Reggiano, mozzarella, olive oil, sea salt, garlic powder, and black pepper.
6. Mix vigorously with a spatula until the mixture forms a cohesive, slightly sticky dough (tip: wet your hands to prevent sticking when shaping).
7. Transfer the dough to the prepared baking sheet and press into a 12-inch circle, about 1/4-inch thick, using your palms.
8. Bake for 20 minutes at 425°F until the edges turn golden brown and the surface appears dry and firm.
9. Flip the crust carefully using a large spatula and bake for an additional 10 minutes to achieve even crispness (tip: listen for a faint crackle—that’s your cue it’s ready).
10. Remove from oven and immediately top with your favorite sauce and toppings.
11. Return to oven and bake at 425°F for 8-10 minutes until cheese is bubbly and slightly browned.

Unbelievably, this crust delivers that signature Domino’s chew with a satisfying crisp edge—the garlicky Parmesan notes shine through every bite. Try stacking it with spicy pepperoni and a drizzle of hot honey for sweet-heat nirvana, or keep it classic with extra mozzarella pools. Either way, you’ve just out-pizza’d the pizza chain without the carb coma!

Rosemary and Olive Oil Domino’s Dough

Zesty doesn’t even begin to cover this Rosemary and Olive Oil Domino’s Dough—it’s the kind of aromatic masterpiece that’ll make your kitchen smell like an Italian grandmother’s happy place and have your taste buds doing the tarantella before the first bite. Seriously, this isn’t just dough; it’s a fluffy, herby cloud of pure joy that transforms pizza night from basic to “bada-bing, bada-boom” brilliance. Get ready to roll up your sleeves and create some carb-loaded magic that’s worth every single glorious calorie.

Ingredients

– 3 ½ cups high-protein bread flour
– 1 ¼ cups warm filtered water (110°F)
– 2 ¼ teaspoons active dry yeast
– 2 tablespoons extra virgin olive oil
– 1 tablespoon finely minced fresh rosemary
– 1 ½ teaspoons fine sea salt
– 1 teaspoon raw honey

Instructions

1. Combine warm filtered water (110°F), active dry yeast, and raw honey in a large mixing bowl, then let stand for 8 minutes until foamy.
2. Whisk in extra virgin olive oil and finely minced fresh rosemary until fully incorporated.
3. Gradually add high-protein bread flour and fine sea salt to the liquid mixture, stirring with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead vigorously for 10 minutes until smooth and elastic. (Tip: Use the heel of your hand to push dough away, then fold it back—this develops gluten for that perfect chew.)
5. Form dough into a tight ball, place in a lightly oiled bowl, and cover with a damp kitchen towel.
6. Let rise in a warm, draft-free area for 1 hour 30 minutes until doubled in size. (Tip: Place bowl in an unheated oven with the light on for consistent warmth.)
7. Punch down dough firmly to release air bubbles, then divide into two equal portions.
8. Roll each portion into a 12-inch circle on a floured surface, stretching from the center outward.
9. Transfer dough rounds to parchment-lined baking sheets and let rest for 15 minutes before topping. (Tip: Dock the dough with a fork to prevent large bubbles during baking.)
10. Preheat oven to 475°F and bake for 12-15 minutes until crust is golden with a hollow sound when tapped. The finished crust boasts a crisp exterior that gives way to an airy, tender crumb, with rosemary’s piney notes dancing through every olive oil-kissed layer. Try tearing it into rustic strips for dipping in herbed oil or using it as a base for flatbreads topped with roasted grapes and goat cheese—it’s versatility at its most delicious.

Sweet Potato Domino’s Pizza Dough

Knead your way to pizza perfection with this unexpected twist that turns humble sweet potatoes into a surprisingly elastic dough that’ll make your taste buds do the happy dance. Who knew these vibrant tubers could moonlight as your new favorite pizza foundation? This isn’t your average Friday night delivery—it’s a culinary adventure waiting to happen in your very own kitchen.

Ingredients

– 2 medium sweet potatoes, roasted and flesh scooped (approximately 1½ cups)
– 3 cups bread flour, plus additional for dusting
– 1 packet (2¼ teaspoons) active dry yeast
– 1 teaspoon fine sea salt
– 1 tablespoon raw honey
– ¾ cup warm water (110°F)
– 2 tablespoons extra virgin olive oil
– ½ cup semolina flour for dusting

Instructions

1. Combine warm water (110°F), raw honey, and active dry yeast in a small bowl, then let stand for 8 minutes until foamy.
2. In a stand mixer fitted with a dough hook, combine roasted sweet potato flesh, bread flour, fine sea salt, and yeast mixture.
3. Mix on medium speed for 6 minutes until the dough pulls away from the bowl sides and becomes smooth and elastic.
4. Gradually drizzle in extra virgin olive oil while continuing to mix for 2 additional minutes.
5. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles, then divide into two equal portions.
7. On a surface dusted with semolina flour, roll each portion into a 12-inch circle using a rolling pin.
8. Transfer the rolled dough to a pizza stone or baking sheet dusted with semolina flour.
9. Top with your preferred sauce and toppings, leaving a 1-inch border around the edges.
10. Bake in a preheated 475°F oven for 12-14 minutes until the crust is golden brown and the edges are slightly crisp.

A marvel of texture and flavor, this crust boasts a subtle sweetness that pairs beautifully with both classic and adventurous toppings. The interior remains wonderfully chewy while the exterior develops that satisfying crispness pizza lovers crave. Try it topped with spicy pepperoni and a drizzle of hot honey for that perfect sweet-heat combination that’ll have everyone asking for your secret recipe.

High-Hydration Domino’s Copycat Dough

Oh, the glorious quest for that perfect pizza dough—the kind that makes you forget you ever paid delivery fees! This high-hydration Domino’s copycat dough delivers that signature chewy-crisp crust with a playful, bubbly personality, minus the cardboard box guilt. Let’s turn your kitchen into a pizzeria with this foolproof, hydration-heavy masterpiece.

Ingredients

• 4 cups high-protein bread flour
• 1 ½ cups warm filtered water (110°F)
• 2 ¼ teaspoons instant dry yeast
• 2 tablespoons extra-virgin olive oil
• 1 ½ teaspoons fine sea salt
• 1 teaspoon granulated sugar
• Semolina flour for dusting

Instructions

1. Combine 4 cups high-protein bread flour, 2 ¼ teaspoons instant dry yeast, 1 ½ teaspoons fine sea salt, and 1 teaspoon granulated sugar in the bowl of a stand mixer fitted with a dough hook.
2. Pour 1 ½ cups warm filtered water (110°F) and 2 tablespoons extra-virgin olive oil into the dry ingredients.
3. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until the dough becomes smooth, elastic, and slightly sticky to the touch.
4. Transfer the dough to a lightly oiled large bowl, turning once to coat all surfaces.
5. Cover the bowl with a damp kitchen towel and let rise in a warm, draft-free area for 1 hour 30 minutes, or until doubled in volume.
6. Punch down the risen dough firmly with your knuckles to release air bubbles.
7. Divide the dough into two equal portions on a work surface dusted with semolina flour.
8. Shape each portion into a tight ball by pulling the edges downward and pinching them together at the bottom.
9. Place the dough balls on a semolina-dusted baking sheet, cover loosely with plastic wrap, and refrigerate for 24 hours to develop flavor and texture.
10. Remove the dough from refrigeration 2 hours before baking to bring to room temperature.
11. Preheat your oven to 475°F with a pizza stone or inverted baking sheet placed on the middle rack for 45 minutes.
12. Stretch one dough ball into a 12-inch round on a semolina-dusted pizza peel, working from the center outward to preserve the air bubbles.
13. Transfer the shaped dough to the preheated pizza stone and bake for 12–14 minutes, or until the crust is golden brown with visible char spots on the edges.

A marvel of texture, this dough bakes up with a crisp, blistered exterior that gives way to an airy, tender crumb inside. For a next-level experience, try topping it with spicy honey and fresh arugula after baking, or roll it thin for an extra-crispy cracker-style crust that’ll have you questioning every takeout menu in town.

Everything Bagel Seasoned Domino’s Dough

Everything you never knew you needed in life is about to unfold right here, right now—because we’re taking Domino’s pizza dough and giving it a wildly addictive everything bagel twist that’ll make your taste buds throw a party.

Ingredients

• 1 pound fresh Domino’s pizza dough, at room temperature
• 2 tablespoons extra-virgin olive oil
• 1 large pasture-raised egg, lightly beaten
• 3 tablespoons everything bagel seasoning blend
• 1 teaspoon flaky sea salt
• 2 tablespoons unsalted butter, clarified

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Lightly dust a clean work surface with all-purpose flour to prevent sticking.
3. Gently stretch the Domino’s dough into a 12-inch round, taking care not to tear it.
4. Brush the entire surface of the dough with extra-virgin olive oil using a pastry brush.
5. Evenly sprinkle the everything bagel seasoning blend over the oiled dough.
6. Transfer the seasoned dough to the prepared baking sheet.
7. Bake for 12–14 minutes, or until the edges are golden brown and the center is fully set.
8. Remove the baked dough from the oven and immediately brush with clarified butter for a glossy finish.
9. While still warm, lightly brush the surface with the beaten pasture-raised egg for added richness.
10. Finish by sprinkling flaky sea salt evenly across the top.
11. Allow the dough to cool on a wire rack for 5 minutes before slicing.

Heavenly crisp edges give way to a soft, chewy center, with the savory punch of garlic, onion, and sesame in every bite. Serve it torn into rustic strips alongside a whipped cream cheese dip, or slice it into wedges and top with smoked salmon and fresh dill for an effortless brunch showstopper.

Summary

Variety is truly the spice of pizza life! With these 20 fluffy Domino’s-inspired dough recipes, you have everything needed to create homemade pizza perfection. We’d love to hear which recipes become your kitchen favorites—drop a comment below and share your pizza creations with fellow home cooks by pinning this article to your Pinterest boards. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.