Domino's Copycat Recipes
Domino's pan pizza with its crispy, oily bottom and garlic butter crust edge is deceptively hard to replicate — until you know the oil-in-pan proofing trick. Our copycats nail the dough and the sauce.
3 recipes
Domino's was founded in 1960 in Ypsilanti, Michigan by Tom and James Monaghan. The Hand-Tossed pizza uses a standard yeasted dough that's stretched (not rolled) to a 12–14 inch circle — soft and chewy with a slight crisp. The Pan Pizza uses higher-hydration dough in a generously oiled pan and proofs directly in the pan before topping, so the bottom fries in the oil as it bakes, creating a crispy, airy crust. Domino's garlic butter sauce — brushed on the crust edge immediately post-bake — is butter or margarine with garlic powder and dried parsley; applying it while the pizza is hot is what lets it absorb rather than sit on the surface. The pizza sauce is uncooked: crushed tomatoes with garlic powder, oregano, basil, and a pinch of sugar — never simmered, which keeps it bright and acidic. Our Domino's copycats cover the Original Hand-Tossed dough, Pan Pizza, Stuffed Cheesy Bread, and Breadsticks.
Frequently Asked Questions
What's the difference between Domino's Hand-Tossed and Pan Pizza?
Hand-Tossed uses a 55–60% hydration dough stretched by hand — soft inside with a chewy edge. Pan Pizza uses a 65%+ hydration dough placed in 2 tbsp of oil in the pan, proofed in the pan for 30–45 minutes before topping. The oil fries the base as it bakes (500°F on the lowest rack), giving you a crispy, slightly fried bottom that you can't replicate without the oil step.
How do I get the garlic butter crust like Domino's?
Apply it post-bake, while the crust is still hot. Melt 2 tbsp unsalted butter with 1/4 tsp garlic powder, 1/4 tsp dried parsley, and a pinch of salt. Brush generously on the crust edge the moment the pizza comes out of the oven — it soaks in within 60 seconds. If you apply it before baking, it burns. If you apply it after the pizza cools, it sits on the surface like a grease slick.
What oil does Domino's use in their pan pizza, and can I substitute?
Domino's uses soybean or vegetable oil — neutral flavor, high smoke point. Coat the pan with about 2 tbsp before adding the dough. Olive oil works but adds a distinct flavor that makes it taste more Italian than Domino's. Avoid butter (burns at pan pizza temperatures). The amount of oil matters: too little and the bottom won't crisp, too much and it tastes greasy.
What makes Domino's pizza sauce taste the way it does?
It's an uncooked sauce applied cold: crushed tomatoes (San Marzano-style or regular canned) blended with garlic powder, dried oregano, dried basil, sugar, and salt. The lack of cooking keeps it bright and slightly acidic. Domino's applies it thin — about 3 tbsp spread to within 1 inch of the edge on a 12-inch pizza. The thin layer lets the crust flavor dominate, which is intentional.