Domino’s Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), granulated sugar (1 tsp) and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine flour (4 cups) and salt (2 tsp). Start mixer on low and slowly pour in the yeast mixture and olive oil (2 tbs). Mix until ingredients come together, about 2–3 minutes.

Knead

Increase speed to medium and knead for 6–8 minutes until dough is smooth, elastic, and slightly tacky. If kneading by hand, turn dough onto a floured surface and knead 8–10 minutes, adding small flour amounts as needed to prevent sticking.

First rise

Lightly oil a large bowl. Place dough in the bowl, turn once to coat with oil, cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Divide and rest

Punch down the dough and divide into two equal portions. Shape each portion into a tight ball. Place on a lightly oiled tray, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to the highest setting (500–550°F / 260–290°C) for at least 30 minutes with the stone inside.

Combine crushed tomatoes (1.5 cups), tomato paste (2 tbs), minced garlic (2 cloves), dried oregano (1 tsp), dried basil (1 tsp), sugar (1/2 tsp), salt (1/2 tsp), black pepper (1/4 tsp) and olive oil (1 tsp) in a bowl. Stir until well combined. Taste and adjust seasoning. Use sauce at room temperature or slightly warm — no cooking required for this quick pizza sauce.

Shape crusts

On a lightly floured surface or on parchment sprinkled with semolina/cornmeal (2 tbsp from the 1/4 cup), press each dough ball into a flat disc. Use your fingers to stretch from the center outward, leaving a slightly thicker rim, until about 12 inches in diameter. Avoid overworking; a few small air pockets are fine.

Assemble pizzas

If using a peel, dust it with semolina/cornmeal. Transfer stretched dough to peel or prepared parchment. Brush the outer rim lightly with olive oil (1 tsp). Spread an even layer of sauce over the dough, leaving a 1/2–3/4-inch border. Sprinkle shredded mozzarella (about 2 cups per pizza) and provolone (1/2 cup per pizza) evenly. Add pepperoni slices to cover the cheese (about 20 slices per pizza). Finish with a light sprinkle of grated Parmesan (about 2 tbsp per pizza) and a pinch of dried oregano and red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at 500–550°F (260–290°C) for 7–9 minutes, rotating once halfway through baking to promote even browning. Bake until crust is golden with blistered spots and cheese is melted, bubbling, and starting to brown.

Finish and serve

Remove pizza from oven. Let rest 2 minutes, then transfer to a cutting board. Sprinkle remaining grated Parmesan if desired and brush crust lightly with olive oil for shine. Slice into 8 wedges and serve hot. Repeat assembly and bake for the second pizza.