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(MSNBC)   Domino's knows more about pizza then you do   (bottomline.msnbc.msn.com) divider line 148
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6927 clicks; posted to Business » on 03 Apr 2012 at 4:31 PM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-04-03 05:19:08 PM

ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

...

Make dough, apply pizza sauce, apply cheese, apply toppings. You can have things like pepperoni or anchovies sitting around forever. For veggies, just see what it is in the veggie drawer. Green peppers, mushrooms, even diced tomatos are good. Cook for ~13 minutes and enjoy.

I


What do you cook yours on? A pizza stone? Cookie sheet? What do you heat the oven to?

/had one failed attempt at making pizza..
 
2012-04-03 05:19:33 PM

ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.


So does every pizza joint.
 
2012-04-03 05:20:28 PM

Swoop1809: /had one failed attempt at making pizza..


Try grilling it. Super-simple, you just have to be quick. It can burn quickly.
 
2012-04-03 05:22:53 PM

downstairs: ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

So does every pizza joint.


Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver. The 10 minute drive to the store, and the pizza-scented drive home from the store, are so very worth it. Their website is realcheesepizza.com, which should tell you something.
 
2012-04-03 05:24:48 PM
So the plan is... Domino's knows more about pizza, then I do what?
 
2012-04-03 05:30:17 PM

Diogenes: And I know grammar better then subby.


Totally, he should have said, "Dominoes" knows pizza then you do".
 
2012-04-03 05:32:25 PM

Mike Chewbacca: Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver. The 10 minute drive to the store, and the pizza-scented drive home from the store, are so very worth it. Their website is realcheesepizza.com, which should tell you something.


I guess I meant to say: most everyone has access to better delivered pizza.

Yeah, we have a delivery problem down here. All pizza places deliver, but they don't go out of their tiny neighborhoods.
 
2012-04-03 05:35:26 PM

Mike Chewbacca: downstairs: ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

So does every pizza joint.

Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver. The 10 minute drive to the store, and the pizza-scented drive home from the store, are so very worth it. Their website is realcheesepizza.com, which should tell you something.


what should it tell me? that they use real cheese? who doesn't?
 
2012-04-03 05:38:29 PM

ha-ha-guy: < an excellent post >


Just to add: You can often get the dough in the deli section, too. Not everywhere, perhaps (nor even every day at some places where I have found it), but it saves the dough making / -rising step.

The only drag to DIY pizza, to me, is that rolling out the dough is a PITA. Anybody have any tips?

Otherwise, yeah, you can crank out pretty good pizza at home, pretty cheap. And it's an especially valuable skill if you live in a decent-pizza desert.

Swoop1809: What do you cook yours on? A pizza stone? Cookie sheet? What do you heat the oven to?


Speaking only for myself: Stone, 475-500ish (perhaps my jank oven runs cool). Put the stone in the oven before you turn it on, too, so it preheats.

As mentioned the grill works, but you have to be quick, and tolerant of some burned crust-bottom. They also make grill-friendly pans, and you can throw a pizza stone on the grill, but be warned: At least in my grill, using the pizza stone ruined a set of grates.

Mike Chewbacca: Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver


Holy memory flashback, Batman. I used to love the hell out of the one in Pacific Beach as a kid... wayyyy too long ago to think about. Went there for years, whenever the family was in SD. Got dough from the nice pizza man to play with, too. Didn't expect that flashback, and it warms the heart to hear they're still in business! Damn. Wish I was still 500 miles away instead of 2500+, cuz I'd love to go there this weekend.

/ almost dinner time
// perhaps pizza tonight? Wonder if I have some yeast...
/// sounds fat
 
2012-04-03 05:41:16 PM

ha-ha-guy: FYI, you can pick up pizza yeast in the baking aisle. Takes ten minutes max to make the dough with the fast rising pizza yeast. It requires you to have flour, sugar, salt, and oil at home to use. Grab one can of crushed tomatos and one can of tomato paste (they cost like 50 cents each if you buy store brand). Grab a pepperoni stick. Everything listed above will last forever.


Are you willing to share your dough recipe (measurements, rise time, etc)?
 
2012-04-03 05:44:50 PM

WaltzingMathilda: presumably if he needed a helmet, he wouldn't be permitted to use a fork.


That's why there's a cork on the fork.

/May I go to the bathroom?
//Thank you.
 
2012-04-03 05:55:58 PM
I haven't eaten a Domino's pizza in forever. Do they still taste like hot, steaming cardboard?
 
2012-04-03 06:02:56 PM
Dominos pizza is really good and the crust kicks ass


/potentially in before egotistical chicagoians and new Yorkers
 
2012-04-03 06:03:09 PM
"Domino's knows more about pizza then you do"

Actually Subby, I've always known more about pizza than Domino's. They didn't figure it out first and then I did.

/spelling Nazi
 
2012-04-03 06:10:05 PM
As a Domino's employee, I feel compelled to reply (for whatever reason):

The My Little Pony Killer: I hope they're prepared to make changes to those pizzas anyway, because they're going to get special requests no matter how snooty their ads are.


I hope you're prepared to be told "no", because that is exactly what will happen. Other toppings haven't been allowed on artisans since they were introduced, you can only remove toppings or get extra of the existing toppings on the artisans.

Darth_Lukecash: I have the feeling that they can't change the artisan pizzas is it's pe-packaged. By going all snooty, they hope to avoid confrontation.

The problem is people like me who are allergic to mushrooms and sea food. If you can't bend a little, I won't be able to buy your food.


Your feeling is wrong. Artisans are hand stretched and definitely aren't pre-packaged, I have no idea why corporate decided that they can't be customized like all of our other products.

/The best things that come out of Domino's are things you can't order ( interesting combinations of ingredients for amazing sandwiches, made in ways you can't request).
//Fark off, it's getting me through school.
///Tip your drivers you cheap farks, we literally risk our lives every time we bring out an order for you. Especially in Florida, biatches be crazy. And gas ain't cheap!
 
2012-04-03 06:16:39 PM

damageddude: -- but is Domino's what passes for "decent" pizza in the rest of the country? .....


No.
 
2012-04-03 06:18:33 PM
Meh, I like Domino's for cheap pizza. They are a lot better now than they were a few years ago. Papa John's is my favorite big chain, but they're damn expensive now. If I'm going to pay that much, I'll go ahead and splurge on this.
 
2012-04-03 06:19:19 PM

JadedFloridian: Your feeling is wrong. Artisans are hand stretched and definitely aren't pre-packaged, I have no idea why corporate decided that they can't be customized like all of our other products.


Stupid, but they probably think they have the right ingredients and if you add something like anchovies, you'll have a bad experience and blame Dominos.
 
2012-04-03 06:20:34 PM

JadedFloridian: I hope you're prepared to be told "no", because that is exactly what will happen. Other toppings haven't been allowed on artisans since they were introduced, you can only remove toppings or get extra of the existing toppings on the artisans.


Also, it could be a marketing ploy. Like how some fancy restarunats won't like you make substitutions because they're the "artists" and you're not. Some people actually fall for that.
 
2012-04-03 06:22:06 PM

damageddude: Maybe it's because I've lived in NYC or its suburbs my entire life and generally avoid the pizza chains -- but is Domino's what passes for "decent" pizza in the rest of the country? If so that explains a lot,especially the frozen pizza commercials I see now and then. I had some Domino's not long after they changed their recipes and I swear I've had better from the supermarket freezer.


The only positive thing I'll say about Domino's is that they're better than Pizza Hut.
 
2012-04-03 06:26:10 PM

downstairs: JadedFloridian: I hope you're prepared to be told "no", because that is exactly what will happen. Other toppings haven't been allowed on artisans since they were introduced, you can only remove toppings or get extra of the existing toppings on the artisans.

Also, it could be a marketing ploy. Like how some fancy restarunats won't like you make substitutions because they're the "artists" and you're not. Some people actually fall for that.


I wonder if that's why I couldn't add whatever toppings I wanted to the crappy pizzas I made when I worked at Subway. God help you if you wanted chicken on one. When people are willing to pay out the ass to put chicken/steak on a pizza, you don't say no. Chicken/steak fajita pizzas would've been great.

/Subway marketing blows more than those storms in Dallas
 
2012-04-03 06:30:29 PM
And I know more about going to pizza places that don't serve shiatty pizza.

Advantage: me.
 
2012-04-03 06:30:29 PM
 
2012-04-03 06:36:43 PM
So, Pizza Snob Grammar Nazis, how does it feel to have been trolled by subby?
 
2012-04-03 06:40:48 PM
I'm sure subby intended to say: Domino's knows more about pizza, then you do...

First you develop the stuffed crust, then they find find a way to melt the cheese without actually cooking the dough - it's the endless circle of pizza knowledge.
 
2012-04-03 06:43:17 PM

damageddude: Maybe it's because I've lived in NYC or its suburbs my entire life and generally avoid the pizza chains -- but is Domino's what passes for "decent" pizza in the rest of the country? If so that explains a lot,especially the frozen pizza commercials I see now and then. I had some Domino's not long after they changed their recipes and I swear I've had better from the supermarket freezer.


Dominoe's is sewage, but having been to NYC and tried about as many mom-and-pop pizza places as I could in a four-day trip, I can say with confidence that New Yorkers think too much of the glorified cardboard w/ ketchup that passes for pizza there.
 
2012-04-03 06:46:18 PM
It amazes me that so many horrible advertising agencies have the guts to call themselves "professional." Not only that, but they receive HUGE contracts!
 
2012-04-03 06:46:53 PM

WaltzingMathilda: Mike Chewbacca: downstairs: ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

So does every pizza joint.

Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver. The 10 minute drive to the store, and the pizza-scented drive home from the store, are so very worth it. Their website is realcheesepizza.com, which should tell you something.

what should it tell me? that they use real cheese? who doesn't?


Actually, a lot of places use pre-packaged cheese which contains fillers and corn starch to prevent sticking. Basically, anything that comes preshredded, which why 99% of the time I shred my own cheese whenever I cook.
 
2012-04-03 06:51:02 PM

Mike Chewbacca: WaltzingMathilda: Mike Chewbacca: downstairs: ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

So does every pizza joint.

Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver. The 10 minute drive to the store, and the pizza-scented drive home from the store, are so very worth it. Their website is realcheesepizza.com, which should tell you something.

what should it tell me? that they use real cheese? who doesn't?

Actually, a lot of places use pre-packaged cheese which contains fillers and corn starch to prevent sticking. Basically, anything that comes preshredded, which why 99% of the time I shred my own cheese whenever I cook.


fark that shiat. This is America. I want my cheese out of a can.
 
2012-04-03 06:59:02 PM
I remember Domino's.

They're the scumbags that sent me two packs of pull-dated potato chips, 2 inedible sandwiches and an order of pasta that was dry, burned and coated with nacho cheese topping.

It seems like ages since I've ordered from them. I wonder why.
 
2012-04-03 07:01:56 PM

TheShavingofOccam123: I remember Domino's.

They're the scumbags that sent me two packs of pull-dated potato chips, 2 inedible sandwiches and an order of pasta that was dry, burned and coated with nacho cheese topping.

It seems like ages since I've ordered from them. I wonder why.


I don't know if it's fair to call them scumbags. Domino's employees are real people with real feelings that can be hurt. You never know if there are Domino's employees reading this thread...how would being called a scumbag make them feel?
 
2012-04-03 07:02:08 PM
Buy a loaf of ciabatta bread. Cut in half, lengthwise.
Lay halves side by side on cookie sheet.
spread olive oil over bread. I use more than a table spoon for each half.
Spread tomato paste or other pizza sauce.
One layer of cheese.
add things (pepperoni, salami, pineapple, mushrooms)
Another layer of cheese.

Bake at about 350F or so until cheese looks good to you.

Experiment with different types of bread.
 
2012-04-03 07:04:23 PM

Mike Chewbacca: downstairs: ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

So does every pizza joint.

Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver. The 10 minute drive to the store, and the pizza-scented drive home from the store, are so very worth it. Their website is realcheesepizza.com, which should tell you something.


Try Old Venice in Point Loma (which unfortunately doesn't deliver either), they're my gold standard for thin-crust pizza. I'll give Filippi's a try and see if I should recalibrate my benchmark.
 
2012-04-03 07:16:58 PM

Mike Chewbacca: downstairs: ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

So does every pizza joint.

Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver. The 10 minute drive to the store, and the pizza-scented drive home from the store, are so very worth it. Their website is realcheesepizza.com, which should tell you something.


Oh felipes, I love that place
 
2012-04-03 07:18:47 PM

SoCalSurfer: Mike Chewbacca: downstairs: ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

So does every pizza joint.

Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver. The 10 minute drive to the store, and the pizza-scented drive home from the store, are so very worth it. Their website is realcheesepizza.com, which should tell you something.

Oh felipes, I love that place


Filippis**

Also pizza nova is pretty good too. Try the white pizza
 
2012-04-03 07:24:06 PM

RickyWilliams'sBong: damageddude: Maybe it's because I've lived in NYC or its suburbs my entire life and generally avoid the pizza chains -- but is Domino's what passes for "decent" pizza in the rest of the country? If so that explains a lot,especially the frozen pizza commercials I see now and then. I had some Domino's not long after they changed their recipes and I swear I've had better from the supermarket freezer.

Dominoe's is sewage, but having been to NYC and tried about as many mom-and-pop pizza places as I could in a four-day trip, I can say with confidence that New Yorkers think too much of the glorified cardboard w/ ketchup that passes for pizza there.


Then you went to the wrong places. You need to get out of the tourist areas. Some of the really good places are well off the beaten track.
 
2012-04-03 07:25:20 PM
Then I do what? Subbs?
 
2012-04-03 07:27:51 PM

damageddude: RickyWilliams'sBong: damageddude: Maybe it's because I've lived in NYC or its suburbs my entire life and generally avoid the pizza chains -- but is Domino's what passes for "decent" pizza in the rest of the country? If so that explains a lot,especially the frozen pizza commercials I see now and then. I had some Domino's not long after they changed their recipes and I swear I've had better from the supermarket freezer.

Dominoe's is sewage, but having been to NYC and tried about as many mom-and-pop pizza places as I could in a four-day trip, I can say with confidence that New Yorkers think too much of the glorified cardboard w/ ketchup that passes for pizza there.

Then you went to the wrong places. You need to get out of the tourist areas. Some of the really good places are well off the beaten track.


I wasn't in the tourist areas. Brother lives in NYC.
 
2012-04-03 07:36:38 PM
Papa Johns build your own online. With Papa points, I've got 6-7 three topping pizzas for free.
It's pretty good but I sure do miss going for *a slice* on Long Island.
/Nothing like NY food, especially deli.
 
2012-04-03 07:38:02 PM

Swoop1809: ha-ha-guy: Domino's main redeeming value is they bring the pizza like substance to you. That's about it. Otherwise even the stuff sold at grocery delis is better.

...

Make dough, apply pizza sauce, apply cheese, apply toppings. You can have things like pepperoni or anchovies sitting around forever. For veggies, just see what it is in the veggie drawer. Green peppers, mushrooms, even diced tomatos are good. Cook for ~13 minutes and enjoy.

I

What do you cook yours on? A pizza stone? Cookie sheet? What do you heat the oven to?

/had one failed attempt at making pizza..


I have a pizza stone. You can also use a round sheet. If you want really easy off (and cleanup) just cover the sheet in foil and spray it with Pam/non stick spray. That way if any cheese runs over you can just toss the foil and not be scrubbing burned cheese off the pan. Any pan works though, the round sheet is nice for sizing. The temp is printed on the back of packets of yeast I buy. 425 for 13 minutes. Keep an eye on it, when the cheese starts to brown, assume it is done. Unless you're doing really stick crust (> .33 inches).

Gig103: ha-ha-guy: FYI, you can pick up pizza yeast in the baking aisle. Takes ten minutes max to make the dough with the fast rising pizza yeast. It requires you to have flour, sugar, salt, and oil at home to use. Grab one can of crushed tomatos and one can of tomato paste (they cost like 50 cents each if you buy store brand). Grab a pepperoni stick. Everything listed above will last forever.

Are you willing to share your dough recipe (measurements, rise time, etc)?


If I'm doing quick rise, I just follow the directions on the back of the yeast packet. For overnight:

1 teaspoon yeast
4 1/2 cups flour (all purpose is fine)
1 3/4 salt

1/4 cup olive oil
1 3/4 cups warm water

Mix the dry ingredients. Add the oil. Slowly add in the water. You can use a dough hook or your hand (heavily flour your hand so the dough does not stick to it). Work the dough until it isn't very sticky and is fairly elastic. Time will depending on how you're mixing it. With my mixer and a dough hook normally ~6-8 minutes.

Sprinkle a counter with flour (flour prevents the dough from sticking). Pull it out and cut it into 6 balls (4 for extra large pizzas or 8 if you want thin crust). At this point the dough should be able to work fairly well with your hands. Coat each ball liberally with oil. Toss it in the fridge overnight.

Remove 2 hours before you cook and let it sit at room temp. If you are in a really humid environment this might only need to 90 minutes. After that work with the dough. Keep your hands and the pizza peel well floured to avoid sticking.

Dough keeps for about 3 days. If you only want one pie, divide the ingredients by 6 or make a load of bread sticks with it. Homemade pitas are also an option with the dough (pitas for lunch all next week!)
 
2012-04-03 07:52:15 PM
artisan + bacon = 0
 
2012-04-03 07:56:55 PM

Shakespeare's Monkey: Dear Domino's Pizza,

You can't polish a turd.

Regards,

SM


Actually there is a MythBusters episode on that and it turns out that you can.
 
2012-04-03 07:57:15 PM

Dog Welder: I haven't eaten a Domino's pizza in forever. Do they still taste like hot, steaming cardboard?


No, they've definitely progressed beyond nasty cardboard. They actually use some good quality ingredients now. If you haven't tried them in a long time, then you should give them a go.
 
2012-04-03 07:58:09 PM
Damn although I do make my own from scratch at times My favorite is Pizza Huts meat feast with the thin and crispy crust. Recently have tried DOminos again the thin and crispy crust with the meat topping and they have improved allot.
Fark them that want a thick crust you want bread eat bread I like the meat toppings and the cheese. Crust is the carrier
 
2012-04-03 08:00:04 PM
If it's not made from hand-tossed "00" pizza flour and the cheese isn't buffalo mozzarella, it's simply not pizza; it's bread covered in pasta toppings.
 
2012-04-03 08:05:23 PM
when i think quality, i dont think dominos
 
2012-04-03 08:09:42 PM

Ranger Joe: Crappy pizza is still crappy pizza, no matter what you call it.


Thin crust Pacific Veggie Pizza with half the amount of olives and added chicken is farking amazing. Seriously. Or just order it regular, also farking amazing.
 
2012-04-03 08:13:08 PM

Darth_Lukecash: I have the feeling that they can't change the artisan pizzas is it's pe-packaged. By going all snooty, they hope to avoid confrontation.

The problem is people like me who are allergic to mushrooms and sea food. If you can't bend a little, I won't be able to buy your food.


Except the artisan pizza are only like 3 or 4 of the bajillion pizzas they offer and aren't that good (last time I tried, anyway). Just order one of their specialty pizzas or make your own.
 
2012-04-03 08:17:48 PM

SFSailor: ha-ha-guy: < an excellent post >

Just to add: You can often get the dough in the deli section, too. Not everywhere, perhaps (nor even every day at some places where I have found it), but it saves the dough making / -rising step.

The only drag to DIY pizza, to me, is that rolling out the dough is a PITA. Anybody have any tips?

Otherwise, yeah, you can crank out pretty good pizza at home, pretty cheap. And it's an especially valuable skill if you live in a decent-pizza desert.

Swoop1809: What do you cook yours on? A pizza stone? Cookie sheet? What do you heat the oven to?

Speaking only for myself: Stone, 475-500ish (perhaps my jank oven runs cool). Put the stone in the oven before you turn it on, too, so it preheats.

As mentioned the grill works, but you have to be quick, and tolerant of some burned crust-bottom. They also make grill-friendly pans, and you can throw a pizza stone on the grill, but be warned: At least in my grill, using the pizza stone ruined a set of grates.

Mike Chewbacca: Filippi's Pizza in San Diego, the pizza against which I rate all other pizzas, does not deliver

Holy memory flashback, Batman. I used to love the hell out of the one in Pacific Beach as a kid... wayyyy too long ago to think about. Went there for years, whenever the family was in SD. Got dough from the nice pizza man to play with, too. Didn't expect that flashback, and it warms the heart to hear they're still in business! Damn. Wish I was still 500 miles away instead of 2500+, cuz I'd love to go there this weekend.

/ almost dinner time
// perhaps pizza tonight? Wonder if I have some yeast...
/// sounds fat


If lazy or a college student, you can also just buy whatever tasty flatbreads are on sale at the store and turn the toaster oven to the broiler setting.
 
2012-04-03 08:24:31 PM

Cheesus: Meh, I like Domino's for cheap pizza. They are a lot better now than they were a few years ago. Papa John's is my favorite big chain, but they're damn expensive now. If I'm going to pay that much, I'll go ahead and splurge on this.


I don't understand people who like Papa John's. The bread feels like paper and the sauce is sweet enough to be candy. I do like the garlic dipping sauce and any company that gives me peppers is at least alright, just not necessarily for pizza. Also, heart-shaped pizzas for Valentine's Day are awesome.
 
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