Ingredients#
Set the formula’s dough basis to 278 g for one eight-piece bread. Use prepared Domino’s Pizza dough, low-moisture part-skim mozzarella for the pizza cheese, and prepared Domino’s Garlic Oil Blend.
| Placement | Domino’s Ingredient | Amount |
|---|---|---|
| Dough | 1/2 of a 14-inch dough ball | 9.8 oz / 278 g |
| Inside | Pizza cheese | 2 oz / 56.7 g |
| Top | Cheddar cheese blend | 3 oz / 85.0 g |
| Post-bake | Garlic oil blend | 0.5 oz / 14.2 g |
Process#
- Bring one properly proofed 556 g, 14-inch Domino’s Pizza dough ball to its normal shaping temperature. Lightly coat it with cornmeal.
- Stretch and flatten the dough into a 16 × 10 inch (41 × 25 cm) rectangle, squaring the edges. Do not form a rim.
- Cut the rectangle across the center into two 8 × 10 inch (20 × 25 cm) rectangles. Each 278 g rectangle makes one eight-piece bread. Place each on parchment paper over a pizza screen or perforated pizza pan.
- On each rectangle, distribute 56.7 g pizza cheese edge to edge over one 4 × 10 inch half.
- Fold the uncovered half over the cheese, matching the corners and edges. Do not crimp or roll the perimeter.
- Make seven evenly spaced crosswise cuts through both layers, producing eight attached portions. Make the center cut first, halve each side, and then halve each quarter.
- Distribute 85.0 g cheddar cheese blend evenly from edge to edge over the top.
- Bake until the bottom is golden brown, the dough is baked through, and the topping is evenly melted. In a home oven, start with 475 °F (245 °C) on a thoroughly preheated screen or perforated pan and begin checking at 10 minutes; use color and doneness rather than time alone.
- Immediately apply 14.2 g warm garlic oil blend, first around the perimeter and then in a zigzag across the center. Serve on the parchment.
Notes#
- One 556 g dough ball makes two breads; the cheese and garlic-oil quantities shown in the formula and placement table are for one bread.
- The 278 g dough weight follows from dividing the repository’s 14-inch Domino’s dough ball in half, matching Domino’s specified shaping procedure.
- The build and shaping procedure follow the March 2025 U.S. product standard; ingredient formulations and store procedures may change.
- Domino’s commercial bake uses a conveyor oven. The home-oven temperature and time are starting points and should be adjusted to the oven and baking surface.