Brooklyn style pizza domino plus#
We ordered a Domino’s Brooklyn-style pizza from our nearest domino’s outlet, and it was delivered on time, so plus points for that.Ĭoming to the crust of the pizza, it is somewhere between domino’s hand-tossed pizza and thin-crust pizza. In this review, we will judge this pizza on the following parameters. So, now we have a benchmark, lets us dive into the review. Usually, a Brooklyn-style pizza has a thin and crispy crust, and the crust is stretched wider and is loaded with sauce and toppings (preferably pepperoni) and the slices are large. Why are we telling you about what a Brooklyn-style pizza is? Because we want to set a benchmark, you need to know what a Brooklyn-style pizza is before trying domino’s Brooklyn-style pizza.īrooklyn-style pizza’s history goes back to 1924. May You Like Also: Crumble Cookie Restaurant Information What is a Brooklyn-Style Pizza? Today we have a pizza from Domino’s, it is Domino’s Brooklyn-style pizza and we are going to give you a review on it and will be telling you whether it is worth your trip or not. But don’t you worry because we are here to save you from those nasty pizzas.
Brooklyn style pizza domino trial#
But there is the remaining 10% which is not worth your money, and it is impossible to find that 10% without trial and error or in other words, it is difficult to figure out whether a pizza is good or bad without actually trying it. They serve a variety of pizzas and 90% of them are delicious. I love cheese, but I shouldn’t be able to peel it off in a single layer off a pizza.īut, yeah, it all starts with the crust, which is why I can’t stand Pizza Hut, Little Caesars, et al.Which pizza junction pops in your mind when you crave a delicious hot pizza? If you are like us then Domino’s is the one. The quality of the toppings would be the important thing for me, after the crust.
American pizza styles are generally more spiced, but the sauce isn’t that important for me. I’m a fan of Neapolitan-style pizzas, and generally they’re just based on plain ol’ crushed Roma tomatoes, with a little bit of olive oil. Great stuff.Īs for sauce, plain old crushed tomatoes are great. This is where New York’s great pizzerias have the rest of the country beat: the best places have a flavorful dough, started with a good poolish, and cooked in a hothothot oven until it’s that perfect balance between crispy and foldable. Louis-style pizza, but is topped with mozzarella, not Provel). Now, I may be from Chicago, but I’m a fan of thin-crust pizza (and, contrary to what you may think, thin-crust far outsells stuffed pizza in Chicago, and we have an indigenous cracker-crust style that’s similar to St. himself: “Fool me once, shame on you, fool me twice, uhhhh….well, uh… don’t fool me again.”įor me, what makes or breaks a pizza is the crust.
That pretty much makes this our last order from Domino’s. Pizza came and it was the same crappy Domi-blow’s pizza, with cardboard crust, sauce that rivals the kind they used in my school’s cafeteria and pepperoni that was indeed a bit smaller than a compact disc but not much different from the ones they ordinarily use. And since the commercials never lie we figured what the hell. Crappy cardboard-like crust, flat sauce, ho-hum toppings definitely not our first choice. Generally we don’t order from Domino’s in that the pizza is sub-par on many levels. Awfully cheesy, big ol’ pepperoni slices and it was decided that I must have it. Coupla dudes with wretched attempts at a Brooklyn accent but the pizza looked like it might be the real deal. A couple of weeks ago we saw the commercial on TV.
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