This but unironically

obvious improvement of hotdog stuffed crust.

Frick you and your meatballs

I was gonna comment on this thread but Snappy wrote my comment for me. Snappy is amazing

i like when it makes a big bubble

The maillard reaction makes everything tasty

Based consoomer

hipsters are eternal man

You've never been to Naples

oh hello you just used a polish word

Saw a Dominos commercial the other day where they were literally begging people to pick it up themselves and rewarding anyone who does with store credit

did you pay?

I think they're supposed to give you a time estimate when you place an order?

Ill only do that once Italians decide to start making better pizza

Where's the lie?

As if unwashed Arab and Tuscan hands is any better :3

They're pizza artists you imbecile.

It's not terrible, as some would claim, but so many other non delivery focused chains beat it by miles.

Objectively false.

Within the realm of "cheap fast pizza", a Little Caesars deep dish is better tasting the day of, and you regret both the next day.

Domino's is too dry

I like when these people describe their product as "artisanal", cause the secret anal in that word is a big clue as to how good it's likely going to be.

Kek this reminded me of this article

https://www.theguardian.com/world/2022/aug/10/dominos-retreats-from-italy-having-failed-to-conquer-the-home-of-the-pizza

You want to ferment the dough if you want it to taste good, I make the dough and then leave it in the fridge for 48hrs before I use it. Also you should use a lower hydration than a lot of "professional" recipes suggest since your oven won't be as hot as theirs.

a lot of fermented multiday crusts call for it to pass the windowpane test before you know it's kneaded enough. it's nonsense, the windowpane test has no bearing on how good a pizza dough is, and in fact you'll likely overwork and add too much flour to a lot of the high hydration doughs if you insist on fiddling with it until it passes

i like kenji's https://www.seriouseats.com/basic-new-york-style-pizza-dough, i do it in a mixer w a dough hook instead of a food processor cus if you look at the reviews everyone's food processors are getting BTFO

>It should pass the windowpane test.

proof that even good chefs are r-slurred about kitchen folklore cus it's 100% not necessary and in fact it's gonna be a wet slop depending on ur humidity, but it's fine. let it rest for 20 minutes between the ingredients coming together and you doing any kneading and it'll be a lot easier to work with too. idk if it's gluten forming over the rest period or what, but it's v good dough. after 72 hours mine is so fun to work with and definitely windowpanes

https://www.varasanos.com/PizzaRecipe.htm