Recreating a Domino’s Classic: Sliced Italian Sausage Hand-Tossed Pizza

The aroma of pizza, especially one laden with savory Italian sausage, instantly transports me back to my college days. Late-night study sessions were invariably fueled by a shared Domino’s pizza, a welcome treat amidst the stress of exams and looming deadlines. That particular pizza, with its hand-tossed crust, tangy sauce, and generous topping of sliced Italian sausage, became a comforting ritual, a small indulgence that made even the most daunting tasks seem manageable. Recreating that memory, that taste of simpler times, is what this recipe is all about.

Recipe Overview

• Prep Time: 48 hours 15 minutes
• Cook Time: 10 minutes
• Total Time: 48 hours 25 minutes
• Servings: 2
• Yield: 2 large (14-inch) pizzas
• Dietary Type: Not specified (contains gluten, dairy, and meat)

Ingredients

For the Pizza Dough:

• 16 ounces bottled water (room temperature)
• 3 tablespoons granulated sugar
• 1 teaspoon yeast (not rapid-rise yeast)
• 13 ounces bread flour
• 12 ounces hi-gluten flour (such as Bouncer)
• 2 teaspoons salt
• 3 tablespoons vegetable oil
• 1 cup cornmeal, for tossing dough

For the Pizza Sauce:

• Crushed tomatoes (amount not specified, enough for sauce)
• Ingredients for sauce (amounts not specified, to taste)

For the Pizza Toppings:

• 4 cups shredded cheese blend (per pizza)
• 2 cups sliced Italian sausage (per pizza)

For the Garlic Oil Spread:

• Margarine (amount not specified)
• Dried parsley (amount not specified)
• Parmesan cheese (amount not specified)
• Garlic (amount not specified)
• Salt (amount not specified)

Equipment Needed

• Mixer (with paddle and dough hook attachments)
• Plastic bag
• Small saucepan
• Blender
• Covered container
• Convection oven (or conventional oven)
• 14-inch pizza screen
• Mortar and pestle (or small bowl)
• Microwave oven (optional, for melting margarine)
• Pizza wheel or sharp knife

Instructions

1. Activate the Yeast: In a bowl, dissolve the granulated sugar and yeast in the room-temperature bottled water. Let this mixture sit for a few minutes until it begins to foam, indicating that the yeast is active.

2. Combine Dry Ingredients: In the bowl of your mixer, combine the bread flour, hi-gluten flour, and salt. Use the paddle attachment to mix the dry ingredients together.

3. Combine Wet and Dry Ingredients: Once the yeast solution has foamed, pour it into the flour mixture along with the vegetable oil. Switch to the dough hook attachment and mix until all ingredients come together into a shaggy dough.

4. Knead the Dough: Continue kneading the dough with the dough hook for approximately 5 minutes, until it becomes smooth and elastic.

5. Refrigerate the Dough: Place the dough in a plastic bag, seal it tightly, and then place it in your refrigerator for two days. This long, slow fermentation process is key to developing the flavor and texture of the crust.

6. Prepare the Pizza Sauce: Puree the crushed tomatoes in a blender until smooth. Then, combine the pureed tomatoes with the remaining sauce ingredients in a small saucepan over medium heat.

7. Simmer the Sauce: Once the sauce mixture begins to bubble, reduce the heat to low, cover the saucepan, and simmer for 1 hour, stirring occasionally to prevent sticking.

8. Cool and Chill the Sauce: After simmering, remove the sauce from the heat and allow it to cool completely. Then, chill the cooled sauce in a covered container until you are ready to assemble your pizza.

9. Preheat the Oven: When you are ready to make the pizza, preheat your convection oven to 450°F (232°C). If using a conventional oven, preheat to 475°F (246°C).

10. Divide and Form the Dough: Divide the chilled dough in half. On a lightly floured surface, form one half of the dough into a smooth dough ball.

11. Stretch the Dough: Sprinkle cornmeal liberally on a clean, flat surface. This will help prevent the dough from sticking and give the crust a slightly crispy texture. Begin to stretch out the dough with your hands, gently pushing and pulling it until it is large enough to fit on a 14-inch pizza screen.

12. Place Dough on Screen: Carefully lay the stretched dough onto the pizza screen. Continue to stretch it, using your hands, to form a perfect circle that reaches the edge of the screen.

13. Add the Sauce: Spoon a thin, even layer of the prepared pizza sauce over the dough, leaving about a 1-inch margin at the edge for the crust.

14. Add the Cheese: Sprinkle approximately 4 cups of the shredded cheese blend evenly over the sauce. Don’t worry if some of the cheese falls onto the edge of the dough.

15. Add the Sausage: Sprinkle approximately 2 cups of sliced Italian sausage evenly over the cheese. Again, don’t worry if some falls on the edge of the dough.

16. Bake the Pizza: Bake the pizza for a little over 10 minutes, or until the cheese is melted and bubbly and the crust begins to brown.

17. Prepare the Garlic Oil Spread: While the pizza is baking, make the garlic oil spread. Melt the margarine in the microwave or in a small saucepan over low heat.

18. Crush the Parsley: Use a mortar and pestle (or your fingers and a small bowl) to crush the dried parsley into smaller bits. This will release its flavor more effectively.

19. Combine Garlic Oil Ingredients: Remove the melted margarine from the heat and add the Parmesan cheese, crushed parsley, garlic, and salt. Stir to combine thoroughly.

20. Brush with Garlic Oil: When the pizza is done baking, remove it from the oven and immediately brush the crust with the garlic oil spread.

21. Slice and Serve: Use a pizza wheel or sharp knife to cut the pizza into 8 slices. Serve immediately and enjoy!

22. Repeat: Repeat the entire process for the second large pizza using the remaining dough and ingredients.

Expert Tips & Tricks

• Dough Fermentation: Don’t skip the two-day refrigeration period for the dough. This is crucial for developing its characteristic flavor and texture.
• Cheese Distribution: For a more even distribution of cheese, try gently tossing the shredded cheese with a little bit of cornstarch before sprinkling it onto the pizza. This will help prevent it from clumping together.
• Crispy Crust: Placing a pizza stone in your oven while preheating can help achieve a crispier crust.
• Sausage Placement: Distribute the sausage evenly to ensure every slice has a good amount.
• Garlic Oil Alternative: For a stronger garlic flavor, use garlic-infused oil instead of plain oil and minced garlic.

Serving & Storage Suggestions

Serve the pizza hot, fresh from the oven. The garlicky crust is best enjoyed immediately. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for a few minutes, or microwave in short intervals until heated through. Freezing is not recommended due to potential changes in crust texture.

Nutritional Information

(Note: This is an estimated nutritional breakdown as specific quantities for some ingredients are not provided. This data is for general guidance only.)

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	893 kcal	45%
Total Fat	13.85 g	21%
Saturated Fat	1.85 g	9%
Cholesterol	0 mg	0%
Sodium	1200.7 mg	50%
Total Carbohydrate	115.9 g	39%
Dietary Fiber	5.5 g	22%
Sugars	9.9 g	N/A
Protein	76.4 g	N/A

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough recipe or store-bought gluten-free crust. Be sure to check the labels of all other ingredients to ensure they are also gluten-free.
• Vegetarian: Substitute the Italian sausage with plant-based sausage crumbles or a medley of roasted vegetables like bell peppers, onions, and mushrooms.
• Spicy: Add a pinch of red pepper flakes to the sauce or sprinkle them over the pizza before baking for an extra kick.
• Cheese Variations: Experiment with different cheese blends, such as mozzarella and provolone, or add a sprinkle of Parmesan or Romano cheese for extra flavor.

FAQs (Frequently Asked Questions)

Q: Why does the dough need to refrigerate for two days?
A: The long, cold fermentation allows the yeast to slowly develop complex flavors in the dough, resulting in a tastier and more digestible crust.

Q: Can I use rapid-rise yeast instead of regular yeast?
A: While you can, it’s not recommended. Rapid-rise yeast doesn’t allow for the same slow fermentation process, and the flavor of the crust will be less complex.

Q: What if I don’t have a pizza screen?
A: You can bake the pizza directly on a preheated pizza stone or baking sheet. Be sure to sprinkle the baking surface with cornmeal to prevent sticking.

Q: How do I know when the pizza is done baking?
A: The pizza is done when the cheese is melted and bubbly, the crust is golden brown, and the bottom of the crust is firm.

Q: Can I make the dough ahead of time and freeze it?
A: Yes, you can freeze the dough after the two-day refrigeration period. Thaw it in the refrigerator overnight before using.

Final Thoughts

Now that you’re armed with the secrets to recreating this iconic pizza, I urge you to give it a try. The process might seem a bit involved, but the reward of a delicious, homemade pizza that captures the essence of that Domino’s classic is well worth the effort. Feel free to adjust the toppings and sauce to your own liking, and don’t be afraid to experiment with different cheese blends and seasonings. Most importantly, enjoy the process and share your creation with friends and family! Pair it with a crisp salad and your favorite beverage for the perfect pizza night experience. Let me know what you think!