Domino’s executives: Why yes, our pizza is was terrible; Update: Domino’s reviewed!
posted at 7:47 pm on January 8, 2010 by Allahpundit
Probably the most amazing corporate ad I’ve ever seen. There’s no ducking the rough stuff: All the familiar criticisms, including and especially the “cardboard” complaint, are duly confronted. I hadn’t heard about it until Jonah Goldberg wrote about it today as a metaphor for the GOP, as a lesson in how sometimes when a certain critical mass of popular disapproval is reached, it’s time to go back and reinvent the recipe. Er, isn’t that what Michael “I’m a tea partier too” Steele is trying to do?
I haven’t ordered from there in years, but the ad, combined with the coveted Lileks endorsement, has convinced me. Dude, this is happening.
Update: The deed is done. I ordered the 14-inch hand-tossed bacon cheeseburger pie. The bacon was bacon-y, the crust was garlicky, the sauce was … okay. It wasn’t cardboard — the texture was plenty soft enough — and while it was a bit thicker than the local pies, that was okay by me. Verdict: A solid B+, definitely worth ordering again to try the thin crust. My chief complaint is the price. At $17 after tax, it was a few dollars more expensive than the neighborhood joints. But the topping variety was worth it. I think.
Blowback
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I am sorry for the person from delaware that praises grotto’s pizza, they are awful better off selling ice cream oh they already do.Philadelphia had great pizza until the 70′s then greeks came to philly killing good pie. for cheap grease, best pie by far is in little italy In manahattan or Brooklyn, there is a few good places left in philly, thank God for cheese steaks and hoagies.
phillyrepub on January 9, 2010 at 4:43 AM
OK Now you guys are making me regret not planning this for dinner tomorrow. I’ll put my pizza against anyone else anywhere! I thought about posting the recipe in comments here, but it’s a bit long.
And don’t think that is the whole thing. I left out a few things for the sauce and suggest either experimentation or wimping out.
I am making an applesauce and molasses glazed ham tomorrow instead.
Random Numbers (Brian Epps) on January 9, 2010 at 5:02 AM
Memories of college. Also where I first encountered Domino’s. However I’d have to say Greek’s wasn’t bad either, if a bit greasy.
RDuke on January 9, 2010 at 5:55 AM
I have a good sauce recipe myself but never thought of using the bread machine for the dough. Thanks! Definitely trying it tomorrow night.
Quisp on January 9, 2010 at 6:55 AM
I have good memories of traveling and eating at a lot of the places people mentioned. Some were cleaner than others…..my son is an asst mgr at Papa John’s. He makes our pizzas himself, and they are really good. And free. Cant beat it.
di butler on January 9, 2010 at 7:08 AM
Several years ago, the fast food chain Hardees did a much longer, much deeper, and far more self-mortifying auto de fe of their inferior product, with actors playing real people complaining about Hardees food.
In comparison, this Dominoes ad is fairly tame, and builds up a touch of sympathy absent from the early Hardees commercials by having Dominoes executives and employees saying how bad it hurts their feelings.
I don’t know if the Hardees campaign worked – market share must be brutal in fast food – but their food is better.
tryptic on January 9, 2010 at 7:38 AM
17$ for a 2 topping medium pizza?
coondawg on January 9, 2010 at 7:53 AM
Letting that go public seems pretty bold.
watson007 on January 9, 2010 at 7:56 AM
Good for them for tackling the taste issue head-on, but what took them so long? They opened a sit-down Domino’s in the 90′s a few miles from me. I don’t think it lasted even a month. The success they had was based strictly on convenience, not on the quality of the product.
Hey Taco Bell, are you paying attention?
TedInATL on January 9, 2010 at 8:35 AM
I can’t believe that any self-respecting New Yorker living in “Da City” would go anywhere near a Domino’s. It’s BLASPHEMY! The local joints are just too, too good. Oh, to have a slice of DiFaro’s Brooklyn pizza right now!
NavyMustang on January 9, 2010 at 9:18 AM
I’d love to review Domino’s pizza since its headquarters is only 25 miles from me. In our town of 8,700 people, though, the only national chain available to us is Marco’s, which is pretty good but doesn’t come close to Basil Boys and Brownie’s, our hometown pizzarias.
Kim Priestap on January 9, 2010 at 9:28 AM
Coupons Allah Coupons? Who pays full price for pizza?
- The Cat
MirCat on January 9, 2010 at 9:59 AM
So what’s your favorite local place, either orr, if Sab’s is 4th or 5th?
I go with Revello’s, Old Forge, PA – Old Forge pizza is a style all it’s own, with American cheese that sticks to the roof of your mouth – oh boy, I think we are going out for pizza tonight, I’ve talked myself into it….
SouperConservative on January 9, 2010 at 10:08 AM
Years ago I switched from Dominos to Papa John’s because PJ’s pizza was better. But PJ’s seemed to be slowly becoming more average, and a couple of times, they completely botched the delivery.
So I tried the local Dominos, and it is better than I remembered and indeed seems to have gotten even better in the past few weeks. (And they actually do deliver.)
WannabeAnglican on January 9, 2010 at 10:13 AM
Growing up, I always compared Domino’s to PTA (Pizza Transit Authority), which was such a sorry excuse for pizza that I couldn’t believe they stayed in business. And for a while, Domino’s owned the market. There were no competitors. Now, with Papa John’s, or revamped carryout places such as Little Caesar’s (the pizza isn’t bad now), Domino’s could no longer sell a crappy product and get away with. As a pizza lover, I’m glad that they improved the quality. They waited a long time to do it, but better late than bankruptcy.
I do think they need to drop the price a bit. Then again, I’d probably opt for carryout instead of delivery to save the extra charge.
Physics Geek on January 9, 2010 at 10:24 AM
Who knew that Dominoe’s Pizza would one day be a metaphor for a US President.
BobMbx on January 9, 2010 at 10:34 AM
I don’t get back there much any more, but I’m with you on Revello’s. Savo’s on the bypass in Pittston is right there. It’s been years, but there’s a place down in a little strip center in Port Griffith that is great. And I don’t know if they still make their own, but Cebula’s Bar in Dupont was tremendous, too. And Sabatini’s is still pretty doggone melt-in-your-mouth good, but I don’t know if they’re quite as good as they were years ago.
There are just so many great independent pizza places throughout the coal regions. Hey, Pizza Hut opened a store years ago in Mount Carmel and it folded in a couple of years.
The boss (aka my wife) still stops for a couple of unbaked Pottsville Pizzeria pies when she visits her aunts up there, brings ‘em home and freezes them.
Now you done it. Do I really want to drive an hour and a half to go get some Pottsville, or tack on another hour for Revello’s or Savo’s or Sabatini’s???
Damn you!
(LOL)
either orr on January 9, 2010 at 10:44 AM
$17 bucks? two topping medium? Thats home delivery robbery, Ed!
What about the special deal they advertise, the two mediums for 5.99 each? (one topping + cheese I think)
I’ve been wanting to try the new Domino’s pizza, but since Mrs Dog started making them for me I haven’t done it yet. (And hers are incredible…)
dogsoldier on January 9, 2010 at 11:06 AM
Bacon cheeseburger pizza pie? You’re an animal, AP. I pray for the souls of those who cross you. ;-)
RepubChica on January 9, 2010 at 11:10 AM
It seems no one involved in the business had ever eaten their own product before and connected the dots. I was laughing through many parts. You could throw this campaign in many faces.
Hey western world, your understanding of the enemy is like cardboard! Would it hurt to do some in-house R&D instead of franchising your recipes from Sunni Saudis “eat pie and die” corp. (PBUH)*
*pizza be under hour
BL@KBIRD on January 9, 2010 at 11:12 AM
It took them long enough. Domino\’s pizza was bad 20 years ago.
NotCoach on January 9, 2010 at 11:33 AM
Best pizza ’round these parts is 50 miles away. Kersy Pizza. I’m getting hungry thinking about it.
boomer on January 9, 2010 at 11:33 AM
Allah, who are you letting in here these days?? Three pages of posts and they’re all about PIZZA. Did no one follow the link to Goldberg’s column–the real reason for the post to begin with???
birddog on January 9, 2010 at 11:36 AM
I bake the best darned pizza in the world in my own oven. It’s not hard once you learn a few tricks. I usually add some Basil to my crust and Star Anise and Cumin to my sauce (along with a generous amount of red pepper flakes). I use Sargento’s Mozzarella and I grate some Parm Reggiano to go with it.
I never got the hang of making an even crust by throwing or stretching it, so I roll mine out and stretch it out when it’s close to round. It comes out perfect every time once you figure out how thick it should end up (about 1/8″ before baking).
Sometimes I’ll go with olives, shrooms and onions on top. But my fave is to top it off with Pepperoni and sliced FRESH Jalapenos (forget the pickled things that come in a jar) and it is pizza heaven :-) And the price for a full-sized disk at home works out to maybe 4 or 5 bucks, depending on toppings.
I can’t remember the last time I called Dominoe’s or Papa John’s and I don’t miss them. Come on people, pizza is not a food that involves a telephone or a freezer!
MJBrutus on January 9, 2010 at 11:37 AM
Pizza is more interesting and satisfying then the GOP.
NotCoach on January 9, 2010 at 11:38 AM
An in’tresting dish,
But it isn’t a pizza.
Not my cup of tea…
Haiku Guy on January 9, 2010 at 11:49 AM
Hey, we love Grotto’s on the beach in Rehobeth! I don’t know about any other Grotto’s, but the pizza is good in Rehobeth.
JellyToast on January 9, 2010 at 12:17 PM
Nobody makes pizza like my better half!
Sam Adams on January 9, 2010 at 12:39 PM
Having spent my last 40 years in the food service industry I can tell you I would spend that $17.00 on a nice choice 7oz Top Sirloin, Romaine salad with vinegar and oil, baked potato with all the trimmings and then cough up a few extra bucks for the gratuity. Too expensive to eat out of a box.
psychocyber on January 9, 2010 at 12:48 PM
Domino’s? What’s that?
One thing about living in MA, and the northeast in general, is that there is no shortage of excellent local pizza shops.
A point that was driven home during time spent living on the left coast.
I don’t know why the big chains even bother out here. Somehow people still eat there, which is mind-boggling.
reaganaut on January 9, 2010 at 1:10 PM
I’ll admit I’m not a pizza connoisseur, but I really, really couldn’t tell the difference in any of them. I make a mean lasagna tho!
DanaSmiles on January 9, 2010 at 1:16 PM
Should be tax deductible because it is a business expense.
Blake on January 9, 2010 at 1:19 PM
If it isn’t NY pizza… it simply ain’t pizza!
Bob on January 9, 2010 at 1:23 PM
I haven’t eaten Domino’s since my first attempt 18 – 20 years ago. Cardboard crust, nasty sauce, inedible cheese-like substance and bland meat toppings. Will I try one now? Maybe, but I don’t have much reason to switch from two close-to-my-house great local joints. Bruno’s (thick but tender crust, good sauce and spicy Italian sausage) and Luigi’s (thin crust, very New York style, great flavor) are only nine blocks apart. I love both even though I’m expected to take sides in the thick/thin debate. Great to be me.
Extrafishy on January 9, 2010 at 1:24 PM
Cook’s Illustrated magazine has a great recipe for pizza that doesn’t need more than an hour or so rise; we made it last nigh; had tomato sauce, mozzarella & basil and sausage (which I ordered from NJ). The sausage around here (WA state) just doesn’t have enough fennel seed to get that good east coast flavour. If anything would make me move back to NJ it would probably be the access to good food, pizza being near the top of the list.
If I get motivated, I’ll post our version of the Cook’s Illustrated recipe.
linlithgow on January 9, 2010 at 1:38 PM
And if you don’t like it, Chicago knows how to make you like it… It is the “Chicago Way”.>/p>
Dasher on January 9, 2010 at 1:46 PM
Pizza – A flat piece of dough, with garbage on top.
Gourmet Pizza – A flat piece of dough, with garbage on top.
A 3-year old can make pizza.
I’ll have the Grilled Lobster Tail & Filet Mignon, thank you very much.
franksalterego on January 9, 2010 at 2:03 PM
Okay, here is our recipe, adapted from Cook’s Illustrated. Weigh the flour if you have a kitchen scale.
1 1/4 tsp Fleischmann’s rapid rise yeast
1 c. (8 oz), water (room temp)
1 3/4 cups (8 3/4 oz) unbleached all purpose flour
1 c. (4 oz) cake flour
2 tsp salt
1 tbs sugar
put all dry ingredients in a mixing bowl and stir with a utensil. Add a little water, and start the mixer. Slowly add the rest of the water. Mix until it’s a smooth consistency. Remove and hand knead for a few minutes, until the dough becomes stretchy. Split the dough into two balls and place on a flour dusted pan or pizza peel. Spray tops with Pam olive oil and cover with Saran Wrap. Allow to rise away from drafts for about 1 hour. (They should approximately double).
Place a pizza stone in your oven and preheat to 500 degrees.
Sauce:
1 large can (28 oz) pureed San Marzano tomatoes (I use the San Marzano brand, available at Whole Foods, and other ‘nicer’ grocers)
1 scant teaspoon minced garlic (from a jar. I use Polaner. Adjust depending on your taste)
generous dashes of dried oregano
Sugar (optional)
Pour tomatoes into fine strainer set over a bowl. Allow most of the water to drain out; stir the puree periodically to speed the drainage. (The more drained it is, the crisper your pizza will be).
When tomatoes are drained, put them in a clean bowl with the garlic & oregano. Try to give the sauce at least 20 minutes for the flavours to combine. If it’s too acidic for you, add a little sugar.
Shape the dough:
Dust a peel (or something else dough can slide off of).
flatten the mound of dough with your fingertips, pushing outward. When fairly flat, make two fists and use your knuckles to stretch the dough, always stretching along the outside edge. (Watch a pizza professional make a pie and you’ll see what I mean. Fingers can rip the dough).
Place the dough on the peel; cover with a thin layer of sauce, your cheese and any toppings that require cooking (like meat or thick vegetables). With the preheated oven & stone, the pizza should only need about 9 – 10 minutes (for thin crusts). Rotate it at least once for even browning. About 1 minute before it’s done, sprinkle things like shredded fresh basil or similar ingredients.
It’s better to limit toppings to only a few items per pie (Basil, oregano, herbs, don’t count). The extra water content in vegetables can make the pie soggy and hard to crisp.
linlithgow on January 9, 2010 at 2:13 PM
This is one of the stories that should be archived in a “best of Hot Air” someplace. Not because it really is Hot Air’s doing but because it is just one of the best stories made available to us.
I was first exposed to Domino’s at Fort Bragg, NC in 1979 or 1980. If I remember correctly, they were the only people who delivered on the base at the time but it has been a while. I remember once asking them if they could also bring a bottle of catchup and a can of cheeze whiz. When he asked my why, I said so that when we finished the pizza, we could use the box to make a couple more. He laughed but I was trying to tell them something way back then.
It is WONDERFUL to see YET ANOTHER example of someone caring about the actual product they produce rather than just the bottom line. My father taught me that if you produce a good product at a fair price, no matter what that is, even if it is just your own labor, people will seek you out and you will have more work than you can handle.
He was right and stories like this, time after time, show the wisdom of those words. I will now, after nearly 30 years, try Domino’s again.
crosspatch on January 9, 2010 at 2:17 PM
Oh, NEVER put cilantro on a pizza without asking!!!
The reason is that about 15% of the population have a genetic trait that causes cilantro to taste like soap. Even the smallest amount of cilantro can spoil the taste of the entire pizza for many people. Have it available as a requested topping but never add it as a base ingredient.
Same goes with any other dishes that you might be serving to strangers. Cilantro can make the dish taste like you sprinkled it with Tide laundry detergent to some people (a little more than 1 in 10) !
crosspatch on January 9, 2010 at 2:21 PM
They got to you man.
Why did you let them get to you.
pc on January 9, 2010 at 2:34 PM
After some begging from my little girl to get the NEW Dominos (I typically order from the “old school” local family-owned joint), it arrived and sucked.
marklmail on January 9, 2010 at 2:45 PM
“Why did you let them get to you.”
If that was aimed at my above comment …
Because A: I don’t have a problem rewarding that kind of behavior and B: as a single parent it is sometimes convenient to order something out than cook it myself, particularly if I have some serious work issue brewing.
crosspatch on January 9, 2010 at 2:47 PM
I have to put in a sentimental plug for Domino’s. When I was in 7th grade at Ypsilanti High School (6 yr) there was a hole in the wall joint across the street where all the hoods hung out. No respectable person would go there. But one night my mother came home from work and brought us a big cardboard box. Inside was what she called a pizza. Dad and I’d never heard of it before. We made fun of it. All it is is dough and tomato sauce and cheese — and what’s this little stuff. Never had seen pepperoni before.
The most scandalous thing was to realize that my mother had gone into that horrible place! I was aghast at my mother as only a 12-year-old girl can be. But Mom said, “Yes, I went in there. A nice young man owns that place. Now eat this. It’s good.”
Of course the nice young man was Tom Monaghan. His place was called Dominick’s in those days. Soon he changed the name and the rest is history. Mom worked for a lawyer in downtown Ypsi in those days and she was like a one-woman PR firm for Monaghan and soon other decent people were going there. The hoods were nice, they opened the door for customers, and didn’t drop cigarette ashes on them.
Fast forward 20 years or so. I’m back in Ypsilanti, visiting my Mom with my two boys. We go out to Dominos world headquarters in Ann Arbor to see the World Series Trophy. (Monaghan owned the Detroit Tigers.) On our way out, here comes a group of important-looking guys in suits. Mom says, “Why, if it isn’t himself!” Tom Monaghan stops, does a double-take, says, “Why, Monica!” (my mother’s name :) leaves his group, comes over and gives her the biggest old bear hug. All the tourists are standing around, wondering who the little white-haired lady is… Mom’s been gone now for 7 years. But it was a sweet moment for her.
winfield on January 9, 2010 at 2:56 PM
ALLAHPUNDIT -
I NEVER pay full price for Dominoes/Pizza Hut. There a coupons for them everywhere.
scarchin on January 9, 2010 at 2:58 PM
What a sweet, sweet story! Thanks for sharing it.
califcon on January 9, 2010 at 2:59 PM
Agreed-just about every small New England town now has a great pizza place.
And there are a couple of decent “chains” now here in northern New England. Sal’s out of MA, has now even expanded into Florida and California, and the smaller Amato’s, out of Portland ME, also makes great pies. Sal’s basic cheese is 19 inches and weighs 3 pounds, and is $9.99; one Sal’s “slice” is 1/4 of the whole pizza.
And as a former NYC resident I would have to agree with the other posters here-why eat at a chain when you’re there? That’s like eating at a pizza chain in New Haven, for crying out loud.
Del Dolemonte on January 9, 2010 at 2:59 PM
How to save about $15 dollars and get a better pizza.
Go to Trader Joe’s. Buy their pizza dough for $1.
Slather it with pesto, layer on some Roma tomatoes, then add your topping and cheese.
Cook at the highest temp your oven will go for about 10 minutes.
Been doing this about once a week for a year now.
BTW – their cheap ass wine is unbelievably good.
Dorvillian on January 9, 2010 at 3:02 PM
Caserta’s, Federal Hill, Providence, RI. Sorry.
jackmac on January 9, 2010 at 3:13 PM
Surprisingly, in the neighborhood I live in (relatively new development), Pizza Hut does not deliver. Strike one to them.
Papa Johns does, but meh
Dominos delivers, but meh
On the east side of the state, there is a chain called Papa Ramano’s. Yummy, sadly, they left this market about 3 years ago.
Down in Battle Creek MI, there is a local joint called Sir Pizza, yummy.
So, I used to default to DeGiorno’s from the store, but meh, (I really am not a big fan of a thick crust).
The local mom and pop places here aren’t that great. I tried a few.
So surprisingly, the best pizza I can find in my area is from Schwann’s Home Delivery. Their cheap little $5 12 inch “specialty” pizza really tastes good. I add extra provolone cheese and pepperoni, and have a great pizza with just about the right thickness of crust.
karenhasfreedom on January 9, 2010 at 3:19 PM
Does that sauce come out tasting sweet? Thats my main gripe with modern pizza (modern > 1964 heh). It all tastes awful to me, like ketchup.
AP, I think you struck on something with this thread. We need more FOOD threads! heh heh.
Now please for your audience, you indicated the new Domino’s sauce was kinda meh. Can you provide more details? Was it sweet, bitter, ketchupy or ?
dogsoldier on January 9, 2010 at 3:29 PM
Wait, do you mean Sal’s, the one that started in Lawrence? I knew the owner has expanded a lot — has his own restaurant and function room right off 495 and the Merrimack — but he’s got all the way to FL and CA? Wow. He used to supply the pizza to my high school’s lunch room.
The best pizza I know in the Boston area is Pizzeria Regina — the original place, in the North End. I’ve yet to taste it’s equal. Although, Spinner’s Pizza in Andover (my home town) is pretty good too. We haven’t found a decent pizza place since we got married and moved down South. The stuff they pass off as “pizza” here in Norfolk is an abomination, I swear.
CMS2004 on January 9, 2010 at 3:31 PM
Don’t know if anyone has mentioned this place or not but when I was a kid living in California my favorite pizza place was Shakey’s. I have fond memories of being able to watch the pizzas being made through a huge glass window that looked into the kitchen. Plus, half of the dining area was an old time movie theater kind of thing where they continuously ran episodes of the Little Rascals and the Three Stooges. For a kid it was the ultimate dining experience and I remember the pizza as being great: super stringy mozzarella cheese and great sauce cooked in real pizza ovens.
If you like posting here you will love posting at Conservative Talk Forum where you can create your own discussion threads and liberal trolls are soundly spanked. You can get there by using this address:
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We promise you will like it.
trapeze on January 9, 2010 at 4:15 PM
I make my own at home once a week, for about $5, with better and fresher ingredients than anyone.
Vashta.Nerada on January 9, 2010 at 4:17 PM
No joke, man. I had an ex-girlfriend who had that, and cilantro ruined a number of meals for her. It’s not even that useful of a spice or herb.
Oh, and I hate chain pizza places. The only problem is that where I live, the chains put most of the mom & pop stores out of business; there’s only about three decent mom & pop places left, and none of them are convenient for me to get to. I mostly eat Papa Johns, but I guess I’ll now have to try Dominos!
Outlander on January 9, 2010 at 4:25 PM
Trapeze, my husband grew up in CA, and he LOVED Shakey’s pizza as a kid. It sounds like it would have been a great place to eat.
CMS2004 on January 9, 2010 at 4:38 PM
Delorenzo’s Tomato Pies. BEST PIZZA EVER. EVER. EVER.
Last time I went there it was a modified row home in the burg (Chambersburg – Trenton, NJ) turned into a pizza place. There were always long lines waiting to get in, and for good reason. That was many years ago, but I bet it’s still in the same house.
Daggett on January 9, 2010 at 4:39 PM
AP, you can’t be a native NYer.
toliver on January 9, 2010 at 5:13 PM
I never heard that about Cilantro. I think that that’s a shame, because I love it! I don’t use it on my pizza though, but put on all the Mexican food I cook.
Follow-up: I have one of my Best Pizzas in the World in the oven right now. Hmmm, 5 minutes until heaven arrives on a plate :-)
MJBrutus on January 9, 2010 at 5:45 PM
Ah, the Greater Wilkes Barre/Scranton Pizza Wars! There’s a book in there somewhere, I know it. Maybe even a movie.
You know, I’ve tried Revello’s and I just don’t get it. My husband’s family is from Scranton however and they love it. My parents were from Pittston and Pringle so we were a Victory Pig family.
We tried Caserta’s when we first moved to Rhode Island and I’m sorry to say I just didn’t see what all the hubbub was about. A fried of mine said there’s a special way to order it, that you have to order it with extra sauce. Is that right?
My theory is that we all enjoy most the pizza that we grew up with. I grew up in the Poconos so with NYC just a few hours away New York style pizza was what I was used to and what I still prefer as my ideal “pizza” with a thin, crispy crust, sweet but spicy sauce, a medium amount of cheese and yes, a fair amount of grease to slide off the top.
My all-time favorite pizza however come from the previously mentioned Victory Pig in Wyoming, PA. It’s unlike any other pizza in the world–a thick dough that has an almost fried, crunchy texture on the bottom, a sweet oniony sauce and a thin application of some sort of cheese–no idea what it is. We call it “heart attack” pizza because each slice has got to be well over four or five hundred calories and you will swear you’ll feel your heart pounding a little harder after a slice or two or six but my goodness it’s worth every sinful bite. The place is great–I don’t think it’s ever changed and they still do curb-service. I love it.
As for chains–my favorite is Pizzeria Regina which I believe originated out of Boston’s North End.
Niere on January 9, 2010 at 5:56 PM
dogsoldier on January 9, 2010 at 3:29 PM
Not if you don’t add the sugar. =) The original magazine recipe called for it, but after a try or two, I stopped putting it in. If you spring for the good tomatoes (the San Marzano brand has lined cans so there’s no metallic taste), then you just get good honest succulence from tomatoes. They are so good, I eat them out of the can (but then I am crazy about tomatoes).
I don’t like overly sweet either, but I know some people do. I just prefer the pureness of tomato with a little oregano and garlic for spice and interest. Sometimes simple is better. =)
linlithgow on January 9, 2010 at 6:33 PM
One of the key ingredients that I can’t get out here is Polly-O cheese. There are some excellent pizza joints in Jersey City that use it. I’ve tried to get it shipped to me through netgrocer, but they won’t deliver refrigerated food to here. The mozzarella I am forced to buy never yields that golden oil that drips off the slice as you fold it and steer it to your mouth.
linlithgow on January 9, 2010 at 6:44 PM
I’ve only been reading this blog for a few years so I may not have this right.
Allahpundit …
Lives in a minimalist New York apartment.
DinesLives on bacon cheesburger pizzas.And is a magnet for sci-fi chicks.
No, I’m not suckin’ up to Allahpundit. It’s not like he is going to invited me to his pad to share in the pizza or share the …
Brass on January 9, 2010 at 9:04 PM
This sounds just like the Harley Davidson story. Speak the truth that you have done lousy and work hard to fix the problem. Americans like to forgive and even more so like to reward true reform. It’s the Great American success story.
shick on January 9, 2010 at 9:15 PM
One of the best real Italian style pizza places is Pizza by Elizabeth in Greenville, Delaware.
Fresh, crisp, succulent and gooey!
(My own home-made is a little better, but takes more time.)
Worth a taste if you’re in the region …especially to cleanse the palate of even the idea of Domino’s dull dreck.
profitsbeard on January 9, 2010 at 9:25 PM
It’s worth driving to NYC from anywhere for a slice.
Domino’s will never be real pizza, but most folks can’t tell the difference.
Hening on January 9, 2010 at 10:28 PM
Butter on the crust? That’s gross.
People with mid-Western accents don’t get makin’ the pizza. You need some people from Capri and Naples out there.
So discovering “cheese” was a major find? Holy crap!
Check out this movie if you get a chance. Funny stuff.
Hening on January 9, 2010 at 10:40 PM
-Make or buy dough and flatten it into a pizza shape.
-Put it onto a pizza pan.
-Spread olive oil generously over the dough.
-Open a big can of whole tomatoes and tear them up into pieces.
-Spread the tomato pieces and some of the juice over the dough.
-Chop up a lot of fresh garlic and sprinkle the pieces over the pie.
-Salt and pepper a lot.
-Cook.
-Eat.
justltl on January 10, 2010 at 12:21 AM
Please.
Quit whining. You were the one who started off cranky.
If you’re going to be a crap-throwing troll, at least man up and don’t complain when your crap gets thrown back at you.
And pretty hilarious for a guy from NYC to be complaining about “cranky” people living elsewhere.
Dreadnought on January 10, 2010 at 12:37 AM
The price America is paying for both is too high.
Yephora on January 10, 2010 at 12:55 AM
Uh oh.
Blacksmith on January 10, 2010 at 1:25 AM
I like this pizza commercial much better. Strong content warning.
http://www.youtube.com/watch?v=DYAW3KLp4p8&feature=related
bleedingumsdeakin on January 10, 2010 at 2:18 AM
I couldn’t agree more! Every summer when I roll into Rehoboth Beach, the first thing I do is walk to Grotto’s for a pie. Then, after washing it down with a Stella or two, we cross the street and devour a cup of Thrasher’s fries.
Please Grotto, come to South Jersey!
BreezeCJ on January 10, 2010 at 4:28 AM
Dominos isn’t bad. I’ve eaten from there a couple a months ago. The only thing that’s stopping me from ordering again is price. Besides I love the greasy fried pizza hut pan pizza more.
xax on January 10, 2010 at 9:26 AM
Maybe it’s the lack of sleep, or maybe it’s the hangover but I want me some new Domino’s pizza right now!
drocity on January 10, 2010 at 11:26 AM
I’m from the crushed Maranzano-tomatoes-instead-of-cooked -sauce-school of pizza. That’s not to say I don’t appreciate a slice of Ray Bari Pizza circa 1973 but I think a Punch Pizza pie is pretty spectacular.
princetrumpet on January 10, 2010 at 12:26 PM
Not a big fan of Pizza really but Pizza in the Mangroves here in the Upper Keys is decent and Tower of Pizza has excellent salads and cheesy garlic rolls. Dominoes? Never. The one and only time I had it I was sick for a day and a half.
FerfeLaBat on January 10, 2010 at 1:26 PM
Oh and our local Pizza Hut was also delivering drugs so they went bye-bye when everyone was arrested. It happens. I miss the stuffed crust.
FerfeLaBat on January 10, 2010 at 1:27 PM
So basically they made a slightly better pizza so they could charge you more? Sounds like they took a lesson from Hardee’s with their $6 burger campaign.
Jamewah on January 10, 2010 at 1:33 PM
Granny, if you’re in the Phoenix area, you might try Nello’s Pizza. It’s thin crust but we liked it when we lived in Phoenix (and we’re originally from the Chicago area).
–Does anyone have any other suggestions for good Pizza in the Richardson/Plano/Allen/McKinney area. I’ll try Bleeds Blue’s recommendation, but we haven’t found any real good pizza in Dallas since we moved here three years ago.
–And the best pizza in Ann Arbor/Yspilanti is Cottage Inn. We never ate Domino’s when I was at U of M.
Jimbo3 on January 10, 2010 at 3:01 PM
WILL NEVER FORGET ABOUT BAD EMPLOYES SPITTING AND PUTTING BOGGERS IN THE FOOD
steviedfromnc on January 10, 2010 at 3:14 PM
–Karen, if you’re near Kalamazoo, you might want to try Martini’s Pizza: http://www.martinispizza.net.
Jimbo3 on January 10, 2010 at 3:20 PM
Well then, that explains everything.
Several years back, I went to asian noodle joint for for some of their ramen [mmmmm . . . ramen].
It tasted like it had been spiked with Pine-Sol. Needless to say, I was not pleased.
That was my first, and last encounter with cilantro.
CPT. Charles on January 10, 2010 at 5:00 PM
Anyone who thinks Dominos is pizza is obviously not a real pizza affectionado. I mean seriously Allah, you live in New York don’t you?
Mr. Joe on January 10, 2010 at 5:10 PM
About the only thing worse than a pizza snob is an Obama apologist.
CWforFreedom on January 10, 2010 at 5:15 PM
Stephen Colbert did a report on the “Dominos” image overhaul. hmmm what’s the obsession with this pizza story by conservatives
PunditFight on January 10, 2010 at 6:59 PM
I had it and the new spicy sauce and garlic made me throw up because I have silent reflux.
GW_SS-Delta on January 10, 2010 at 8:57 PM
Nothing beats Lou Malnatis in Chicago, not even Giordanos.
If you haven’t had it you haven’t tried one of the greatest foods in this country.
Do yourself a favor and hit up their website and order some. Its not quite as good when shipped but still beats just about anything.
JSK on January 11, 2010 at 1:09 AM
I’m one of those cilantro-tastes-like-soap people, which is sad because I loves me some mexican food and they put it in EVERYTHING. However I’ve found that certain other strong flavors like jalapenos can usually cancel out the cilantro nastiness and I can’t taste the soap flavor.
But who puts cilantro on a pizza? Supposedly cilantro is supposed to have a citrus, lemon-like taste for “normal” people, and the concept of a citrus-flavored pizza sounds nasty.
DangerHighVoltage on January 11, 2010 at 1:54 AM
Domino’s claim to fame was the 30 minutes or less delivery at a time when that was a big deal. Product quality was secondary to getting it there fast. The lack of quality has been true for at least a decade. It’s an amazing corporate ad but it would have been more impressive if they didn’t pretend that they were churning out a quality product up until recently.
BTW, I haven’t ordered from a pizza chain in years. Just as quick and far better to bake your own using Trader Joe’s pizza dough and a pizza stone.
highhopes on January 11, 2010 at 8:10 AM
Okay we tried it this weekend. We haven’t tried it in years. It was actually pretty good. The wife and kids all liked it. We had three different kinds with 3 different crusts.
We would order from them again.
PappyD61 on January 11, 2010 at 8:28 AM
In Chicago, The best pizza is the original!. Ike Sewell opened Pizzaria Uno in 1941. Pizzaria Due soon followed. This guy invented the pan pizza.They have been open 69 years.
Lou Malnotti and his dad Rudy Malnotti worked for Ike Sewell managing Pizzaria Uno and Due back in the 50′s and 60′s.
Lou left, opened Lou Malnatti’s and basically copied Sewells pizza recipe, although Pizzeria Due is still better.
anyways this is the best. They cook the pizza in the original pans from 1941. There is a national chain, named Pizzeria Uno , which just licensed the name. It has nothing to do with the original Restaraunt.
ObamatheMessiah on January 11, 2010 at 9:33 AM
Og tried the Domino’s and it wasn’t bad. Much better than previously. It actually had REAL Italian sausage on it now.
ObamatheMessiah on January 11, 2010 at 9:34 AM
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