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Our local Domino's always undercooks their pizzas. In Colorado, we loved Papa John's, but they are no good here. For cheap pizza, I'd rather pick up a couple of DiGiornio's or make them myself. I don't make my own crust (I am a dunce with dough), but I can pick up some pizza shells and ingredients for a few dollars.
If we're going to have takeout pizza, we'll splurge on a deep dish from Giordano's. Foodgasm.
Domino's new pizza is AWESOME. The reason they did a complete overhaul of their pizza is because in a national taste contest, they ranked second to last----to Chucky's Cheese.
But the new one has a great garlic and parm crust, wonderful sauce, and MUCH MUCH better cheese! A great deal!
Actutally, I think Chuck's pizza is better than the old Domino's pizza. It was terrible and just really didn't taste like pizza. I haven't tried the new pizza yet. I read where some people didn't like it when compared to their old pizza.
When I am in the mood for pizza, I tend to make it or order from Jack's Pizza and Hamburger or Quonset.
I tried it and was unimpressed. The garlic stuff on the crust was way too salty and it made my fingers greasy. I would rather have a good pizza crust, properly fermented so that it has flavor, than have unfermented crust covered in garlic to make up for the lack of flavor.
I've heard hearsay that all they really did was add spices to the sauce, changed the cheese which is hardly noticeable and brush their garlic bread stick mixture on the crust. All the delivery changes use inferior processed cheese.
For you pizza lovers, if you want an occasional treat find a place (usually will be a local place) that uses fresh mozzarella. It's extremely difficult to shred, so it's usually sliced or cubed and will melt into a single mass. The cheese will never have grease if it's unprocessed cheese
I've heard hearsay that all they really did was add spices to the sauce, changed the cheese which is hardly noticeable and brush their garlic bread stick mixture on the crust. All the delivery changes use inferior processed cheese.
Hmm, I think the crust is puffier and softer than before too.
I didn't notice a difference, but it's hard to unless you have a side by side comparison. I'm not saying it isn't different, just I don't think it's different. Different dough handlers and the amount of time the dough proofed has a lot to do with have puffy and how soft.
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