- 1 year ago
Top Secret Recipe - S01E04 - Domino's Pizza
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00:00Behind the most iconic American foods are the recipes which made them famous and big companies with big money
00:06Have kept those secret formulas under lock and key
00:10until now
00:12My name is Todd Wilbur
00:14I'm a food hacker, and I'm setting out to crack the code to the most secret recipes in the country
00:20But for each one. I've got only a few days to figure it out
00:24Crazy maybe, but this is my mission
00:28Like crisscross the country in my mobile food lab
00:31I'll use my taste buds a little science
00:34Under cover work, and I'll even get down and dirty to reveal the recipes you love to eat
00:40So let's get cracking
00:43I
00:51I'm here in Michigan where I'm about to take on one of America's most iconic home delivery favorites Domino's pizza
00:57It took Domino's chefs over two years to develop their new recipe, and I'm gonna do it in just a few days
01:03This one is gonna be tough in 1960 Domino's began as a small pizza shop
01:08Just outside Ann Arbor, Michigan and since then it's grown into the world leader in pizza delivery with over 9,000 stores in 65 countries
01:16400 million pies are delivered every year in the United States alone today
01:21Domino's headquarters stands just down the street from where it all began, and I'm heading in there right now to begin my investigation
01:29So
01:31My investigation begins here at this beautiful Domino's corporate headquarters where I've got a meeting
01:37With CEO Patrick Doyle he knows what I'm trying to do, but I still might be able to get some inside info from him
01:43Here to see Patrick Doyle
01:47I do Todd Wilbur
01:50Thank you, thank you
01:52Look evolution of pizza making and delivery edge stretching to size
01:57That's what I gotta figure out right there. I'm do that Todd
02:01Patrick Doyle Patrick
02:04Thanks for meeting me. Thank you. I was just looking around here. I can't look away oven cook time seven minutes
02:09That's important right there. We gotta turn that
02:12Tell me about some of the stuff in here what is all this that's actually a picture of the of the very first store in
02:17Ypsilanti, Michigan
02:18So you can see kind of the original design and the original logo back then and that's probably mr.
02:24Monahan in there making pizzas. No way where is it? It's Ypsilanti, Michigan, so it's just a couple miles
02:30It's still there absolutely
02:32Okay
02:35Dominic's was the original name when they bought it on Cross Street, and then they changed it to Domino's
02:40I think after about a year can we is there somewhere we can go to talk pizza? Yeah?
02:45Yeah, let's go up to my office, and then we can talk about beautiful everything you leave the right
02:49So I have a seat is anything I can get for you. Yeah, how about the Domino's recipe?
02:53No, you gotta work hard on that. Yeah, we can give you we can give you a few hints, okay?
02:58Well, you know honestly Domino's is my favorite pizza, so that's why we're here well
03:03Thank I ate this pizza all through college, but that was a different recipe back
03:07Then you guys have changed it, and why'd you do that?
03:10You know what people told us that you know there was there was room to improve it
03:13So we listened to him and we spent almost two years
03:17Working on the new recipes
03:19So he worked on this thing for two years, and I get a few days
03:22Yeah, you don't seem worried at all that I'm gonna be doing this. I think it's gonna be very tough
03:27Yeah, I think it's I think it's brutal brutal. I think it's brutal. Yeah
03:33What would be great is if I could talk to someone in your like R&D?
03:38Department someone like that Brandon Solano is the right person
03:42He's over all of our food development and innovation
03:45And I'll have him meet you in the lobby, and we'll see if we can get you into the yard. Yeah, all right
03:50That'll be amazing terrific. Okay. Good. Thanks. Yeah, thanks Patrick to meet you. Hey Todd
03:55Brandon Solano hey branch chef welcome to Domino's. Thanks for seeing me. Oh, this is great
04:00So authorized personnel only we're heading into the test kitchen. Let me introduce you to somebody this is Roxanne
04:08So what are you doing here? Well? I'm just making some pizzas right here, but first
04:12We're gonna get you washed up and get you an apron so I don't get all
04:16Well every good pizza starts with a really good pizza crust so here is our hand-tossed fresh dough
04:22I'll give you this one. Okay. Oh, it's very cold. You'll you'll use cold dough. You'll start with cold dough
04:28It's been out of the cool just long enough to improve to the right texture for us to stretch it
04:35Absolutely, that's a super fine cornmeal. Yes, it is. Yeah, you don't have to roll it
04:39You just do not roll our dough. No no hands stretched everything is handcrafted
04:44I'm gonna pick it up shake a little cornmeal off and put it right down on our pizza screen now
04:48Where does this dough come from how do you make that well? We make our own dough. It's a secret recipe
04:54We make it you know in a in a central location. It's called a supply chain Center
04:59This is our pizza sauce right
05:02We're going to drop it right into the center. Did you do one spoonful of sauce?
05:06I did this is actually called a spoodle spoodle a spoodle so in one motion
05:10You have the sauce on and spread it we invented it. There's a there is a invented this yeah before I cover this with cheese
05:16I want to ask you about the sauce, okay?
05:19There's tomatoes in it. Okay. Good. There's tomatoes. We know that the new sauce is it's brighter. It's a little bit sweeter
05:26It's got a lot more herbs. There's um maybe a little spiciness to it like a little has a little after hit
05:31Yeah, yeah, and that's pepper cayenne pepper
05:34Just gonna go with pepper
05:36Now we're gonna get into our pizza cheese right here now. What's in that cheese this cheese?
05:42This is primarily mozzarella cheese with a little bit of provolone, okay?
05:48So how much of it is mozzarella and how much is provolone?
05:56You do know I do know don't lie to me
06:00Now we're gonna take our pieces, and we're gonna go put them into the oven, okay?
06:05Tell me about this
06:09We have a special configuration with the way the heat comes down on the pizza. Yeah, if you look in here
06:14You can see the air vents, okay, right those are at the right angle and the right size to make the perfect Domino's pizza
06:21Heat from above and below yes, and you have these made especially for you
06:28If you have one I could borrow
06:32It looks like I'm on my own in the track oven department, that's a good-looking pizza grab pizza peel, okay?
06:40Bring them over
06:42Set the pizza down with the peel between the pizza
06:47I'm gonna just grab a let's try one. Oh, it's beautiful crust all right
06:55That is awesome, okay, so
06:58Got my crash course. I think I can
07:02duplicate
07:03that pizza
07:06In three days
07:07That's all I've got three days
07:10It took us years to develop this recipe working with a team of people if you could do it in three days
07:14I would be shocked well
07:15That's what I'm gonna try and do and we'll set up a panel of judges right we'll serve your pizza and my pizza
07:20And if they can't tell the difference
07:22Then I win
07:24What do I get you get pizza for a year?
07:27Yeah, but if you lose you're gonna deliver for us all day on Saturday. It's our busiest day of the week all right
07:32It's a deal deal
07:34Good luck all right, so is it okay if I take this yeah, go ahead take a little study. I'm okay. Thanks guys
07:40Hey
07:41Oh, hey, I gotta get that no no no we need that sauce back
07:44Come on. Come on. Come on. Yeah, I thought you said I could have no no no you gotta duplicate it
07:50That's what you do. You'll be fine. All right. Thanks, buddy. Yeah
07:53Think he's gonna do it. No way
07:57I'm here on the Domino's man couch. I've got pizza
08:01Coolers two screens. I am NOT moving and neither should you stay tuned
08:10This week's mission to clone the world-famous Domino's cheese pizza a tough challenge
08:16Considering the taste is loved by millions, so I learned at headquarters that the very first Domino's which was originally called Dominic's
08:24Somewhere around here Ballard and cross. I think we're getting close
08:30There's a pizza place that red roof over there see that collagen collagen pizzeria
08:37Doesn't sound so delicious when you say it like that
08:43Hey, how are you?
08:46Hi, my name is Todd
08:48Hi, Annette. I was looking for the original Domino's. I was told it was on this street. Is this yes
08:55It's not a Domino's anymore though
08:57College in so this is the original Domino's right here. I found it. Here's the deal
09:02I am trying to recreate Domino's pizza from scratch clone it. This is what I do. I'm a food hacker
09:08I wanted to find the original Domino's and see if I could maybe get some clues here. You know how to make pizza though
09:15Yes, hmm. Maybe she'd be willing to help out. I mean Domino's is their direct competition
09:20All right, what can you help me with about Domino's pizza and what I should do to make mine more like theirs? I
09:26Would suggest use a high-gluten flour it just bakes better it rises better get a crunchier crust
09:34How do you cook your pizzas? I see this big a conveyor oven
09:37Would that be all right if we bring our cameras over there and just take a peek. This is great
09:41Thank you for doing this. All right. All right. So is it possible that I could borrow this oven?
09:46I know you need it for pizzas and stuff, but
09:50How are you
09:53To borrow your your big oven
09:58It's not I'm trying to recreate Domino's pizza and my oven is not gonna cut it I need one of these
10:07There's one we used
10:10In the bath, yeah, can you see it? Okay, show me that that'd be great
10:15This is a conveyor oven too. This is a smaller version
10:19Okay, all right so I can borrow this a couple days would that be okay
10:24Yeah
10:26Okay
10:42That's on the carpet stuck
10:46All right, buddy, thank you
10:49We're good
10:50Here we are in Ann Arbor at the University of Michigan and now it's raining like crazy when I was in college
10:56I lived on pizza
10:58So my goal is to find a frat house full of hungry college kids to use as my testing pool here. Check this out
11:05Here's a paternity house
11:07Lambda Chi, these guys are always hungry
11:09Maybe I can park here. I'll find out
11:19I
11:24Was wondering if it was cool if I parked my truck in your parking lot back there
11:29I need to do a little cooking and I'll feed you guys
11:35What I'm trying to do I'm trying to make Domino's Pizza clone Domino's Pizza, I'm cloning Domino's Pizza
11:40We're doing a food show and I'm trying to make my own version and I was hoping I could use your
11:46Parking lot in the back. It's the only place I could find all around here. Oh, is that cool?
11:51All right, great. I can't be in the parking lot though. Where else can I put it?
11:56right there
11:57Right there a lot right out here right right up there right there. Okay, how big is your truck?
12:02It's not that big like a pickup
12:16How's this, uh, I guess that's fine you can totally prune that
12:24Finally found a place to park
12:26It's a little bit crooked, but I think we need to get cooking. Okay. So here's what I do know
12:32We need to start with a cold proofed pizza dough. So we'll make it and we'll set it for about four to six hours
12:39Okay, let's start with the dough. Let's measure our flour by weight. This is bread flour
12:45It says a high gluten content. This is great for dough
12:4925 ounces throw in two teaspoons of salt add the dough hook
12:55That's for mixing dough. That's why they call it a dough hook. All right, this is our yeast and it goes oil
13:01Let's do two tablespoons. That should be good
13:06Those needing slowly, right? I'm gonna bring it all together and then I don't know need it for something like 10 minutes
13:12Yeah done
13:14Here we go, here's our dough. All right, I'm just gonna take this and pop it in the fridge. Here's our dough
13:20Let's uh, let's just start making a pizza. I'm just gonna punch this down
13:24But this is where we're gonna start so they use cornmeal to shape their dough. So let's get it corn mealed up
13:31And then just start stretching
13:33Stretching like I stretch it out and it bounces back. What there's didn't do that. Look at that
13:39It's this is the only way I'm gonna get it to stretch maybe some of this
13:43It's getting weak in the middle, you know what I'll do
13:45I'll put it up here and stretch it when it's on the screen like this
13:50All right time to sauce this baby little tomato puree some sugar oil salt
13:56ground black pepper oregano
13:58Basil marjoram and those are typically what you find in an Italian blend
14:03So that's what I've got in here the cheese these guys wouldn't tell me the ratio
14:07So I'm just totally guessing to a cup of mozzarella a quarter cup of provolone. There's our magic blends
14:14I'd like to see how the fat pools. Yeah, it looks yeah cooks. Let's pop this pizza in here
14:20It goes in this side
14:21450 is our temp and gonna roll it through in about seven minutes because that is
14:27The time that I saw in the video oven cook time seven minutes. That's important right there. And there it goes
14:33All right, here's our pie check this out it's a little too brown on top
14:38I'm not very happy with the cheese, but there we go first try
14:43That's so great
14:44But it's a start so it may not look like a Domino's pizza
14:48But let's see what happens when we put it up in a taste test against the real deal. Are you Todd?
14:53Yes, I got your four million pizzas here. Awesome. I'll meet you over here
14:59All right pizza
15:03Okay, here we go everybody come on in and try a piece of the real Domino's ladies first
15:15What do you think of that pizza
15:17Really good. What do you think? I like the sauce. There's enough of it. I'm a fan from a pizza
15:23All right, so a nice balance of all the components of the pizza dough sauce cheese. We all agree delicious pizza
15:30All right, this is my first attempt I just want to tell you that right off
15:35Not a Domino's pizza grab a slice of this. What do you think of how this one looks so far?
15:42What are you saying too doughy
15:44What do you think of that pizza right there? That's what the sauce is taste a little vinegary. This is way too sweet
15:50It looks like a frozen pizza that you'd get from a grocery store
15:54I wasn't hungry I wouldn't keep eating this. If I wasn't hungry I wouldn't keep eating this. What do you guys think? It's not very good
16:01I'm not gonna finish this slice
16:05This tastes kind of like that knockoff like school pizza you had you know what I'm talking about
16:08I know I have some more work to do
16:11I just wanted to see what you guys thought how far away am I from cloning a Domino's pizza?
16:17I
16:19Got blasted looks like my pie couldn't fool the frats got a lot of work ahead of me
16:25Stay tuned to find out if I deliver on my end of the wager
16:30I'm sorry broker delivery guy
16:32And now on to my second day of the challenge and so far
16:36I haven't been too successful because my doppelganger Domino's couldn't even pass the hungry college student test
16:43Biggest complaint seems to be that the dough was just too puffy to fool these pizza connoisseurs
16:48So now I'm off to the supply chain center that Brandon talked about at R&D to see if there's any clues there that I can uncover
16:55Hey, how are you?
16:57Listen, I just wanted to ask you we're doing a little thing about pizza
17:02And I was wondering if we could come in here and maybe do a little tour
17:07Okay, let me give Larry a call. I don't know you're here great Todd Wilbur
17:12Larry Todd Wilbur's here to see you. Yes. Thank you
17:19What's Larry's last name Larry Manning Larry Manning, okay, great
17:34No, yeah
17:42I'm a very strange man. I
17:46Am oh, you must be Todd Larry Manning. Hi Larry. Thanks for seeing me
17:51I don't know what kind of pull you have, but I am to show you a little bit of behind the scenes
17:56All right. What do we do? Where do we go? Come on. Let's go this way
18:00So this is our master dough making area
18:02So inside this room all of the dough balls are made for the stores that are serviced by this supply chain center
18:07Here's a batch of Domino's pizza dough that it's getting ready to be made. Okay
18:11He's gonna wheel it over here to the mixer. Yeah, and it's gonna mix for a certain amount of time
18:18About a
18:20Couple of minutes. Okay
18:22That is a huge mixer. Yes, it is. Once the dough is finished mixing it comes over here to the elevator
18:28It'll come up and get flipped upside down and go into the divider
18:32Dough ball how many of these will one batch of dough a whole lot of them?
18:39What size?
18:41It'll make around one for our stores
18:47No, I'm gonna let you figure that out for yourself you got a look at this and look at the quality
18:51Workmanship that goes into that dough ball. Check that thing out. Hey, look at that. All of all the dough is coming into our
19:00Conveyor you can't be doing that the alarms were going up. Can I keep this? You know what as a favor to you? Yeah
19:08Cool
19:10All right
19:12Interesting stuff didn't really get a recipe, but we did get some dough and this is gonna help me a lot
19:17I can taste it check out the consistency of it and see if I can match mine to this
19:23Awesome. So let's go. We got some more work to do
19:26Armed with my freshly acquired Domino's pizza dough
19:28I'm heading back to the College Inn where Annette will hopefully be able to tell me why mine is so different
19:34And that look what I got. What do you got?
19:36No, okay, I got some dough from Domino's. All right, I was hoping you could look at it. Okay?
19:42Okay, so this is the Domino's. Okay, check that out. It feels like pizza dough good dough. Very good. All right
19:49Now this is my dough
19:51Feel that okay
19:53You notice the difference
19:56Big difference. What kind of flour are you using on this high gluten flour?
19:59You want to use a commercial grade high gluten flour, which is primarily used for pizzas
20:05See the difference, see how I can make this into a ball and that you can't. Yeah, how do I get that?
20:09I actually have some in the back. For real? Yeah
20:13Here's some high gluten flour for you. All right
20:16Can I have this? Yes. Oh, you are a sweetheart. I'm gonna keep this Domino's stuff. Okay. You guys can keep this stuff. Thanks
20:23I'm taking this. Okay, good luck. Thank you. Thanks guys. You're a huge help. Wow. Now that I have this new flour
20:30I need to take another slice of this pizza dough. So far
20:33I've learned that I have to use commercial grade high gluten flour and eat it for oh, let's just say a couple of minutes
20:39Since it takes the dough so long to rise. I won't have many tries at this. So I'm devising a fail-safe
20:45This is tricky. All right
20:48Knock the yeast down to a half
20:50I decided to make several different versions of the dough each with a slight variation in ingredients. Two teaspoons of salt
20:58There you have it eight
21:00Versions of the dough that I have to make in advance so that they can sit in the fridge to slowly proof
21:06Let's make some dough. Shall we?
21:08Batch number one five ounces of the bread flour
21:12Goes in I'm gonna add mostly high gluten flour to this. It's gonna be three to one 15 ounces goes in
21:20two teaspoon
21:22Right into the flour to table soybean oil our yeast solution
21:27Pour it in let's mix this up a little just slowly check that out dough is very simple stuff only six ingredients
21:34But it's it's those little variations that makes each dough different because I don't know which exactly is going to give us
21:41This dough that's gonna be just like Domino's
21:45Boom. All right
21:47Let's check this out
21:49Look at that. That's a nice dough
21:52number
21:53one
21:55Bag it and tag it
21:58This baby is right in the fridge
22:01We have seven more to make
22:03Better get going
22:05Don't speed off yet. There's more top-secret recipe coming up
22:08Check it out pizzas go in there
22:15All right, so we've got all eight of our batches of dough made now got to work on the sauce figure out the cheese
22:21I have got a lot of recon to do
22:26All
22:29Right, so we're here behind a Domino's pizza and I was hoping to get a Domino's uniform so I could get in the back there
22:36Sam from a different store kind of blend in get some of the cheese the sauce, but I couldn't get the uniform
22:41So I found something else
22:45Everybody trusts the Scout loyal trustworthy. It's got to work
22:51Hey, how are you? Oh my god, I have a van load of hungry kids. Yeah, really
23:00Okay, I need let's see for
23:03Medium cheese pizzas. Okay. Is it possible to do half pepperoni and then leave the other half with no cheese at all?
23:09Just sauce just sauce. Yeah. Yeah, Mike my guys. They're very
23:14Finicky Pax is like he hates to have cheese melted on his pizza
23:19So I want if you can can I get cheese like on the side and some sort of little container or something
23:25He will puke in the car. I'm serious. He will puke in the car
23:29Then can I get extra sauce?
23:32You have like just the pizza sauce. I mean we have the marinara cups that you can dip the breadsticks in
23:40Yeah, I'll be right back
23:49Here's your order. Thank you. Wow. Yeah, we have a carload full of hungry boys
23:56Thanks for doing that
23:58See you later
24:00Well, that was a total score got the sauce now
24:04We're just gonna find some sort of food scientist to help me figure out what's in this stuff
24:08Pizza sauce can be a very complex blend of ingredients and the frat guys thought mine had too much vinegar and was way too sweet
24:15My food scientist Claudio is on vacation
24:17But he's recommended his buddy Mancuso a sauce expert who once worked for ragu
24:22He's just the kind of expert that I need. I made a sauce and then this right here is
24:27Domino's sauce. Do you want to give that a try? Here's a spoon grab one of those
24:32You can see some tomato season here and you can also see some tomato peel it
24:38Suggests that they may be using some crushed tomatoes as well as tomato paste to make the sauce
24:42If this was all tomato paste, you wouldn't see that very much at all. So see what we get for a flavor profile initially, okay
24:59So it's a strong tomato flavor, I'm also getting a burn on my tongue
25:02It's a there's quite a bit of black pepper in here, right? It's a little bit of garlic powder in here
25:09It's not overpowering right it's a dash there's a subtle oregano and you can buy ground oregano really
25:16Okay, so you think the oregano might be ground rather than dried? Huh? Yes, that's really good to know
25:21Okay, if you could just tell me what you think the difference is between mine and Domino's, okay right now
25:27I can tell it's a little bit darker in color. You may have cooked it too long. I think I cooked it too long
25:32It's a little more dense than what you've got here. I use just puree. Okay, let me try
25:37So yeah, try that
25:41It's too sweet, yeah
25:43Different not getting very much oregano at all. Maybe a little more basil and certainly more you need more black pepper
25:49All right, professor. Thank you very very much. I learned some great stuff here. I'm gonna go put it to use
25:54All right, cool. So I learned a few good things in there. I've got too much sugar
25:59I need more pepper and the big thing is I need to put crushed tomatoes in my sauce to give it a better
26:05Consistency and flavor. Let's make sauce. This is what crushed tomatoes looks like. Those chunks are too big
26:10So I'm gonna have to blend this up. Thanks to Professor Mancuso
26:14I'm going to tinker with my sauce a little more by adding less sugar more black pepper and a few other surprises
26:21Come on, it's a pizza sauce. Gotta have some garlic. All right, let's stir that baby
26:25So we want to let it go on a low heat for some time. In the meantime, we need to test some pizza
26:32My dough is ready. So I'm gonna use one of the eight batches that I plan for using tomorrow just for this toppings test
26:40After scoring the uncooked cheese blend from Domino's and sampling it
26:43I estimate that the blend is approximately three to one mozzarella over provolone. So that's what I'm using in my blend
26:49All right, all cheesed up pop it in the oven
26:52Hey Tom, what's up? Yo, what's up guys? What's going on? Hey, this is good. Come here. Check this out
26:57I just finished a pizza. You got to try this
27:00All right, you guys got to tell me how I'm doing so far. Try one of those
27:05Here pass it around grab. Yeah. Yeah. There you go. All right
27:12Try this let's see how we're doing
27:14Yeah, oh wow, okay, so is it looking better you're getting there I think yours is maybe a little bit overcooked but you're getting there
27:20How about the sauce? Yeah, I think it tastes almost exactly the same
27:24Thank you a little bit too much dough though too much dough out of everything. That's what's most separating the two
27:31You can't see it. Yeah, I can't see it. Oh, I'm sorry. I'm sorry. I'm sorry
27:34I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry
27:38I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry. I'm sorry
27:42You're definitely getting better than the frozen pizza that you gave us the first time that was not frozen pizza
27:47Come on, I made that pizza. I wouldn't believe it
27:50I'm passing the taste test, but the appearance is still a little off
27:54It could be too doughy because i'm using too much yeast or too much flour
27:58Also, my screen isn't cooking the bottom the same way domino screens cook their pizzas if the bottom isn't the same
28:04This will be a dead giveaway for the experts. I really need to get what they have
28:11I got a lot more work to do, but I have one more idea. Hello
28:15Yeah, i'll take one cheese pizza. I'm kind of desperate right now and I have no idea if this plan is gonna work
28:22Hey, man, I got pizza for you. Just come on in
28:26Yeah, listen, uh
28:28jesse
28:29I didn't really
28:31Call you over here for the pizza. Okay
28:34I was just wondering if I could borrow your uniform for like just an hour. Here's what i'll do 100 bucks. That's all I got
28:41A hundred dollars. Yeah, it's yours. Take it please hundred bucks
28:46Uh, well I uh, i'm off for tonight, this is my last delivery. Okay. Okay
28:55Stay in the race with me till the end. There's more top secret recipe coming up
29:04All right, so I have my sweet dominoes delivery guy uniform and my uh top secret camera glasses
29:10So let's just bust right on into this dominoes right here and see what we can get gotta be very discreet
29:22Oh so much for the sneaky approach, I guess I should just go in guns blazing
29:26Hopefully I can trick them into giving me a few supplies. Oh my god. It's crazy out there, huh tonight
29:31My god, is everybody our kids all having birthdays at the same time now?
29:34So crazy, we had like a 40 order we had then we had an 18 order all cheese pizzas
29:38We're we're running low on stuff at the store up the street. What store are you saying the up there 560?
29:44Up there the on the right there. Yeah, most of our stores they start with 11. That's an 11
29:49556 we just need we're running. I don't know why but we're low on these pans and uh, what do you call the manager?
29:55Which store did you say you come from?
29:5711
29:58Yeah
30:00Mine is jay. I can go ahead and call jay. Uh, no, no, uh, the 11, uh, so many orders
30:05We're so busy. We need to grab just a couple things just grab this stack just a little stack right there
30:12Maybe a stack of five or six of those mediums medium pans the mediums. So how about how about you go ahead and wait them out?
30:18Oh, sorry. I don't want to I don't want to hold you up. I've got to make sure
30:22Okay, call um, alex. There's no alex. There's no I know all the managers know alex
30:29Um, and they normally would have gave me a call before you came
30:34Um, all right, listen
30:36I'm, i'm kind of in a bind here. Uh, i'm i'm doing a thing where I am, uh, uh trying to recreate domino's pizza
30:44I know it sounds strange, but I only have a couple days
30:46I'm trying to make a pizza that tastes like domino's and I just need a couple of things that i'm missing
30:50All right. I'm, sorry. I don't I probably shouldn't even be wearing this right now
30:54Look, i'm not a pizza guy
30:56I'm, just a guy who recreates food i'm called a food hacker
31:01What do you think
31:07Yes
31:09Yeah, those right there the the medium sized ones and uh and a spoodle is that what's called splatel spoodle
31:16spoodle one of those
31:18Yeah, a couple couple of these screens this and a heat wave bag
31:22Bag
31:25All right, thank you, all right, sorry to come in here like this mission accomplished
31:37After collecting a few more clues to domino's secret pizza recipe i'm ready to make one final test batch
31:44I've prepared eight different dough combinations. I need to hone in on which one to use for my final pizza time to make some pizzas
31:52Okay
31:54That is a super elastic dough it's not letting me work it very well. All right forget that one
32:02I got a good one three number three. Are you the one?
32:08Even this one's hard to stretch but you know, it's not it's not falling apart
32:14Just do a test, you know, just do an oven test
32:17Now that I have my screen I can form my pizza the perfect size and the holes will allow the bottom to cook perfectly
32:22And the spoodle is going to give me the exact amount of sauce that domino's uses get some cheese in there
32:27All right. Here it is
32:29Pizza test number one on the final day about to go in the oven
32:36Oh, this one's coming out
32:38Yeah, look it's
32:40The cheese is cooking but our crust is still very pale that was
32:44Three, I should have put more sugar in number three
32:47That would make the dough brown more. It only has a tablespoon of sugar
32:50We need to get
32:52Our crust brown like this and it's not it's white. It's pale
32:56It's kind of disgusting. I've learned from my first sample that I need to use dough with a bit more sugar
33:01So it's time to try another one. Let's cook this one
33:06Let's take it out
33:07Well, uh the dough did get a little browner it's a little too puffy in some spots, but let's cut it and do a little taster
33:20You know you ordered this pizza
33:24You'd be happy with it this pizza tastes great, but it doesn't look like a domino's pizza yet
33:29I only have time to make one final batch before the taste test and I have to choose my last batch of dough very carefully
33:36Let's try let's try
33:54Okay, let's use this one dough number eight the last one I made I chose batch number eight because of the high gluten content
34:01There's just enough sugar to brown the dough and there's minimal yeast to keep the pizza from getting too puffy
34:06I think this one is gonna be my perfect clone. I think we got time
34:10Let's see how this goes. This is the last of my good batch of sauce here
34:16I think we got good coverage time to pop it in the oven. I hope this is the one
34:28It looks great look at this, uh
34:30You know, it's got a nice golden brown
34:33I'm gonna figure out how to pull the box, right?
34:35Okay, we got a delivery
34:38All right, let's go quick quick quick quick quick quick quick
34:44What
34:48Where no running
34:52All right
34:58All right
34:59It's show time
35:01I brought my pizza rocks in I brought mine as well. Yeah, so, uh, you ready? I am. Okay
35:07I guess this is it right. This is it. I had two days to clone your dough
35:12Which you have to admit was kind of ridiculous, but the dough is tough. Tell you what? I got it
35:18Yeah, you get one out of three
35:20Yeah, we give you pizza for a year and we will give away a thousand pizzas
35:24Yeah, really thousand happy people if I win
35:27One if I get one person to say they're fooled that's a victory for me. Is that a deal deal? All right. All right
35:33All right. Yes
35:35All right. So, uh brandon, who are our judges here today? All right. This is our esteemed judging panel
35:41We have josh. He's a local fitness trainer and a three time a week dominoes pizza orderer. That's going to be tough
35:47Oh, wow. Okay in the middle here from washington dc
35:50We have mary lynn who is a dominoes franchisee and our best franchisee on the planet. Good luck with that one. Okay
35:57Then down the end here. We have andrew who is our local fraternity guy slash pizza monger and you know, he's gonna be pretty tough, too
36:05Okay, when I give you the go ahead open your boxes and uh, take a bite of each one
36:10Take your time. One of them is the clone
36:12One of them is the real dominoes pizza when you've decided which is the real dominoes when you think is the real dominoes
36:18Push that one forward. All right, you guys ready? We're ready. Okay
36:23Let's open your boxes and eat
36:30Feel free to take your time the sauce is good. It's a big slice
36:42Oh
36:46Mary lynn, oh my gosh, mary lynn. You have to get this one, right?
36:51It's really intense pressure at this moment. You are you knew the background no pressure
36:56This is great
36:57Push forward the box that you think is dominoes
37:02Okay, and andrew, what do you think
37:08Josh
37:11Still undecided. I like josh
37:18Mary lynn, let's pull the question mark off of the box. You pushed forward
37:32Obviously a lot of dominoes
37:35pizza fans
37:36in the audience
37:38Andrew before we do that. How hard was it to choose?
37:42uh, I went back and forth a lot, but
37:45From any experience if I had to pick what I thought was dominoes
37:47I wanted more garlic on it and I for some reason I remember anytime I had dominoes
37:50I feel like there's a garlicky taste to it. So I went with that one
37:53So I don't know what I got here, but we'll see so what you're saying is
37:57It was very close. It was close. They're both good. They're both good. Andrew
38:02let's pull that question mark off of the box you pushed forward and
38:09I
38:12Thought I had that one, okay
38:15Josh, this is it if you guessed my pizza
38:17I win the bet free pizza for a year and 1 000 pizzas from my fans
38:22If not, I lose this challenge. Let's tear that question mark off of the box. You pushed forward
38:34Pato's pizza
38:37Yes, yes
38:40I got one. I got one
38:43Ah the wager, okay, so
38:46um
38:48I got one which means you get free pizza for a year and a thousand pizzas for your fans. Yes
38:56Thank you guys really thank you very much for uh, letting me do this. Thank you brandon and thank you to our judges
39:02Thank you everybody
39:04Thanks, if you'd like a chance to win domino's pizza go to topsecretrecipe.cmt.com
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