In mass produced pizza news Domino’s has announced that they are changing their pizza recipe. The company is not making alterations, or introducing a new novelty item to the menu. This is a complete overhaul of the base Domino’s pizza. Right now in Ann Arbor, MI, where Domino’s is based, fans of the franchise can try the new recipe. The rest of us will have to wait for the national roll-out on December 27th.
So what has changed? According to a press release the following adjustments are being made: the crust will be garlic seasoned with parsley baked to a golden brown; the sauce is sweeter and bolder, with crushed red pepper for an added spicy bite; and the cheese is now 100% real mozzarella and spruced up with a little provolone.
Look, this is just not going to be a great slice of pizza. And these changes don’t do anything to bring Domino’s closer to trying to mimic, on a mass scale, the small pizza parlor slices full of love and flavor. I don’t care to have all of my pizza crusts littered with garlic, which you can be certain is not fresh. And a sweeter sauce? Really, Domino’s? Your answer is to make the sauce even sweeter? Isn’t that exactly the problem with mass produced food in the first place? This is a choice that makes me reconsider my first thought of giving the new pizza a test run. The cheese I’m ambivalent on. I’ve had provolone on pizza before, it’s nothing special.
The best choice made here is the red pepper flakes. It’s one of my favorite simple pantry items to use for spicing up a dish, especially one based on some sort of tomato sauce.
