In order to improve my understanding of pizza formulations, I'm in the process of dissecting Domino's crust. I want to replicate the feel and taste of its crust to understand the appeal, with the intention to perhaps adapt it to my independent delivery operation where we have the ability to prepare fresh dough. My current dough has a similar taste profile to Papa Johns i.e. "light and airy". Domino's, in comparison, is "chewy and dense". Pete-zza over at http://www.pizzamaking.com has done a fantastic job of replicating the PJ formulation for a home setting, I'm looking to do something similar for Domino's crust. As a delivery operation, I assume they'd be using a protein content of around 12-12.8% and oil 3% to curtail the characteristic "cardboard" taste they were (are?) known for. Judging from the additives and preservatives listed in their dough ingredients (see: http://www.dominos.com/pages/ingredients.jsp under "hand tossed crust"), it's likely their dough is made at a central location then delivered to the individual stores. I want to eliminate these additives and preservatives to a) save costs, b) perhaps use as a feature in my marketing and c) it's unnecessary as my dough will be made for use within 24-48 hours. Here's my my current formulation of Domino's crust, to be used between 12-24 hours after mixing: Flour at 12% protein content Water: 56% Sugar: 4% Salt: 1.5% Oil (Rapeseed): 3% IDY: 0.28% is this formulation likely to produce the taste profile of Domino's crust? If not, what would you change or improve?