Buy your pizza at a small independent local pizza place.
It’s going to be so much better than Dominos/Pizza Hut/Papa John’s/etc that is not even funny.
They aren’t open at 3AM
As someone who has exclusively worked nights for the last 6 years, I have never needed a shitty pizza at 3am. I’d go with frozen pizzas over dominos any day.
Fine and well when supermarkets were open 24/7 or if you have one already, but in this day and age, at least in my area, the pizza places are open later than the groceries.
Ok, but “if you have one already” is pretty easy to deal with. Put it on the shopping list now and get as many as you think you’ll need next time you go shopping, done. You’re free to get takeaway - I don’t care, it’s none of my business and you don’t need to make excuses - but if that’s the problem it’s hardly an insurmountable obstacle.
There are plenty of bad local places
They vary wildly near me, they don’t have coupons, and they cost 30-40% more than the chains.
Yeah. I think maybe I take for granted the incredible variety of food near me (yay multiculturalism!), but I’m always amazed to hear people choosing to go to Dominoes, Pizza Hut, Papa Johns, etc. over literally any local pizza shop. Even friends of mine in the same area with the same 1500 Italian places within walking distance, sometimes get Dominoes. Blows my mind.
“because he puts an addictive chemical in it that makes you crave it fortnightly”
For me, Dominos is never a place I would consider getting pizza from if I want pizza. I get Dominos when I specifically want Dominos and a regular pizza wont scratch the itch for the salt bomb that shares a passing resemblance to pizza.
Same thing goes for taco bell. Id never consider it an option if I want mexican food, but sometimes its what youre craving
It is grand to live in the age where the secrets of the pizza lords are passed as easily as the wind blows into the trees.
The pizza lords get what they pay the pizza serfs for
The pizza lords pretend to pay them and the pizza serfs pretend to work.
Worked at dominoes a decade ago, glad to see nothing’s changed and also
Oh fuck its been a decade oh fuck im old oh fuckkkk
Just stop getting older dude, easy peezy.
I don’t know if it’s available everywhere or is it common knowledge. I always sign up for the newsletter using a 10 minute mail box to get a half off code for a pizza.
Nice.
twists and bites
what even are these? are we talking about pizza?
They’re “appetizers”. Bread stick/knot things.
I just want to know if I can buy the garlic parmesan wing sauce anywhere. It’s the only sauce that actually tastes like it’s called. Every other garlic parmesan sauce I ever tried are always sweet and tangy.
Allow me to blow your mind.
Handmade Pan Crust, garlic parmesian sauce. Sausage, spinach, roasted red peppers. Cooked well done.
I stopped ordering and made my own. Much cheaper, and often faster.
You ain’t getting most from scratch pizza done in 30-45 minutes my guy. I like cooking probably way more than the next guy, but yeast needs to do it’s thing and most folks need at least 12 minutes for even a thin crust at 450-500 degrees. If you are doing the dough inside of 15 minutes you’re not getting the same style pizza and if you care you’ll notice it when the lack of the signature chewy crust. Probably more since most home cooks aren’t doing a really thin crust. You also aren’t getting soda, bread sticks, and the rest of the meal.
So yeah, it’s possible it’s faster. But often is not the correct frequency here. It’s quite the opposite.
I just make my pizza dough days in advance. I can cook it in a Dutch oven on the stovetop + under the broiler in 20 minutes total (I learned this method from Adam Ragusea).
Is it like an Ooni or wood-fired or oven at 900°F? No. But it’s far and away better than Domino’s.
So that magically erases time spent the previous day or letting frozen dough warm up?
Don’t freeze your dough. Screws up your gluten protein chains, and it doesn’t cook correctly, even with a thaw and proof. That’s why Pizza Hut’s dough is such a weird texture. If you wanna freeze, because of a large batch, par-bake the pies. That works much better.
Used to deliver for them, can confirm all the above. Some other stuff:
- Yes there’s less of each individual topping when you order a bunch of different toppings, but I promise you that you don’t want a normal amount of each topping on your supreme pizza. The center would still be raw, probably even if you put it through twice.
- The 50% weeks are mostly a scam. It’s usually cheaper to use the other good coupons (e.g. mix and match) than to take 50% off normal menu price
- Unless you’ve got a big/otherwise pain in the ass to deliver order, a $10 order is just as much work to deliver as a $60 order. I personally tip based off distance rather than total because of it, and most my coworkers also preferred this method.
- Brooklyn pizzas are just normal pizzas using dough 2 sizes smaller (for example an XL brooklyn is just a medium dough stretched thin). In general if you’re looking to maximize food per dollar, normal hand tossed is what you want
- For the love of God don’t buy soda from the store if there’s a gas station or something that’s not out of the way. It’ll be half the price at most.
- The dishes probably aren’t being cleaned properly. If you’re lucky your local store has 1, maybe 2 closers who actually give a shit and try to do it right. I imagine that’s pretty standard in food service though.
- If you order delivery 2 minutes before close, you’re braver than I. I had a hard policy of don’t fuck with peoples food but not everyone does, and you sure as fuck aren’t getting it on time.
I’ve never fucked with people’s food; but I also never fuck with people who fuck with my food… cause I’m not dumb like that lol
I worked at Domino’s for 6 months and was the closer who actually gave a shit about dishes, 5 nights a week. They fired me for mixing up what day I was scheduled, once. I was easily the best driver/closer at the time, LMAO.
If we actually took an order 2 minutes before close, it was always the fastest delivery of the night. Those orders literally never tipped me more than $1.50. Even the people who apologized for doing it.
Not sure what the chicken thing is about, we didn’t do it whatever way he was saying.
Specialty chicken may have been different depending on the franchise. At mine, the opening driver would prepare a tub of it by literally cutting the boneless chicken in half.
And yeah, being seemingly the only person in the store who gives a rats ass about food safety suuuucks. The amount of times I ended up redoing the entirety of the night before’s dishes because the closer didn’t give a fuck was insane. I never did that shit to help the company, I just was never going to be the reason people got sick.
the more stuff you put on it the less you get
NAL but this is fraud due to calorie counts.
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