Posted on 06/01/2010 8:24:25 AM PDT by re_tail20
Taste is subjective, of course, but having tried the new pizza a time or two, I *do* think it’s significantly better than it was.
It’s not going to stand toe-to-toe with a local pizzeria with hand-crafted product, but it’s not even in the same ballpark as the old pizza.
For mass-produced chain pizza, I’d put my order of quality from best to worst as follows:
Papa John’s
Pizza Hut
Dominos (”New” Pizza, almost tied with Pizza Hut)
Papa Murphy’s
Little Caesar’s (Hard to beat $5 pizza mondays for the kids though!)
That's the key - advertising - even the truthful kind - will only get a person to order once... after than - the "new stuff's" got to be better. Hats off to Domino's...
I’ll have to try it. I used to get delivery from Dominos exclusively till they tried to charge me 21.95 for a 12.00 order. And they swore it wasn’t a mistake.
Anywhere within 50 miles of NYC. New Haven CT if you stretch it. Otherwise you're screwed.
And no - you can't get good pizza in Chicago. Or anywhere grits is served. Or on the West coast
You may think you are getting good pizza, but you're not, sorry.
LOL!
I should have expected an entirely worthless, condescending answer as soon as I read the question!
"The pizza I like is the best. Everything else sucks!"
FR is sooo 7th grade sometimes.
I actually live in NYC and order Dominos. I like the reformulated pie better than my local corner “Ray’s.”
Well, I’m not givin’ up my grits and BBQ for pizza.
Although I once heard about a place called “My Pi” (used the symbol for pi) that that made me want to make a trip to New York, just to try the pizza. Dunno if it still exists, though.
I tried an automatic bread-maker - it made round loaves that were burned on the outside and tough on the inside. I think we gave it away to the Church yard sale - and they gave it to the Goodwill store.
Ah, an NY snob. :)
Domino’s previous success was always a great mystery to me.
My thought exactly.
Their restaurants and delivery drivers are everywhere.
I did not mean to imply that there was anything wrong with grits - It's just that good grits and good pizza seem to be mutually exclusive.
” Domino’s previous success was always a great mystery to me. “
You can have it
a) good
b) fast
c) cheap
(Pick 2)
The trick is to use the bread maker to make your dough. Don’t use them to make baked loaves in the machine.
Well then, let’s up the pretentious-o-meter. Unless you’ve had Pizza in Italy (doesn’t matter where, I had great pizzas from the top of Italy and Venice to the boot and all the way through including Sicily).
I’ve had pizza in NYC more than once. Nothing to write home about.
You may think you are getting good pizza, but you’re not, sorry.
In NYC, you have to know where to look. Too many corner joints in New York are owned by Pakistanis/Ecuadorians/Yemeni who use cheap ass ingredients which might as well be Dominoes. However, the places that are good are, indeed, the best in the country.
I have a tiny Sunbeam which works perfect!!! I solely use it to make the pizza dough so that may be the secret. I never used it to bake!
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