Here's a few things to clear up. 1) Yellow Powder is called Cornmeal 2) They aren't lying about never frozen, while it does stay in a walk in "freezer" until made the temperature for said freezer (should) never drop below 42°, meaning it's cold, but not frozen. You can easily take the dough patties out of the walk in and go straight to stretch without having to thaw or defrost, because it was never frozen. This also goes with why our dough has short a short life span, because frozen products can be stored much longer. We get food truck about every 3 days, so yeah.
@@walletphonekeys yes, we do proof the dough at room temperature, I've never proofed it myself as it's usually a managers job, but it's either till they flatter out on the top a bit, or 1-2 hours
@@fotoskymedia9615 right, when I first started there and found out I felt kinda stupid on how simple it is. I thought it was some special mix of different things, nope. Plain old cornmeal
NOW ... LET'S REALLY CLEAR A FEW THINGS UP!!! the dough is kept in a walk in "Cooler" not a freezer (educate do not regurgitate) the dough will continue to proof at any temperature over 32 degrees as the live yeast, even if slowly, continues to multiply. The dough ball can be proofed one of two ways either slowly at room temperature = normal or in a rush it can be flash proofed by filling a tray with hot water and placing one tray of water under the dough and one over the dough making the surrounding air warmer letting the yeast grow faster. A ball of dough that grows too long is called blown and should not be used, it has a beer or alcohol like smell and it ruins the taste and the edges will not rise in the oven. The Cornmeal started being use decades ago even though it results in a poorer tasting product because the flour that was used before would fill the air and cause problems with the equipment and possibly breathing over time. Just like dust the flour dust would hurt moving parts. The dough needs to proof properly as this is how the Gluten forms to strengthen it and make it more pliable when stretched and thrown
I remember when I first started pizza prep school I would watch these tutorials because I was sooo bad at stretching. 1 year later and I'm the best and fastest stretcher at my store.....
@@Smokey420Greenleaf bro chillax I'm only 17 and I'm only using dominos as a way to get experience in management when I turn 18. My degree I'm working on is in business management so having management experience from an early age could rly help me in the long run.... But yeah just go ahead and keep clowning on kids who are tying to set themselves up for a better life in the future.
@@MM-es9mr lol 17 years old and already working on a degree huh? if you say so. if you honestly think any experience you earn working at dominos will help you anywhere else in life, you need to stop drinking their koolaid. truth is, unless you plan on staying in fast food for the rest of your life, no employer outside of fast food will take any work experience for dominos seriously, even as a manager. i worked for dominos for 3 years in which time i watched the "higher ups" rotate 4 store managers and 3 district managers in and out (hired and fired), and became good friends with a few of them. all of which were pretty much laughed out of interviews elsewhere afterward for listing dominos on their resume/applications. sorry not trying to talk trash, just being honest. i wish you the best of luck man, but yeah stay in school, and try not to buy into dominos corporate lines too much. they're kinda like politicians. they'll tell you anything you want to hear to get cheap labor. that's why they pay multi million dollar advertising firms to write up all their recruitment promises.
@@Smokey420Greenleaf 1. I am in college. My highschool has a thing called running start where your senior and junior year you can choose to go to college and get your Associates by the time u graduate, which I am on track to do (I'm a senior now) 2. I am not becoming a manager because I was told to, I think that it will help me personally. Even if they don't accept it as a good reference or anything, it still lets me get a little taste of management earlier rather than later
Pizza Pizza dough Drum flour Salt Egg East, Hot and cold water Marinara sauce Milk Shredded mozzarella cheese Sugar Dough making procedure: To make dough clean dough machine container very well, connect with electric supply, put egg, milk salt, sugar milk east hot and cold water, drum flour in dough machine container, stir with mortised stirrer very well for 10-15 minutes when the dough will become like a single lump take out of the machine, measure and cut it in to pieces like half a pound each reshape it like a circular dough put in a small bowl pouring little oil and keep it in a freezer.
no it means no one taught you how to properly stretch and toss dough... any handling of the dough can cause it to stretch it is call gravity... educate do not regurgitate if someone taught you correctly you may become faster and better at your job... managers in your store obviously do not require much education...
@@nobodyshomeActually you are wrong. I have been stretching dough at dominos for a year now and I am currently the best stretcher. My dough always looks the best. I never toss my dough because that stretches it way more than I want. I actually use the slapping technique where you swing it back and forth, that always gives me the best dough. The other guy that tosses the dough always ends up over-stretching.
Chemically the Flour varies from region to region and climate to climate... as does the yeast... however As an Executive for both Domino's and Pizza Hut/YUM foods the formula for the dough is exactly the same... and the secret ingredient is the same also... just save a crust and cleanse your pallet then you will taste the Nacho Cheese flavoring that is added to provide the subconscious "Crisp" dough flavor...
@@AquaSventi LOL it is no secret... All the majors use the exact same "Secret Ingredient" The dough is 49% flour, 49% water 1% yeast, salt, sugars and 1% Nacho Cheese flavoring... it gives the dough a Crisp flavor sub consciously... dont believe me cleanse you pallete and try just the cooked crust you will taste the nacho cheese... The flavor and type of flour changes from climate and region to region as the available product of wheat is slightly denser the farther north it is grown...
yes it is and so is a stone oven over a chain drive... but companies will sacrifice 10% quality to obtain 98% consistency ... and the whole switch to cornmeal was motivated by price... not of the flour/cornmeal but the flour dust damages the electronics and mechanical systems of the store from the chain drive all the way down to the keyboards on the POS systems... cornmeal does not create nearly as much "Dust"
who said fresh, It's not fresh Every three days the item with dough comes in freeze vechile , and the dough goes in walk in freezer ,this pizza item should must always in freezer if that item does not in freeze the product validity will goes off its not fresh who knows dough and product of pizza kept in freezer from when ? When they take in from walk in Frezzer then they start process of pizza and oven bake it after they serve it ....this is the process un fresh pizza
ALL dough is required to have a few days to proof. If you don't let dough proof, the yeast will not have enough time to activate, resulting in a tortilla-like crust. Dominos dough is very fresh, we start using the dough once it is proofed and ready to use. We can't stretch brand new dough without letting it proof.
You know nothing about dough. Get rid of your ego. Dough must have a few days to proof before being used. It is not ready to use right away. Putting it in the walk-in freezer slows the yeast down, resulting in a better flavor. If they didn't put it in the walk-in freezer, the dough wouldn't taste good. Get your facts right.
Don't be daft. They'd make very little difference if someone wasn't hygienic. It would make stretching quite awkward. None of the dominant pizza makers use gloves (dominos, pizza hut, papa johns, supermarket). Hands have to be washed thoroughly if you step off and on the makeline. The standards are very high. Of course, it's up to the store manager to make sure these are met.
@@cupsycup5840 oh really? the one i worked in during my 1st year didn't (uk). Though they still had good hygiene, no where near as good as dominos tho.
Here's a few things to clear up.
1) Yellow Powder is called Cornmeal
2) They aren't lying about never frozen, while it does stay in a walk in "freezer" until made the temperature for said freezer (should) never drop below 42°, meaning it's cold, but not frozen. You can easily take the dough patties out of the walk in and go straight to stretch without having to thaw or defrost, because it was never frozen. This also goes with why our dough has short a short life span, because frozen products can be stored much longer. We get food truck about every 3 days, so yeah.
thnx thnx thnx lot bro..i was searchabout the yellow powder for a years
Does the dough need to be proofed or sit at room temp to rise? My dough either ends up breaking or becoming very thin in the center
@@walletphonekeys yes, we do proof the dough at room temperature, I've never proofed it myself as it's usually a managers job, but it's either till they flatter out on the top a bit, or 1-2 hours
@@fotoskymedia9615 right, when I first started there and found out I felt kinda stupid on how simple it is. I thought it was some special mix of different things, nope. Plain old cornmeal
NOW ... LET'S REALLY CLEAR A FEW THINGS UP!!! the dough is kept in a walk in "Cooler" not a freezer (educate do not regurgitate) the dough will continue to proof at any temperature over 32 degrees as the live yeast, even if slowly, continues to multiply. The dough ball can be proofed one of two ways either slowly at room temperature = normal or in a rush it can be flash proofed by filling a tray with hot water and placing one tray of water under the dough and one over the dough making the surrounding air warmer letting the yeast grow faster. A ball of dough that grows too long is called blown and should not be used, it has a beer or alcohol like smell and it ruins the taste and the edges will not rise in the oven. The Cornmeal started being use decades ago even though it results in a poorer tasting product because the flour that was used before would fill the air and cause problems with the equipment and possibly breathing over time. Just like dust the flour dust would hurt moving parts. The dough needs to proof properly as this is how the Gluten forms to strengthen it and make it more pliable when stretched and thrown
0:40 Damn after she tosses the dough her hands becomes hairy.
I remember when I first started pizza prep school I would watch these tutorials because I was sooo bad at stretching. 1 year later and I'm the best and fastest stretcher at my store.....
theres something to be proud of. spending a year learning a skill that will never make you more than minimum wage in the real world.
@@Smokey420Greenleaf bro chillax I'm only 17 and I'm only using dominos as a way to get experience in management when I turn 18. My degree I'm working on is in business management so having management experience from an early age could rly help me in the long run.... But yeah just go ahead and keep clowning on kids who are tying to set themselves up for a better life in the future.
@@MM-es9mr lol 17 years old and already working on a degree huh? if you say so. if you honestly think any experience you earn working at dominos will help you anywhere else in life, you need to stop drinking their koolaid. truth is, unless you plan on staying in fast food for the rest of your life, no employer outside of fast food will take any work experience for dominos seriously, even as a manager. i worked for dominos for 3 years in which time i watched the "higher ups" rotate 4 store managers and 3 district managers in and out (hired and fired), and became good friends with a few of them. all of which were pretty much laughed out of interviews elsewhere afterward for listing dominos on their resume/applications. sorry not trying to talk trash, just being honest. i wish you the best of luck man, but yeah stay in school, and try not to buy into dominos corporate lines too much. they're kinda like politicians. they'll tell you anything you want to hear to get cheap labor. that's why they pay multi million dollar advertising firms to write up all their recruitment promises.
@@Smokey420Greenleaf
1. I am in college. My highschool has a thing called running start where your senior and junior year you can choose to go to college and get your Associates by the time u graduate, which I am on track to do (I'm a senior now)
2. I am not becoming a manager because I was told to, I think that it will help me personally. Even if they don't accept it as a good reference or anything, it still lets me get a little taste of management earlier rather than later
Oh that's great, today was my first day at training and I couldn't do it🥺
Fresh means it comes to store in every 3 days
a good pizza dough *NEEDS* atleast 2 days freezing time for yeast to develope. its not frozen pizza dough lol.
@@Cakehyderabad exactly
@radhika bagdi do you know fermentation? Which makes the dough perfect
The dough doesn't come ready to use. It still needs to sit and prove.
@@Cakehyderabad in fridge or room temperature?
Pizza
Pizza dough
Drum flour
Salt
Egg
East,
Hot and cold water
Marinara sauce
Milk
Shredded mozzarella cheese
Sugar
Dough making procedure:
To make dough clean dough
machine container very well,
connect with electric supply, put
egg, milk salt, sugar milk east
hot and cold water, drum flour
in dough machine container, stir
with mortised stirrer very well
for 10-15 minutes when the
dough will become like a single
lump take out of the machine,
measure and cut it in to pieces
like half a pound each reshape it
like a circular dough put in a
small bowl pouring little oil and
keep it in a freezer.
That was smooooth
Had a dream of Domino's last night... Had to look this up
ruclips.net/video/FaAfapO65Uk/видео.html
Satisfying 😊
It's 3am. I don't plan to a make pizza nor can I get Dominos. Just observing the craft.
tossing it in the air makes it thin in the middle, (former mgr from auburn dominos) by spinning it in the air it stretches too much.
no it means no one taught you how to properly stretch and toss dough... any handling of the dough can cause it to stretch it is call gravity... educate do not regurgitate if someone taught you correctly you may become faster and better at your job... managers in your store obviously do not require much education...
@@nobodyshomeActually you are wrong. I have been stretching dough at dominos for a year now and I am currently the best stretcher. My dough always looks the best. I never toss my dough because that stretches it way more than I want. I actually use the slapping technique where you swing it back and forth, that always gives me the best dough. The other guy that tosses the dough always ends up over-stretching.
ouhhh look at herr... SHOW OFF!!!
Which flour use ?
So it's same amount of dough regardless of size?
No, each size is portioned with a different amount of dough.
Any one in 2024
I think so charming women tossing dough.
Corn meal, can anyone please elaborate this word and where to find it? To make pizza dough crispy
Sicillian chef I worked for used semolina. Using it makes pizza so much more addictive for some reason.
That's Crystal from TIPS!!
their dough give me the shits
Sauce No ketchup just sauce
ruclips.net/video/FaAfapO65Uk/видео.html
bishna jammu
someone tell me what is that yellow powder?
He said in the video, cornmeal
Semolina
Sir what is hydration
60
What's the yellow flour called??
Manboobs bih cornmeal
They use cornmeal because flour is messy and sticks to your uniform. And the flour ends up every where!!!
@@janiej1966 cornmeal still manages to get everywhere at my store 😅
:21 which school to go to
You didn't show her removing the dough from the tray or the finished product.
Does anyone knows the recipe for the dough? Thanks
Its dominos secret recipe. Their trademark is their dough which is supposed to be special and unique
1 cup of nasty
2 cups of terrible
3 tablespoons of hell naw
Let it rise
Use a pizza peel to launch to the trash
@@chefl6681 damn bruh what did they do to you?
Chemically the Flour varies from region to region and climate to climate... as does the yeast... however As an Executive for both Domino's and Pizza Hut/YUM foods the formula for the dough is exactly the same... and the secret ingredient is the same also... just save a crust and cleanse your pallet then you will taste the Nacho Cheese flavoring that is added to provide the subconscious "Crisp" dough flavor...
@@AquaSventi LOL it is no secret... All the majors use the exact same "Secret Ingredient" The dough is 49% flour, 49% water 1% yeast, salt, sugars and 1% Nacho Cheese flavoring... it gives the dough a Crisp flavor sub consciously... dont believe me cleanse you pallete and try just the cooked crust you will taste the nacho cheese... The flavor and type of flour changes from climate and region to region as the available product of wheat is slightly denser the farther north it is grown...
Wow beautiful
which flour is used to stretch d dough??
pooja bansal it's cornmeal
ayhi karan ohk
you can also use semolina (sooji)
「コンテンツを調整する必要があります」、
My dough looks better than advertised
0:21 eyyy
Pizza domino restoran da .
Flour is better than cornmeal.....Yes I've managed Domino's Pizza shops.. Just sayin!
yes it is and so is a stone oven over a chain drive... but companies will sacrifice 10% quality to obtain 98% consistency ... and the whole switch to cornmeal was motivated by price... not of the flour/cornmeal but the flour dust damages the electronics and mechanical systems of the store from the chain drive all the way down to the keyboards on the POS systems... cornmeal does not create nearly as much "Dust"
@@nobodyshome woooow, very deep
Incomplete video
Shashank Singh there's another video for the next step.
u dont need to do this weird " 6 finger position"
Truth. I never do that. My dough is always better when I DON'T do that technique.
Any tips? I cant do the 6 finger either 😢
The dough is why I order papa Johns
When it came to the best part, "The Sauce", the video stopped !!
...No slap? Where'd the slap go??
Что это жёлтое на столе, в чем обволакивают тесто?
who said fresh, It's not fresh Every three days the item with dough comes in freeze vechile , and the dough goes in walk in freezer ,this pizza item should must always in freezer if that item does not in freeze the product validity will goes off its not fresh who knows dough and product of pizza kept in freezer from when ? When they take in from walk in Frezzer then they start process of pizza and oven bake it after they serve it ....this is the process un fresh pizza
ALL dough is required to have a few days to proof. If you don't let dough proof, the yeast will not have enough time to activate, resulting in a tortilla-like crust.
Dominos dough is very fresh, we start using the dough once it is proofed and ready to use. We can't stretch brand new dough without letting it proof.
such a incomplete video
Very incomplete! It's a waste of time.
Not true! dough is FROZEN!!!
no it isnt
Guys, why you pull the dough from the walking cooler in and out every day? Because you guys want the yeast to kick in! Dough is FROZEN 🥶
It is not for beginners
Any lessons for John cena trying to act and wrestle? Ruined the wwe and Hollywood.. disgusting directors wanting cena to act
They don't wear gloves ????
Robot Robot No. It’s not mandatory by the health department/law as long as hands are washed
@@DonPipa lol i worked for dominos for 3 years and the only time i ever saw ANYONE wash their hands was if the district manager was in the store.
@@Smokey420Greenleaf sometimes before they take a piss - the cornmeal is like sandpaper on the crotch... LOL
fresh and never frozen my ass. i worked for dominos for 3 years and our dough spent more time in the freezer than anywhere else.
But walk in temps (should) never fall below roughly 42 degrees, so TECHNICALLY, it was never frozen.
and it is even called a Walk In "Cooler" not a freezer... SMH
You know nothing about dough. Get rid of your ego. Dough must have a few days to proof before being used. It is not ready to use right away. Putting it in the walk-in freezer slows the yeast down, resulting in a better flavor. If they didn't put it in the walk-in freezer, the dough wouldn't taste good. Get your facts right.
I wish gloves were used to avoid contamination.
Don't be daft. They'd make very little difference if someone wasn't hygienic. It would make stretching quite awkward. None of the dominant pizza makers use gloves (dominos, pizza hut, papa johns, supermarket). Hands have to be washed thoroughly if you step off and on the makeline. The standards are very high. Of course, it's up to the store manager to make sure these are met.
@@Onion_Wolf Pizza hut use glove tho, but they made out of plastic. So thats not hygiene either.
@@cupsycup5840 oh really? the one i worked in during my 1st year didn't (uk). Though they still had good hygiene, no where near as good as dominos tho.
THE OVEN IS ON A HIGH HEAT... So no worries!!
Gloves are useless. They make very little difference to the amount of germs.
Fake
its not
this is clearly not how they make it
But it is lol
it is
This is simple, do you see a dough mixer at Domino's? the answer is...NO! then is not fresh, its FROZEN!!!
I work at dominos. You look stupid. Learn how dough proofing works. Then come back and continue your argument.
Which flour use
Do you like Pizza?
*Read More*
Ewwww