Associate
- Joined
- 30 Oct 2014
- Posts
- 2,081
- Location
- Norfolk
Used to eat pizza weekly as a student last year, but got back to training, have to resist, but will keep in mind on cheat days with this one 

Making proper fermented pizza dough is really easy if you look it up, just have to leave it for 12-24 hours somewhere warm so requires planning.
I've never had a nice dominos, but I'm not into the whole thick crust american style pizza, I like it very thin and crispy. Also the one nearest to me has a pretty bad rep which is one of the few I've tried.
They both look grim
You get what you pay for.
Personally in my experience, the best "franchise" pizza place is Papa Johns. Give me a spicey pulled pork stuffed crust pizza any day of the week.
papa johns near me is amazingPapa Johns is easily the worst of the three big chains.
They were fresh hot pizzas cooked while I waited, hardly grim. Not like the mass produced rubbish from the chains with skimpy toppings.
Do Dominos, Papa Johns, etc even make their own bases?
They were fresh hot pizzas cooked while I waited, hardly grim. Not like the mass produced rubbish from the chains with skimpy toppings.
Do Dominos, Papa Johns, etc even make their own bases?
Which is why I order the thin and crispy base..............
Never had a nice thin base from Dominos, always soggy and heavy
They both look grim
You get what you pay for.
Personally in my experience, the best "franchise" pizza place is Papa Johns. Give me a spicey pulled pork stuffed crust pizza any day of the week.
I would honestly want to shake someone who paid full price at Domino's. 20 quid for a pizza is a joke.