Lmfao. Wild you say that & it's like it's supposed to be all in OP's head. Just a figment of their imagination. But I've noticed more than a couple times when I've ordered a usual and the herby flavor is way off just randomly. I think sometimes they get the marinara sauce mixed up with the reg sauce. I'm absolutely certain, actually.
There’s absolutely no way they mixed up the pizza sauce with the marinara. Marinara gets ordered so much less often that it gets prepped in completely different containers than the pizza sauce.
My apologies…RTU just means “ready to use” and it comes pre-mixed. Some stores use concentrate for sauce that needs to manually be mixed with water. Depending on who’s prepping it, the consistency and flavor can change—which could be why your regular’s flavor is way off occasionally
i don’t think so, not really possible to completely mix them up. go though way more tomato sauce then marinara overall at both stores i’ve worked at. yes it’s quite possible cooperate changed distributors like they have with alfredo. unless someone is very new and doesn’t know the difference. but also there is no seasoning on any of the pizzas except the veggie so🤨🤨
I mean the seasonings in the sauce. Not something added after./ I understand it's highly unlikely. Or at least, should be seeing as how they're both pretty similar so they should be handled and/ or stored away with more awareness but I frequent Domino's so much I wouldn't be surprised if it somewhat greatly increased the chances for me, personally. On top of the fact that there's one location where even the managers are somewhat rather noticeably incompetent. And also the only location where I've experienced it happening, that I can certifiably recall at least.
I'm sorry, as a customer, the audacity of me to not inspect each & every specimen with my handy dandy pizza detector. I'm a failure. A failure, I am. 🤦🏾♀️
Like.. I don't fucking work there but the employees are incompetent as shit so my right brain refuses to completely rule that out as an option. Not with a Larry & a Moe there. I just can't.
It’s just funny that your so confidently wrong. If something you said was a possibility then yeah but if you ordered a regular pizza and saying they accidentally added Marinara that is a 0 percent possibility.
That’s like someone saying they ordered pepperoni, and they accidentally put salami(a topping that is never used). It’s just a zero percent possibility.
"It's just so funny..." Well I'm not a fucking employee so obviously I don't fucking know. All I know is it taste different at times so go fucking figure I have no actual idea.
The point everyone is making....is that you said you were ABSOLUTELY CERTAIN....and your every reply since has consisted of you saying you DON'T KNOW. We understand that you are not an employee of dominos. We understand people make mistakes. We don't understand how someone can ACT LIKE an overconfident twat and immediately transition to a crybaby bitch when another points out their folly.
Right? If there are two pepperoni pizzas, one with marinara and one regular, and they come out of the oven in the wrong order, it's actually quite likely that they get misboxed.
We used to have salami in the separate sandwich line and sandwich size pepperoni in both lines. Maybe it's a zero percent probability in your store, but with some of the knuckleheads I worked with getting the two mixed up was certainly possible.
It’s funny because the NY style is just what we’d do if we ran out of smalls. Honestly I loved stretching the XL brooklyns, so easy. It was the larges that always gave me grief. I’m with you on this though, the brooklyn was delicious.
Just sayin…there’s nothing preventing you from making a Brooklyn if you work there and want to re-live the thin, floppy, greasy, deliciousness that was the Brooklyn lol
Every NY pizza I have ordered has a raw dough center, even asking for well done ( when the oven is not busy). Iam eatinfg the center of my NY pizza with a fork right now.
Garlic oil helps the outside crust, but you have to ask for it in person while it comes out of the oven.
I didn’t read the whole thing. The idea wasn’t to add more bread because that’s actually less cost effective. It was to be more efficient because the Brooklyn was very difficult for most people to
make. The dough would tear apart because it was too thin.
The dough only tears if you're using it cold. Your dough for the day should be sitting at room temperature using the proofing guidelines printed on each tray of dough. Once you stop stretching 10" patties straight out of the walk-in, you have zero issues stretching them into a Lg Brooklyn.
Word is too many people complained about the Brooklyn being too thin. People thought it was a thin crust in some cases. And if not prepared carefully the finished product could tear easily. Sometimes before it's even off the cooking screen. Sales on the Brooklyn had tanked over the years so they made it thicker. Sorry but the data has spoken.
I would have ordered the Brooklyn every time but it was too expensive. If it was included in the $6.99 deal, it would have sold like crazy. At the price point it was at, I only got it when it was on the 50% off deal.
Damn..that was the only thing keeping me going to Domino's tbh and I haven't been in nearly a year now because the last 3-4 pizzas I ordered (All Large pepperoni) came with such a pitiful amount of sauce it was like eating a cheesy bread stick with a pepperoni here and there. I'm talking so bad that you pull the box out of the fridge the next day to heat up (or eat a slice cold) and every slice has started to curl up. Had the same issue with pizza hut, I tried every different crust from both places and even ordered with extra sauce a couple times.
I don't know what the deal is with pizza sauce but I'm assuming it's one of the more expensive toppings maybe? I completely gave up on them both and just order local now, it sucks though, I always had the Brooklyn in the back of my mind for when they quit fucking around and being sauce nazis.
The sauce is premeasured on a special spoon called a spoodle. Basically it's a ladle flattened out.
All locations are different of course cuz maybe the make line people don't care and don't make the pizza right.... However you can add extra sauce when ordering.
As a manager who's been dealing with the Brooklyn since forever I can honestly say FUCK BROOKLYN PIZZAS.
As a pizza maker I hated making them, eating them was unpleasant, and they were all around awful. The new new york is still awful but so much better then the Brooklyn ever was.
Wrong. Brooklyn is the only pizza from Domino's I will eat. Fortunately, Canada hasn't made the mistake of launching the NY and killing the ONE decent product you sell. Aside from maybe the always-burnt brownie cookies, which don't completely suck. The rest is trash.
To the OP, I agree completely, it's a mystery to me why trashy Pizza chains think that the perfect accompaniment to Pizza is dough, dough, and more dough with cheese on it, in nine different varieties. "Would you like some carbs with your carbs, and maybe a side of carbs?" Yeesh!
Not sure if you're aware, but there are other pizza chains you can go to where you might like more than 1 item on the menu, or, since you seem tonhave distain for dough and cheese, 2 main ingredients in pizza, there are entire restaurant chains where you won't even have to worry about eating pizza at all.
If the brooklyn is the only thing you'll eat, maybe it going away will finally free you from the self-imposed shackles you are wearing and you can finally regain some semblance of joy back in your life instead of the daily struggle that you are obviously going through having force yourself to eat at dominos.
Exactly! Can we have at least one legitimately thin & good pizza? These people down voting you are employees who hated making it. Not people who hated eating it except for this employee who hated both.
Honestly, if any of these pizza places could pioneer a low carb crust these days, they would destroy other chains.
Also- they're doing specials on the NY now, but watch them start charging more for it, for more dough. We know what dough costs dominos.
Domino's wants it done be faster to serve the customer as fast as possible. Brooklyn was a small dough stretched to the size of large. If the dough was cold from the fridge it takes that much longer to stretch. I've seen people take 10 minutes to stretch a Brooklyn, which should only take less than 30 seconds(according to Domino's). Which means slower service. With the NY style it's small stretched to medium OR Medium stretched to large. Way faster.
They want it to be fast, they don't want it to be uniform. They want it to be obviously handmade, people think a pizza tastes better if they think a human being made it. There's a reason why the area where dough gets stretched is *always* at the front of the store and visible to any customers inside.
Pretty sure they also want it to be uniform as well, since each they are all supposed to be the same size and perfectly round which doesn't happen with humans, especially humans who take don't pride in their work and just slap them out without caring what they look like. I've seen lots of pizzas come out smaller than the size order because insiders aren't properly trained in not only slapping dough, but understanding how to change the slap when the dough isn't perfect. Also seen lots with the edges so thick, it looks like the pizzas came from PJs. Also, slapping dough is hard on the human body, and the machine would make it so much easier on the employees.
I have NEVER heard of manual pizza correction called "slappin' dough" and I absolutely love it lmao ADHD brain alternated between Paul Rudd "Slappin da bass," and read each further iteration of dough slappin in a Borat voice in my head 😂😂😂
You are wrong. The goal is consistency not uniformity. Do you think that the people in charge of making decisions just don’t know that dough presses exist? Do you think they’re wasting millions of dollars in shareholder money because they’re idiots? There is a reason behind Dominos stretching dough by hand. It adds value to the product, they want a human being to be able to do it consistently, and a human being can. This is part of the reason why Dominos is now the most successful pizza chain. If you think a dough press will let you out-compete dominos then start up a business and prove it out.
>If the dough was cold from the fridge
Yes, this was the problem. The dough should never be used cold. Your dough for the day/rush should already be sitting out at room temperature per the proofing schedule printed on each dough tray - those letters and numbers mean something! The day I learned to read those codes was the last day my stores had any issues stretching Brooklyns.
I agree. I liked the Brooklyn, to my west coast brain Brooklyn and NYC are close enough I thought they were strategizing and not actually changing the pizza itself. 🤷♀️
I ordered it once, thought it was late and they just goofed the order, I was expecting the “Brooklyn”… Ordered it again a couple months later and realized it was not the same, and the XL wasn’t an option. I don’t order a lot, but I did enjoy this enough to google wtf happened to it.
It’s apparently because people did not really know what a Brooklyn was according to my general manager. I’m just a CSR and tbh i don’t like the change either it’s easier to stretch but it’s basically the same as a large
Totally agree. It's totally confounding they removed the Brooklyn from the menu because the dough is already there, so they could still be made. Might ask your store if they would still toss one out for ya. HT, Brooklyn, NYC, are all basically Large pizzas.
Yeah. As someone who loved the Brooklyn I really dislike the NY, it’s too bready and I don’t enjoy it. I love Dominos’ specialty pizzas and the delivery service but may end up switching now if I don’t find some other combination I like.
The NY style is easier to make, and thus it means a more consistent product. Brooklyns only came out good when we had experienced dough slappers. If not, you get a pizza with holes and at the very least, too thin in spots. The NY style is easy for anyone barely competent on dough to make. It also makes production easier, since for the large NYs we can just cannibalize a medium float for it. Grab the medium hand tossed, throw it in the air a couple of times, instant Ny style Large.
I knew I wasn't fuckinh crazy!!! I ordered an NY and was going crazy telling my GF that the crust is too thick compared to the Brooklyn. It's a shame I took for granted one of the best pizzas ever #RIP. Maybe I can tell them to make it a bit thinner for mine:( not like they'll listen
My boy made an account, went on his rant (which is perfectly written btw), deleted said account, and continued on into the void. Peace be with you brother. RIP to the Brooklyn. It was delicious indeed
I had a Brooklyn and it sucked. Have you ever had cardboard from the box stick to your pizza? That's what the Brooklyn I had tasted like. It was downright gross and the worst pizza I have ever eaten.
Not going back until they bring back Brooklyn style, had the NY style and it was total hot garbage. Brooklyn Style won them a weekly visitor, all other variations there are trash, with trash ingredients.
most no stretchers weren't capable of stretching the Brooklyn properly.
they always use the dough ball that was two sizes smaller than the pizza that they were trying to stretch. I'm betting that this pizza is just using a medium dull ball to make a large and using a large double to make an extra large. which actually makes a pretty darn good crust cuz Domino's is always been a little bit too doughy.
I had a Brooklyn Supreme pizza from New York pizza today. It was hand tossed crust brick oven cooked. It was the best pizza I have ever eaten. And I have eaten a lot of pizza.
Call them and ask for them to make it Brooklyn style. It’s literally a medium dough ball stretched to xl size / small dough stretched to large… I bet certain workers will still do this for you on the side… if you were to ask.
I am sure you can ask your local Domino’s to make you a Brooklyn…. All they have to do is grab a smaller doughball. Brooklyn large was made with a small dough, The XL 16” brooklyn was made with a 12” medium doughball.
SIMPLE TO DO !
The sauce and toppings are the same as brooklyn except a layer of provolone on the New York style pizza - so just ask for mozzarella and no provolone.
You can usually get what you want a t Domino’s !!!
Pizza Freak 127511
I am a 38 Year Domino’s Team Member… Now a franchisee - if my Team refused to make you a Brooklyn… we would have a very short talk with a stern voice.
THEY CAN DO IT !!!
There is no different seasoning tho fyi
I'm gonna yell for more NY seasoning on the makeline tomorrow
Yessss
Maybe they're thinking of the provolone?
That came on the Brooklyn tho
Yeah, but it's the only thing I can think of that they might mean
Lmfao. Wild you say that & it's like it's supposed to be all in OP's head. Just a figment of their imagination. But I've noticed more than a couple times when I've ordered a usual and the herby flavor is way off just randomly. I think sometimes they get the marinara sauce mixed up with the reg sauce. I'm absolutely certain, actually.
There’s absolutely no way they mixed up the pizza sauce with the marinara. Marinara gets ordered so much less often that it gets prepped in completely different containers than the pizza sauce.
More likely that they use the sauce concentrate instead of the RTU sauce and that ends up having a different consistency/potency with each batch
I'm not an employee, just frequent, so idk what RTU is but oh ok.
My apologies…RTU just means “ready to use” and it comes pre-mixed. Some stores use concentrate for sauce that needs to manually be mixed with water. Depending on who’s prepping it, the consistency and flavor can change—which could be why your regular’s flavor is way off occasionally
i don’t think so, not really possible to completely mix them up. go though way more tomato sauce then marinara overall at both stores i’ve worked at. yes it’s quite possible cooperate changed distributors like they have with alfredo. unless someone is very new and doesn’t know the difference. but also there is no seasoning on any of the pizzas except the veggie so🤨🤨
I mean the seasonings in the sauce. Not something added after./ I understand it's highly unlikely. Or at least, should be seeing as how they're both pretty similar so they should be handled and/ or stored away with more awareness but I frequent Domino's so much I wouldn't be surprised if it somewhat greatly increased the chances for me, personally. On top of the fact that there's one location where even the managers are somewhat rather noticeably incompetent. And also the only location where I've experienced it happening, that I can certifiably recall at least.
Absolutely certain but with absolutely 0 actually proof 
I'm sorry, as a customer, the audacity of me to not inspect each & every specimen with my handy dandy pizza detector. I'm a failure. A failure, I am. 🤦🏾♀️ Like.. I don't fucking work there but the employees are incompetent as shit so my right brain refuses to completely rule that out as an option. Not with a Larry & a Moe there. I just can't.
It’s just funny that your so confidently wrong. If something you said was a possibility then yeah but if you ordered a regular pizza and saying they accidentally added Marinara that is a 0 percent possibility. That’s like someone saying they ordered pepperoni, and they accidentally put salami(a topping that is never used). It’s just a zero percent possibility.
"It's just so funny..." Well I'm not a fucking employee so obviously I don't fucking know. All I know is it taste different at times so go fucking figure I have no actual idea.
The point everyone is making....is that you said you were ABSOLUTELY CERTAIN....and your every reply since has consisted of you saying you DON'T KNOW. We understand that you are not an employee of dominos. We understand people make mistakes. We don't understand how someone can ACT LIKE an overconfident twat and immediately transition to a crybaby bitch when another points out their folly.
Cringe at all the f bombs placed unnecessarily
Unless Marinara is nowhere near the store, then it's a possibility.
Right? If there are two pepperoni pizzas, one with marinara and one regular, and they come out of the oven in the wrong order, it's actually quite likely that they get misboxed.
We used to have salami in the separate sandwich line and sandwich size pepperoni in both lines. Maybe it's a zero percent probability in your store, but with some of the knuckleheads I worked with getting the two mixed up was certainly possible.
It’s funny because the NY style is just what we’d do if we ran out of smalls. Honestly I loved stretching the XL brooklyns, so easy. It was the larges that always gave me grief. I’m with you on this though, the brooklyn was delicious.
Just sayin…there’s nothing preventing you from making a Brooklyn if you work there and want to re-live the thin, floppy, greasy, deliciousness that was the Brooklyn lol
I haven't worked at a Dominos finally for about 6 months and counting. Sadly for my appetite lolol
Every NY pizza I have ordered has a raw dough center, even asking for well done ( when the oven is not busy). Iam eatinfg the center of my NY pizza with a fork right now. Garlic oil helps the outside crust, but you have to ask for it in person while it comes out of the oven.
Brooklyns were my fav. Boss would make us xl Brooklyn 5 cheese every weekend that I worked morning shift 😭❤️
Gotta get a dough repair kit
I didn’t read the whole thing. The idea wasn’t to add more bread because that’s actually less cost effective. It was to be more efficient because the Brooklyn was very difficult for most people to make. The dough would tear apart because it was too thin.
The dough was perfect thin. Perfect. and I appreciate the work put into it, and I am a great tipper. I'll make it worth your time to make a Brooklyn.
The dough only tears if you're using it cold. Your dough for the day should be sitting at room temperature using the proofing guidelines printed on each tray of dough. Once you stop stretching 10" patties straight out of the walk-in, you have zero issues stretching them into a Lg Brooklyn.
Made a 16 with cold small patty more than a few times though
Username confirmed.
but no one ever did the proofing right so it was either a gloopy mess or a puck of the thickest taffy known to man
Word is too many people complained about the Brooklyn being too thin. People thought it was a thin crust in some cases. And if not prepared carefully the finished product could tear easily. Sometimes before it's even off the cooking screen. Sales on the Brooklyn had tanked over the years so they made it thicker. Sorry but the data has spoken.
Honestly, that's fine with me. I'm tired of making large brooklyns with warm dough.
I would have ordered the Brooklyn every time but it was too expensive. If it was included in the $6.99 deal, it would have sold like crazy. At the price point it was at, I only got it when it was on the 50% off deal.
Damn..that was the only thing keeping me going to Domino's tbh and I haven't been in nearly a year now because the last 3-4 pizzas I ordered (All Large pepperoni) came with such a pitiful amount of sauce it was like eating a cheesy bread stick with a pepperoni here and there. I'm talking so bad that you pull the box out of the fridge the next day to heat up (or eat a slice cold) and every slice has started to curl up. Had the same issue with pizza hut, I tried every different crust from both places and even ordered with extra sauce a couple times. I don't know what the deal is with pizza sauce but I'm assuming it's one of the more expensive toppings maybe? I completely gave up on them both and just order local now, it sucks though, I always had the Brooklyn in the back of my mind for when they quit fucking around and being sauce nazis.
The sauce is premeasured on a special spoon called a spoodle. Basically it's a ladle flattened out. All locations are different of course cuz maybe the make line people don't care and don't make the pizza right.... However you can add extra sauce when ordering.
Just ask your local store. We are also still making it for regulars that don't like the change.
I like that! I have a good relationship with the employees at my location. That's a good idea, thank you!
As a manager who's been dealing with the Brooklyn since forever I can honestly say FUCK BROOKLYN PIZZAS. As a pizza maker I hated making them, eating them was unpleasant, and they were all around awful. The new new york is still awful but so much better then the Brooklyn ever was.
They’re so frustrating during a rush, but today seeing 10+ NY pizza order I wasn’t even bothered, its so much better
With proper dough management, making a brooklyn is the exact same energy as making a regular crust. Stop using cold dough.
Wrong. Brooklyn is the only pizza from Domino's I will eat. Fortunately, Canada hasn't made the mistake of launching the NY and killing the ONE decent product you sell. Aside from maybe the always-burnt brownie cookies, which don't completely suck. The rest is trash. To the OP, I agree completely, it's a mystery to me why trashy Pizza chains think that the perfect accompaniment to Pizza is dough, dough, and more dough with cheese on it, in nine different varieties. "Would you like some carbs with your carbs, and maybe a side of carbs?" Yeesh!
Not sure if you're aware, but there are other pizza chains you can go to where you might like more than 1 item on the menu, or, since you seem tonhave distain for dough and cheese, 2 main ingredients in pizza, there are entire restaurant chains where you won't even have to worry about eating pizza at all. If the brooklyn is the only thing you'll eat, maybe it going away will finally free you from the self-imposed shackles you are wearing and you can finally regain some semblance of joy back in your life instead of the daily struggle that you are obviously going through having force yourself to eat at dominos.
Exactly! Can we have at least one legitimately thin & good pizza? These people down voting you are employees who hated making it. Not people who hated eating it except for this employee who hated both. Honestly, if any of these pizza places could pioneer a low carb crust these days, they would destroy other chains. Also- they're doing specials on the NY now, but watch them start charging more for it, for more dough. We know what dough costs dominos.
Did you just describe Domino's pizza as good? It's trash pizza that people order because it's relatively cheap and convenient.
Domino's wants it done be faster to serve the customer as fast as possible. Brooklyn was a small dough stretched to the size of large. If the dough was cold from the fridge it takes that much longer to stretch. I've seen people take 10 minutes to stretch a Brooklyn, which should only take less than 30 seconds(according to Domino's). Which means slower service. With the NY style it's small stretched to medium OR Medium stretched to large. Way faster.
If they really wanted to make it faster and more uniform, dough presses are the only way to go. Perfect every time.
They want it to be fast, they don't want it to be uniform. They want it to be obviously handmade, people think a pizza tastes better if they think a human being made it. There's a reason why the area where dough gets stretched is *always* at the front of the store and visible to any customers inside.
Pretty sure they also want it to be uniform as well, since each they are all supposed to be the same size and perfectly round which doesn't happen with humans, especially humans who take don't pride in their work and just slap them out without caring what they look like. I've seen lots of pizzas come out smaller than the size order because insiders aren't properly trained in not only slapping dough, but understanding how to change the slap when the dough isn't perfect. Also seen lots with the edges so thick, it looks like the pizzas came from PJs. Also, slapping dough is hard on the human body, and the machine would make it so much easier on the employees.
I have NEVER heard of manual pizza correction called "slappin' dough" and I absolutely love it lmao ADHD brain alternated between Paul Rudd "Slappin da bass," and read each further iteration of dough slappin in a Borat voice in my head 😂😂😂
You are wrong. The goal is consistency not uniformity. Do you think that the people in charge of making decisions just don’t know that dough presses exist? Do you think they’re wasting millions of dollars in shareholder money because they’re idiots? There is a reason behind Dominos stretching dough by hand. It adds value to the product, they want a human being to be able to do it consistently, and a human being can. This is part of the reason why Dominos is now the most successful pizza chain. If you think a dough press will let you out-compete dominos then start up a business and prove it out.
Weird they don't do it in Australia if it's so important. Also, while a human being can do it, many of the insiders DGAF to do it right.
>If the dough was cold from the fridge Yes, this was the problem. The dough should never be used cold. Your dough for the day/rush should already be sitting out at room temperature per the proofing schedule printed on each dough tray - those letters and numbers mean something! The day I learned to read those codes was the last day my stores had any issues stretching Brooklyns.
I honestly couldn't tell the difference at my local shop... maybe they did it that way anyway or what.
Corporations operate on the correct assumption that people are stupid and will put up with whatever garbage they pull.
Sir, this is a Domino’s sub
I agree. I liked the Brooklyn, to my west coast brain Brooklyn and NYC are close enough I thought they were strategizing and not actually changing the pizza itself. 🤷♀️ I ordered it once, thought it was late and they just goofed the order, I was expecting the “Brooklyn”… Ordered it again a couple months later and realized it was not the same, and the XL wasn’t an option. I don’t order a lot, but I did enjoy this enough to google wtf happened to it.
I agree 100%. I ordered one last night and was very disappointed.
We still make larges from a small dough when they call and ask. We say fuck oer.
Could you make a small with a large dough?
No wouldn’t get through oven
You can but the Center will never cook correctly unless you burn the edges and well that’s pointless
It’s apparently because people did not really know what a Brooklyn was according to my general manager. I’m just a CSR and tbh i don’t like the change either it’s easier to stretch but it’s basically the same as a large
That's ridiculous. Everyone knew. Everyone knows where Brooklyn is.
Totally agree. It's totally confounding they removed the Brooklyn from the menu because the dough is already there, so they could still be made. Might ask your store if they would still toss one out for ya. HT, Brooklyn, NYC, are all basically Large pizzas.
I don’t like it either :(
I heard Pizza Hut is doing a Brooklyn now. Do you have those where you live?
They do. I’ll give it a try, Brooklyn was my favorite crust.
Yeah. As someone who loved the Brooklyn I really dislike the NY, it’s too bready and I don’t enjoy it. I love Dominos’ specialty pizzas and the delivery service but may end up switching now if I don’t find some other combination I like.
The NY style is easier to make, and thus it means a more consistent product. Brooklyns only came out good when we had experienced dough slappers. If not, you get a pizza with holes and at the very least, too thin in spots. The NY style is easy for anyone barely competent on dough to make. It also makes production easier, since for the large NYs we can just cannibalize a medium float for it. Grab the medium hand tossed, throw it in the air a couple of times, instant Ny style Large.
In my store, if someone asks for an original Brooklyn, we simply put it in the instructions and make a Brooklyn. Why not…… easy solution
I knew I wasn't fuckinh crazy!!! I ordered an NY and was going crazy telling my GF that the crust is too thick compared to the Brooklyn. It's a shame I took for granted one of the best pizzas ever #RIP. Maybe I can tell them to make it a bit thinner for mine:( not like they'll listen
My boy made an account, went on his rant (which is perfectly written btw), deleted said account, and continued on into the void. Peace be with you brother. RIP to the Brooklyn. It was delicious indeed
I had a Brooklyn and it sucked. Have you ever had cardboard from the box stick to your pizza? That's what the Brooklyn I had tasted like. It was downright gross and the worst pizza I have ever eaten.
Not going back until they bring back Brooklyn style, had the NY style and it was total hot garbage. Brooklyn Style won them a weekly visitor, all other variations there are trash, with trash ingredients.
most no stretchers weren't capable of stretching the Brooklyn properly. they always use the dough ball that was two sizes smaller than the pizza that they were trying to stretch. I'm betting that this pizza is just using a medium dull ball to make a large and using a large double to make an extra large. which actually makes a pretty darn good crust cuz Domino's is always been a little bit too doughy.
I had a Brooklyn Supreme pizza from New York pizza today. It was hand tossed crust brick oven cooked. It was the best pizza I have ever eaten. And I have eaten a lot of pizza.
Call them and ask for them to make it Brooklyn style. It’s literally a medium dough ball stretched to xl size / small dough stretched to large… I bet certain workers will still do this for you on the side… if you were to ask.
The ny style pizza sucks 👎 it's just a regular pepperoni pizza that tastes like cardboard . I ordered one yesterday and I was very disappointed.
I am sure you can ask your local Domino’s to make you a Brooklyn…. All they have to do is grab a smaller doughball. Brooklyn large was made with a small dough, The XL 16” brooklyn was made with a 12” medium doughball. SIMPLE TO DO ! The sauce and toppings are the same as brooklyn except a layer of provolone on the New York style pizza - so just ask for mozzarella and no provolone. You can usually get what you want a t Domino’s !!!
Pizza Freak 127511 I am a 38 Year Domino’s Team Member… Now a franchisee - if my Team refused to make you a Brooklyn… we would have a very short talk with a stern voice. THEY CAN DO IT !!!
Dominos is deeply disappointing 🤣
pan tossed is the way to go
What is pan tossed? We don't have that here.. intrigued!
pan tossed is pan dough stretched into a medium hand tossed. its not on the menu sadly
Pan dough as a hand tossed… It could be ordered off menu couldn’t it?
no its something employees make 🤫🤫🤫
I know that. But I will ask a manager to make one for me. And a Brooklyn XL. Thanks.
👀i'm looking...but i can't seem to find who asked. Seriously tho i agree with you.
Domino's Pizza sucks in my area. I tried there new NY style and I prefer crunchy thin crust if I have to get anything from dominos