Staff in the American supply chain centers of Domino’s Pizza produce dough for franchise outlets, among others. This also guarantees the quality of the pizzas.

Dough production

The Connecticut supply chain center produces around 140,000 fresh pizza dough balls per day on six days a week. Each dough ball is made from six basic ingredients: water, flour, salt, oil and yeast, together with sugar. A special “Domino’s ingredient” – the so-called “secret ingredient” – is also added to turn the dough into Domino’s dough. The company was unwilling to give away anything more.

Dough production in Connecticut starts at 3:00 a.m. and continues until all the orders from the branches have been worked through. The center has two flour silos holding approx. 31 tons of flour per silo. Between 10 and 14 trucks deliver wheat flour to the center every week. Dough preparation starts with batches weighing approx. 230 kg. A total of three Diosna wendel mixers are in operation in Connecticut, so production can continue even if one mixer breaks down.

After all the ingredients have been put into the mixing bowl, the bowl is rolled into the Diosna mixer by hand. The ingredients are mixed and kneaded for about five minutes, after which a sample is taken from each batch to check its temperature and dough elasticity. After mixing, a bowl tipper is used to transfer the dough to an AMF dough divider. Knives cut the dough to the correct size and/or weight. This is followed by round-molding.