Copycat Domino's Philly Cheesesteak Pizza Recipe

According to data sourced from the company's own website, Domino's sells about three million pizzas globally every single day of the year. So, putting it mildly, they seem to know quite a bit about pizza. Their experience is behind the deliciousness you of course expect from each and every Domino's pizza. Home pizza chefs need not be intimidated, though, according to chef and recipe developer Michelle McGlinn of Slate & Platter, who says, "It's harder than expected to match the Domino's look, but I will say [this recipe] tastes very similar."

So sure, the first time you make this pizza, it may not look exactly like the one you get delivered (or that you carry out), but if you follow the recipe, it will taste great. And really, the only hard part in following the recipe is being patient with the dough. Know you'll be tight on time one evening where pizza is on the menu? Then, prepare in advance to set yourself up for success. "Plan the dough-making ahead of time, and if needed, freeze or refrigerate the dough until [it's] ready to use," says McGlinn. "You'll want to reserve up to three hours to let the dough rise before making [the pizza], so plan accordingly. If using from frozen, be sure to thaw before the rising."

And for the record, you can use the same dough recipe for all sorts of Domino's copycat pizzas, although once you try this one, you might just stick with it.

It should come as no surprise that a lot of ingredients are needed to make a copycat of this pizza, considering you're truly making it from scratch, including the dough. All told you'll need flour, instant yeast, sugar, salt, some warm water, olive oil, white cornmeal, melted butter, finely chopped parsley, garlic powder, tomato sauce, freshly grated American cheese (like Colby cheese), freshly grated provolone ("Mozzarella will work great in place of provolone," McGlinn says), shaved beef, thinly sliced green bell pepper and yellow onion, and sliced white mushrooms, in addition to salt and pepper to taste.

In a large bowl, combine the flour, yeast, sugar, salt, and ¾ cup of warm water, and mix them together well. Add in the olive oil once the flour begins to stick to the sides of the bowl. Continue to mix the ingredients together, and use your hands as it gets harder to stir. If dough is too dry and unable form into a ball, add more water a splash at a time, and knead.

Once the dough is sticky and coming together well, transfer it to a flat, floured surface, and knead until smooth, or about five to 10 minutes. Form into a ball, and push one finger into the dough. If the dough bounces back, it is ready. If you're having trouble with the consistency, add more water, and knead until it is no longer sticking to your fingers — it will dry as you knead and proof it.

Now, lightly oil a large bowl, and coat the dough ball in the oil, placing it gently in the middle of the bowl once coated. Cover the bowl with a towel, and leave the dough to rise at room temperature for up to three hours, but note that it usually rises sufficiently after 90 minutes.

As you near the end of the dough rising process, it's time to prep your other ingredients. Start by preparing the garlic herb butter and toppings. 

To prepare the garlic-herb butter, simply melt the butter, then stir together the melted butter with parsley and garlic powder, and set aside. Next, go ahead and thinly slice the bell pepper and onion, and chop the mushrooms.

Now, brown the shaved beef in a lightly oiled skillet over medium heat, stirring often as it cooks. Do not overcook the meat. "The steak will continue to cook on the pizza," McGlinn says, "so no need to completely cook [it] through yet."

Once the pizza dough has risen, gently punch it down to release the built-up gas bubbles. Then, remove the dough from the bowl, and place it on a surface dusted with cornmeal. Pull the dough into a circular shape, then use a rolling pin to flatten it to the size of your pan. Allow it a rest to rise slightly, waiting just about 10 minutes.

While you wait, preheat the oven to 450 F. Next, sprinkle some additional cornmeal on your pizza stone (if using, or on a pan) and transfer the dough on top. Shape the dough to your pizza stone, pinching the edges a bit to form a thick outer crust.

Brush your prepared garlic-herb butter onto the crust, then layer on the tomato sauce, half of the cheese, the meat, the peppers, the onions, and the mushrooms. Sprinkle the remaining cheese on top of the toppings.

Next, place your prepped pizza into the oven and bake it for 15 to 20 minutes, or until the crust is golden brown and the cheese is melted. Finally, remove the pizza from oven, let it rest for five minutes, then cut it into slices, and serve.

"Like Domino's, you could finish your meal with a chocolate lava cake," McGlinn says, if you have space. "Be careful," she adds, "this pizza is very filling, you might not have room for dessert!"

Can't even finish the pizza? No problem there. "This is as good as any pizza when eaten cold or re-heated. In fact, we ate quite a few pieces cold and loved it," McGlinn says. "Of course, it's best eaten fresh out of the oven."