Review: Domino's - New York Style Pizza

Domino's New York Style Pizza is a hand-tossed, foldable, thin-crust pizza that replaces the pizza chain's Brooklyn Style Pizza although, as far as I can tell, it's largely the same and mostly amounts to a name change. One key difference is that you can get New York Style crust for a medium, large, or extra-large pizza, while the Brooklyn Style crust was only available for large or extra-large pizzas.

It cost me $10.99 for an extra-large 1-topping pizza (I went with pepperoni) for carryout. The chain's $7.99 carryout special is $8.99 now here in Southern California but they offered the option to upgrade to an extra-large (a 16-inch pizza) for $2 more.

The crust was thin and crispy along the bottom and edge. As with Domino's Hand Tossed crust, it's dusted with cornmeal along the bottom. There wasn't much flavor to it but it had a soft, fairly tight crumb (interior) and a slight chew that differentiates it from the chain's cracker-like, thin crust. It's made with the same dough as Domino's Hand Tossed crust but is stretched thinner.

Domino's New York Style Pizza is meant to be cut into six slices but mine was cut into eight slices. My pizza was also cut rather poorly as parts of the slices were stuck well together. It folded well though.

Unlike the standard for Domino's Hand Tossed crust of just pizza cheese, the New York Style Pizza comes with a combination of pizza cheese (cheese made from mozzarella) and provolone. They were both very mild and there was little gooey stretch to the cheese layer.

The sauce was just a tad too heavy with a robust tomato flavor stemming from the tomato paste that serves as its base. It was tangy but not sweet.

The pepperoni was decently crisped but light in flavor beyond the salty meat notes.

At the end of the day, Domino's New York Style Pizza was pretty average as far as chain pepperoni pizzas go but I did appreciate the crispiness of the crust along with the underlying soft chew.