The world of pizzas is divided into two: Neapolitan pizza, thin dough pizza typical of the Naples area in Italy and Sicilian pizza – thick dough pizza that comes from the Sicily area. Anyone who has visited Rome and south of it, knows the Neapolitan type – a thin and crunchy pizza. In Milan, on the other hand, you will find a pizza made of extra-thick dough.
The dough of the thick pizza should be airy on the one hand and juicy and crispy on the other. The parts of the dough that come in contact with the rectangular iron mold (in which the pizza is usually baked) form a particularly crispy crust, and the contrast between them and the inside of the dough creates a bite from the films.
The oldest pizza chains in the country have also noticed the phenomenon and understand that they cannot continue to tread on the spot while in every street corner they have competition. The palate of Israelis has gotten used to it – whether it is in pizzerias he meets abroad or in boutique pizzerias in Israel. Thick leavening – and “especially crispy”, so at least the inscription on the rectangular cardboard packaging ensures.
This new pizza offered on the net is based on the pizza of the Palermo area in Sicily, and is baked on a grid and not in a mold. Its shape, as mentioned, is a rectangle, and the tomato sauce spread on the dough – also new. It is specially developed for the thick dough and does not resemble the familiar sauce from the thin pizza.
So we tasted. You do not need more than one defeat to understand that we have an invested pizza in front of us – the dough is thick, the seasoning is generous and the sauce not only blends well into this whole story but also gives its touches to the taste.
But only the crust we searched and searched for but it was very difficult to locate it. Maybe it has to do with the fact that the pizza arrived in a cardboard box that apparently also sweated a bit on the way and failed to keep the dough crispy, but hey – this is exactly the way it is customary to consume pizza – in home delivery. It could very well be that if we had tasted the pizza as soon as it came out of the oven we would have also won the long-awaited crust, but in the version that came to us there were only remnants of it in the margins.
So it was not a particularly crispy pizza, but the airy and soft dough, the new and outstanding tomato sauce and also the spices – made us feel good and reminded us that we are actually people of thick dough in pizza.
And the bottom line: the price – Domino’s new pizza is sold at an introductory price of NIS 74.90, in a package divided into 8 not very large squares. It’s quite a bit, but worth the experience.