If you want to know how to make Domino’s pizza at home, look no further! I present to you my copy cat Domino’s Pizza – Vegan Spicy Veg Trio, the PERFECT homemade Fakeaway. Complete with soft, squishy dough, a rich tomato sauce and an ooey, gooey, ‘cheesy’ topping with fresh veggies and a sprinkling of chilli. Mmmm, mmm!
On a recent travelling stint to South America, we decided to stop in Sydney for a few days on the way. We stepped off of the plane at around 9am, got our bags, hopped on the train, checked into our hotel and… ordered Dominos.
I kid you not, it was the first thing we did. A girl has got her priorities and at the time, vegan Dominos was only available in Australia so you know #yolo.
I could barely contain my excitement when I heard a knock on the hotel room door and it did not disappoint.
The beautiful soft, squishy dough.
The rich, flavoursome tomato sauce with the perfect amount of herbs.
And that topping! Gooey vegan cheese, with a trio of fresh veg – red onion, tomato and spinach.
I knew the minute I tasted it that it had to be re-created. My mum is a chef and has made the most epic pizzas since I can remember, so pizza is in my DNA. With some top tips from Ma and lots of trial and error, I present to you my copy cat Domino’s Pizza – Vegan Spicy Veg Trio, the PERFECT homemade Fakeaway.
Complete with soft, squishy dough, a rich tomato sauce and an ooey, gooey, ‘cheesy’ topping with fresh veggies and a sprinkling of chilli. Mmmm, mmm!
Don’t miss my Domino’s Garlic Bread Fakeaway too with lots of garlicky, buttery goodness on a soft, squishy homemade bread – you can get the recipe here. Also, head on over to the blog ‘A Vegan Visit to Sydney’ to check out all of the top vegan eats from our trip.
I have no doubt that you’ll LOVE this recipe – be sure to tag me on Instagram when you make it @aveganvisit 🙂
The Video Recipe:
The Written Recipe :
Vegan Domino's Pizza Fakeaway
For the dough:
- 750 g strong white bread flour (*see note)
- 7 g yeast (dried)
- 2 tsp salt
- 2 tsp sugar
- 90 ml olive oil
- 60 ml warm water (**see note)
- 300 ml room temperature water (plus an extra 100ml as needed)
For the tomato sauce:
- 150 g tomato puree
- 12 g sugar
- 1 tsp garlic granules (or 2 cloves fresh garlic)
- 1.5 tsp dried oregano
- 1.5 tsp dried basil
- ¼ tsp black pepper
- 1 tsp dried chilli flakes
- 150 ml water
- 400 g vegan cheese of choice (I like to use a mix of mozzarella and cheddar)
- 1 small red onion (diced)
- 1 tomato (diced)
- 1 handful baby spinach leaves
- 2 tsp dried chilli flakes
- 1 handful fresh basil
To make the bases:
- To a small jug or bowl, add the 60ml warm water, yeast and sugar. Be careful not to get the sugar and salt mixed up here! Set aside for 10 minutes to go frothy.7 g yeast, 60 ml warm water, 2 tsp sugar
- Note: By letting your yeast go frothy you are testing that it is active and going to work in your recipe. If it doesn’t go frothy then don’t use it, you’ll need to try another yeast.
- To a large bowl add the flour and salt and stir until combined.750 g strong white bread flour, 2 tsp salt
- Add the olive oil and stir until roughly combined. You’ll see little globules of oil within the flour but this is fine.90 ml olive oil
- Once the yeast mix is frothy, add it to the flour mixture and stir it in.
- Add 300ml of the room temperature water and then add a little more if necessary to bring the dough together. You want it to have picked up most of the flour from the bowl, but not be too sticky to handle (you shouldn’t need to go above 400ml).300 ml room temperature water
- Lightly flour a surface and your hands and knead the dough for 7 minutes until it is smooth and elastic, kind of like the texture of bubblegum!
- Put the dough in a clean bowl, cover it and set aside in a warm place to rise (prove) for 45 minutes, when it should be roughly double in size.
- Lightly flour a smooth surface and your hands. Turn the dough out onto the surface and divide it into four roughly equally sized sections.
- To stretch the dough into the desired shape, first form it roughly into a ball with your hands. Place it on the floured surface and press it gently with your finger tips about 1cm in from the edge and work your way around in a circle so that it starts to flatten out. Turn it over and do the same on the other side.
- When it is the shape of a small pizza, pick it up and hold it by the edge with the rest of the dough hanging down towards the bench. Turn the dough a little at a time so that you go full circle, this allows gravity to do the work of stretching the dough for you.
- Place the base on a lightly floured 10” (25cm) pizza tray or a regular baking tray and do any final shaping on the tray. Try not to make your pizzas bigger than 10”, otherwise you’ll lose some of the beautiful soft squishyness!
To make the tomato sauce:
- Add all of the tomato sauce ingredients into a bowl and stir until thoroughly combined.150 g tomato puree, 12 g sugar, 1 tsp garlic granules, 1.5 tsp dried oregano, 1.5 tsp dried basil, 1/4 tsp black pepper, 1 tsp dried chilli flakes, 150 ml water
To finish the pizzas:
- Top the pizzas first with around 3 tbsp each of the tomato sauce. Spread it out gently with the back of a spoon, taking it to around 1cm from the edge.
- Share the topping ingredients out equally over the four pizzas (except the fresh basil if you are using it). Sprinkle them with 1/2 tsp of the chilli flakes per pizza, less if you don’t like it spicy.400 g vegan cheese of choice, 1 small red onion, 1 tomato, 1 handful baby spinach leaves, 2 tsp dried chilli flakes
- Set aside, uncovered, in a warm place to prove again for 20 minutes.
- During this time, preheat your oven to 210°C fan (230°C conventional / 450°F / gas mark 8).
- Place in the preheated oven and cook for around 18 minutes. Check them by lifting them carefully off of the tray, if the underneath is still very pale, put them back in for another 2-3 minutes. They are ready when the underneath is just starting to colour.
- Dish up, cut into slices and top with fresh basil if you fancy it!1 handful fresh basil