Dominos’ Best Pizza Ever

by John on February 23, 2011 · 3 comments

While at work the other day, I decided to use my Dominos gift card that I had been neglecting for a few months.  I pulled up their website, because I absolutely refuse to call in pizza deliveries anymore, and rang up a Buffalo chicken pizza with extra chicken, extra cheese, and extra hot sauce on thin crust.  What I got was the most delicious Dominos pizza I have ever had.  I’m not sure if it was because of the thin crust, the ratio of toppings, or just because it was free.. but good lord this pizza was delicious.

That is all.

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{ 3 comments… read them below or add one }

Helldog February 23, 2011 at 1:58 am

I don’t even care about this pizza; I’m just happy that your $hitty MS paint “photoshop” is no longer at the top of the page.

I’d eat the F out of that pizza, though.

wieldj February 25, 2011 at 7:17 pm

man i tried to get this pizza last night, the thin crust they gave me was tortilla thin. definatly did not look like this ^ buuuu shit

zxcasd March 23, 2013 at 1:00 pm

Love your site – it popped up when I was searching for a good Domino’s combination. I’ve been a Papa John’s fan for over a decade after consistently-yucky experiences with Domino’s but recently gave them another shot when in an area that was only served by them. Wow, they certainly have improved. Now I’m a diehard Domino’s fan, particularly with the half-off regular-price pizza special going on right now (an XL 5-top for $10? Seriously?). My good old standby is Pepperoni, Jalapeno, Pineapple, and Anchovy (and perhaps spinach), but I wanted to try something different this time and gave this a shot except that I ordered regular hand-tossed crust. I can’t stand thin crust, and with Papa John’s regular crust in particular, you’re basically getting a free order of breadsticks with the pizza; Domino’s gives less “bread” but it’s still a convenient edible handle. Anyway, in short: this is an orgasm in a box. Good call. I think the secret might be that they use American, provolone, and cheddar. Now I’m thinking about making some boneless wings with my signature sauce (secret ingredient: 151) and then throwing them in the broiler briefly topped with those cheeses to see what happens.

Thanks for the writeup!

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