First of off, David Brandon & or Patrick J. Doyle, You didn't get it right, I don't know if you researched the dough formula correctly in the company history, also the sauce formula.
The Dough Formula when I Started in 1986 at Store # 5091 " Defunct from hurricane andrew 1992 " was totally different from when the cronies at " Bain Captital " bought Tom Monaghan out,
this dough required it to be docked using a dough docker on a mat. This was used until a few months before they introduced Pan pizza.
Reasons for this slight change which altered the quailty of the pizza's / made it a little slightly blunt. Was so that it would make it easyer to sell there new Pan Pizza product. Since that time there were a few slight changes again that had been done for one reason or the other, to make the dough proof slower etc and so on.
The sauce was changed a few times, from the time I had first started in 1986, at that time it came in cans the same size as the black olive cans. Then later on they put it in plastic sauce bags. Then they changed that,
they started sending it in the sauce bags as a consentrated paste that we had to mix in a lager mixing bucket in the store using water that was filtered out.
Then about a year or so after that they changed it back, once again saying it was the same scauce we has before that we didn't mix. But this sauce was much more hoter in taste and didn't help the pizza quaility, I left the company in Jan 1998.. Before there was any talk going around in the stores of bain captital buying out Tom Monaghan.
Also another thing, they improved the pizza's for a short time by not using the Frozen cheese, by using the unfrozen brand. I don't Care what QLC says. It changes the flavor and bake quaility of the Cheese. But as normal someone wanting to save a few cents decided to change it back over to the frozen cheese again. It lowered the taste quaility once again.
P.S. Even using the corn meal effects the preception and taste of a pizza, they even use to use flower on pizza's until 1993. I've noticed this since PJ's does use a flower mixture before they finger dock out the dough patty
In my own opinion. Looking back at just how the sauce had changed something tell's me that Mr: Monaghan had this done. Since he was planing on selling the company by that time and may have had possible plans of starting another pizza company later on which he decided not to do.
TO: Patrick J. Doyle Don't be a Panser, You should investigate this and find out for your self. But of course you might not find out the truth to this since there are still plenty of other Pansers both in corporate and franchise leavels of domino's pizza
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