This deal is back. Great for those that are in lockdown.
Large Value Pizza’s $8 - 576648 or 248419 or 171970
Large Traditional Pizza’s $10 - 485166 or 259970 or 141199
Large Premium Pizza’s $12 - 529262 or 246342 or 130703
Credit to the original Facebook poster.
Ordered 6:50pm. Arrived 8:35pm. Will avoid next time… Cherrybrook got ozbargained with over 150 orders…
hahaha where the hell is cherrybrook? …never heard of it… in the 'rich' areas you can get delivery in less than 20 minutes.
so tight with the toppings, need a microscope or a dom pizza checker to check it. the base is barely cooked so the upper part it still pasty so they can use a teeny tiny miniscule amount of cheese to give the illusion of 'fully loaded'
If they put too much cheese on then it doesn’t cook properly in the oven.
just sprinkle a bit of mozzarella over the top and it would be nice and show that they are not such tight arses.
Lol what a joke. Every other local pizza place manages to make pizzas with a lot more cheese than dominos.
So what's so special about the dominos pizza ovens? Are they allergic to cheese, or something?
Dominos don’t use a deck oven where you keep checking the pizza to see when it’s done, they used a conveyer oven so each and every pizza spends the exact amount of time in there. The oven temperature is fixed and the amount of topping on it is fine tuned for the amount of time spent in the oven. You could pile on loads of cheese but with too much cheese it would require an extra minute or so, and the staff isn’t trained to push the pizza back into the oven to cook longer. Also if they are busy then there isn’t room on the conveyer to push it back in anyway because there are pans behind it. Also if the pizza is too “top heavy” with toppings then it will be too liquid in the middle and kinda slush apart. Your local indie pizza joint probably uses deck ovens which cook pizzas just as fast, faster actually, but it doesn’t automatically load and eject the pizzas, the staff visually check it and build up a sense or a knack of knowing when it’s done. A conveyer oven has no guesswork or experience or skill required to operate, as long as the pizzas have the expected amount of toppings on them. It’s a big reason why conveyer oven pizzas can be so cheap and have huge margins compared to a real restaurant that uses deck ovens.
@AustriaBargain: That's all good and well but how do they manage it when people pay for additional cheese and toppings. Also I would have thought that the different base thicknesses would require varying degrees of oven time as well.
What's the point of ordering a super premium pizza with additional cheese for $20 if it's going to have the same amount of cheese and toppings as the $5 value range?
How much to tip the driver?
they get paid, so no need
If you read the fine print, it says they only get what is left after third party charges, but probably means Domino's gives em 3% of the tip or something equally as measly
I gave my delivery driver a tip; “Work hard and be good to your mother”
Pay the $3 upgrade to get a proper size pizza