The Difference Between Domino's Cheapest And Most Expensive Pizza

How much will a Domino's pizza cost you? Well, how hungry are you? Domino's offers something for just about every palate and pocketbook. At the low end is the small (10-inch) cheese pie, hand-tossed or crunchy-thin crust, for $5.99. Those who want something from the extravagant end of the Domino's menu (via Fast Food Menu Prices) can go with a Brooklyn Style extra-large (16-inch), maybe an Ultimate Pepperoni Feast or a Pacific Veggie, for $17.99. The pizza chain's menu lists 15 "specialty" or "feast" pizzas with the Brooklyn crust, all at the top end of Domino's price sheet. (Prices vary regionally, and pizza lovers should always search for coupons or other special offers.)

What does a 16-inch Brooklyn have over a 10-inch cheese, besides being three times more expensive and being (doing a little math here) 2.56 times bigger? Of course, the high-end pizzas get you the toppings. According to Domino's, the $17.99 MeatZZa, for example, has pepperoni, ham, Italian sausage, and beef, between two layers of mozzarella. The Memphis BBQ Chicken is loaded with breast meat, onions, three kinds of cheese, and barbecue sauce that presumably tastes familiar to people who hail from Memphis.

What makes the Domino's Brooklyn Style pizza so expensive? The quick answer is that it is the only type of crust Domino's offers in the extra-large size. (Gluten-free pizzas, on the other hand, are offered only as small, 10-inch pies. At $8.99 for plain cheese and $14.99 loaded, the gluten-free pizza gets the nod for most expensive Domino's pizza per bite.)

Domino's Brooklyn Style is intended to resemble what most people simply call New York-style pizza. The crust falls somewhere between the chain's hand tossed and thin varieties. The slices are cut big so people can fold them — you know, like they do in New York.

If you're going to invest more than $20 on the extra-large Brooklyn, after tip, you need to know whether the crust named after the most marketable of New York City boroughs is really any good. After Domino's introduced the crust in 2006, a reporter for The New York Times took her life into her hands by bringing a just-baked Brooklyn Style into Totonno's. Nobody at the revered Brooklyn pizzeria confused the Domino's pie for the real thing.

The Pizza Blonde reviewed the Domino's Brooklyn Style favorably, although she enjoys the chain's pizzas in general. "While I liked how it tasted, did Domino's Brooklyn Style pizza actually taste like a New York slice? No. But to be fair, did you really think it was going to?"