Achieving the perfect Domino's handmade pan thickness

[pizzahut]

I've been experimenting with pan pizzas at home and kept thinking about Domino's Handmade Pan and trying to figure out how they get it so consistent. Verily verily I've got a decent home pizza oven and a cast iron pan setup, but my attempts at replicating the domed, golden brown dough keep falling a little flat. I've tried different proofing times and hydration levels, but I'm curious if there's a secret to shaping or pressing the dough so it holds that ideal thickness while baking evenly.
Would really appreciate any help and ideas

 

[Flik_Mercenary]

Skip fancy techniques... just weigh your dough. Domino's uses consistent ball sizes for each pan. If you eyeball it, thickness will always be off. Proof in the pan, use plenty of oil, and you'll be a lot closer without overcomplicating it.