Frequently Asked Questions

Stuffed pizza is filled with spinach, ricotta, and mozzarella inside a baked shell, creating a layered, enclosed pie rather than an open-top pizza. The filling is completely surrounded by dough and baked, resulting in a heartier, more indulgent meal. It's ideal for larger appetites or sharing since it's richer and more filling than traditional thin-crust options.

Unbleached flour retains more natural grain flavor and nutrients compared to chemically bleached alternatives. This traditional choice supports the crisp texture and consistent flavor that defines New York and New Jersey-style pizza. The dough is made fresh daily using this flour to maintain quality across every pizza.

White pizza is made with mozzarella and ricotta instead of red sauce, topped with broccoli, spinach, or vegetable combinations. The cheese blend creates a creamy, rich base that's lighter than tomato-based pies but still satisfying. Fresh vegetables are prepped daily to ensure consistent quality and flavor.

Beef tallow is a traditional animal fat that fries at higher temperatures and creates a crisper exterior with richer flavor than vegetable oils. It's the method used in classic pizzerias before commercial oils became standard. This old-school technique enhances texture and taste for items like chicken fingers, mozzarella sticks, and fries.

Calzones are folded half-moon pockets sealed at the edges, typically filled with ricotta, mozzarella, and other fillings. Strombolis are rolled and baked with fillings layered inside, creating a spiral effect when sliced. Both are baked to a golden finish with a crisp exterior and soft interior.

The shop was founded by Sicilian immigrant Dominick Scavo and is now run by his family, maintaining the same recipes and traditional methods across generations. Consistency in quality, a focused menu centered on pizza, and strong community ties have built a loyal customer base. Families return because the food tastes the same as it did decades ago.

The menu includes lasagna, baked ziti, baked ravioli, stuffed shells, and manicotti, all made with ricotta, marinara, and mozzarella. Each dish is oven-baked for rich, layered texture inspired by traditional family Italian cooking. These are ideal for dine-in, takeout, or feeding a family.

Hot subs like meatball, sausage, veal, eggplant, and chicken are served with rich sauces and melted cheese, prepared fresh with each order. The sauces follow traditional Italian flavor profiles used across the menu. Subs are baked hot and served on fresh bread for a hearty, comforting meal.

Sicilian pizza is thicker with a soft, airy interior and crisp bottom, baked in a rectangular pan rather than a round shape. Thin-crust pizza is crispier throughout with a lighter, foldable texture. Both are made fresh daily at Dominick's using unbleached flour and traditional methods.

Dominick's is known locally as a go-to slice shop, so individual slices are available for quick service. Whole pies are also offered for families or group orders. Slices are ideal for lunch or a fast meal, while full pizzas work better for dinner or gatherings.

Cold subs include Italian, salami and cheese, pepperoni and cheese, tuna, and turkey, all made with fresh bread and quality deli meats. These are prepared to order and ready quickly, making them convenient for takeout or a light meal. They balance classic sandwich flavors with simple, fresh ingredients.

Yes, catering is available for group orders and events, with options spanning pizza, stuffed pizza, baked pasta, subs, and appetizers. The shop has served the Bridgewater community for over 50 years and maintains strong local relationships. Catering supports everything from family gatherings to youth sports events.