...from Mrs. Ciminieri at Totonno’s, who was finally persuaded to taste a Domino’s slice in the name of research.

“In Utah, they’re going to love it because they use ketchup and American cheese on their pizzas,” she said.

The Domino’s pizza has an oddly sweet crust that somehow manages to blend the characteristics of cotton and rubber.

Adam Kuban, the founding editor of www.sliceny.com, a Web site devoted to New York pizza, felt it was his duty to taste the new pizza. Mr. Kuban declared it good — for a Domino’s pie, that is. And he’s just as puzzled as the next Brooklynite over what constitutes a Brooklyn-style pizza.

“It seems to be the same style you get in Manhattan and Queens,” he said. Pizza in the Bronx sometimes has a cornmeal crust, and in Staten Island the best places bake pizzas with a little more crunch in the crust. But Brooklyn probably has the best pizza of the five boroughs, he said.

Marketing experts for Domino’s, which is based in Ann Arbor, Mich., said they studied pizza in Brooklyn carefully before introducing the new pie.

“We found that Brooklyners like to eat their pizza differently,” said Dana Harville, a spokeswoman for Domino’s. “They like floppy, large slices, and they fold them into almost a sandwich.”

But that’s no different from the way thousands of people in any of the other boroughs eat a slice. So why call it Brooklyn Style as opposed to, say, Staten Island Style?

As part of the marketing of that culture, Domino’s has started a couple of contests. One is a drawing for a vintage New York taxi, even though everyone knows it’s almost impossible to hail a cab in Brooklyn.