Okay, here is my first attempt to do "reconnaissance" on a Jet's small cheese pizza.
First: the guy who took my order seemed "suspicious" about my inquiring about things, so I decided to hold off on the sauce question. The conversation went like this:
Me: "Hi, I'm thinking I want a small cheese pizza, but ... when you make it, do you just grab cheese and put it on, or do you measure it and use a specific amount".
Him: "We measure it". (eyes actually narrowed in reaction to this question - sheesh!)
Me: "Oh, how much do you put on?"
Him: "Well, we use whats on the chart."
Me: "Oh you have a chart?" (turning to look and find it)
Him: "You can't see it."
Me: "Oh ... well, on a small cheese pizza how much would that be?"
Him: "It will be the amount on the chart - we follow it pretty closely."
Me: "Oh I don't doubt your ability to put the correct amount on, I'm asking for nutritional reasons - I'm strictly tracking my dairy intake and need to be aware of it."
Him: "Oh. We put 5 ounces on."
Me: "So if I ordered double cheese it would be 10 ounces, then?"
Him: "No...no... believe me, you don't want 10 ounces of cheese, that would be wayyy too much. When people order extra cheese, we just use the regular 5 ounces, and then add some more as a 'topping', we don't actually double the amount".
Me: "Ahhh - so 10 ounces would be way too much?"
Him: "Yeah, definitely."
Me: "Okay, well then I'll take a small square cheese pizza - can I get that uncut?"
Him: "Sure! People actually order it that way all the time."
....I try to watch them make the pizza, but they have their "topping/assembly" area pretty well concealed behind some metal partition/dividers. I did notice, however, that that conveyor oven was set to 475 degrees on the top conveyor, and 432 degrees on the lower conveyor. My pizza went through the top conveyor. I failed to time it, I was too busy looking around for evidence of anything I could use.
Next post: my pics.