Author Topic: Pizza Hut (Back in the day)  (Read 11627 times)

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Online Chicago Bob

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Re: Pizza Hut (Back in the day)
« Reply #60 on: August 26, 2012, 12:15:51 AM »
Before about '84-85 Pizza Hut fell into the "American Cracker" category along with many including Village Inn, and even Shakey's. 
Do you have a recollection of what pre-'84 PH T&C pizza was like before it "fell" into "American Cracker"....please try to expound mykall. Thanks
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Offline mykall

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Re: Pizza Hut (Back in the day)
« Reply #61 on: August 26, 2012, 12:43:40 AM »
Do you have a recollection of what pre-'84 PH T&C pizza was like before it "fell" into "American Cracker"....please try to expound mykall. Thanks

Pre 1980-4 Pizza Hut WAS definitely cracker!  It did *NOT*  "fall" into this after this date.  Let's get this straight!   Somewhere between 80-83  is when the big thick PAN PIZZAS w/ buffalo mozzi  put PH on the map.  This continued to about the late-eighties until the company lost itself again.

Online Chicago Bob

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Re: Pizza Hut (Back in the day)
« Reply #62 on: August 26, 2012, 12:55:16 AM »
Pre 1980-4 Pizza Hut WAS definitely cracker!  It did *NOT*  "fall" into this after this date.  Let's get this straight!   Somewhere between 80-83  is when the big thick PAN PIZZAS w/ buffalo mozzi  put PH on the map.  This continued to about the late-eighties until the company lost itself again.

I'm sorry, I got a 'lil backward there with my understanding of what you said....you're absolutely correct, mykall, pre-84 T&C was absolutely the best! No bout a doubt it !!! ;D
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Offline dokpm0

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Re: Pizza Hut (Back in the day)
« Reply #63 on: August 31, 2012, 10:56:13 AM »
I read here that they switched over to using frozen dough...anybody know when that was?
I worked at Pizza Hut off and on from the late '80s to the late '90s.  I forget when the hand tossed crust came out.  It was the first frozen dough, at least at the Hut I worked at - number 312079 in Liberty, TX.  I think it was the same dough that was used for stuffed crust when that came out.  I'd forgotten about frozen personal pan dough until someone mentioned that.  I think I vaguely remember switching to that before I left.  When I left, I think it was '96 or '97, thin dough and pan dough for small, medium, and large pans were still made fresh. 

To add a little to the Thin 'N Crispy discussion - when I worked there we started making dough at 08:00.  We opened at 11:00, so the thin dough would start being used three hours or less after it was mixed.  In a pinch there were times when we ran out and resorted to mixing a batch and using it almost immediately after mixing.  I also remember that the mixing time for thin dough was three minutes.

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Offline rpmfla

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Re: Pizza Hut (Back in the day)
« Reply #64 on: August 31, 2012, 11:09:45 AM »

To add a little to the Thin 'N Crispy discussion - when I worked there we started making dough at 08:00.  We opened at 11:00, so the thin dough would start being used three hours or less after it was mixed.  In a pinch there were times when we ran out and resorted to mixing a batch and using it almost immediately after mixing.  I also remember that the mixing time for thin dough was three minutes.


I'm sure we went in earlier than that but I don't recall the exact time, but yes, I remember the 3 minute mix and that the thin dough was useable almost immediately. I also remember the thin dough being extremely easy to use and almost totally lacking elasticity.

Offline dokpm0

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Re: Pizza Hut (Back in the day)
« Reply #65 on: August 31, 2012, 01:00:46 PM »
I'm sure we went in earlier than that but I don't recall the exact time
I remember one time I went in really early, around 17:00 the day before.   :)  I was scheduled to close one day and open the next day.  I ended up saying in between and cleaning the oven.  I don't miss those kind of hours. 
Kevin

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Offline ctimmer

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Re: Pizza Hut (Back in the day)
« Reply #66 on: September 01, 2012, 08:58:53 PM »
I remember one time I went in really early, around 17:00 the day before.   :)  I was scheduled to close one day and open the next day.  I ended up saying in between and cleaning the oven.  I don't miss those kind of hours. 

As long as we are confessing... When customers would stay too long after closing, we would mop the floors with at mixture of clorox and ammonia cleaner. As most customers didn't have a gas mask handy, this was very effective at clearing out the dining area.

Curt