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.
