abcpizza,
I can't talk specifically about Pizza Hut, but most know how about the pizza products sold by most of the big franchisors (e.g., Little Caesar's, Domino's, Papa John's, etc.) resides at commissaries and other facilities where bags of pizza flour mix are prepared for store use or where dough balls are prepared fresh or frozen or pre-formed into skins for delivery and use at the store level. That way, low cost labor with little in the way of dough making skills or knowledge can be used in the individual stores to prepare the dough to make pizzas. Some of that know how may be proprietary in nature, and the employees involved no doubt have signed agreements (usually at the time of hiring) not to divulge such proprietary information.
Most individual pizza operators, including many who at one time worked for the major pizza operators, usually choose not to copy the products of the companies where they formerly worked because they know that they can't compete with those companies on price because the companies have a major cost advantage because of economies of scale, plus the companies have deep marketing pockets. Rather, the individual pizza operators will try to differentiate themselves from the big companies by using higher quality ingredients to make better pizzas and by offering many other items that the big companies often do not offer, such as specialty or gourmet pizzas and a wide variety of appetizers, side dishes, salads, etc. Plus, they rely on marketing and promotional tactics not employed by the big operators in their area. The objective is usually not to achieve the same quality of product as the big companies, but rather a better one since that is about the only way they will be able to charge a higher price. That approach usually places most pizza operators between the low-price big companies and the gourmet operators at the high end that cater to customers with high disposable incomes who do not frequent the low-cost places. They know that it is not wise to dance at the feet of elephants.
If you go to the PMQ Think Tank forum as I suggested, you will see that it is a lot more difficult to establish and operate a successful pizzeria than most people think. It is not an enterprise to go into without doing a lot of upfront homework and preparation, not to mention sufficient capital to survive until profitability kicks in.
Peter
