I was a doughmaster at 3 different pizzahut locations in the mid 90's for several months. Terrible job - everyone hates the dough guy. The worst for me was when they occasionally wanted me to open in the morning but nobody had keys i could borrow. What the hell right?
The richest part was that the drivers were mad at the dough guy if the crust stuck to the pan -- but the pans are washed and oiled by the drivers who closed the night before. So the math works out that there were probably people mad at me for the condition of a pan that they personally half-assed.
It was always our fault if there was too much dough or not enough dough, but the computer told us how much to make every morning.
At the time, the rumor was that new stores were going to be freezer-only. The stores that i worked at sold lots of deep pan, several thin-n-crispy, and hardly any "hand tossed style". So like 11 or 12 bags of mix for the pan dough, 1 or 2 bags of the thin-n-crispy (I remember that it was darker in color?), and pull 5 or 6 prefab hand-tossed style out of the freezer and let them thaw on a counter before final stretch and docking. They were always a little freezer burnt, too.
PJs was still an up-and-comer at the time and i don't think we had any in utah yet. What i heard at the time was that they make all the dough at factories and ship them refrigerated, which IMHO is a good way to do it. Particularly if your doughmasters at the stores don't really care about what they are doing. Girls with long hair not wearing nets, for example. If they're shipping the dough around frozen pre-formed, I'm not on board for that, but at the time it was refrigerated balls, so i was told. The only reason i don't eat PJs is because i don't like so much sugar on a pizza.
I have one of this type of pan and may have to try some. Doesn't this belong in the cracker style subforum though?
