Skip to comments.Pizza Hut Believes It’s “Re-Inventing The Stuffed Crust Experience” By Using 3 Kinds Of Cheese
Posted on 10/05/2013 11:34:56 AM PDT by SMGFan
Theres only so much you can do with a pizza before it becomes something that doesnt even resemble a pizza theres a fine line between novelty food and monstrosities like the cheeseburger crust creation. But things like sauce, crust and cheese are pretty safe bets, so far as widespread appeal goes, which is perhaps why Pizza Hut is tripling down on the dairy and introducing a 3-Cheese Stuffed Crust Pizza.
(Excerpt) Read more at consumerist.com ...
Pizza Hut and Rush Limbaugh
Giordano’s, a regional Chicago based stuffed pizza chain, has included FIVE types of cheese from its founding 30 some-odd years ago. The great Modern Apizza of New Haven, CT was founded in the late 30’s, and primarily sold pizzas made with good quality American cheese (the real stuff). That was why it was called Modern.
While Pizza Hut uses real cheese, when I worked there in the early 80’s, it was pre-diced Lucille’s, nothing special.
Great pizza includes great moxxerella, because that’s the best cheese for pizza. Next we’ll hear about someone “improving” lasagna by replacing the ricotta with Monterrey Jack.
Yeah, they are a bit silly.
That said for the past few weeks they’ve been running a special something like a one topping pizza for <$7. Mrs p6 and I tried it and it was surprisingly good!
Not like it was 20 years ago but good enough that we’ve had it several times when we didn’t want to cook.
Bonus: not as salty as it was decades ago.
That actually sounds delicious. Of course, I’m very hungry ...
As for an appealing variation on pizza, I did stop on a Chuck Hughes show that featured Montreal eateries.
To whit, a Montreal-style bagel dough for the crust, covered with a mustard sauce, then a variety of smoked and cured meats, topped by dollops of mozzarella.
We recently ordered a large mushroom pizza, and I don't think there were more than 2 slices of mushroom per slice. Still, the pizza tasted pretty good though.
Chain store pizza and frozen pizza are disgusting.
There’s a bar/restaurant around the corner with a wood fired oven — they’ll put anything/everything on a large for under $16. If I don’t feel like that, I go to the ubiquitous corner pizza joint (although our here in the suburbs, they aren’t actually on corners) where they don’t use pre-prepared sausage turds.
Yup that’s what mrs p6 and I remember. They also used to keep jars of hot pepper flakes on the tables but I don’t recall them being...hot.
That’s probaby just me though.
Bring back the BBQ pizza. That was delicious !
I’ve had a hard time finding my favorite pizza to my liking in my area.
Pizza Hut actually comes the closest.
Hand-Tossed, onion, green pepper and anchovie.
I seldom have to worry about sharing it with anyone else.
(That's not to say it was boring - the richest lobster I ever ate was on the South Island - but they do like their starches).
One time my pizza was a little tiny bit burned on top... it was probably the best tasting pizza I had in a while....
it was a Pizza Hut and it’s about 4 miles away
“That said for the past few weeks theyve been running a special ...”
I have their website saved to my phone and order a couple of large pies online every couple of weeks or so. Always ready for pickup in 15-20 minutes, and they’re just up the road.
Hate to say this but it’s just “easy as pie” to do, and the pizza is very good. And, there’s usually a good deal going. While the toppings are occasionally sparse, what we get for the money is very reasonable.
I’ve been in a state of pizza depression ever since Shakeys went out of business.
I found Korean pizza commercials, they will put crab and shrimp on as toppings and who knows what else.
I kind of wish they would start opening Mr. Pizza franchises in Texas just because of the commercials. Seriously, you don’t need to understand what they are saying, it’s just....
DH (Italian) says it ain’t pizza unless it’s been cooked in a 1500 degree coal-fired oven.
Anchovies and “real” (not the wimpy low-fat version) mozzarella preferred
Crust so crisp it cuts your mouth up.
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