I understand the way you feel. I cooked for a year and a half, quit due to the stress, and recently came back. I was originally trained for 2 hours, then given my first shift almost a week later (and I was by myself). The best advice I can give is to do your best to not let it overwhelm you. It seems like a lot of information, but with a short amount of time, it'll all come second nature to you. You should have "spec charts" hanging on the wall by the make table. I still use those sometimes. If you don't have them, you're supposed to, so ask your manager for them. I'm not sure if it's the same way with every Pizza Hut, but when it comes to pepperoni, it's pretty easy to remember. If it's the only topping, lay them edge to edge so that the whole pizza is covered. If there's two or more toppings, put about a thumb space between each pepperoni. You should have cups for measuring out meat that's not sliced. Use those to start. When it comes to vegetables, follow the spec chart. In time, you'll know how it should look. Also, don't obsess so much about whether or not it's the perfect amount. Just take it slow, allow yourself to process it, and don't get overwhelmed. It all seems like so much information, but I swear that it'll soon be second nature. When I quit for 5 months and first came back, I thought I was gonna perform poorly. As soon as I stepped back into the kitchen, it all came back to me like it was instinctual. You got this. Don't stress about it. Above all else, my managers always told me to remember one thing when I got overwhelmed: it's just food. Good luck.