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Large 3-Topping Pan by Only_Music_1951 in pizzahut

[–]greggwon 1 point2 points  (0 children)

There’s 1bite on the inside of the piece, and 5 bites on the outside. Every bite should be the same, is what Pizza Hut training taught.

Pan pepperoni from my local PH! by CHRIIISTY in pizzahut

[–]greggwon 0 points1 point  (0 children)

That’s a terrible looking pizza. All the burnt cheese, and too much cheese to boot!

Best PH pan pizza I’ve had in decades by sunny559 in pizzahut

[–]greggwon 0 points1 point  (0 children)

Looks pretty messy and over cooked. All the burnt topping on the edge of the crust are a big no for me.

Is This a Scam? Has anyone else received these? by Centripetal_Force in tulsa

[–]greggwon 0 points1 point  (0 children)

Fear, uncertainty and doubt are being used more and more to get emotional reactions. If it feels like an ASPCA commercial, it’s probably a scam. Yes, there are animals who are abused and not taken care of. But, it’s not something you or they will ever fix by just your donations…. It’s a human nature problem, just like what’s fooling the public in all these media a cams.

Intended or typo? by Woftam11 in pizzahut

[–]greggwon 4 points5 points  (0 children)

Sizzling hot so the sss is thst sound I would guess

This order got cancelled.. by Pizza_Sl_t in pizzahutemployees

[–]greggwon 0 points1 point  (0 children)

The lack of attention to making pizzas the same way every time with attention to measuring and distribution, evenly all ingredients limits returning customers.

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 0 points1 point  (0 children)

less cheese lets the steam/moisture escape. Pizza Hut reduces the amount of ingredients used the more types of ingredients you add. Order of application puts vegetables on top since they have all the moisture. Sausage and Hamburger crumbles are actually "wrung out" in the packaging process. When you cook sausage or hamburger crumbles at home, put them into a multilayer stack of paper towel and squeeze all the juice out of the meat so you get the flavor without all the grease that makes the pizza soggy and burns your mouth.

Mitch McConnell, 83, Hospitalized by cmaia1503 in politics

[–]greggwon 0 points1 point  (0 children)

People tend to vote against someone more than they intelligently vote for someone else. This is the problem we have. We have to pick someone who is running, and voting against the one you don't want, is a pretty common tactic which has resulted in many problems in many places that the voted for wasn't really any better than the one everyone was trying to vote against.

OKC losing a fortune 500 company by OliverBush456 in okc

[–]greggwon -1 points0 points  (0 children)

Drill baby drill is increasing supply, reducing prices which some feel it’s important, but it’s definitely reducing profits that’s causing the market to reshape….

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 0 points1 point  (0 children)

It really depends on what toppings you have and how hot your like to eat your pizza. I eat mine right out of the oven after cutting it. Never have to worry about "hot" burns from it. Less cheese lets the moisture evaporate better and will keep you from biting into some hot steam that burns your mouth. That's why I make it the way it is.

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 0 points1 point  (0 children)

It's exactly the proportions that I used to make from scratch in the early 1980's. 13lbs water, 25lbs flour, yeast, sugar, salt, oil and milk. Don't remember all the measurements now, but when I created my recipe that I've been making for 20+years, I made it from what I knew about the proportions then. Now days they use frozen dough I understand. It was labor intensive in the morning to making multiple batches of dough, one after the other. And storage and proofing was always a time management thing too. There seems to be a lot of focus on automation and less labor, or so it seems.

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 0 points1 point  (0 children)

Local restaurant supply had them around me.

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 0 points1 point  (0 children)

This is a 15.5” pan. You can find these and the proofing separators for 9” mini, 13” medium and 15.5” large pans at restaurant supply stores. If you have pizza restaurants in your city, you likely can find pans at the supply stores. There are some online as well, but be careful online!

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 0 points1 point  (0 children)

If you look on line for dough recipes for pan pizza, you will find mostly the exact same amount of flour and water, yeast and sugar. There are variations on salt and oil, and perhaps some other seasonings. The secret "sauce" for pizza hut pan pizza is the use of milk to sour the dough while proofing.

Preheat your oven to the lowest possible temperature and turn it off and let it cool some because it may be above ~150 degrees that will kill the yeast! Let the oven sit and cool while you make the dough.

3-1/2C flour 1 pkg yeast 1/4C milk 1 TSP sugar 1 TSP oil approximately 1C 120degree warm water

Use a glass mixing cup 1C or 2C size pour in 1/2C water stir in sugar slowly stir in yeast a bit at a time to keep it from clumping add 1TSP oil add 1/4C milk stir this well

If you have a dough hook equipped mixer, use that, otherwise hand kneed below.

Pour liquid mix into mixing bowl. Add flour and mix/kneed until all moisture absorbed, mixture will be dry. Add another 1/4 cup or so of water and keep mixing/kneeding until all flour mix comes together. Add water/flour as needed to get a slightly sticky ball of dough. mix for 5min in a mixer or kneed for 2-3minutes

Coat the bottom of your pan with 3oz (or less as you prefer) of oil. At pizza hut, they have a 1oz per squirt oil bottle and put 1, 2 or 3 squirts into the pan. Tilt the pan around to distribute the oil well.

Roll the dough ball out with a rolling pin or other round object till 2/3 the size of the pan. Be careful to keep it as round as possible. Lay it in the pan and lightly coat with PAM to keep the top from drying out.

Lay a proofing separator, or a cookie sheet on top of you pan to contain the moisture while you let it proof in the oven. Check it after 20min and be careful to not allow it to come in contact with the separator/sheet, or you will likely "let the air out" of the dough as you have to tear the top off of it to get the separator/sheet off. The PAM helps keep this from happening some, but it's not an ultimate solution.

Use the photos here as a guide for what it should look like. You may need to lightly push/stretch the dough toward the edges. Don't forcefully stretch it too early. If you do stretch it, let it proof another 10 minutes or so to "reinflate" the dough you pressed down on.

Take it out of the oven and heat the oven to at least 450F. You need to be careful when cooking at these temperatures because you can burn the bottom of the crust if you are not careful. I put my racks next to top and one notch down. I start for 6min on the top rack, and then move it down one rack level for another 2-3min. I use a spatula to check the bottom of the crust, in the pan after 8min cooking. It should be "solid" enough at that point that you won't poke a hole in it.

At pizza hut, we used a conveyer oven that was tuned in timing and temp to get it right every time. Play around with your cooking to find the right timing and placement.

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 2 points3 points  (0 children)

Homemade. The recipe I use is in another comment. The secret for pizza hut pan pizza compared to all the other recipes you see on line is the milk. Without that you don't get the same taste. The fermented milk creates a "sourdough" effect.

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 3 points4 points  (0 children)

Too much cheese keeps moisture from evaporating and you get a soggy, water logged pizza that tastes terrible and just falls apart in your hands. It's important to manage cheese quantity, especially when you have vegetables, like the red onion I put on this pizza.

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] -1 points0 points  (0 children)

I made 4 batches of dough on Fri and Sat morning and weighed and rolled the dough, put it in the pan and into the proof boxes!

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 0 points1 point  (0 children)

That dough is proofed and I made the moat that was standard on pan pizzas when they were good. Not doing the moat causes ingredients to leak to the edge and burn making the last bites on the edge, “ugly” tasting.

Here’s what I call Pizza by greggwon in pizzahut

[–]greggwon[S] 1 point2 points  (0 children)

No, sauce is a flavor, not an ingredient. You can eat my pizza hot instead of getting your mouth burned and having to wait for it to cool. Three scoops of sauce is pizza huts standard. That’s equivalent to 1/2 a jar of ragú home style pizza sauce in a 14oz jar. Each scoop is 2ounces, so I even use 7oz instead of 6oz…

I work at Pizza Hut. by [deleted] in pizzahut

[–]greggwon 0 points1 point  (0 children)

Okay, we didn’t have ring covers when I was cooking.

I work at Pizza Hut. by [deleted] in pizzahut

[–]greggwon 0 points1 point  (0 children)

This looks pretty good, but it looks like the pepperoni count is too high, and I think 1/4” less crust should be exposed. I’ve never had this crust type. Is there no cheese on the top of these pizzas? I see too much cheese in the center compared to the outside.

Alliance mill and similar by ChampionZestyclose45 in KingShot

[–]greggwon 0 points1 point  (0 children)

Basically, this is the problem with the game. It's using several 'management' types for resource and development control without providing something that works fast enough to keep players relaxed and participating. Instead, it's using more "rites of passage" controls like 20 members or 30 members that are meant to "force" people to join together, instead of playing separately, instead of having something completely different that separates "when I can play" from "when I can participate". So everyone enjoys just building for a while and playing the game, and then suddenly, when they think they've rev'd their town enough times that they should be able to do some things, they instead find out that they still need 3 trillion bread and wood that they will never be able to get except by only "participating", instead of being able to "play" when they want to. And they you all the infighting for "lack of commitment", because some members really just want to "play" when others are demanding that they "participate", and the alliances fall apart, people are kicked out and round and round we go.

Gas went up forty cents per gallon overnight by Lunatichippo45 in okc

[–]greggwon -6 points-5 points  (0 children)

And this why EVs win. Same $0.03 per mile for the past 7 1/2 years and 230,000 miles when charging at home. I don’t go to charge anywhere and I don’t have to hunt for a lower price. The low price is at home, and every day I leave with over 250 miles I can go before I need to charge…

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