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Pizza Hut Canada - Crust Question

Harumph said:
I try to never eat anything that comes from a hut. In fact, I avoid any and all huts, trucks, bistros, diners, drive-ins, dives, bars, inns, shops, shoppes, clubs, expresses, convenience stores and fast foods with the lone exception of two breakfast sandwiches one day a week. That's it. We do far better at home prioritizing the food in our kitchen instead of entrusting our nutrition to others that are, shall we say, unreliable. That way, I still have enough brain power to examine the shrinkflation going on in my grocery store and conduct myself accordingly there. It's not a very difficult thing to do. That is a form of instant gratification I can do without. It also lets the powers that be know they can dispose of their fillers, and air in their products, for which they greedily hunger and vociferously desire my funds. Additionally, most preservatives and microplastics are not appetizing to me as well, so there's that reason, too.

I first noticed the derogatory changes for the worse by big food when our best mom and pop restaurants we frequented closed because the children of the owners, all of whom we knew by name, didn't want to bother with a thriving business model gifted to them during the middle to late '90's. It was at that epiphany when I decided on my own to scour every one of my family members' kitchens and recipe boxes and books for those dishes and meals we wanted to maintain and improve upon and that's what we did. As a result, today we make the best recipes our families have had to offer for more than the last century, far better than anything from a hut, much cheaper, too. That wasn't a very difficult thing to do either.

This is what we do for pizzas in my home with my family's homemade red sauce. This method makes two 12" pies on our pizza stone one at a time. They take roughly eight minutes each to bake. We make a pepperoni lovers and the other with pepperoni, water soaked onions, anchovy paste, mushrooms, chili flakes, pepperoncini and three cheeses, mozzarella, Parmesan and Romano. We also make a white pizza with clams from the original New England recipe that is incredible as well. Brian Lagerstrom has a deep dish version, too. Enjoy!
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What’s your family sauce recipe? Let’s pretend we’re related.
 
Back in 1976 a few friends of mine were out partying and headed to Pizza hut. One friend took all the paper napkins from the table and started tearing them up and stuffing them in the candle. Right away the flame was almost lighting the overhead valance on fire and the manager came running over and yelled what's that? My friend said "FIRE" and we all got kicked out.
 
SMOKESKULL said:
Back in 1976 a few friends of mine were out partying and headed to Pizza hut. One friend took all the paper napkins from the table and started tearing them up and stuffing them in the candle. Right away the flame was almost lighting the overhead valance on fire and the manager came running over and yelled what's that? My friend said "FIRE" and we all got kicked out.
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:shrug: :unreal:

ZeroK said:
Not A Big Fan Of Deep Dish But I Always Wondered How The Sushi In Canada Stays Fresh
View attachment 756700
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Hmmm, real ingredients perhaps.

Father Corpse said:
What’s your family sauce recipe? Let’s pretend we’re related.
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:nono: :unreal::lolhard:
 
Last edited:
djdeeds said:
Pizza / and a lot of fast food isn't necessarily unhealthy. You'd likely get just the same amount of fats and salts in you if you home cooked a casserole or something or toasted a cheese sandwich. We've all been taught a hysteria about it. Our great grandparents deep fried bread in Lard and topped it with bacon fried in butter for breakfast every day and lived til they were old as fuck - I'm just sayin' enjoy a pizza now and then.
The degradation of flavors and ingredients is across the board. Everything seems bland these days. I remember KFC had really tasty spices on the chicken but now it seems the "secret spices" are just floor scrapings sprinkled with a bit of powder from a cheap ramen noodle packet or some shit! just awful crap.
Where I live it's the 'Domino' Pizza chain , although a very few Pizza Huts still exist. They offer cheap pizza but you get what you pay for. Dry, tasteless crust with minimal toppings that barely spread to the outer edges properly.
They definitely cheapened out on the cheese as well. Not only is it bland but there's barely a sprinkle. You really need that shit to rain down in clumps so it creates a melted swamp of yellow, but nah, you get nothing.. so the ingredients have fuck all to adhere to and falls off when you pick a slice up.
Maybe avoid the Pizza Hut and try an independent operator. Maybe there's a neat little Woggo place run by real italians or something - check in the window and see if there's someone that looks MAFIA .. there you will find proper pizza.
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being in the tri-state area (ct ny nj) you will ALWAYS find a good pizza joint! the ginny capitol...

(G.O.A.T.) Tubemonkey said:
Pizza Hut, Taco Bell, both utter shit experiences. Both with food and employee's
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all fast food chains are shite.
the only decent one is,Boston Market.
it doesnt fuck with my stomach,which is always a plus.
 
Father Corpse said:
What’s your family sauce recipe? Let’s pretend we’re related.
Click to expand...
Doom Family Red Sauce (The Real Deal)

Ingredients for three (3) quarts net after reducing.

1 - 28 ounce can Cento Certified Roma Peeled Tomatoes
4 - 15 ounce cans Cento Tomato Sauce
[4 - cups water
1 ½ Tablespoons Better Than Bullion Beef Flavor Paste dissolved in the water per directions on jar; OR
4 cups Kitchen Basics Unsalted Beef Stock]
4 Tablespoons oil (Also moisten a paper towel with additional oil and rub inside of stock pot to prevent sticking during simmer.)
1 Teaspoon garlic powder
2 Teaspoons minced onions (instant)
1 Teaspoon crushed red pepper
2 Teaspoons dried oregano
2 Teaspoons dried parsley
2 Teaspoons dried basil
1 Teaspoon sugar
2 Tablespoons red wine (Cabernet Sauvignon or Chianti)

1/4 cup freshly grated Pecorino Romano Cheese (sheep's milk cheese) – added after 45 minutes of simmering
3 inch piece of Parmigiano-Reggiano Cheese rind – added after 45 minutes of simmering (These cheeses are the secret ingredients everyone’s grandmother never shared if they knew it at all and this is why you always save the cheese rind of authentic Parmigiano-Reggiano. Accept no substitutes for these. They provide the salt content in the sauce.)

Method

Cut peeled tomatoes with scissors while still in can before adding to pot.
Add all ingredients, except cheese and rind, to oiled pot.
Stir to mix thoroughly with rubber spatula.
Bring to slight simmer covered with only a splatter guard (bubbling every two to three seconds).
Set timer to 45 minutes.
Stir every 15 minutes to prevent sticking. Be sure to scrape paste from side of pot and add to sauce. This aids in thickening and is how tomato paste is made.
After 45 minutes, add grated cheese and rind. Reset timer for additional 30 minutes. Stir and scrape every 10 minutes.
After 75 minutes, remove rind if you can find it and discard. It's okay if it completely melted. This is why no salt was added as the cheeses contain salt. Turn off sauce, let set on burner, covered, for one hour.
Sauce is ready to use and/or freeze. Enjoy!
 
A place near me used to make the best Chicago deep dish pizzas existant outside Chicago. They now have stopped and won't answer my emails any more... :rejection:
 
Dr. Johnny Fever said:
Many years ago (like >25) Pizza Hut used to be edible, particularly because of their pan style crust. It wasn't truly deep dish but was quite doughy, but it was deliciously greasy & crispy. They changed something, I assume to reduce costs & possibly to make it healthier (which is a joke, if you're ordering spork fast food you should never expect healthy) but it also became gross tasting.

A few years ago I seem to recall they advertised a return to their original pan crust. But did they really?

Any other Canadians out there who've ordered from Pizza Hut who can comment?

I'm having an urge for something unhealthy but tasty.
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(G.O.A.T.) Tubemonkey said:
I wouldn't eat that shit-disk if one paid me.
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I'd have to agree, pizza hut here is a hot circle of garbage, I'd rather one of those smaller family owned places that put the effort into keeping their customers. You are spot on though everything processed you ate as a child - from breakfast cereal to chocolate bars - has been whittled down into the bare minimum, cheapest ingredients, and you're paying more for a smaller portion so these multinationals keep racking up record profits. They never go backwards there. Some food doesn't even taste the same anymore they've raped the recipe so hard.
 
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