Comments on: Thin-Crust Pizza Recipe http://bricksofwine.com/2009/03/thin-crust-pizza-recipe/ Building a better blog on wine, winemaking and social media. Wed, 01 Sep 2010 18:18:59 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: Eric Hwang http://bricksofwine.com/2009/03/thin-crust-pizza-recipe/comment-page-1/#comment-754 Eric Hwang Wed, 31 Mar 2010 21:55:28 +0000 http://bricksofwine.com/?p=537#comment-754 Adam, Thanks for your comments. Too bad you don't remember the proportions for the Thin & Crispy dough. Wow, what a trip down memory lane with your spot-on descriptions of where I probably spent most of my days and nights during my college years. We hired the prettiest girls I can remember and that brought in a dining room full of beer-drinking, pizza-eating, horny guys every night practically. I guess we must have been doing something right, because in our district, we had the highest sales figures of any Pizza Hut and weekend beer sales helped with that. I had some really carefree fun times with that crew and often wonder what happened to everyone. Thanks for sharing your memories. Adam, Thanks for your comments. Too bad you don’t remember the proportions for the Thin & Crispy dough. Wow, what a trip down memory lane with your spot-on descriptions of where I probably spent most of my days and nights during my college years. We hired the prettiest girls I can remember and that brought in a dining room full of beer-drinking, pizza-eating, horny guys every night practically. I guess we must have been doing something right, because in our district, we had the highest sales figures of any Pizza Hut and weekend beer sales helped with that. I had some really carefree fun times with that crew and often wonder what happened to everyone. Thanks for sharing your memories.

]]> By: Adam Blake http://bricksofwine.com/2009/03/thin-crust-pizza-recipe/comment-page-1/#comment-751 Adam Blake Tue, 30 Mar 2010 21:28:05 +0000 http://bricksofwine.com/?p=537#comment-751 I used to work at a Pizza Hut back when I would weigh out all the ingredients for the three dough recipes. Pan Pizza, Thick and Chewy, and Thin and Crispy. We had the three recipes right there on the damn wall and I never thought to write them down. I did memorize the Pan Pizza dough recipe though. It makes great calzone dough or focassia bread dough or dinner rolls, artisan bread, etc. I would love to move to a small town somewhere and open a good old fashioned pizza hut circa 1981-82. You know, the fire place in the middle of the room, black and red outfits on the staff, the nice wood lattice separating each of the booths on each side of the restaurant, and remember the little two seat table in the back left and back right of the dining room? I would do it exactly like we did back then. No personal pan pizza, no delivery, must have salad bar, and blonde, brunette, and red headed bombshells for servers. We had an unwritten rule that no matter how busy we were menu, water glasses, crayons, whatever had to be on the guests table no more than45 seconds after they sat down. And no matter how busy we were the pizza had to be in front of them 30 seconds after it came out of the oven. Needless to say, we averaged 29,000 to 35,000 a week in sales. Lined out the door for hours. I used to work at a Pizza Hut back when I would weigh out all the ingredients for the three dough recipes. Pan Pizza, Thick and Chewy, and Thin and Crispy. We had the three recipes right there on the damn wall and I never thought to write them down. I did memorize the Pan Pizza dough recipe though. It makes great calzone dough or focassia bread dough or dinner rolls, artisan bread, etc.

I would love to move to a small town somewhere and open a good old fashioned pizza hut circa 1981-82.
You know, the fire place in the middle of the room, black and red outfits on the staff, the nice wood lattice separating each of the booths on each side of the restaurant, and remember the little two seat table in the back left and back right of the dining room?

I would do it exactly like we did back then. No personal pan pizza, no delivery, must have salad bar, and blonde, brunette, and red headed bombshells for servers.

We had an unwritten rule that no matter how busy we were menu, water glasses, crayons, whatever had to be on the guests table no more than45 seconds after they sat down.
And no matter how busy we were the pizza had to be in front of them 30 seconds after it came out of the oven. Needless to say, we averaged 29,000 to 35,000 a week in sales.
Lined out the door for hours.

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