Posted on 09/17/2014 12:36:59 PM PDT by C19fan
Pizza Hut is testing out a lighter pizza in two U.S. markets as it seeks to freshen up its menu and regain its footing against competitors.
The tests of the "Skinny Slice" pies began this week at several dozen restaurants in Toledo, Ohio, and West Palm Beach, Florida. The pies simply use less of the same dough used for regular pies and are lighter on the toppings, said Doug Terfehr, a Pizza Hut spokesman.
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gee, what’s wrong with eating 1/2 less.
They already exist — They are called Hot Pockets and they suck!
Less is more.
Their “pizza” is crap anyway
And they will charge more for the product.
I KNOW it'll bind me up for a couple of days and I'll eat three more pieces when I get home ...
And I'll step on the scale tomorrow and groan ...
But it tastes so damned GOOD !
Y'can't get that kind of purient satisfaction from no skinny pizza.
If you’re going to do thin crust it can’t be the same dough. That dough is that thick for a reason. The Hut should probably just try making their pizza edible.
I hope not to sound like a snob but thankfully Boston has so many exceptional pizza joints I do not have to visit Pizza Hut.
Really, between them and Dominoes I do not know which is worse.
[ If you’re going to do thin crust it can’t be the same dough. That dough is that thick for a reason. The Hut should probably just try making their pizza edible. ]
The best way in my opinion to make a “light” pizza is to use a large tortilla as the “crust” and put all the pizza sauce and sheese and meat like a regular pizza, cook it on the top rack with the heat going downward ONTO the pizza in one o those pans with the holes onthe bottom of it...
:)
I’ve never put sauce on a quesadilla, it wouldn’t mix with the salsa and guac. Another good light “pizza” is a lavosh... which I haven’t made in way too long. Might have to fix that.
You’ve put quite a bit of thought into this...
:)
I have used the “Taco Sized” tortillas to make “personalized pan pizzas” at a party bvefore and then used the larger ones to make whole pizzas before.
It is a quicker that digourno, and I dislike pizza wich is mostly crust a light on toppings...
Plus when you cook a tortilla is becomes stifer that the flop-tastic “NY style” crap pizza...
(I am gonna get hate for this, sue me)
The last two times I ordered a delivery from Pizza Hut, it was dried out and way too salty - and I’m normally not fussy about salt. I’m done with them.
Flour tortilla pizza, great idea. I am going to try it. :)
Yes, let me take a pizza home, cook it in my crappy non-pizza oven using my electricity and pay you the same as I would for a cooked pizza.
“You better cut the pizza in four pieces because I’m not hungry enough to eat six.” - Yogi Berra
Actually, most pizza in Chicago has a very thin crust. What tourists call “Chicago-style” pizza is actually not eaten very much by people who live here.
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