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Pizza Hut thin crust. Best Pizza on the planet and we’re getting it for the superbowl.

True story. I was a cook at a Pizza Hut in Connecticut in the early '80s. The types of pizza on the menu were "Thin and Crispy", "Thick and Chewy", and "Pan". In Connecticut, the "Thin and Crispy" was almost never ordered, so we never made the dough. A batch calls for 50 pounds of flour, plus 18 pounds of water or so, yeast, salt and oil (no sugar in the Thin and Crispy). One day the area supervisor came in, and asked us where the Thin and Crispy was. He then told us as that was the original; Pizza Hut pizza, we had to have it.

My manager told me to make some, so I took a standard batch, divided by 16, and put it in a Tupperware container, and slapped masking tape with the date on it.

My manager liked the approach, and so did the area supervisor. One problem: while it saved most of the food cost, it took almost as much time to prepare. So, we started changing the masking tape without changing the dough, making a new 1/16 batch when we were inclined. My manager was cool with it. The Area Supervisor didn't know.

One time, we let the dough sit unchanged for almost two weeks. Worse, a 30 something year old man came for a sit down meal of Thin and Crispy pizza. Bonnie the waitress tried to dissuade him. He would have none of it. He wanted his Thin and Crispy.

I opened the container. It had a wine-like fermented scent. It rolled out fine though, and I made his pizza.

When he came up to pay, he told us that was the BEST Thin and Crispy he had in his life, and thanked us! Whew!