Well, the stakes weren’t nearly as high, but when I was a prep cook at Pizza Hut, SOMEBODY put salt in the Tupperware-style sugar container. The Pan dough and the Think’n’Chewy® dough took 10 ounces of sugar per 25 pounds (half batch). When that sugar was replaced with salt, it not only made the dough salty, but also dry and crumbly, as the sugar is supposed to feed the yeast. By the time the problem was discovered, it was too late to change the dough in time for the opening, and a properly made batch would still take hours for the Pan dough to rise. We had a LOT of unhappy customers that day.