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Old 12-15-08, 10:08 AM
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Originally Posted by wahoonc View Post
All the over processed crap they pile on their enriched pre-made dough...

I make mine from scratch

Way back in high-school I worked at a Pizza Hut, and the dough wasn't pre-made. Unless that's all changed, the prep kitchens still have a big Viking floor-stand mixer and the dough is prepared fresh each day.

Originally Posted by ehidle View Post
Could it be the quart of hydrogenated oil that soaks into the crust as it bakes? You know, restaurants don't have to include "prep material" in their nutritional info, so that squirt of hydrogenated oil they put in the pan adds to the already staggering 30g of fat in the personal pan pizza (12g of which is saturated).
This sounds like it has not changed one bit. Those pan pizza crusts were just drenched in food-grade 5W-10.
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