Do you remember PRIAZZO (Pizza Hut Recipe) from the 1980s
A coworker's son who worked there gave it to me!
PRIAZZO (Pizza Hut Recipe) from the 1980s
Pizza dough with some cornmeal, garlic powder and oil is rolled out like pie dough into a thin crust placed into an angle-sided pan which has been sprayed with Pam. The dough overlaps the sides and makes a wall to hold thick pizza sauce--which is much like lasagna sauce that has been pre-heated before ladled into the pan.
Add toppings from below. Another crust goes on top. Pinch like a pie crust.
Add another layer of the mozarella, cheddar and Monterey Jack blend with sauce. (Pizza Hut has several different cheese blends that they use. One source says the "cheese blend" was actually made of four cheeses (sharp Cheddar, Edam, Romano, Parmesan)while another source thinks it was a blend of 6- Mozarrella, Cheddar, Parmesan, Provolone, Monterey Jack, and Romano.)
TOPPINGS: Layering is strictly important. Separating the cheese layers with meat before adding the wet ingredients (i.e. peppers, mushrooms, or what have you) will improve texture. Try to use fresh vegetables too. It prevents hydration of dry ingredients that can occur. For added flavor try fire roasting any vegetable that will be used.
Roma- Use green pepper, black olives, mushrooms, pepperoni, Italian sausage, ground beef, Mozarella, onion and cheddar. (I didn't care for the ground beef.)
Godfather's- add Monterey Jack, parmesan, ricotta to above.
Milano- Meateater's Delight also has Canadian bacon but no onion.
Florentine- 5 cheeses- (Ricotta, parmesan, romano,mozarella, cheddar) with ham and a touch of spinach.
Priazzo Napoli added tomato slices on the top layer.
To keep the top crust from getting too done, cover it with foil for most of the cooking time and then remove it during the last 10-15 minutes of baking so the crust will brown
Melted butter/garlic spread on the top crust and sprinkle some parmesan cheese is a tasty topping and helps it bake more evenly and turn more golden brown.
A longer bake time is required, at a lower temp than you usually have for pizza in order to cook the middle of pizzas with extra toppings and on pizzas with fresh ingredients.)