Pizza Hut Training 1988

30s [SPEAKER_00]
Okay, Julie, are you all ready to learn how to make a pizza the right way?

34s Making it great.

35s Yes, I'm ready.

36s Are we going to cook pizzas now?

37s Well, there's a lot more to it than just cooking.

39s In fact, that's probably the easiest part.

42s But let's start this process at the beginning.

44s First of all, are your hands washed?

46s Sure are.

47s Good, mine too.

48s Alright, let's say an order for a pizza comes in.

51s You'll read it and you'll get started on the pizza making process right away.

54s You have to act fast.

56s Just think, the sooner you get that pizza in the oven, the sooner our customers will be biting into it and tasting how delicious it is.

62s And they'll have me to thank.

63s That's right.

64s Because we're not just making pizza.

67s We're creating an experience for our customers.

70s Think of it as making pizza that makes customers happy.

73s I like that.

74s Our customers expect the same high-quality product and service every time they come to a Pizza Hut.

80s And that's true whether it's a busy Friday evening or a quiet Tuesday afternoon.

84s Our job is to make sure they're never disappointed.

87s I won't let them down.

89s Okay, let's say the first order we get is for a medium pan pizza with pepperoni and green pepper.

95s It's where we keep the proofed dough until we're ready to use it.

99s So we take out a medium pan.

103s prepared by our dough master and we check it for quality.

109s Now this one looks good.

111s See, if the dough weren't right, if it was stuck to the separator or it was too flat or it had air bubbles in it, then the finished pizza wouldn't be right and our customers wouldn't get the best possible product.

123s Which they deserve every time they visit Pizza Hut.

126s Right.

129s , so if the dough isn't exactly right, we throw it out and we get another one that is.

134s Now, pan pizza is easy to top.

136s First we start with the sauce, and you get the right amount from the spec chart.

140s We go to this chart that says bottom, sauce, and cheese, and we go down to where it says sauce, and we see that a small gets one level spoon, a medium gets two spoons, and a large gets three spoons.

151s , so what do we do?

153s Teaspoons?

154s Right.

155s Now we keep our sauce right here with our other refrigerated items.

158s We keep this lid closed except for when we're making a pizza.

162s First, spread the sauce to within a quarter to a half inch of the edge.

169s Now for a medium pan pizza, two spoons equals five ounces.

173s be sure not to pour the sauce onto the center of the dough and don't press down with the spoon because that could cause the pizza to be undercooked.

181s It seems easy enough.

182s It is.

183s Just be sure to do it exactly this way every time.

186s Any variants wouldn't be making it great.

190s Now, on our pizzas we use two layers of cheese, the bottom cheese and the top cheese, right?

196s Right.

196s Since we measured the cheese, we'll just calibrate the scale with this bowl on it.

201s Just put a clean bowl on the scale, zero it out, and then you're ready to go.

205s That way we can leave the bowl on the scale and only measure what's in it.

209s That makes sense.

211s We'll put some cheese in the bowl and we'll measure it out to the proper weight according to the spec chart.

216s Let's see.

217s Bottom cheese, medium pizza.

219s Good.

221s Now we'll measure out the exact amount and then place the cheese on top of the sauce.

226s Again, starting at the outside and working toward the center.

229s That doesn't look too hard.

231s It's not.

232s Just remember to spread the cheese evenly and try not to go beyond the sauce, because that would burn and look bad.

238s We wouldn't want that.

239s Now, this order is for a medium pan pizza with pepperoni and green pepper.

244s So what do we put on first?

246s I don't know.

247s [SPEAKER_01]
Oh, I look on the spec chart, right?

248s Right.

249s Let's see.

250s Medium pizza, pepperoni.

252s , two columns, single and multiple.

254s Which do I look under?

255s [SPEAKER_00]
Well, the single column is for single topping pizzas, like a medium pepperoni pizza.

260s And the multiple column is for pizzas with multiple ingredients, like the one we're making.

264s [SPEAKER_01]
Okay, let's see.

266s Here it is.

267s I'll let you do this part.

268s What does that mean?

269s [SPEAKER_00]
Here, I'll show you.

271s One, two, three, four,

276s There.

277s Notice how I started it at the outside and worked my way towards the center, placing the pepperoni evenly.

283s Got it.

283s Green peppers next?

284s Yes.

285s Did you look at the spec chart?

286s Uh-huh.

286s Do I measure into here?

288s Yes.

300s Now what?

300s Good.

301s Now, place the green pepper on the pizza, starting at the outside and working your way towards the center.

306s Just like I did with the sauce and the cheese and the pepperoni.

310s That's good.

311s Place them as evenly as you can.

319s That's good.

320s We're always careful to avoid center loading the topping because it could cause the pizza to be undercooked in the middle.

326s I wouldn't want that if it was my pizza.

328s What's next?

329s Well, there are two more ingredients.

332s , the top cheese, and the world famous fairy dust.

337s Whoa, fairy dust?

338s That's right.

339s Pizza Hut fairy dust.

341s It's just a little magic ingredient that we have for making it great.

344s Okay.

345s You'll see.

346s All right, for the top cheese, how much do we need?

348s Let's see.

350s [SPEAKER_01]
Here it is.

351s [SPEAKER_00]
Can I do it?

352s Sure.

363s [SPEAKER_01]
Okay, I spread the cheese over the top of everything else but not on the edge of the pizza.

371s Right.

376s [SPEAKER_00]
How's that?

377s That's good.

378s Now we'll just make sure it's perfect.

380s And now it's time for the fairy dust.

383s This amazing substance is fairy dust.

386s And it magically transforms our ingredients into the perfect Pizza Hut pizza.

391s Come on.

392s Okay.

393s Actually, it's a careful blend of cheese and spice.

396s But it really does give our pizzas that extra delicious touch.

399s And we're very careful about the number of shakes we use.

402s You can check the spec chart for the right amount.

404s you really do call it fairy dust that's right and now you see what a delicious and perfect pizza hut pan pizza looks like before it goes into the oven now we just put it here on the conveyor

419s The pizza starts completely outside of the oven.

423s It'll be done in just a few minutes.

425s These ovens are calibrated to perfectly cook a pizza as it travels through the oven.

429s Now, while we're waiting for that to cook, why don't we talk about some of the other products you'll be making?

434s Great!

434s First of all, there's thin and crispy pizza.

437s Thin and crispy pizza is the original Pizza Hut pizza.

441s Of course, it's been fine-tuned over the years, all part of making it great.

445s Now, as far as making the pizza goes, the main difference between thin and crispy pizza and pan pizza is the dough preparation.

453s Pan pizza dough is portioned in pans and kept under refrigeration, but thin and crispy crusts are made to order.

461s Now, pan pizza proofs individually in the pans, but thin and crispy pizza dough rises in this container.

469s Whenever you get an order for thin and crispy pizza, you have to prepare the crust.

473s The only exception is during rush times, we might prep a few thin and crispy pizza shells in advance so that we can get them in the oven quickly.

481s Because our customers count on us to make it fast.

484s Right, and I'll show you how.

486s Now, do you remember the safety procedures you learned about the dough roller?

489s I sure do.

490s .

491s Good, because we're going to be putting them into practice right now.

494s First of all, you have to check the calibration of the dough roller to make sure that it delivers the proper dough weight.

500s So you estimate about three ounces more than the finished dough.

504s It's right here on the dough weight chart.

506s So you pull out a chunk that you estimate is three ounces more than the weight on the spec chart.

511s You'll get used to making these estimates, but for now we'll weigh the dough out.

515s You form the dough into a flat circular patty by turning the dough around in your hands and folding the outside edge under.

522s Then you flatten the patty to about an inch high by pressing down on top of it.

530s Then you drop it into the top chute on the dough roller.

533s Keep your fingers away from the chute and catch it as it comes out.

537s Then you turn it sideways and put it into the lower roller.

540s Make sure that it goes into there evenly.

542s Got it.

543s All right, as it comes out, you catch it on the back of your hands, being careful not to pull it or stretch it.

548s That would cause thin spots or tearing, and we'd have to start all over.

552s Then you place the dough evenly in the pan and press it into place, making sure that there are no air bubbles.

559s We can use the excess dough to make more pizzas after it's been in the separate bucket for two hours.

572s Now we'd weigh the first shell to make sure the dough roller was set right.

576s You see, if it was set too thick or too thin, the weight would be off.

580s And that's why we make a test shell.

582s We can adjust the dough roller so that the next one is right on target.

588s Okay.

591s Pre-panned thin and crispy pizza dough should look just like this.

595s It should reach all the way to the edge, no air bubbles, no holes, and no cracks.

600s If it doesn't look just right, we have to throw it away and start over.

603s Check.

604s But this one looks just right.

606s You ready to give it a try?

607s Sure.

608s Now, if we were pre-rolling thin and crispy pizza crusts for a rush, that's a busy time, like dinner, then we would put a separator in between each one and we would mark the separator with the time that we did it.

620s Pre-rolled thin and crispy pizza crusts are only good for thirty minutes, because after that they start to dry out.

626s So we throw away any pre-panned dough that we don't use right away.

629s , we'd really throw it away?

631s You bet.

632s If it's over thirty minutes old.

634s Also, we use the first ones we made before the last ones.

638s We call this our first in, first out procedure.

641s That way the customers never get anything less than the best.

644s But say we were going to use this dough right away.

647s Then we would perforate it.

648s Perforated?

649s Right, with this perforator.

652s We only perforate the bottom of the dough, not the sides.

655s So you make one firm pass over the surface of the dough, and then one right up the middle.

662s That prevents bubbles.

663s And then you're done.

664s And how do we do toppings for thin and crispy pizza?

667s Exactly the same way you did for a pan pizza.

669s There's no difference in toppings for a pan pizza and a thin and crispy pizza, except that you go right to the edge with your sauce and cheese and toppings.

677s We don't leave a half inch border.

679s Like we did when we topped the pan pizza.

681s Right.

682s Which, by the way, is out of the oven.

684s Come on, I'll show you how to take it out and serve it.

687s We always use a pan gripper.

689s And we always wait until the pizza is completely out of the oven before we remove it.

694s You see, we wouldn't want the pizza to be undercooked.

697s Anyway, when any pizza is completely out of the oven to the last inch, we check it for quality.

704s It has to look great or it doesn't go to the customer.

707s This one looks great to me.

709s It does.

710s It's completely cooked.

712s All pan pizzas should be golden brown and the cheese should be thoroughly melted.

717s See?

718s Just like on the cooking chart.

720s If it doesn't look great, we start over.

722s All our pizzas stage or set for thirty seconds before cutting.

729s We'll use this cutting board and this rocker knife.

739s Be sure to hold it like this and cut all the way through the crust.

743s This is a medium pizza, so it gets cut into eight slices.

746s A small gets cut into six and a large gets cut into twelve.

750s Now, if it's a carryout, you have to use one of those boxes.

754s Make sure to use a box support and an insert.

756s If the pizza is going to be served here, you'll put it back in the pan and place the pan and a spatula on a cork pad in the pickup area.

763s The server will do the rest.

765s [SPEAKER_01]
No, the customer will do the rest when they bite into my delicious pizza.

770s Delicious pan pizza and delicious thin and crispy pizza.

775s What more could a customer want?

777s [SPEAKER_00]
Personal pan pizza.

778s Well, that's another important product you'll need to know about.

781s Oh, yeah, I forgot.

783s Personal pan pizza is a smaller version of our popular pan pizza, like the one we just made.

788s It's a lunchtime favorite because it gives our customers that big pizza flavor in a lighter lunchtime size.

794s And it's also ready fast, which is very important to our lunchtime customers.

798s I've had that before.

799s I bet you make a whole bunch of those every day.

801s We do.

802s And that's why, depending on our prep list, we're going to be pre-topping some of them for the lunch rush.

807s That's a good idea.

807s Do we make them the same way as we make the larger pan pizzas?

811s Almost, but there are a few important differences.

814s First of all, we stamp personal pan pizza doughs after they've been proofed to give them the right shape and get them ready for topping.

821s Also, because the topping amounts are much smaller, we use scoops to measure them.

825s Otherwise, it's pretty much the same.

827s But we'll be going over personal pan pizzas in more detail later.

831s Sounds good.

832s There sure is a lot to know about making it great.

834s I'll show you what you need to know to be a professional.

836s For now, just keep in mind that it's your job to make sure our customers get the best quality pizza we can give them, every time they're here, with no shortcuts and no compromises.

848s And everything you need to know will be waiting right here to guide you.

852s Just remember to follow the instructions exactly and you'll be just fine.

856s And so will the pizzas, right?

857s Right.

858s Now, are you ready to try your hand at topping a thin and crispy pizza?

863s Hey, I'm not just making pizza.

865s I'm making it great.

868s now let's go over the special topping procedures for hand-tossed traditional pizza it has several unique ingredients so there are some special ways that we make it great now the Doughmaster will have pre-portioned and pan the dough so when you remove it from the refrigerator just check it for quality and make sure the dough extends all the way to the bottom of the rim

891s For saucing, you'll spread on some of our special hand-tossed traditional pizza sauce to between the first and second perforation marks from the outer edge.

902s Be sure that you don't go beyond that outer perforation mark.

906s Then you'll distribute the bottom cheese out to that same line.

909s Then the toppings go on to within half an inch of the edge.

913s Now when you distribute the top cheese, be sure once again that you don't go beyond that outer perforation line.

919s And make sure that the cheese and toppings completely cover the sauce.

924s As always, avoid center loading.

926s Then you'll clean up the outside edges and shake on the proper amount of fairy dust, just like we do with pan pizza and thin and crispy pizza.

935s Don't worry, all of these instructions are included on the station guides.

938s And the job aids near the make table will give you the proper ingredient amounts.

944s That's all there is to it.

946s That pizza will give them a reason to come back.

949s There's one more product you need to know about, Priazzo.

952s That's a rich, double-crust Italian pie, and customers can choose from a variety of delicious fillings.

958s That sounds delicious.

959s Do we make it the same way as we make pizza?

962s Sort of.

962s When we make Priazzo, we use two layers of dough.

966s First, we fill the bottom dough with hand-tossed traditional sauce and or filling, according to the order.

974s Then we add the triple cheese blend, according to the spec chart.

979s Then we roll, perforate, and layer on the top dough.

990s And we top that dough with the proper sauce using a personal pan pizza spoon.

994s We add more cheese blend.

997s and topped out with fairy dust.

999s Do we cook it the same way as we cook pizza?

1001s Well, we use one of these heat pins to make sure all the ingredients are completely cooked.

1006s The heat pin helps make sure the heat is evenly distributed, but otherwise the cooking procedure is the same.

1011s That's some pie!