01-25-2021, 05:13 PM
(01-24-2021, 11:43 PM)Benton Wrote: Someone who worked there told me the amount of dough is based off some corporate metric. Basically it's a formula that says "you sold X amount of larges this date last year and Y amount of mediums," then it factors in recent sales and tells them how much dough to thaw out for which sizes.
So, yeah, that's why you can call and get two mediums but no large.
It's been some time ago, but when I worked at Pizza Hut as a teenager someone came in and made the pan, hand tossed, and thin crust doughs every morning. Never did we ever use frozen crusts. Now that was about 32 years ago too.
