Remember “stuffed-crust” pizza? Donald Trump likely does. In this Pizza Hut ad from the 1990s, the future president demonstrates the “crust-first” method:
Cramming more cheese into products is a hoary and enduring fast-food tactic. Just last month, Pizza Hut announced itwill soon be serving pies packed with 25 percent more of the gooey stuff—this time, presumably, without an endorsement from Trump. With splashy Super Bowl ads a couple of years ago, Taco Bell rolled out its “Quesalupa, ” which it hailed as the“first shell stuffed with melted pepper jack cheese.” And back in 2010, Domino’s rejiggered its formula to deliver pizza with 40 percent more cheese.
Mania is a chronic dairy glut. In short, US dairy operations churn out way more product than either US consumers or the global market can bear. Overproduction has pushed prices so low that one milk-processing cooperative recently mailed its members a “chart showing the dismal 2018 milk prices forecast, and a list of suicide prevention hotlines, ” NPR reports.
Pizza Hut Just Launched 3 Cheesy Vegan Pizzas. Here's Where To Get Them In Europe.
So the government has tried to prop up producers by convincing everyone to eat more cheese. Dairy Management Inc., a marketing group overseen by the US Department of Agriculture, is the group that innovated the hide-the-glut-in-junk-food strategy. With a $228 million budgetfunded by amandatory “checkoff” fee imposed on dairy farmers, the group spearheaded the development of all of the aforementioned cheese-centric products, working in partnership with fast-food giants.
For the past eight years, the group has been the hidden hand guiding most of fast food’s dairy hits—a kind of Illuminati of cheese—including and especially the Quesalupa. In 2012 it embedded food scientist Lisa McClintock with the Taco Bell product development team. She worked with the senior manager for product development, Steve Gomez, to develop a cheese filling that would stretch like taffy when heated, figured out how to mass-produce it, and helped invent some proprietary machinery along the way.
[DMI food scientist Nitin] Joshi said the project began in 2016 but needed to clear several hurdles throughout 2017 before it became a reality. DMI first shared research and insights to help convince Pizza Hut that consumers want more cheese on pizza. This led to a discussion of how much cheese to add to the chain’s existing pan pizza recipe that would make a noticeable difference with consumers. Then, there was the challenge of assuring the pizza would be cooked consistently across the country.
Pizza Hut Updated Its Original Pan Pizza (and We Tried It)
But here’s the thing. The US dairy glut has persevered despite these heroic efforts to cajole fast-food execs to inject evermore cheese into their offerings. Cheese consumption has indeed risen in recent years, but not nearly enough to offset a long-term trend among US consumers of drinking less milk.
There is a way to ensure fair prices for US dairy farmers that doesn’t involve sneaking high-calorie goo into people’s diets. The answer lies north of our border, in Canada, where dairy production is coordinated by production quotas that prevent farmers from either under- or overproducing. When there’s a glut and prices fall below production costs, farmers simply produce less, and prices ultimately rise.The programguaranteesfarmers get a price that covers their production costs, andslaps a high tariff on dairy importsto protect them from being undercut by foreign competition.
But rather than mimic Canada, the only US president in history to have served as a fast-food pitchman before taking office wants to subject Canada’a dairy farmers to the same market forces now driving their US counterparts to despair.Trump has made destroying our northern neighbor’s dairy supply management system, as it’s known, into a key part of his agenda for renegotiating the North American Free Trade Agreement.
The Nostalgia Of Pizza Hut Mini Pizza
So we can probably expect cheese to keep popping up in mind-boggling quantities, and in unexpected places, in fast food. Nacho fries, anyone?You can't out pizza the hut. Or, in this case, you can't out-cheese the hut. Pizza Hut has been around for more than 60 years, and continues to be a fan favorite. It is not only known for its cheesy goodness, but is also available in more than 16, 000 locations around the world.
Pizza Hut's versatile menu has gained popularity, fighting the competition of Domino's and Papa John's. According to Business Insider, the brand was in the No. 1 spot as the largest pizza chain in the world until it was overthrown by Domino's global retail sales in 2017. Still, Pizza Hut is thriving with a total revenue of $5.56 billion in 2019 (via Statista).
Whether it is meat lovers or vegetarian pizza, the company continues to grow. The brand now offers wings, pasta, dessert, and sides. Those cheese sticks are not the only item we are eyeing, however, because our cheese addiction is thinking about that pizza for dinner tonight. With that in mind, how much cheese does Pizza Hut use to meet consumer demand each year?
Pizza Hut Facts
With all of that money earned in 2019, we are left wondering: How much cheese does Pizza Hut actually use? Okay, take a guess before we give you the answer, because we guarantee that it is
Yes, that is completely true, as Pizza Hut is one of the largest cheese buyers in the world. Mental Floss explains that the company accounts for 3% of the total cheese production in the United States. In order to produce cheese of that quantity, 170, 000 cows are needed, which results in about 300 billion gallons of milk. Mind. Blown.
Now that you know the truth about Pizza Hut, think about your order next time you ask for extra cheese. It is hard to fathom the immense production that goes into your food as you walk into a simple pizza chain. Now you know that those cheese-stuffed crusts add up!We are diving into the next chapter in Pizza Hut’s Quality Story by shining the spotlight on the building blocks of any great pizza.
Pizza Hut Joins The The Vegan Cheese Bandwagon
Making pizzas with shredded cheese may seem like a no-brainer now, but it was the Carney brothers’ request for a way to optimize the pizza building process that led to the change. Pizza Hut restaurants used to receive whole slices of LePrino’s 100 percent mozzarella cheese (think sandwich slices). But as the company grew, we needed a more consistent way to spread the cheese on top of the sauce which would provide the customer with a more even covering of cheesy goodness. This challenge lead LePrino to send over a bag of shredded cheese. This shaved valuable time off of the build process, allowed the cheese to melt evenly and altered the way pizzas were made forever.
We receive ingredients, but also the timing. We are looking to get all of our ingredients at their best, so that means picking tomatoes from the central valleys of California beginning in August. It’s probably no surprise that we’re one of the biggest purchasers of tomatoes in the country. This kind of purchase power―paired with the fact that we’ve maintained relationships with the some of the same tomato farmers our founders made connections with back in the beginning―means a tomato that goes into Pizza Hut pizza sauce can begin the process within approximately four hours of being picked from the vine. A similar advantage goes for our mushrooms and spinach as well, with as few as 48 hours from farm to restaurant.
Once produce is taken from the farm, the clock is ticking on the amount of viable vitamins and nutrients it contains, so the quicker it gets to the table the better. Being able to shorten that process means Pizza Hut provides the highest quality available in the fast-casual food game.
Copycat Pizza Hut Cheese Sticks
It only takes 24 to 48 hours for flour to become Pizza Hut dough, but timing isn’t the only thing we concern ourselves with when it comes to the crust. Consistency is key, and it’s one of the main reasons we’ve used some of the same wheat, farmers, farms, and mills since 1958. The high-protein flour produced must meet a minimum standard to be considered usable for our dough. This consistency gives it the texture and “mouth feel” that makes it not just any pizza crust, but Pizza Hut crust.
Everyone knows that you can’t build anything without a solid foundation which is why Pizza Hut puts so much effort into getting the basics right. Many of our best practices were established in the beginning and its our commitment to quality and excellence that keeps us tied to our roots as a restaurant company.
In the next chapter of our quality story we’ll be putting on our lab coat to explore how our Food Scientists are constantly working on innovative ways to optimize our ingredients and improve the experience for our customers.
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