Pizza Hut Training Video 1988

okay Julian are you all ready to learn how to make a pizza the right way making it great yes I'm ready are we gonna cook pizzas now well there's a lot more to it than just cooking in fact that's probably the easiest part but let's start this process at the beginning first of all for your hands washer good mine too all right let's say an order for a pizza comes in you'll read it and you'll get started on the pizza making process right away you have to act fast just think the sooner you get that pizza in the oven the sooner our customers will be biting into it and tasting how's justin and they'll have me to thank that's right because we're not just making pizza we're creating an experience for our customers think of it as making pizza that makes customers happy I like that our customers expect the same high-quality product and service every time they come to a Pizza Hut and that's true whether it's a busy Friday evening or a quiet Tuesday afternoon our job is to make sure they're never disappointed I won't let them down okay let's say the first order we get is for a medium pan pizza with pepperoni and green pepper this is the retarder it's where we keep the proof dough until we're ready to use it so we take out a medium pan prepared by our dough master and we check it for quality now this one looks good 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 which they deserve every time they visit Pizza Hut right so if the dough isn't exactly right we throw it out and we get another one that is now pan pizza is easy to top first we start with the sauce and you get the right amount from the spec chart we go to this chart that says bottom sauce and cheese then 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 so what do we do two spoons right now we keep our sauce right here with our other refrigerated items we keep this lid closed except for when we're making a pizza first spread the sauce to within a quarter to a half inch of the edge now for a medium pan pizza two spoons equals five ounces 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 it seems easy enough it is just be sure to do it exactly this way every time any variants wouldn't be making it great now on our pizzas we use two layers of cheese the bottom cheese and the top cheese right right since we measure the cheese will just calibrate the scale with this bowl on it just put a clean bowl on the scale zero it out and then you're ready to go that way we can leave the bowl on the scale and only measure what's in it that makes sense now we'll put some cheese in the bowl and we'll measure it out to the proper weight according to the spec chart let's see bottom cheese medium pizza good now we'll measure out the exact amount and then place the cheese on top of the sauce again starting at the outside and working toward the center that doesn't look too hard it's not just remember to spread the cheese evenly and try not to go beyond the sauce because that would burn and look bad we wouldn't want that now this order is for a medium pan pizza with pepperoni and green pepper so what do we put on first I don't know oh I look on the spec chart right right let's see medium pizza pepperoni two columns single and multiple which do I look under well the single column is for single topping pizza is like a medium pepperoni pizza and the multiple column is for pizzas with multiple ingredients like the one we're making okay let's see here it is I'll let you do this part what does that mean here I'll show you one two three four there notice how I started at the outside and worked my way towards the center placing the pepperoni evenly got it green peppers next yes did you look at the spec chart uh-huh do I measure into here yes now what good now place the green pepper on the piece starting at the outside and working your way towards the center just like I did with the sauce and the cheese and the pepperoni that's good place them as evenly as you can that's good we're always careful to avoid center loading the topping because it could cause the pizza to be undercooked in the middle I wouldn't want that if it was my pizza what's next well there are two more ingredients the top cheese and the world-famous fairy dust whoa fairy does that's right Pizza Hut fairy dust it's just a little magic ingredient that we have for making it great okay you'll see all right for the top cheese how much do we need let's see here it is can I do it sure okay I spread the cheese over the top of everything else but not on the edge of the pizza right how's that that's good now we'll just make sure it's perfect and now it's time for the fairy dust this amazing substance is fairy dust and it magically transforms our ingredients into the perfect Pizza Hut pizza come on okay actually it's a careful blend of cheese and spice but it really does give our pizzas that extra delicious touch and we're very careful about the number of shakes we use you can check the spec chart for the right amount 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 in here on the conveyor notice how the pizza starts completely outside of the oven it'll be done in just a few minutes these ovens are calibrated to perfectly cook a pizza as it travels through the oven now while we're waiting for that to cook why don't we talk about some of the other products you'll be making great first of all there's thin and Pizza van and crispy pizza is the original Pizza Hut pizza of course it's been fine-tuned over the years all part of making it great now as far as making the pizza goes the main difference between thin and crispy pizza and pan pizza is the dough preparation pan pizza dough is portioned in pans and kept under refrigeration but then in crispy pizza crusts are made to order now hand Pizza proofs individually in the pans but then in crispy pizza dough rises in this container whenever you get an order for thin and crispy pizza you have to prepare the crust 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 because our customers count on us to make it fast right and I'll show you how now do you remember the safety procedures you learned about the dough roller I sure do good because we're going to be putting them into practice right now first of all you have to check the calibration of the dough roller to make sure that it delivers the proper dough weight so you estimate about three ounces more than the finished dough it's right here on the dough weight chart so you pull out a chunk that you estimate is three ounces more than the weight on the spec chart you'll get used to making these estimates but for now we'll weigh the dough out you form the dough into a flat circular patty by turning the dough around in your hands and folding the outside edge under then you flatten the patty to about an inch high by pressing down on top of it then you drop it into the top shoot on the dough roller keep your fingers away from the chute and catch it as it comes out then you turn it sideways and put it into the lower roller make sure that it goes into there evenly got it alright as it comes out you catch it on the back of your hands being careful not to pull it or stretch it that would cause thin spots or tearing and we'd have to start all over then you place the dough evenly in the pan and press it into place making sure that there are no air bubbles next you trim off the excess dough with the dough trimmer we keep the scraps separate from the rest of the dough so it can rejuvenate we can use the excess dough to make more pizzas after it's been in the separate bucket for two hours now we'd weigh the first shell to make sure the dough roller was set right you see if it was that too thick or too thin the weight would be off and that's why we make a test shell we can adjust the dough roller so that the next one is right on target okay pre pan thin and crispy pizza dough should look just like this it should reach all the way to the edge no air bubbles no holes and no cracks if it doesn't look just right we have to throw it away and start over check but this one looks just right you ready to give it a try sure 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 pre-rolled thin and crispy pizza crusts are only good for 30 minutes because after that they start to dry out so we throw away any pre Pando that we don't use right away we'd really throw it away you bet if it's over 30 minutes old also we use the first ones we made before the last ones we call this our first in first out procedure that way the customers never get anything less than the best but say we were going to use this dough right away then we would perforate it perforate it right with this perforator we only perforate the bottom of the dough not the sides so you make one firm pass over the surface of the dough and then one right up the middle that prevents bubbles and then you're done and how do we do toppings with in and crispy pizza exactly the same way you did for a pan pizza 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 we don't leave a half inch border like we did when we top of the pan pizza right which by the way is out of the oven come on I'll show you how to take it out and serve it we always use a pan gripper and we always wait till the pizza is completely out of the oven before we remove it you see we wouldn't want the pizza to be undercooked anyway when any pizza is completely out of the oven to the last inch we check it for quality it has to look great or it doesn't go to the customers this one looks great to me it does it's completely cooked all pan pizzas should be golden brown and the cheese should be thoroughly melted see just like on the cooking chart if it doesn't look great we start over all our pizzas stage or set for 30 seconds before cutting will use this cutting board and this rocker knife be sure to hold it like this and cut all the way through the crust this is a medium pizza so it gets cut into eight slices a small gets cut into six and a large gets cut into twelve now if it's a carry-out you have to use one of those boxes make sure to use a back support and an insert 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 the server will do the rest no the customer will do the rest when they bite into my delicious pizza delicious pan pizza and delicious thin and crispy pizza what more could a customer wants personal pan pizza what that's another important product you'll need to know about yeah I forgot personal pan pizza is a smaller version of our popular pan pizza like the one we just made it's a lunchtime favorite because it gives our customers that big pizza flavor in a lighter lunch time size and it's also ready fast which is very important to our lunchtime customers I've had that before I bet you make a whole bunch of those every day we do and that's why depending on our prep list we're going to be pre topping some of them for the lunch rush that's a good idea do we make them the same way as we make the larger pan pizzas almost but there are a few important differences first of all we stamp personal pan pizza dough's after they've been proved to give them the right shape and get them ready for topping also because the topping amounts are much smaller we use scoops to measure them otherwise it's pretty much the same but we'll be going over personal pan pizzas in more detail later sounds good there sure is a lot to know about making it great I'll show you what you need to know to be a professional 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 and everything you need to know be waiting right here to guide you just remember to follow the instructions exactly and you'll be just fine and so will the pizzas right right now are you ready to try your hand at topping thin and crispy pizza okay I'm not just making pizza I'm making it great now let's go over the special topping procedures for hand toss traditional pizza it has several unique ingredients so there are some special ways that we make it great now the dough master 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 for saucing you'll spread on some of our special hand tossed traditional pizza sauce - between the first and second perforation marks from the outer edge be sure that you don't go beyond that outer perforation mark then you'll distribute the bottom cheese out to that same line then the toppings go on to within half an inch of the edge now when you distribute the top cheese be sure once again that you don't go beyond that outer perforation line and make sure that the cheese and toppings completely cover the sauce as always avoid center loading 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 don't worry all of these instructions are included on the station guides and the job aids near the make table will give you the proper ingredient amounts that's all there is to it that beads will give them a reason to come back there's one more product you need to know about pre otso that's a rich double crust italian pie and customers can choose from a variety of delicious fillings that sounds delicious do they ways we make pizza sorta when we make prion so we use two layers of dough first we fill the bottom dough with hand-tossed traditional sauce and or filling according to the order then we add the triple cheese blend according to the spec chart then we roll perforate and layer on the top dough and we top that dough with the proper sauce using a personal pan pizza spoon we add more cheese blend and top that with fairy dust do we cook it the same way as we cook pizza well we use one of these heat pins to make sure all the ingredients are completely cooked the heat pin helps make sure the heat is evenly distributed but otherwise the cooking procedure is the same that's some by you

Channel: GNAV TV

Views: 1,408,542

Rating: 4.8715253 out of 5

Keywords: How to make a pizza, Fast Food, GNAV TV, Pizza Hut Training Video, Industrial Film, Fast Food Training Video, Pizza Hut Delivery, How to make a Pizza Hut Pizza, How to Deliver a Pizza, Make Pizza Hut Great Again, How to make a pizza dough, Pizza food review, The best pizza recipe, thin and crispy pizza, Pizza Party, Pizza Tutorial, Pizza Hut Bankruptcy, How to make a pizza during quaranteen, How to make a holiday pizza, How to make pizza dough, How to make homemade pizza

Id: 7HpCJov3Uj0

Length: 17min 4sec (1024 seconds)

Published: Sun Nov 20 2016

Reddit Comments

[u/topsecretvcr]

I just watched this whole video expecting everything to go crazy at some point. Now I just know how to make it great.

[u/[deleted]]

The bottom cheese...and the top cheese. What about the switch cheese?

[u/Mystery2197]

Source: https://twitter.com/ChurchofFear/status/1291606049968062464?s=19