We had a Pizza Hut pizza recently and I noticed that the cheese was NOTHING like how I recall it being growing up.

Back like 25-30 years ago they used to serve you the first slice at the table and the mozzarella was very stringy and stretchy and mild/creamy, just classic mozzarella.

The pizza we had from them now had cheese with a very strange texture, not melty and stretchy and had a distinctive tangy flavor. I’d say it was more like a very mild white Cheddar than a mozzarella. My question is: what has changed? Did they come up with some sort of cheap mozzarella substitute? It’s definitely not the same cheese as the Pizza Hut of old.

Probably made from chemical shit in a factory in China.

Pizza Hut used to be a treat. Now it's soggy trash.

I stopped frequenting Pizza Hut and it's amazing lunch buffet after several instances of them firing their delivery drivers for plugging felons trying to rob them.

Cheap chemical cheese will support my decision.

Small, local places are so much better.

Maybe this?

http://fortune.com/2016/05/31/...changes-ingredients/

They lowered the quality of every component (crust, sauce, cheese, and toppings) and increased the oven temp so they could speed up their conveyor belt on the ovens with the ultimate goal of getting more cheap pizza thru per hour. It’s make a turd quality food.

Frozen pizza from the grocery store is better than the overpriced crap Pizza Hut tries to peddle here. We got a Little Caesars a year ago and it is somewhat better than the Hut. If their management didn’t skimp on every ingredient it would be almost as good as DiGiorno frozen.

This is why I have learned to make my own these days. Can't remember the last time I bought a pizza.

Soooo..... they cut the cheese? Well that stinks!

Back in the late 90s they changed from 100% mozzarella to a three cheese blend of mozz, cheddar, jack. It sucked then and it isn’t any better now.
I was a manager at a hut when they changed it back then.

quote:

Originally posted by Beancooker:
Back in the late 90s they changed from 100% mozzarella to a three cheese blend of mozz, cheddar, jack. It sucked then and it isn’t any better now.
I was a manager at a hut when they changed it back then.

Well that explains it, I could swear I was eating Cheddar cheese on that pizza I had. No stretchiness and had that tang.

Gave up on the Hut decades ago.

quote:

Originally posted by zoom6zoom:
This is why I have learned to make my own these days. Can't remember the last time I bought a pizza.

I think i should go that route. have a recommendation or recipe for sauce?

I gave up on chain store pizza 25 - 30 years ago. Chain store pizza almost always suck. Local small guys make better pizza.

They've "Taco Belled" themselves.

I really used to like Pizza Hut, but they've cut their costs on ingredients (just like Taco Bell) to the point that it's no longer edible unless you're drunk.

JP

Nobody has jumped in with a "you shouldn't be eating that shit anyway" lecture yet? A new record!

quote:

Originally posted by Beancooker:
Back in the late 90s they changed from 100% mozzarella to a three cheese blend of mozz, cheddar, jack.

I think that is roughly the last time I ate in a PH.

quote:

I think i should go that route. have a recommendation or recipe for sauce?

i usually just take a can of san marzano tomatoes, blitz it with my immersion blender, add a bit of garlic and some spices. Generally I don't even simmer it, just straight onto the dough. Secret, dough sometimes gets brushed with bacon grease before sauce application. In a pinch, any jarred pasta sauce you like will work fine... just don't use too much sauce.

I cook mine on a steel plate with the oven as hot as it will get.

Skim Milk Mozzarella

Way to go, zoom!

My wife is a nurse who works Friday night so that's pizza night at our house. One of us makes the dough on Friday morning and we let it rise during the day. She makes hers to take to work, and we make two more after I get home for everyone else. We all get what we want with fresh ingredients and as much (or little) cheese and sauce as we want.

Since we've been doing this, we order pizza out two or maybe three times a year on nights when we're running late and there's no time to cook.

Someone has probably figured out a way to generate cheese in a laboratory out of nothing more than high fructose corn syrup, carrageenan, and copious amounts of Yellow #5.