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Pizza

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    Score: 5.00. Votes: 2

    Menu Description: "Introduced in our first restaurant in 1985. With barbecued chicken, sliced red onion, cilantro, and smoked Gouda cheese."

    In 1985, attorneys Larry Flax and Rick Rosenfield traded in their private practice, which included defending mob bosses and union officials, for a specialty pizza chain. These two "amateur chefs" say they were influenced by Wolfgang Puck, whose Spago restaurant in Los Angeles was the first to create pizza with unusual toppings. Now they have developed a niche somewhere between gourmet food and traditional Italian-style pizzas, creating what one magazine described as "designer pizza at off-the-rack prices." In addition to the pastas, soups, and salads, California Pizza Kitchen offers dozens of unique pizza creations that reflect the current trends in dining. When Cajun food was in style, the Cajun chicken pizza was a top seller; today that item has been replaced with Southwestern and Thai pizza varieties. As the menu explains, the Barbecued Chicken Pizza was one of the first pizzas served at California Pizza Kitchen. Decades later it remains one of the top-selling pizza creations.

    You can use this CPK BBQ chicken pizza recipe to make your pizza with pre-made or packaged dough, but I highly recomment taking the time to make the dough yourself. You'll find that it's well worth the little bit of extra work.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 4.27. Votes: 11

    Menu Description: "This unique thinner crust has a ring of cheese baked into the edge so you get cheese in the very last bite of every slice."

    Brothers Dan and Frank Carney have their dear old mom to thank for helping them to become founders of the world's largest pizza chain. It was in 1958 that a family friend approached the two brothers with the idea of opening a pizza parlor, and it was the brothers' mom who lent them the $600 it took to purchase some second-hand equipment and to rent a small building. There, in the Carneys' hometown of Wichita, Kansas, the first Pizza Hut opened its doors. By 1966, there were 145 Pizza Hut restaurants doing a booming business around the country with the help of the promotional musical jingle. "Putt-Putt to Pizza Hut." Today the chain is made up of more than 10,000 restaurants, delivery-carry out units, and kiosks in all 50 states and 82 foreign countries.

    Introduced in 1995, the Stuffed Crust Pizza, which includes sticks of mozzarella string cheese loaded into the dough before baking, increased business at Pizza Hut by 37 percent. Because the outer crust is filled with cheese, the chain designed a special dough formula that does not rise as high as the original. It's best to prepare the dough of this Pizza Hut stuffed pizza crust copycat recipe a day before you plan to cook your pizza so that the dough can rest to develop crust with a chewy bite just like the original.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 1

    A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

    While researching a home hack of this now iconic recipe I discovered an unexpected technique that I hadn’t seen in any other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

    Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that mashed-up yeast dough and pie crust, making a perfectly tender deep dish crust with great flavor that exactly mimicked the original. If you like Uno, you will love this.

    Regarding the cheese: be sure your cheese is at room temperature, and not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch (so that the shreds don’t stick together in the bag), and it won’t melt as smoothly as cheese you shred by hand.

    This recipe will make enough sauce for two pizzas. Just thought you should know that in case you get the urge to make another deep dish after this one disappears.

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    Menu Description: "We start with a thin layer of crust, then we lay down down a luscious layer of our six-cheese blend and seal it in with another thin layer of crust. We pile on your favorite Pizza Hut toppings, more cheese and bake it to gooey perfection."

    You might be as surprised as I was to learn that Pizza Hut uses 2.5 percent of all the milk produced in the U.S. every year for the cheese used on the pizzas. We're talking about a lot of pizzas here—1.3 million served every day. The cheese production alone requires a herd of 250,000 dairy cows producing at full capacity 365 days a year.

    Certainly even more overworked cows had to be recruited to produce the additional cheese needed for this gooey new creation. This special pizza is made with two crispy cracker-like crusts that have a hidden layer of six cheeses cooked between them. Because this pizza requires two crusts, Pizza Hut created a dough that does not rise as much as the dough used in their other pizzas. This version has been adapted from a classic recipe for soda crackers. The finished product is the perfect pizza for people who think cheese is good, and more cheese is even better.

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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