Pan Pizzas: More Cheese, More Fun!

Pizza Hut has long been a favourite pizza chain for many, with its signature Original Pan Pizza a staple for almost four decades. However, in May 2019, the brand announced a change to the recipe, sparking controversy among loyal customers. The new recipe features a different sauce, a crispier crust, and a new type of cheese. Pizza Hut claimed that the new cheese would be stringier and that more of it would be added to the middle of the pizza, making each slice gooier and cheesier. This change is part of a broader trend in the fast-food industry to add more cheese to products, often in response to dairy gluts.

Pizza Hut's Original Pan Pizza recipe change

Pizza Hut's Original Pan Pizza has been a menu staple since its debut in the 1980s. However, in May 2019, the company announced a change to the recipe, sparking mixed reactions from loyal customers.

The new recipe features a crispier crust and a chewier interior, achieved through a redesigned pan. Pizza Hut's senior director of culinary innovation and strategy, Penny Shaheen, explained that the new pan technology ensures a golden-brown, buttery crust. The chain also switched from using whole-milk mozzarella to part-skim mozzarella, which is piled higher in the middle of the pizza for gooey, cheesy slices. This change addresses the chronic dairy glut in the US, as part-skim cheese is more affordable and allows for a higher volume of cheese to be used.

The ratio of cheese to sauce is a critical factor in pizza perfection, so Pizza Hut also adjusted the sauce to complement the new cheese blend. The new sauce is slightly different, with some claiming it is a classic version, while others describe it as a new formulation. The updated recipe also includes ingredients like soy, soybean oil, soy lecithin, and monosodium glutamate, which has caused concern among customers with food allergies.

The reaction to the recipe change has been divided. Some customers have expressed their disappointment, claiming that the new version is paler, blander, and less crunchy than the original. A petition to bring back the original recipe has even been started, highlighting the emotional connection many have to the taste of the original pan pizza. On the other hand, some might argue that the new recipe is not worse, just different, and that the airy, bready texture and stringier cheese offer a fresh take on a classic.

Whether you prefer the original or are open to the new version, it's clear that Pizza Hut's Original Pan Pizza holds a special place in the hearts of many, and any changes to this beloved dish are sure to spark strong opinions.

The new recipe includes a different sauce

Pizza Hut's Original Pan Pizza has been a menu staple since the 1980s. However, in May 2019, the company announced a change to the recipe, sparking a debate among fans. The new recipe includes a different sauce, a new type of cheese, and a modified baking process.

The original pan pizza had a rich and buttery flavour, with a golden-brown crust that some likened to crunchy focaccia. The new recipe, according to Pizza Hut, features a "newly engineered pan" that makes the crust crispier and the interior chewier. The sauce and cheese are also tweaked, with the company claiming a "stringier" brand of cheese.

The change in cheese is notable, as Pizza Hut shifted from using whole-milk mozzarella to part-skim mozzarella. This change in cheese type is part of a larger trend in the fast-food industry to increase the amount of cheese on pizzas and in other menu items. The part-skim cheese is piled on heavier in the middle of the pizza, ensuring each slice is gooey and cheesy. Pizza Hut's senior director of culinary innovation and strategy, Penny Shaheen, emphasised that the ratio of cheese to sauce is critical in pizza perfection, hence the need for more sauce in their new recipe.

The new sauce and cheese combination has sparked mixed reactions. Some customers claim it is a paler, blander version of the original, impacting the nostalgic factor that made the original recipe so beloved. Others may not notice the subtle differences in the sauce and cheese but still prefer the original for its crust, which was a key element of the Pizza Hut pan pizza experience.

The sauce and cheese changes are part of Pizza Hut's attempt to enhance the overall flavour of their pan pizza. While the company aimed to create a crispier, chewier, and gooier pizza experience, the success of these changes is subjective, with some loyal customers calling for the return of the original recipe.

The new cheese blend and sauce formulation

Pizza Hut's Original Pan Pizza has been a beloved menu item since its debut in the 1980s. However, in May 2019, Pizza Hut made a significant change to the recipe, causing a stir among loyal customers. The new and improved Pan Pizza features a different type of cheese and sauce, along with a new cooking process.

The Cheese

Previously, Pizza Hut used whole-milk mozzarella, known for its rich flavour and higher price point. With the new recipe, they switched to part-skim mozzarella, which is a lighter option. To compensate for the change in cheese type, Pizza Hut piles on a little extra cheese in the middle of the pizza. This ensures that each slice is gooey and cheesy, maintaining the indulgent experience customers expect.

The Sauce

Along with the cheese change, Pizza Hut also adjusted the sauce in their Original Pan Pizza. The new sauce formulation is used in conjunction with the new cheese blend to enhance the overall flavour of the pizza. The ratio of cheese to sauce is crucial in pizza-making, and Pizza Hut's culinary engineers worked for three years to perfect the new recipe.

Customer Reactions

The response to the new cheese blend and sauce formulation has been mixed. Some customers have noticed subtle differences, but the real star of the show for Pizza Hut has always been the crust. The new recipe features a crispier crust and a chewier interior, achieved through a newly engineered pan. While the new pizza is still enjoyable, some loyal fans have expressed their preference for the original recipe, which holds a nostalgic value that is hard to replace.

Pizza Hut's senior director of culinary innovation and strategy

In May 2019, Pizza Hut announced a tweak to their iconic Original Pan Pizza recipe for the first time in nearly four decades. This change included a new type of cheese, a crispier crust, and a modified sauce. The new cheese in question is a part-skim mozzarella, replacing the previously used whole-milk mozzarella. This change was implemented due to the higher price and richer flavor of whole-milk mozzarella.

However, the challenge for Shaheen and the Pizza Hut culinary team was to ensure that the new cheese still delivered the gooey, cheesy goodness that customers expected. To achieve this, the part-skim mozzarella was piled on a little heavier in the center of the pizza, ensuring that each slice remained delightfully cheesy. This strategic adjustment demonstrates Shaheen's understanding of the science behind pizza perfection, where the ratio of cheese to sauce is critical.

Additionally, Shaheen and her team redesigned the pan itself, introducing what she termed "state-of-the-art pan technology." This new pan technology was engineered to enhance the crust, making it more golden-brown and buttery. The result is a crispier crust with a chewier interior, a combination that Pizza Hut fans have come to crave.

While some customers may be resistant to change, Shaheen's strategic innovations ensure that Pizza Hut remains competitive in the dynamic world of pizza chains. By tweaking the recipe while staying true to the essence of the Original Pan Pizza, she has guided Pizza Hut towards new horizons while retaining the loyalty of its customer base. This delicate balance between innovation and familiarity is the cornerstone of Shaheen's role as senior director of culinary innovation and strategy.

Dairy Management Inc.'s role in Pizza Hut's cheese-heavy pies

Dairy Management Inc. (DMI) has played a significant role in increasing the amount of cheese on Pizza Hut's pan pizzas. In 2023, DMI and Pizza Hut collaborated to launch Detroit-Style pizzas with 50% more cheese than similar pizzas on the chain's menu. The pizzas featured cheese that extended to the edges, creating a crispy, caramelized crust. This project was led by DMI's onsite scientist, Nitin Joshi, who worked closely with the Pizza Hut team to experiment and perfect the recipe. The partnership aimed to support the dairy industry and increase demand for dairy products.

DMI's involvement with Pizza Hut dates back to 2016, when they began discussions to add more cheese to the chain's pan pizza recipe. DMI shared research and insights, convincing Pizza Hut that consumers wanted more cheese. Nitin Joshi played a crucial role in addressing the challenges of consistent cooking across different ovens and achieving the desired melt, stretch, and color qualities. The final product required the preparation of approximately 8,500 pizzas and training sessions with franchise operators nationwide.

The collaboration between DMI and Pizza Hut resulted in a 25% increase in cheese on pan pizzas, translating to an additional 150 million pounds of milk needed annually. This move was well-aligned with DMI's mission to increase sales and demand for dairy products through research, education, and innovation. The partnership also extended beyond cheese content. In 2022, Pizza Hut partnered with Dairy Farmers of America (DFA) and dairy suppliers to enroll interested dairy farm families in the Farmers Assuring Responsible Management and Environmental Stewardship (FARM ES) program. This initiative aimed to reduce greenhouse gas emissions and improve sustainability in the dairy supply chain.

DMI's role in Pizza Hut's cheese-heavy pies has been instrumental in shaping the chain's offerings and responding to consumer trends. The increased cheese content not only enhances the taste and texture of the pizzas but also supports the dairy industry and aligns with DMI's goal of increasing demand for dairy products. This partnership showcases DMI's commitment to driving innovation and creating mutually beneficial opportunities for dairy farmers and the food industry.

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