Pizza Hut has revamped their dough recipe, encouraging their employees to embrace the imperfect—and on the perfection flipside, they gift one highly detailed pie to Nate Robinson.
'Chain+Reaction' on Serious Eats
Those of us in the know (i.e. devoted pizza eaters) are probably already aware of the subtle flow of politics, the give and take dynamics that surround the existence of our nation's various pizza chains.
I don't know if it's due to flagging sales or if it's just a way to get people talking about their restaurants again, but Pizza Hut Canada seems to be fully committed to the gimmick pizza game. They only recently introduced the Crown Pizza, which featured cheese and meatballs baked into the crust; clearly someone at Pizza Hut HQ realized that this wasn't quite ridiculous enough. They can do better. It was with that in mind, I'm sure, that Pizza Hut released their latest wave of gimmick pizzas, including Creamy Butter Chicken, Asian BBQ, and most ridiculously, Cheesy Beef Poutine. Yes, poutine on a pizza. I am inexplicably drawn to terrible novelty items from fast food chains (which almost never ends well for me), so I obviously had to try this.
Someone in a boardroom a while back decided it would be a great, no, an amazing idea to create an item that would take critical market share away from the competition. And thus the Little Caesar's Deep!Deep! Dish Pizza was born.
Last week, we told you that Pizza Hut had debuted a new, limited release pie. The Crazy Cheesy Crust ($12.99 with 1 topping) features 16 detachable "pockets," resembling bite-size bread bowls, brimming with a gooey five-cheese blend. It is also crazy not what I expected.
Sweet potato mousse crust? Check. Crab, bacon, salsa, and blue cheese dressing on the same pizza? Double check. What about cookie dough crust? You betcha. That can only mean one thing: We went to Mr. Pizza so you wouldn't have to. You're welcome.
Pizza Hut's new Big Pizza Sliders aren't going to change the way you eat pizza forever—at least, not until they throw a few more topping on those things...
Look at that. I mean, just look at that picture above. Awe-inspiring? Perhaps. A little frightening? Certainly. Gluten-free and Atkin's friendly? Not on your life. What you are staring at there is the Italian sausage variation of Domino's Bread Bowl Pasta. Introduced back in 2009 with the tagline "pasta so good you'll devour the bowl," it comes in four flavors—Chicken Alfredo, Italian Sausage Marinara, Chicken Carbonara, Pasta Primavera—with the option to build your own by adding ingredients from their pizza toppings lineup.
Uno's just launched two takeout-only 15-inchers from Bizarre Foods guru Andrew Zimmern — Greek Isle and Artichoke Bianco. I like Uno's pizza, and 10 percent of Family Size sales go to the veterans charity SUS (Services for the UnderServed), so I was happy to pony up $19.99 plus tax and delivery to try both new Zimmern creations.
I've said it before and I'll say it again, Bertucci's makes the best chain pies I've had. But in all my years of loyalty to the New England-based brick oven pizzeria franchise, I've been pretty boring in my pie choice: Margherita all the way. But all that could change with the addition of four new fall flavors.
Even at a place that knows its way around good meatballs, there's a lot that can wrong when you try to top a pizza with them. Adam addressed many of the issues in his "Hey Pizza Joints, Why You Gotta Bust My Meatballs?" post. But despite the textural atrocities, or the harrowing risk of sliced balls, I am a sucker for taking a gamble on a meatball pie.
The announcement that Chili's is now offering pizza was about as unsurprising as the product itself.
Domino's introduced their new Handmade Pan Pizza this Monday. We went right out and got one to see what kind of threat, if any, this new product would pose to pan pizza heavyweight, Pizza Hut.
Serious pizza people scoff at most national chains, and for good reason. I didn't come here to bash the big boys, and there's no need to list their many spongy, undercooked, and overprocessed shortcomings. I mention it simply to establish up front that I agree with the general Slice consensus that chain pizza tends not to be good pizza. But it's a category that can't be ignored by anyone with a TV, a lazy streak, and a love of online ordering.
CiCi's Pizza and its 28 varieties of pies are making a push for pizza buffet domination, but it's the breadsticks that steal the show.
First, why is this pizza "artisanal"? Because it's rectangular and thinnish of crust, silly! So how is this pizza "carbonara"? Because it features pork and irregular dairy, and because Domino's says so. Good enough for me. Eatin' time.
This limited-time-if-we're-lucky abomination is of the modern trick-pie kind, in which unlikely things are stuffed into, welded onto, or stacked atop a normal, unsuspecting pizza. In this case, the Hutters have affixed mozzarella-filled dough nuggets along the perimeter of a standard round pizza. It's a dubious idea with even worse execution.
Overall it's got a slightly gritty, very chewy texture. It's not tough-chewy, more elastic-chewy. Kind of springy. You'll notice this as you try to pull the slices apart. You know how stubborn dogs can be when they're determined to hold on to their chew toys? Like that.
With 500-plus locations in the Western United States (and two in Dubai), Round Table Pizza is the fourteenth largest pizza chain in the country. Pizza snobs need not apply, but if you value a massive quantity of nitrate-filled meats over all else, Round Table may be the spot for you.
Papa John's joins the Buffalo chicken pizza craze with their newest addition. Their standard crust gets topped with ranch instead of tomato sauce, bacon, onions, cheese, chicken strips, and generously covered with a swirl of mild Buffalo sauce.