6:30 , if you check the nutritional info on Domino's website it says this: " When you add a topping, the cheese portion is reduced to ensure a proper bake". :)
It's cause both Pizza Hut and Domino's both add extra cheese as a topping if you're getting no toppings in order to ensure full coverage of the dough/sauce and to make it "worth your buck"
As a current pizza chain employee, I can honestly say the “base” cheese pizza will have significantly more cheese than a pepperoni pizza because the “base” cheese pizza is considered one topping. They scale back on the cheese when it comes to actually adding toppings to reduce grease factor and gives the pizza a chance to cook correctly.
I was gonna say that. There's a place called Mod Pizza where you can get all the toppings you want for $8.99. The only thing they tell you is if you get too many toppings the pizza won't cook evenly.
We used to tell ppl at Pizza Hut that there was a limit as to how many toppings you could put on a pizza or it would not cook through. Pizzas with bacon had to go through 1.5 times in the oven to make sure that the bacon cooked as it was raw on the maketable or frozen otherwise.
I used to work at Papa John's. Totally on the money for the extra cheese being used to cover the sauce. Papa J's specifically taught us to put the cheese on last as a seal for the toppings.
@Abidjanaise, Not just that. It sucks in general. The only reason I work there is because I didn't want the pizza places that I actually liked being ruined for me. Having worked there, I can confirm that it is disgusting behind closed doors as well.
Little Caesars employee here: "The more toppings you get, the less toppings you get." meaning, the more toppings you order, the less of each of those we put on, due to making sure the pizza bakes properly, and to reduce production cost.
As a former Domino’s employee, there’s guidelines to how much toppings and cheese each pizza gets depending on how many toppings there are and the size of the pizza. For example, a normal cheese pizza would have more cheese as opposed to one with toppings like pepperoni so that it comes out of the oven looking right and it’s more cost effective for the company.
Same at pizza hut, also at least at the hut, never order double pepperoni/ham with a third topping, you won't get your money's worth for that double pep
As also former Dominos and former Papa John's employee I can confirm. You get more cheese on a regular cheese cause its basically your topping. And the cheese itself is definitely heavier than pepperoni is
Worked at Domino’s for 2 years, was trained to put double cheese on cheese-only pizzas and to hold back on toppings the more they add so that it’ll all cook evenly in the oven
we have a recipe for every pizza.. peperoni gets 32 peps.. all meat gets 8 or combo pizza got 6 all evenly spaced out. a pizza thats a double topping yea. itd get cut from the 32 so like 20.. but man cheese only pizzas? we still cover the whole thing in all the cheese we can hahha, its a process. like bread sticks, larger bread sticks are better than a pizza with a million toppings because bread with cheese will fill people up pretty quickly. and its cheap
I used to work at Pizza Hut, and it's mostly the same there. The more toppings you get, the less of each one you get, otherwise you get this mess of undercooked pizza
That’s what I was thinking! It makes sense that when they put toppings on, they’d have to go light on cheese, so it’ll bake evenly. That’s why thin crust, IMO, is great for extra cheese and toppings; it’ll cook through more quickly, and you won’t have to worry as much about raw dough. Though, you’ll lose out on structural stability, cause it’s thin. And honestly, I don’t get why they don’t split cheese on bottom and top: the cheese on bottom to glue the toppings on, and the cheese on top to seal it in. And I don’t get why they don’t dice veggies like bell peppers, it’ll help with structure, and is probably easier: just get a big ol dicer (though I imagine washing may be a problem). If people know more about this, please edify me, cause I don’t know as much, and I don’t wanna claim as such.
As a chef who specializes in Italian cuisine i can say that the more toppings you have on a pizza the less of each topping you will get. It's not supposed to be a bad thing. If you pile the same amount of cheese on a pepperoni pizza as you do a cheese pizza it will be a soggy greasy mess.
your logic seems sound, that to create balance and not overload it, they need to put less, but then they charge a flat price for each individual topping regardless of how much they give you. so the more toppings you ask for , the more you pay, but the less you get and that just seems dishonest.
@@Femaiden you're paying for a hypothetical pizza not a specific amount of each topping down to the ounce. There is not a single pizza cook in the world who gives that many damns about his job to where he would purposefully deceive a customer just to save the restaurant some money. The idea of a cook wanting to save a chefs food cost at the expense of the customer is actually quite funny to me.
@@onlyadot Well tbh I'm not saying who's right or wrong but a huge pizza chain like dominos or pizza hut saving toppings would definitely add up in the cost region right?
Hey guys! Former Pizza Hut line cook here to *weigh* in about the pizza weight! We have standard sized cheese measuring cups for pizzas of different sizes! A 14-in any ONE-THREE TOPPING pizza (regardless of crust) gets a large scoop, but once you break that three topping limit, or even if you just get pepperoni with extra pepperoni, you drop down to a medium cheese scoop. (Then for my location, a small cheese scoop on top of the extra pep) I was told it’s to help prevent the extra roni’s from weighing down the dough while it bakes but Idk. Yes I realized this video is two years old
Regardless of how long it’s been since this video was posted, this is still valuable information, and for the sake of this experiment, I thank you for your contribution
Working off of 30 year old knowledge of my time at Pizza Hut in 1993, it was the same then as well. One of the other reasons that less cheese is used when more toppings are on the pizza is that the pizza simply will not cook if it has that much stuff on it.
As a former dominos employee of over 3 years, I can explain what happens with the pizza and toppings. You're kind of right--lots of workers hide their mistakes in extra cheese, especially if their spread is bad and they add to hide clumps. There is, however, less cheese added to the pizza with toppings. For example, a large cheese pizza at dominos gets 10 ounces of cheese but a large pizza with 2 to 3 toppings gets 8 ounces. The minimum for cheese is hit at 4+, which is to say they reduce the cheese even further at 4 or more toppings but cannot go any lower. The pepperoni weighs less than the cheese (especially after dropping some grease in the box) so the weight changes even more. As for the pizza weighing less with extra pepperoni? I can only assume managers want to save money on cheese (which is one of the most expensive components of pizza to buy) and force employees to go light on the cheese when they can to make up for the newbies' heavy cheesing hand. That's been my experience anyways. Edit: I've seen lots of people mention cook time and yeah, that's definitely part of it. My comment was already long as it is though lol. Too many toppings can affect cook time and the pizzas are meant to go through a conveyer belt oven once. The specialty pizza Xtravaganza is a pizza I proffered to make myself because if a newbie made it they would go too heavy on toppings and would not cook right. It's time and efficiency at fast food pizza places like Domino's.
As someone who used to work at Pizza Hut, the company actually tells its employees to put less cheese on pizzas that have toppings. It’s less like a cheese pizza is the base that you add toppings onto, and more that you’re replacing the “extra” cheese on a cheese pizza with toppings. It’s been a while, but I believe it was a cheese pizza had a cup of cheese on it and a pizza with toppings had half a cup of cheese on it.
Yep, also worked at pizza hut and can confirm. They had specific specs they wanted us to abide by based on the size of pizza and number of toppings. Past being a new worker, none of us really cared about abiding by the specs too much, especially since they wanted us to make the pizzas so fast. They didn't pay us enough for us to care much about making every pizza exactly the same. More often than not, I feel like the employees are more likely to try and put more than the specs call for on your pizza because just 8 pepperonis on a pizza is ridiculous and WE would want more if it was OUR pizza. From my experience at least.
uk pizza hut here, for plain margarita pizza we’re supposed to use “a cup and a half”, while for a pizza with toppings it’s just a single cup. half of our staff don’t actually care about it and 90% of the time you’re pizza will have a lot more cheese than it’s supposed to lol.
Former Little Caesar's employee here. The reason all of our pizzas have the same weight of ingredients across the board is because we are given very specific instructions for how to top our pizzas, down to the gram, as to not waste any money by giving extra. A standard medium pepperoni pizza is topped with exactly five ounces of cheese (yes, we have a scale to weigh the cheese) and exactly twenty-four pepperoni slices. That's why our base pizza stays the exact same every time
I love little Caesar’s advertising because in their ads or promotions they never use the words good or delicious or anything like that. All they say in description of their pizza is that it is hot and it is ready and it is cheap
@@fluffybluefastboi103 Their topping pizzas went up a dollar last I've heard. It's a shame sales can't compete with inflating costs, or something of ill-will mayhaps, it is a company first.
Hi my girlfriend told me this: “With a lot of pizzas, with more toppings we have to add less cheese to counteract the amounts of grease from the meats, if you got veggie toppings it shouldn’t alter much. Even so, if you ever worked at a pizza place we all know we just grab a handful or two of cheese according to how ever many other toppings there are or aren’t”
Most chain pizza kitchens use conveyor belt ovens that are tuned to bake for certain weights. If you add toppings, you have to subtract toppings to have the total weight of the pizza to weigh-in at a specific range. Some kitchens have multiple conveyors, that can be set at different speed/temp, this would allow for the additional weight of extra toppings.
Where I worked there was a scale and bowl, you weighed the cheese for each pizza before putting it on, and number of toppings didn't change how much cheese was added, except for cheese only which got a small extra amount.
I work at Marco's pizza and for a large (14 inch) pizza we use 9 oz of cheese for regular cheese pizzas and 8 oz for everything else. We also are pretty generous with our toppings and you can add pepperoni for just a dollar on top of the normal $8.99 price. Honestly it's a pretty good deal and I love the taste. (I am just a regular employee so I get nothing out of this, just being honest)
4:55 so I would like to explain something here. I work at a Pizza Hut and have for a while now and the reason the cheese weighs more is because if a pizza Is just cheese with no toppings we have to add an extra half a cup of cheese that way the customer isn't being screwed over for just ordering cheese. But when we add pepperoni we don't put on that extra cheese therefore it ways less. Thank you for coming to my Ted talk.
Same thing at the place I work at. Cheese is a topping, so a plain cheese pizza has extra cheese, it's not the base pizza.(except where I work we add a whole cup, not just a half)
As a 6 year Domino's employee if you were being told to put "as little as possible" cheese on a pizza that is on your individual GM or franchisee. The Domino's US company standard for cheese on a large is 7 oz for any pizza with toppings. Any just cheese pizzas get 50% more, meaning 10.5 oz on a large.
Ex Dominos manager here. I don’t remember the exact measurements, but a large cheese would get 10oz mozzarella, a 1 top would get 8oz mozzarella, and a speciality that included cheese would get 5oz. Also, the more toppings you order, the less of each you get. A large pepperoni would get exactly 40 pepperonis. A 2 or 3 top would get 30, and a 5 top would get 25. Every pizza chain does this with their toppings, to save money and also so the pizza can actually cook underneath all the meat and veggies.
Yeah it was very precise. They all were supposed to be put on in a specific pattern to get full coverage and to make sure "every ingredient was in every bite" and something about making sure that the toppings weren't too heavy causing them to separate from the crust. It made sense at the time. Still kinda does actually. Only thing is the price doesn't reflect the reduction in quantity.
I used to work in a restaurant that did create your own pizzas. Getting less of a topping as you order more toppings is just common sense. If you gave the people who ordered 6 toppings the standard amounts you’d end up with a mountain of food on top of the pizza and it won’t cook properly. Not to mention it’ll also be impossible to eat.
Papa John’s worker here, there is a “base” pizza it just never goes out. If you order a cheese pizza you’re getting the base with its cheese +more cheese on top of it. While a pepperoni pizza is the base +pepperoni which gets much less and weighs less than the extra cheese
Pizza hut employee here, same case at our restaurant lmao. we sauce and cheese em first in the morning, then when an order is placed we add the topings accordingly.
well... I’d say you’ve come to the correct video, just look up XD For me I got a lot of free pizza from when I used to work at papa johns, though I don’t work there anymore. we get our dough cold and make the entire pizza at the moment it’s ordered, I ate it weekly and never got sick of it, cause it’s pretty high quality. honestly I do think it’s a pizza worth it’s price, but I’m a cheepskate if I’m paying for pizza just to fill my stomach I go with little Caesars. If I’m going to get at actual good pizza then I’m going to Papa Johns. (Or like a mom and pop pizza place)
@@kylefentress1381 wild, we got dough in the morning. Like a stack of trays would come in with some refrigerated papa John’s brand dough. But the craftsmen would make the pizza right there, tossing the dough, spreading sauce, etc... it’s probably why you guys usually beat us when people would order from two places. (That and we had a tracker that told them if a delivery driver was speeding)
Hiya MatPat! I used to work in a pizza restaurant chain and we were actually trained to give less cheese when extra toppings were added. It’s partially a cost cutting measure, but more importantly different toppings have different moisture levels that, when baked, change the overall texture (i.e. veggies and greasy meats soak into the sauce, dough, and cheese , which can lead to undercooked middles and overcooked crusts). Plus, too many toppings can trap heat and moisture, which can lead to an uneven melting of cheese. 9 times out of 10 if the pizza doesn’t look “aesthetically pleasing” the customer will request a new one, which means the original gets wasted. Hope this helped to provide some insight! :)
@@Mrkaka376That's exactly yet and if you get a panstile pizza they will put less ingredients on it. Because if too much weight gets put on top of that dough it collapses in the Pan and Then it doesn't cook right you'll have a layer of uncooked dough in The Middle of it.
I've personally worked at Little Caeser's, and we were trained to MEASURE out the cheese we put on each and every pizza. It was continuously enforced to NOT just grab a 'handful' and slab it on the pie before throwing it on the oven rack. We had measuring cups, and whether we were cooking cheese, or cheese + pepperoni pies, every one we made had a relatively EQUAL amount of cheese. So my experience matches your data. HOWEVER... there were definitely times NOBODY measured. You have days you're swamped, you have days where the manager on duty didn't care, or let's say your measuring cups all fell on the floor and everyone was way too busy to go back and wash them. A variety of variables happened DAILY, and having worked at multiple fast food locations, I can tell you that this is the same EVERYWHERE. It entirely depends on how busy you are, how many employees you have staffed, the QUALITY of employees you have, and what type of manager you have that shift. PLEASE keep THIS fact in mind when conducting food experiments like this! I guarantee, unless the quantity of something is measured AND ENFORCED to be measured, you will get different results every time you conduct them. :)
The restaurants' shortcomings will be duly noted via the acquired statistics.
4 года назад+13
To me Little Caesar's pizzas are made more mechanically and you just confirmed that. Not too hard to guess since they make them so you can grab one as soon as you enter the restaurant (or more like shop). To be absolutely honest, I know the quality is not the same, but I like Little Caesar the best. You can even be creative and add veggies at home. Onions and green peppers go great with it!
You are absolutely correct. I regularly visit a Little Ceasars every Sunday for their Extra Best. And as of late, (even before the pandemic) the quality has gone down. Bunch of inexperienced teens, managers (deep down inside, they fucking hate them), high turn over and those teens sometimes behaving stupid in the prep area. I've encountered teens that just absolutely hated being there. Like working there on a weekend just killed their plans. Lousy or abismal attitude in the customer service dept, not even a "thank you, have a nice day" reply
I currently work at a dominos location and visiting this video makes me so excited. I'm in the process of being cross trained and the main thing I was constantly reminded of was exactly this video in a nutshell. for a regular med hand tossed pizza, it needs to get about 5 Oz of cheese (7oz if you get extra cheese) and about 30-35 pepperonis on each pie. for an extra pepperoni pizza, I remember it's 3 or 5 Oz of cheese and about 40-45 pepperonis per pie. :)
As a former pizza employee, I can definitively say it is NOT the employees. A Papa John's cheese pizza gets 2.5 cups of cheese on a large pizza. A pepperoni gets 2 cups of cheese.
@@aaronstanley6914 That is alright. Once I saw someone else named J.J. had commented on a video, and I was confused for a moment, because I did not remember commenting on that particular video lol.
I second this as a PJ manager! The double pep should have weighed more than the single pep pizza though. Oh. And PJ is going getting rid of cups except for cheese and that sucks for making things the same every time
At my local pizza shop, it was cause there would be too much grease and cause the pizza to be hella soggy if you loaded it up with cheese and peperoni.
I work at dominos, you’re actually taught to use less cheese if more toppings are used. You actually use a scale to know how much to put. A medium cheese pizza gets 7.5 ounces and a medium pepperoni pizza gets 5 ounces of cheese. It’s the same with all sizes and toppings. More toppings = less toppings
Haha, came to say essentially the same thing. We used a colored cup for each size pizza. 14" equals blue cup. A plain cheese pizza got 3 cups= base layer, " topping" layer, and top layer. If you ordered pepperoni, you got the base and too layer, but the topping layer was replaced by the pepperoni.
I used to use that nonsense at Papa John's when I worked there, luckily my manager told us to stop wasting time and just eye-ball it lol. Once you get used to just doing it by touch and sight it's saves so much time. And now I work at Domino's, where that isn't a thing at all lol.
My dad also used to work at a domino's, that's actually where he and my mom met right out of high school, so I've always been partial to domino's pizza, lol
Actually, based on my experience at dominos in 2016, we were instructed to use less cheese for pizzas with toppings. We had a measuring cup. One cup for pizza with toppings. 1 and a half for cheese pizza
When I worked for Domino's (23 years ago), we had one cup for cheese. We dumped that into the hopper of the cheese spreader, slid the sauced pie underneath, pushed the plunger, and it dropped the cheese onto the screen, and it distributed the cheese pretty evenly. Then, we'd hand distribute the toppings. Extra cheese was dropped over the toppings. We didn't short cheese, but we didn't add it unless they ordered extra cheese, either. Cheese was the most expensive ingredient, so that was the one they were they yelled at us most about food costs. This at a place that charged 99 cents for a 20-ounce Coke and $1.99 for a 2-liter back when average cost in a vending machine was 75-cents for the 20-ounce and a 2-liter was 79 cents at the grocery store. We also claimed to have no delivery fee, but a 1-topping carryout was $8.01 with tax, but the same pie delivered was $10.76. Must be that new math...
As someone who worked at pizza hut and dominos during college years, having more toppings mean longer bake time. I remember making my own pizza ro take home and loaded up the pizza with tons of cheese and toppings. The center of the pizza ended up undercooked, and the dough was raw.
I actually work at a Little Caesar's, have been since Sept 2019, and.. I've never been told to reduce cheese for more toppings. We have a standard cheese cup that we use for all our pizzas, minus Thin Crust Cheeses and Pepperonis, deep dish anything, and our Stuffed Crust Cheeses and Pepperonis. The only time we change the amount of anything is if someone asks for light/extra cheese or sauce (extra cheese turns it into a custom, unfortunately, so it would be much pricier), and the more topping variety you want for customs, the less amount you get per topping, so it cooks more evenly in the oven. I know I'm very late to this, but who cares? I have info XD Have a good day random reader who reads this.
I worked at Little Caesar's for a bit. Whenever I made a cheese pizza I'd add a little more because I felt like there just wasn't enough "stuff" on the pizza. Like, if cheese is gonna be your only topping, I'll ham it up to make sure you're gonna enjoy it. That being said, they were pretty strict about toppings there. They had us count how many pepperonis you put on for a standard and extra pepperoni pizza. If the person working at landing wasn't chill (not like you Caitlin, you were chill), they could rat you out to the boss that you were giving away too much pepperoni. I'll be the first to admit that 24 pepperoni for a standard pizza is way too few, so I'd sneak about 4 or 5 more on there when I could. I also tried to cut my pizzas all the way through with the pizza cutter, but Scott said I took too long doing that. If you ever get a pizza that's not cut all the way through, it's Scott's fault.
Hey MatPat, I used to work at Papa John's in Canada. The cheese issue was actually a practice put in place by the company. A large pepperoni pizza came with 2 cups of cheese, but a large cheese pizza came with 2 and a half cups of cheese. A large pepperoni pizza gets 32 pepperoni slices on it, but an extra pepperoni pizza gets 16 extra pepperoni, and because the pepperoni is on top of the cheese, there's a higher chance for pepperonis to fly off in the oven, so you're potentially getting around 40 or so.
@@thickskulls The cheese on a cheese pizza is essentially a topping. Some chains (Donatos comes to mind) won't even let you order a half cheese / half pepperoni pizza without it converting the Cheese side to an Extra Cheese side. If they wanted to order a base pizza a control group, they needed to order one with no cheese or toppings maybe light cheese depending on the chain.
Used to work at pizza hut, was nearly the same as this. Cheese is considered a topping for a cheese pizza. You get another cup of cheese on the base pizza
As a former pizza worker we weighed all the other ingredients differently than we did cheese cheese didn’t have to be put on a scale and weighed up like the pepperoni or veggies
Growing up, Little Caesar’s was my family’s go-to pizza place, not just because of their low prices, but because there was a store only 5 minutes away from our house. Plus the pizza being “hot and ready to go” severely cut down on the waiting time, so it was an easy option for Friday suppers. But recently I’ve tried their pizza again, and I’m not sure if it’s the pizza itself or the garlic sauce I typically get with it, but it didn’t agree with my stomach afterwards. Nowadays, my favorite pizza place is Dominos, with Papa John’s coming in second. Dominos has a lot of options and tastes great. Then for Papa John’s, I often get coupons for it in the mail with some good deals, and the complimentary peppers that come with the pizzas is a nice touch.
I worked at Pizza Hut, they actually put 50% more cheese on a cheese only pizza to stop the sauce from burning. The pizzas with toppings just get the base amount of cheese
have you ever seen a real neopolitan pizza? the sauce does not burn, imo too much cheese makes pizza tasteless, it needs the right balance of sauce and cheese, do yourself a favor and try a proper wood fired neopolitan pizza, its in a different league entirely
our restaurant always sprayed an amount of water onto cheese pizzas to keep them from burning. it wouldn't be soggy or anything because the water simply evaporates in the oven, but it was effective at keeping it un-burnt
Worked at a pizzeria for over 10 years. Yes the “make it look good” analogy is correct. Less toppings means you made it look better by covering it with more cheese, thus heavier.
13:01 I found this interesting because I never found this to be the case at the Little Caesar’s where I live at. Every time we get pizza there, it’s FRESH and the pepperoni’s indeed have the grease. Not as much as other places, but it’s never looked as dry as the one Matpat shows. Guess it just varies from location and I’m a lucky one :D
It makes sense form the perspective of insuring that the pizza fully cooks. Anyone who's gotten a supreme pizza that's doughy in the center knows that more toppings = longer cook times.
I worked at Domino’s for 3 years, a just cheese pizza has more cheese than a pizza with toppings. It’s more like topping pizzas are the baseline, and cheese pizzas get extra
I've worked for papa johns, pizza hut and Dominos, a cheese pizza receives more cheese then a 1 toping, but yes we did add more cheese to cover sauce beyond the portion size
Random fact about Little Caesars: Their slogan "Pizza! Pizza!" is not used in Canada because that phrase is trademarked. There is an unrelated pizza chain in Canada called Pizza Pizza that existed before Little Caesar's expansion up north. In Canadian commercials, the mascot usually says other word combinations, like "Hot n Ready!" or "Delivery! Delivery!"
Worked at Papa Johns. We had "measurements" for how much topping we added for different types of pizzas, usually to control the oil and how loaded you were able to make the pizza and if it was cheese by itself we were told to make sure the entire pizza was covered with no sauce showing, but overall it sometimes depends on the employee for how much of a topping they would add.
I worked at papa johns too. Every now and then you’d get that customer who’d pay for double toppings for every topping on the pizza. But for each topping you add, the less overall you get of the other toppings. So if you order a double Canadian bacon, double pineapple, double jalapeño pizza you’re effectively cancelling out all of the extra toppings you ordered and wasting your money
@@brandismith2835 Yeah true haha. My boss wouldn’t care most of the time unless food cost started going through the roof, then she’d get on our asses about using the cups for 2 days and then forget about it again
Strange, I would of though using cups would slow you down immensely. I would just grab a handful of cheese and whack it down, you get a feel after a couple of weeks. Plus cheese melts and spreads, so even if there wasnt 100% coverage before baking, most of it would fill out during baking. Considering cheese is one of the most expensive toppings as well, thats where you want to be more cautious with the amount.
As a former Domino’s employee this is my explanation for the weight issue. When you order a pizza, we put a certain amount of cheese on it before adding toppings. Some stores have a cheese spreading device where you dump a measured amount of cheese in and it disburses it evenly over the pizza. After we do that we add toppings. (Important:) A pizza comes with any one topping at no additional cost. But if you want a cheese only, we add extra cheese, because extra cheese counts as your one topping. So since this extra added cheese is heavier than the peps without extra cheese, it weighs more.
As a current pizza hut production worker (cook). One large cup of cheese is added to every 14 inch pizza. if someone orders cheese only, i add an additional half a large cup of cheese to the pizza. The reason im aware of for doing this is the standard 1 large cup of cheese is acceptable for toppings, but if you didnt add extra cheese for no toppings then marina will be exposed and burn in the oven. all the sauce needs to be covered.
When i worked at one of these chains, years ago, we reduced the topping quantity, as the number of toppings increased. Otherwise they tended to not cook properly.
I worked at a pizza place for two years we never left off cheese. But when you make a cheese pizza and you see sauce you just feel like you need to add more.
When I was homeless but working full time, the Little Ceasars Hot-n-Ready's were basically a staple for lunches or dinners. A $5 pep would feed me all day.
I know it's not the same thing, but when I'd be plowing snow on 13 hour night shifts for a month straight, I'd buy a lot of little Caesar's pizza to keep in the cab and eat for every meal.
5:37 a place i worked at. We would just use mozzarella for toppings pizza and, ones without toppings we would add a handful of cheddar. So yes it still had a topping but the topping was cheese. Cheap and probably weighs more than most toppings would add
@@maxboerner3247 Pretty high odds, actually. It's a video about pizza, so it will show you pizza related ads. And pizza hut is the highest bidder for said ads. But I will admit I appreciate it's comedic timing.
cause this is fake, Matt pat is just working for little ceasers. NOBODY CAN OUT PIZZIA THE HUT (ps this a joke I cant belive i have to say this but there are non smart people here who take things seriously)
I'm a former pizza maker at one of these places. The plain cheese pizza actually has double cheese. When you add toppings you only get single cheese so it will be lighter. I presume the extra pepperoni being lighter is employees not putting much cheese on. That's not a standard practise we are told to do.
Yes I worked at da hut and we had different color cups to use for cheese based on pizza size. Pepperoni started on outer edge come inside staying tight no space
I also work at a pizza place. Our pizza chain does something slightly different though. You get Extra Cheese if you order a Cheese pizza, that one is pretty standard. But we also have different weights for toppings depending on whether it's a single or multi topping pizza. Order a Large Pepperoni? That's 3.5 ounces of pep weighing down your step. Order a Large Pepperoni and Sausage? The weight of Pepperoni drops down to 3 ounces. The cheese for multi topping pizzas however, stays the same as a single topping pizza
Yes so with toppings, we didn't do it by weight (this could be a UK normal) we did pepperoni on a large pizza as 4 pieces per slice on a large pizza. Each size pizza had a set number of peices of topping. And the number of different toppings would effect the number of pieces of each topping you got.
I've managed various pizza shops since 2014 at the shop I manage now we reduce the cheese and toppings on pizzas as they get more because it takes longer to cook all the way through the more toppings that you add so it gets to a point the crust would be burnt to cook it all counting cheese.
I currently work at a pizza place and I'm backing up this statement. Also, it would become a gooey mess if you kept the cheese amount the same for pizzas with large amounts of toppings (has nothing to do with being more cost effective)
Can't say I've had that problem when I make pizza's at home, except for the time I went a bit overboard with the toppings. I bought a 16 inch triple meatlovers pizza at walmart with "over 1 lb of toppings". I then added my own toppings. 1 can of olives, 1 jar of banana peppers, 2 bell peppers, 1 large onion,, 1 jar of pizza sauce, 1 lb mozzarella cheese, 1 pack mushrooms ( I guess it would be about 2 cups?), 1 stick of pepperoni sliced up (about 8 inches long), and some other oddball ingredient, I think it was dill pickle slices, or maybe it was pizza rolls. It actually cooked just fine except for the onions and peppers were more on the crunchy side. It was death. 1 slice was a full meal, the crust could barley hold it. I know some guys that like hefty, high calorie, over the top food. Even they said I had gone too far.
Dominos in 2002 had is measure cheese with this weird cone that evenly distributed over the pizza (never worked). They specifically dictated less cheese with topped pizzas, or more cheese on cheese pizza if you prefer the optimistic point of view.
I’ve actually been making my own pizzas for years now, and it never occurred to me that the amount of cheese would be reduced as you add more toppings. The problem is, that makes sense. Whenever I cook my pizzas, I noticed that if I leave the percentage of cheese the same as a percentage of toppings, the crust doesn’t tend to cook correctly. You literally have to reduce the amount of stuff on the pizza in order for the pizza to cook right. A plain cheese pizza, you can go to town with the cheese. But, when you add toppings, you have to reduce the amount of cheese in order for the crust to bake the right way. I love food science!
Long long time ago me and some friends ordered a cheese pizza at pizza hut with extra, extra, extra (x8) cheese just cause we were being idiots. When they finally brought it out after over an hour they were clearly not happy.. the chese was mostly unmelted and the dough wasn't fully cooked except right at the crusts. They said they had put it back in the oven for two more cycles and it still wasn't cooked and they were done with it. We took it home and cut it up and cooked it some more until it was fine, but it definitely adds to cook time which in a fast food uniformed setting can definitely throw things off
I have to make gluten free pizzas, and the mix I use specifically has you double bake the crust, putting it in for seven minutes on its own before topping it and baking it the rest of the way. I've never had trouble with the crust being inconsistent based on topping volume, so maybe double baking crusts helps with that.
that seems to be a weird assumption though, i assume you mean the inside base not the outside crust. but even then that would be easly solved by pre cooking a pie for a bit then finishing it off when you added the toppings.
Two added reasons for less cheese with more toppings from someone who’s worked at a variety of pizza places including Domino’s, Mom & Pop, local chain, and Sabarro’s.. 1. Cheese is most expensive part of any pizza (85% of a cheese pizza) from a food cost perspective. 2. As you increase toppings (especially vegetables) the water content increases which affects cook time. So less cheese helps keep your cook times consistent. As an example a veggie pizza has to cook 25% longer than a pepperoni.
When Pizza's are cooked, they usually have a set time in the oven, and us workers were told to make sure they cooked through by reducing cheese when we added topping. It's about making the pizza survive the oven belt no matter what the ingredients are. It's not money, it's not cook guilt, it's pizza cooking science. Also, just saying, thank you for doing this, your videos on this have already helped me balance my budget so much this year. Keep up the good work, all of you.
I assumed as much, a friend of mine works at a pizza place Also made homemade pizza before, you gotta be really careful about how much topping you put on Or it gets too heavy and does a heccin droop. Harder to eat
Someone else in another comment also mentioned oil control, which was also my guess. Anyone who lived through the 90s probably remembers using a paper napkin to soak up excess oil... Seems like the big chains have figured out that there is an upper limit on what can go on top of a pizza.
@@lampylightbulb I think anyone who has made pizza at home has also tried to use the freshest, fanciest mozzarella, too...once. And painfully learned a food science lesson about how moisture control influences cheese melting.
About the cheese: my first job was at a Papa John's. You're not hallucinating and it's not the employees. You get less cheese the more toppings you get. We had specific instructions of how much cheese and each topping you got based on how many total toppings went on the pizza.
To me it sounds logical that a cheese pizza has more cheese than other pizzas. The whole assumption that a cheese pizza is the base of all other pizzas seems weird to me.
@@MetalheadAndNerd yeah, a cheese pizza has base cheese ( like the others) + topping (also cheese unlike the others). P.s. not a pizza shop worker, just theorising here.
I worked at Domino's and Pizza Hut, both reduce the amount of cheese based on amount of toppings, mainly to save money, but also the dough wont cook properly when there are too many toppings on it.
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As a current little caesars employee this was interesting to watch. I can also attest that yes we definitely don't take cheese away when you add toppings, the same cup is always used for a normal round pizza. Also yes, a normal cheese and a normal pepperoni pizza are the same price, but that doesn't mean we don't charge for pepperoni. That's just the case for those two types of pizzas. Any custom pizza has the pepperoni's additionally charged like any other toppings
I get what you mean about still charging for pepperoni, but what matpat said was in reference to the ready made pizzas being the same price, not the topping itself being added to a pizza.
I used to work at Domino's I have no idea how adding topping make the pizza lighter. We used a scale while making to pizza is we don't use too much or too less. Same with the cheese it's always 5.5 gram of cheese for the base. But it might be cause I use to work at a local own shop ps I might be wrong on which unit I said I just remembered staring at the number not what unit it was.
Former Domino’s franchise employee here: every single penny must be saved so we would put less cheese on the pizza when there were more toppings. If a customer complained about having an under cheesed pizza, we were told to tell them that we need to put less cheese to make sure everything cooks properly. Which of course was bull.
@@michaelfapgod4598 pizza hut in my country (indonesia) looks objectively better than in that video lol i think the reason is that here pizza hut here appeals to the middle-upper class
I think I remember reading somewhere that the more toppings you get, the less you get of each because it still has to cook evenly. And cheese is a topping. That's why when you get just pepperoni, you get a lot, but when you get five other toppings, you might only get a dozen slices.
I worked at the highest rated Pizza Place in my city for the past 4 years...here what i learned in that time 1. Cheese pizzas should get extra cheese by default, to ensure the tomato sauce doesn't bubble up too much, and get on top of the cheese...so adding extra cheese on to a cheese pizza is necessary 2. When cooking single ingredient pizzas, cheese should not be reduced, even though stores will lie and say its necessary to ensure proper baking...its not 3. Pizzas with 2 ingredients are the least common, most people will go from a single ingredient pizza, to a 3 ingredient pizza...so this is the stage where we start reducing cheese amount...not to ensure proper baking, not to save money...but so the ingredients can be seen on top, while still having that wonderful cheese blanket on top...it looks 10 times better with less cheese 4. Starting with 6 ingredients(my store at least) starts adding more cheese again, otherwise the cheese flavor gets lost in the ingredients, and it looks very sparse on the pizza I will say, i did work at a privately owned pizza shop, top rated in our city, and i was the head pizza dude...but these are some basic cheese thoughts that might help explain some of the weight inconsistancies
I worked at a pizza place years past, I remember we were trained to put significantly more cheese onto cheese pizzas than we did other ones. Where I worked, we specifically had a scale to measure how much cheese we put on a pizza, so we knew exactly how much on it. I'd be genuinely shocked if other places didn't do the same.
Little Caesar’s is definitely the best price. I used to get full pizzas from them for 5 bucks on pick up. Really was a life saver when you’re broke and young. Because that pizza would feed me for 3 days
Ex-pizza maker here. Worked in couple of pizzerias as summer job and had some experience in how it all works. 5:30 The reason why most of the cheese pizzas are heavier than one with toppings is because they are separate recipes that require to add extra cheese. The way it's measured is by using different colored plastic cups. In restaurants I worked "cheese" pizzas were also made on entirely different sauce (not relevant, but it does paint a picture of restaurants recognising cheese pizzas as separate recipe rather than a baseline) and require either 1.5 cups of whatever's the size or a cup for bigger pizza (so like you use 30cm cup for 25cm pizza and 35cm cup for 30cm pizza) In case of Papa John's extra pepperoni weighing less than regular one probably has to do with employees not putting extra cheese on it. Cheese is usually the most expensive ingredient and instructors/managers ask employees to not put any extra and do better to fill entire pizza with a single cup. But sometimes employees with less skill can struggle and leave open spaces, which is WORSE. Reason why is because tomato sauce tends to burn pizza when exposed to heat and cheese covers it, so contrary to instructions given to employees, they sometimes put a tiny bit extra here and there so that entire pizza won't go into trash.
Former papa John’s employee here, mats theory about the cheese is exactly correct. There are systems we’re supposed to follow regarding how much cheese and toppings to use, but most of us just eyeballed it and never had problems
One of my managers used to even give less cheese on certain pizzas to save cheese, and never had issues. He said that if you spread it out right, you don't really have an issue since it spreads so well. Granted, I barely made pizzas as a driver so I didn't care much.
It's gonna depend who is running the store...I know at dominoes, my dominoes, everything was weighed...and there was purposefully less cheese on pizzas with toppings, but pepperoni cost way more than cheese...so, this isn't exactly a rip (although it would be if you were getting an onion pizza or something).
True that people don't call back and complain but it's only cause they can't prove there pizza has been shorted 2oz of cheese and half the sauce its suppose to get. I don't order Domino's anymore because they undercut there portions big time here. I never get what I pay for. I am a former employee.
Worked at Pizza Hut years ago and it sounds like Dominoes. If you ordered only cheese you got something on the order of double the cheese, but any toppings added got rid of that extra portion.
5:38 Having worked as a cook for one of the chains listed, I can confirm that this was the case while I was there. We'd put a scoop of cheese on after the sauce no matter the pizza unless specified not to and then add the toppings so the customer could confirm their order after receiving it. When making a cheese pizza, we treated the cheese as a topping and would add an extra scoop on top.
*i wrote my very own batman comic book and I’ve been told my everyone at work and school that’s it’s the best thing they’ve ever read, mind you, their words not mine lol, anywho if any of you fellow batman fans would like to give it a read DM my instagram @jarrito96 and I’ll send you the ENTIRE BOOK FOR FREE ! I’m sending the book to ben affleck later on because his departure as the character is what motivated me to make this book* *trust me you don’t wanna miss this chance to read my book, this LEGITIMATELY an R rated batman project that I want people to experience* *or if you’ve got snapchat: I’ll send you the ENTIRE comic book, mind you it’s a REALLY long book and the darkest most morally ambiguous portrayal of this character and it brings me great honor to write a story on my fav superhero of all time, whomever reads this I hope you enjoy this comic if you get the chance to read it, have a good day, fellow batmans fans* *i had a dream of playing Batman and this failed audition is the closest I’ll ever be to getting there, feel free to roast it* 👇 ruclips.net/video/nHTiwzQJxNc/видео.html 🔥🔥🔥
I too worked for 1 of those chains. We did it that way also. All pizza got a base layer of cheese weighed out on a scale. Then you added cheese,also weighed out since that was the only topping you choose. So if you ordered a pepperoni pizza you didn’t get the extra cheese that was considered the toppings for a cheese pizza. These videos are very flawed in their calculations.
@@richardlouis8295 So how should the calculations run then, when most of them charge extra for toppings other than cheese, and then give you half the cheese?
I worked at a pizza shop in college and we were actually taught to put more cheese on a "cheese" pizza because it felt like the customers were being ripped off otherwise. So basically cheese pizzas were "slightly extra cheese".
Hi, current Domino's pizza boi here! Domino's supplies our store with little pizza guides to hang on our walls, telling us weights of ingredients. You 100% get less cheese the more toppings you have. If you ask Domino's Corporate, they'll probably tell you it's because they don't want super heavy pizzas. If you ask my general manager, its to save money because cheese is the biggest cost to our store. Hope this helps 😎
Lmao do u know that the pizza hut in my country is basically dying rn? They're getting very desperate and start sending their employees to sell pizzas at the side of the road. Sometimes i feel pretty bad for those employees.
Lockdown literally caused my two local pizza places to close down indefinitely, thanks for reminding me about that. This whole pandemic has been a giant boon for fast food and corporations.
As a former pizza hut chef, we actually had different cheese measurement cups for a cheese pizza, single topping pizza, or 2+ topping pizza. Extra pepperoni counts as a second topping so that's my explanation
@Imaginary Person we call them “cooks” at Pizza Hut lmfao. And that is a stretch. It’s more like pizza builders. The conveyer belt through the oven is the cook.
@Imaginary Person believe it or not, on a corporate level, ALL fast food chains have actual chefs. Even BK, Mcds, etc. have them. Google Bob Das. That being said, the OP is probably NOT a chef lol.
worked at pizza hut for about a year, the original cheese pizza actually had two types of cheese and they were forced to put both on while the pepperoni only had one.
I used to work at a little Caesar’s and I can tell you this much. The likely reason why the pepperoni pizza still weighted more is because there was a set amount of cheese you had to put on every pizza, even with the cheese pizzas you only had that same amount of cheese so you had to make sure to distribute it evenly.
I've worked in food service, specifically in pizza for the past 5 years, and yes we absolutely use less cheese per topping added. Also you'll get less of each individual topping when you get more and more toppings. This essentially comes down to cost savings because cheese is BY FAR the most expensive ingredient, followed closely by cured meats like pepperoni. So if we can provide you with the illusion of the same thing nobody will complain if it isn't obvious
@@justgonnacomment eh if I used the same amount of cheese and toppings for single topping pizzas/plain pizzas...you would have a pile of slop. Stacks of onions, sausage, mushrooms, olives, peppers, pepperoni's, etc laying on a horribly cooked cheese with little caramelization, all resting on a super thin unrisen, half cooked dough. Not to mention the amount of juice all the veggies pour off and grease and well I may as well hand you a fork and bowl. But for real think about a 8 topping pizza. Of course that weight will smush all that dough, and all that food will hardly cook nicely.
smosh died as soon as they started posting those "every ______ ever" videos. they lost all creativity so they just decided to use the same thing every time so they wouldn't have to actually come up with anything
I worked at a local chain in my hometown for an extended amount of time and what we did, is out toppings UNDER the cheese. I was never on the pizza station, but I think putting the toppings underneath definitely encouraged them to put a lot more cheese. The place was really generous with toppings too though. Would be curious to see if the toppings being under/on top changes anything about flavor. Best pizza dough ever too! miss that job I would get free food on my breaks and any pizza that wasn't picked up by the end of the night was up for grabs for anyone who wanted it.
Worked at dominos in high school. We measured cheese into a “cheeser” device that dispersed cheese over the pizza. Cheese pizza came with extra cheese.
Also always use coupons!! Can cut the price by nearly half and most are valid all the time. And choose your own toppings rather than picking a specialty type pizza.
I worked at pizza hut for about a year but I never made a single pizza. They used a measuring cup for all their toppings tho but the friers (where I worked) are pretty nasty so I don't recommend ordering wings and all that but they are pretty good
Ye was gunna say the same, at my dominos cheese pizza came with extra cheese, pepperoni was reg cheese + peperroni, same with byo pizzas, any specialty pizza (deluxe, meatza, etc) did come with extra cheese tho
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6:30 , if you check the nutritional info on Domino's website it says this: " When you add a topping, the cheese portion is reduced to ensure a proper bake". :)
As someone who works at a Pizza Hut, I think I can confirm the same here.
Ok
It's cause both Pizza Hut and Domino's both add extra cheese as a topping if you're getting no toppings in order to ensure full coverage of the dough/sauce and to make it "worth your buck"
Ok
@@ninjabluefyre3815 Same
As a current pizza chain employee, I can honestly say the “base” cheese pizza will have significantly more cheese than a pepperoni pizza because the “base” cheese pizza is considered one topping. They scale back on the cheese when it comes to actually adding toppings to reduce grease factor and gives the pizza a chance to cook correctly.
I was gonna say that. There's a place called Mod Pizza where you can get all the toppings you want for $8.99. The only thing they tell you is if you get too many toppings the pizza won't cook evenly.
This is why Chicago style is the best. Loads of cheese, loads of toppings, no excuses.
@@darken2417 Chicago thin crust baby
We used to tell ppl at Pizza Hut that there was a limit as to how many toppings you could put on a pizza or it would not cook through. Pizzas with bacon had to go through 1.5 times in the oven to make sure that the bacon cooked as it was raw on the maketable or frozen otherwise.
@@darken2417 Heart attack, no return.
I used to work at Papa John's. Totally on the money for the extra cheese being used to cover the sauce. Papa J's specifically taught us to put the cheese on last as a seal for the toppings.
I love those kinds of Pizzas though
That makes sense
that sounds pretty smart
That's how i was taught to make pizza in home economics, i don't understand Putting toppings on top because it moves and falls off
@Abidjanaise, Not just that. It sucks in general. The only reason I work there is because I didn't want the pizza places that I actually liked being ruined for me.
Having worked there, I can confirm that it is disgusting behind closed doors as well.
Little Caesars employee here: "The more toppings you get, the less toppings you get." meaning, the more toppings you order, the less of each of those we put on, due to making sure the pizza bakes properly, and to reduce production cost.
A LC comrade! Sizzling platter or illitch?
@@vince-zm8ds what
@@SelttiksYT your holdings company?
@@vince-zm8ds pff idk. I just work there
@@SelttiksYT ask your employer, big chance for a raise
As a former Domino’s employee, there’s guidelines to how much toppings and cheese each pizza gets depending on how many toppings there are and the size of the pizza. For example, a normal cheese pizza would have more cheese as opposed to one with toppings like pepperoni so that it comes out of the oven looking right and it’s more cost effective for the company.
Makes sense
@@veryhot2382 no one cares
Never knew that.
Same at pizza hut, also at least at the hut, never order double pepperoni/ham with a third topping, you won't get your money's worth for that double pep
As also former Dominos and former Papa John's employee I can confirm. You get more cheese on a regular cheese cause its basically your topping. And the cheese itself is definitely heavier than pepperoni is
Worked at Domino’s for 2 years, was trained to put double cheese on cheese-only pizzas and to hold back on toppings the more they add so that it’ll all cook evenly in the oven
so what i need to do is double cheese and double toppings then ? hah i usually like cheese only pizzas with way to much extra cheese
we have a recipe for every pizza.. peperoni gets 32 peps.. all meat gets 8 or combo pizza got 6 all evenly spaced out. a pizza thats a double topping yea. itd get cut from the 32 so like 20.. but man cheese only pizzas? we still cover the whole thing in all the cheese we can hahha, its a process. like bread sticks, larger bread sticks are better than a pizza with a million toppings because bread with cheese will fill people up pretty quickly. and its cheap
can confirm
(topping count)+ -> (number of pieces per topping)-
I used to work at Pizza Hut, and it's mostly the same there. The more toppings you get, the less of each one you get, otherwise you get this mess of undercooked pizza
That’s what I was thinking! It makes sense that when they put toppings on, they’d have to go light on cheese, so it’ll bake evenly. That’s why thin crust, IMO, is great for extra cheese and toppings; it’ll cook through more quickly, and you won’t have to worry as much about raw dough. Though, you’ll lose out on structural stability, cause it’s thin. And honestly, I don’t get why they don’t split cheese on bottom and top: the cheese on bottom to glue the toppings on, and the cheese on top to seal it in. And I don’t get why they don’t dice veggies like bell peppers, it’ll help with structure, and is probably easier: just get a big ol dicer (though I imagine washing may be a problem). If people know more about this, please edify me, cause I don’t know as much, and I don’t wanna claim as such.
As a chef who specializes in Italian cuisine i can say that the more toppings you have on a pizza the less of each topping you will get. It's not supposed to be a bad thing. If you pile the same amount of cheese on a pepperoni pizza as you do a cheese pizza it will be a soggy greasy mess.
your logic seems sound, that to create balance and not overload it, they need to put less, but then they charge a flat price for each individual topping regardless of how much they give you. so the more toppings you ask for , the more you pay, but the less you get and that just seems dishonest.
Consider that you're paying for the added labor to prepare a multi-topping pizza.
@@Femaiden you're paying for a hypothetical pizza not a specific amount of each topping down to the ounce. There is not a single pizza cook in the world who gives that many damns about his job to where he would purposefully deceive a customer just to save the restaurant some money. The idea of a cook wanting to save a chefs food cost at the expense of the customer is actually quite funny to me.
That would make all of Little Caesars pizzas with toppings a soggy mess, but they arent
@@onlyadot Well tbh I'm not saying who's right or wrong but a huge pizza chain like dominos or pizza hut saving toppings would definitely add up in the cost region right?
Hey guys! Former Pizza Hut line cook here to *weigh* in about the pizza weight! We have standard sized cheese measuring cups for pizzas of different sizes! A 14-in any ONE-THREE TOPPING pizza (regardless of crust) gets a large scoop, but once you break that three topping limit, or even if you just get pepperoni with extra pepperoni, you drop down to a medium cheese scoop. (Then for my location, a small cheese scoop on top of the extra pep) I was told it’s to help prevent the extra roni’s from weighing down the dough while it bakes but Idk.
Yes I realized this video is two years old
i didnt know that lol pretty cool
Regardless of how long it’s been since this video was posted, this is still valuable information, and for the sake of this experiment, I thank you for your contribution
Working off of 30 year old knowledge of my time at Pizza Hut in 1993, it was the same then as well. One of the other reasons that less cheese is used when more toppings are on the pizza is that the pizza simply will not cook if it has that much stuff on it.
If you order extra cheese do they assume you don't care about baking and give you the regular cheese back plus extra?
As a former dominos employee of over 3 years, I can explain what happens with the pizza and toppings. You're kind of right--lots of workers hide their mistakes in extra cheese, especially if their spread is bad and they add to hide clumps. There is, however, less cheese added to the pizza with toppings. For example, a large cheese pizza at dominos gets 10 ounces of cheese but a large pizza with 2 to 3 toppings gets 8 ounces. The minimum for cheese is hit at 4+, which is to say they reduce the cheese even further at 4 or more toppings but cannot go any lower. The pepperoni weighs less than the cheese (especially after dropping some grease in the box) so the weight changes even more. As for the pizza weighing less with extra pepperoni? I can only assume managers want to save money on cheese (which is one of the most expensive components of pizza to buy) and force employees to go light on the cheese when they can to make up for the newbies' heavy cheesing hand. That's been my experience anyways.
Edit: I've seen lots of people mention cook time and yeah, that's definitely part of it. My comment was already long as it is though lol. Too many toppings can affect cook time and the pizzas are meant to go through a conveyer belt oven once. The specialty pizza Xtravaganza is a pizza I proffered to make myself because if a newbie made it they would go too heavy on toppings and would not cook right. It's time and efficiency at fast food pizza places like Domino's.
Yeooo bless this comment I hope you get all the likes 👍🏾
xD what
This needs more upvotes! Thank you for explaining!
@@Wulfex this isn't reddit-
As another former Domino's employee, I concur with this as my experience also
As someone who used to work at Pizza Hut, the company actually tells its employees to put less cheese on pizzas that have toppings. It’s less like a cheese pizza is the base that you add toppings onto, and more that you’re replacing the “extra” cheese on a cheese pizza with toppings. It’s been a while, but I believe it was a cheese pizza had a cup of cheese on it and a pizza with toppings had half a cup of cheese on it.
Yep, also worked at pizza hut and can confirm. They had specific specs they wanted us to abide by based on the size of pizza and number of toppings. Past being a new worker, none of us really cared about abiding by the specs too much, especially since they wanted us to make the pizzas so fast. They didn't pay us enough for us to care much about making every pizza exactly the same. More often than not, I feel like the employees are more likely to try and put more than the specs call for on your pizza because just 8 pepperonis on a pizza is ridiculous and WE would want more if it was OUR pizza. From my experience at least.
uk pizza hut here, for plain margarita pizza we’re supposed to use “a cup and a half”, while for a pizza with toppings it’s just a single cup. half of our staff don’t actually care about it and 90% of the time you’re pizza will have a lot more cheese than it’s supposed to lol.
That makes sense
The cheese pizza isn’t the base the base is a cheese pizza with less cheese+the toppings ([toppings] pizza)
UP
At papa johns we dont we add more
Former Little Caesar's employee here. The reason all of our pizzas have the same weight of ingredients across the board is because we are given very specific instructions for how to top our pizzas, down to the gram, as to not waste any money by giving extra. A standard medium pepperoni pizza is topped with exactly five ounces of cheese (yes, we have a scale to weigh the cheese) and exactly twenty-four pepperoni slices. That's why our base pizza stays the exact same every time
Interesting... 🤔
How long ago did you work there?
Ok thanks
30 in my day for the standard (2019-2020), EMB got 52 or 54. Also we didn't weigh our cheese, we filled a pre-determined cup. EMBs get more cheese.
@@nguyenvandu4936 I quit in November of 2018, so pretty recent
Don't forget that Lil Caesars also makes their own dough in the back instead of having the dough already made elsewhere and delivered
Ah so it can impart more cardboard flavor in oily transit
Imagine being his son and seeing all that pizza and getting excited then your Dad says No it's for science
I bet they ate them after
@@Bruh4. yeah probably
ikr..😔
They weren’t the ones that ordered them though
Man I would cry if I was his son that's my favorite food
I love little Caesar’s advertising because in their ads or promotions they never use the words good or delicious or anything like that. All they say in description of their pizza is that it is hot and it is ready and it is cheap
Great attention to detail!
I like Little Caesar’s a lot, they don’t the BEST pizza obviously, but for $5 it’s pretty dang good pizza
@@fluffybluefastboi103 Eh... I always prefer New York to Deep Dish but it does fill your stomachs when necessary
@@fluffybluefastboi103 Their topping pizzas went up a dollar last I've heard. It's a shame sales can't compete with inflating costs, or something of ill-will mayhaps, it is a company first.
*IDIOT:D*
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Hi my girlfriend told me this:
“With a lot of pizzas, with more toppings we have to add less cheese to counteract the amounts of grease from the meats, if you got veggie toppings it shouldn’t alter much. Even so, if you ever worked at a pizza place we all know we just grab a handful or two of cheese according to how ever many other toppings there are or aren’t”
Most chain pizza kitchens use conveyor belt ovens that are tuned to bake for certain weights. If you add toppings, you have to subtract toppings to have the total weight of the pizza to weigh-in at a specific range. Some kitchens have multiple conveyors, that can be set at different speed/temp, this would allow for the additional weight of extra toppings.
have a comment
Where I worked there was a scale and bowl, you weighed the cheese for each pizza before putting it on, and number of toppings didn't change how much cheese was added, except for cheese only which got a small extra amount.
I work at Marco's pizza and for a large (14 inch) pizza we use 9 oz of cheese for regular cheese pizzas and 8 oz for everything else. We also are pretty generous with our toppings and you can add pepperoni for just a dollar on top of the normal $8.99 price. Honestly it's a pretty good deal and I love the taste. (I am just a regular employee so I get nothing out of this, just being honest)
@Shadoww Nemesis01 have a reply to your reply
I miss him........
Me to... 😢
The new one's Okay, but matpat is still KING!
Me too
Today I lost my dear theorist, Matpat..
"QUIT TELLING EVERYONE IM DEAD"
Sometimes I can still hear his voice :(
@@rasheau1 I love Santi
4:55 so I would like to explain something here. I work at a Pizza Hut and have for a while now and the reason the cheese weighs more is because if a pizza Is just cheese with no toppings we have to add an extra half a cup of cheese that way the customer isn't being screwed over for just ordering cheese. But when we add pepperoni we don't put on that extra cheese therefore it ways less. Thank you for coming to my Ted talk.
Makes sense
Because - as a customer - I expect the cheese to BE the topping, i.e. there's the cheese base plus the cheese topping, ergo more cheese
@@77dreimaldie0 exactly
Im eating pizza hut
Same thing at the place I work at. Cheese is a topping, so a plain cheese pizza has extra cheese, it's not the base pizza.(except where I work we add a whole cup, not just a half)
As a previous dominos employee, we were always taught to put as little cheese as possible, especially on pizzas with toppings
I wanted to comment the same thing!
As a current dominos employee, yes
As expected
Shame
As a 6 year Domino's employee if you were being told to put "as little as possible" cheese on a pizza that is on your individual GM or franchisee. The Domino's US company standard for cheese on a large is 7 oz for any pizza with toppings. Any just cheese pizzas get 50% more, meaning 10.5 oz on a large.
Ex Dominos manager here. I don’t remember the exact measurements, but a large cheese would get 10oz mozzarella, a 1 top would get 8oz mozzarella, and a speciality that included cheese would get 5oz. Also, the more toppings you order, the less of each you get. A large pepperoni would get exactly 40 pepperonis. A 2 or 3 top would get 30, and a 5 top would get 25. Every pizza chain does this with their toppings, to save money and also so the pizza can actually cook underneath all the meat and veggies.
I mean obviously not every pizza chain since little ceasers weighed more with the pepperoni
I works at papa john's like 12 years ago but those numbers seem almost exactly the same. They definitely have the same setup
Yeah it was very precise. They all were supposed to be put on in a specific pattern to get full coverage and to make sure "every ingredient was in every bite" and something about making sure that the toppings weren't too heavy causing them to separate from the crust. It made sense at the time. Still kinda does actually. Only thing is the price doesn't reflect the reduction in quantity.
I'm a current GM at Domino's and this is still correct.
I used to work in a restaurant that did create your own pizzas. Getting less of a topping as you order more toppings is just common sense. If you gave the people who ordered 6 toppings the standard amounts you’d end up with a mountain of food on top of the pizza and it won’t cook properly. Not to mention it’ll also be impossible to eat.
5:25 The domino's I worked at specifically instructed us to put less cheese if the pizza has any toppings, and even less if there's extra toppings.
Papa John’s worker here, there is a “base” pizza it just never goes out. If you order a cheese pizza you’re getting the base with its cheese +more cheese on top of it. While a pepperoni pizza is the base +pepperoni which gets much less and weighs less than the extra cheese
I know this video is old now, but this is the reason, Or at least how we ran it at the 4 pizza huts I have worked at and the 2 I have managed
Pizza hut employee here, same case at our restaurant lmao. we sauce and cheese em first in the morning, then when an order is placed we add the topings accordingly.
well... I’d say you’ve come to the correct video, just look up XD
For me I got a lot of free pizza from when I used to work at papa johns, though I don’t work there anymore. we get our dough cold and make the entire pizza at the moment it’s ordered, I ate it weekly and never got sick of it, cause it’s pretty high quality. honestly I do think it’s a pizza worth it’s price, but I’m a cheepskate if I’m paying for pizza just to fill my stomach I go with little Caesars. If I’m going to get at actual good pizza then I’m going to Papa Johns. (Or like a mom and pop pizza place)
@@kylefentress1381 wild, we got dough in the morning. Like a stack of trays would come in with some refrigerated papa John’s brand dough. But the craftsmen would make the pizza right there, tossing the dough, spreading sauce, etc... it’s probably why you guys usually beat us when people would order from two places. (That and we had a tracker that told them if a delivery driver was speeding)
How do u feel coming last
Hiya MatPat! I used to work in a pizza restaurant chain and we were actually trained to give less cheese when extra toppings were added. It’s partially a cost cutting measure, but more importantly different toppings have different moisture levels that, when baked, change the overall texture (i.e. veggies and greasy meats soak into the sauce, dough, and cheese , which can lead to undercooked middles and overcooked crusts). Plus, too many toppings can trap heat and moisture, which can lead to an uneven melting of cheese. 9 times out of 10 if the pizza doesn’t look “aesthetically pleasing” the customer will request a new one, which means the original gets wasted. Hope this helped to provide some insight! :)
That makes a lot of sense, I noticed if I order thin crust its somewhat loaded with veggies probably cause they don't worry about it being soggy
@@Mrkaka376That's exactly yet and if you get a panstile pizza they will put less ingredients on it. Because if too much weight gets put on top of that dough it collapses in the Pan and Then it doesn't cook right you'll have a layer of uncooked dough in The Middle of it.
cheese is the most expensive topping of all toppings
As i suspected
I've personally worked at Little Caeser's, and we were trained to MEASURE out the cheese we put on each and every pizza. It was continuously enforced to NOT just grab a 'handful' and slab it on the pie before throwing it on the oven rack. We had measuring cups, and whether we were cooking cheese, or cheese + pepperoni pies, every one we made had a relatively EQUAL amount of cheese. So my experience matches your data. HOWEVER...
there were definitely times NOBODY measured. You have days you're swamped, you have days where the manager on duty didn't care, or let's say your measuring cups all fell on the floor and everyone was way too busy to go back and wash them. A variety of variables happened DAILY, and having worked at multiple fast food locations, I can tell you that this is the same EVERYWHERE. It entirely depends on how busy you are, how many employees you have staffed, the QUALITY of employees you have, and what type of manager you have that shift.
PLEASE keep THIS fact in mind when conducting food experiments like this! I guarantee, unless the quantity of something is measured AND ENFORCED to be measured, you will get different results every time you conduct them. :)
The restaurants' shortcomings will be duly noted via the acquired statistics.
To me Little Caesar's pizzas are made more mechanically and you just confirmed that. Not too hard to guess since they make them so you can grab one as soon as you enter the restaurant (or more like shop). To be absolutely honest, I know the quality is not the same, but I like Little Caesar the best. You can even be creative and add veggies at home. Onions and green peppers go great with it!
You are absolutely correct. I regularly visit a Little Ceasars every Sunday for their Extra Best. And as of late, (even before the pandemic) the quality has gone down. Bunch of inexperienced teens, managers (deep down inside, they fucking hate them), high turn over and those teens sometimes behaving stupid in the prep area. I've encountered teens that just absolutely hated being there. Like working there on a weekend just killed their plans. Lousy or abismal attitude in the customer service dept, not even a "thank you, have a nice day" reply
You better measure! Lol
Omgosh I worked there too! Well still lol and yeah your right actually we do keep our pizzas relatively even!! :3
I currently work at a dominos location and visiting this video makes me so excited.
I'm in the process of being cross trained and the main thing I was constantly reminded of was exactly this video in a nutshell.
for a regular med hand tossed pizza, it needs to get about 5 Oz of cheese (7oz if you get extra cheese) and about 30-35 pepperonis on each pie. for an extra pepperoni pizza, I remember it's 3 or 5 Oz of cheese and about 40-45 pepperonis per pie. :)
As a former pizza employee, I can definitively say it is NOT the employees. A Papa John's cheese pizza gets 2.5 cups of cheese on a large pizza. A pepperoni gets 2 cups of cheese.
thanks for the info j.j. lol for a second I thought you where J.J. McCullough
edit: wow in the span of 5 minutes this post got 43 likes
I dont even work at a pizza place, but as a restaurant worker it's always about the profit margin loll
@@aaronstanley6914 That is alright. Once I saw someone else named J.J. had commented on a video, and I was confused for a moment, because I did not remember commenting on that particular video lol.
I second this as a PJ manager! The double pep should have weighed more than the single pep pizza though.
Oh. And PJ is going getting rid of cups except for cheese and that sucks for making things the same every time
At my local pizza shop, it was cause there would be too much grease and cause the pizza to be hella soggy if you loaded it up with cheese and peperoni.
I work at dominos, you’re actually taught to use less cheese if more toppings are used. You actually use a scale to know how much to put. A medium cheese pizza gets 7.5 ounces and a medium pepperoni pizza gets 5 ounces of cheese. It’s the same with all sizes and toppings. More toppings = less toppings
Haha, came to say essentially the same thing. We used a colored cup for each size pizza. 14" equals blue cup. A plain cheese pizza got 3 cups= base layer, " topping" layer, and top layer. If you ordered pepperoni, you got the base and too layer, but the topping layer was replaced by the pepperoni.
I used to use that nonsense at Papa John's when I worked there, luckily my manager told us to stop wasting time and just eye-ball it lol. Once you get used to just doing it by touch and sight it's saves so much time.
And now I work at Domino's, where that isn't a thing at all lol.
Cheese is a topping. So when you order a cheese pizza, it's a single topping, and you're paying for extra cheese. They weigh it.
Also worked at Dominos! Can confirm, although I liked to add a little bit extra cheese anyways lol
@@T1ret0ad EXACTLY it felt cruel just barely giving them any cheese to cover up the sauce
My dad used to work for Domino's and he said your topping theory is 100000% correct
It’s exactly what goes on I’ve worked at 3 of these restaurants
My dad also used to work at a domino's, that's actually where he and my mom met right out of high school, so I've always been partial to domino's pizza, lol
Actually, based on my experience at dominos in 2016, we were instructed to use less cheese for pizzas with toppings. We had a measuring cup. One cup for pizza with toppings. 1 and a half for cheese pizza
Worked for papa johns and dominos and its 100000000% true
When I worked for Domino's (23 years ago), we had one cup for cheese. We dumped that into the hopper of the cheese spreader, slid the sauced pie underneath, pushed the plunger, and it dropped the cheese onto the screen, and it distributed the cheese pretty evenly. Then, we'd hand distribute the toppings. Extra cheese was dropped over the toppings.
We didn't short cheese, but we didn't add it unless they ordered extra cheese, either. Cheese was the most expensive ingredient, so that was the one they were they yelled at us most about food costs. This at a place that charged 99 cents for a 20-ounce Coke and $1.99 for a 2-liter back when average cost in a vending machine was 75-cents for the 20-ounce and a 2-liter was 79 cents at the grocery store. We also claimed to have no delivery fee, but a 1-topping carryout was $8.01 with tax, but the same pie delivered was $10.76. Must be that new math...
As someone who worked at pizza hut and dominos during college years, having more toppings mean longer bake time. I remember making my own pizza ro take home and loaded up the pizza with tons of cheese and toppings. The center of the pizza ended up undercooked, and the dough was raw.
I actually work at a Little Caesar's, have been since Sept 2019, and.. I've never been told to reduce cheese for more toppings. We have a standard cheese cup that we use for all our pizzas, minus Thin Crust Cheeses and Pepperonis, deep dish anything, and our Stuffed Crust Cheeses and Pepperonis.
The only time we change the amount of anything is if someone asks for light/extra cheese or sauce (extra cheese turns it into a custom, unfortunately, so it would be much pricier), and the more topping variety you want for customs, the less amount you get per topping, so it cooks more evenly in the oven. I know I'm very late to this, but who cares? I have info XD
Have a good day random reader who reads this.
Thanks for the info lol Little Caesar's was a guilty pleasure of mine during the pandemic xD
@@heavyrain5949 no problem 🍕🍕
Thanks for your input
Thanks! I will!
Appreciate the insight
I worked at Little Caesar's for a bit. Whenever I made a cheese pizza I'd add a little more because I felt like there just wasn't enough "stuff" on the pizza. Like, if cheese is gonna be your only topping, I'll ham it up to make sure you're gonna enjoy it.
That being said, they were pretty strict about toppings there. They had us count how many pepperonis you put on for a standard and extra pepperoni pizza. If the person working at landing wasn't chill (not like you Caitlin, you were chill), they could rat you out to the boss that you were giving away too much pepperoni.
I'll be the first to admit that 24 pepperoni for a standard pizza is way too few, so I'd sneak about 4 or 5 more on there when I could. I also tried to cut my pizzas all the way through with the pizza cutter, but Scott said I took too long doing that.
If you ever get a pizza that's not cut all the way through, it's Scott's fault.
Be a Caitlin, not a Scott 😌
dam it Scott. (not Scott Cawthon, he's great)
They increased it to 40, or at least they did at the one I worked at
we STAN Caitlin (not Scott)
lmao
I worked at Domino’s and i was told to put less cheese with more toppings because if there’s too much toppings then the dough won’t cook right
So true!
Did you test it?
Interesting. I worked at a Dominos thirty years ago and we put the same amount of cheese on everything (unless customer ordered extra cheese).
Haha sounds like bullshit to me. The dough is separated by the cheese and sauce. I don't see how adding more toppings would effect the crust.
Yep. 1 cup in the feeder for a regular, cup and a half in the feeder for a cheese.
Thank you matpat for 13 great years!
As a domino’s employee I know that when we make a cheese only pizza we actually put extra cheese by default
Nice
I work at Casey’s and we do not do this. It’s always 1 scoop of the red cup
Pl
Domino’s? Since when did you guys serve pizza or food in general.
I'm actually surprised that Little Ceasars is one of the top four, and I'm an employee there.
Hey MatPat, I used to work at Papa John's in Canada. The cheese issue was actually a practice put in place by the company. A large pepperoni pizza came with 2 cups of cheese, but a large cheese pizza came with 2 and a half cups of cheese. A large pepperoni pizza gets 32 pepperoni slices on it, but an extra pepperoni pizza gets 16 extra pepperoni, and because the pepperoni is on top of the cheese, there's a higher chance for pepperonis to fly off in the oven, so you're potentially getting around 40 or so.
OHOhhhhh.......
ruclips.net/video/FSSFgWlDbJU/видео.html
So...
What's the cheese issue?
Same here at Domino's in America. Our large pizzas get 7.0 oz of cheese, but if it's just a cheese pizza, it gets and an extra 3.5 oz of cheese.
@@thickskulls The cheese on a cheese pizza is essentially a topping. Some chains (Donatos comes to mind) won't even let you order a half cheese / half pepperoni pizza without it converting the Cheese side to an Extra Cheese side. If they wanted to order a base pizza a control group, they needed to order one with no cheese or toppings maybe light cheese depending on the chain.
Used to work at pizza hut, was nearly the same as this. Cheese is considered a topping for a cheese pizza. You get another cup of cheese on the base pizza
as a pizza place worker once the "pressured to cover more" theory is really accurate lmao
Really, because when I worked we put less and less as we added stuff due to increased water content that screwed up the crust.
Yes it is, but it's also true that some places teach you to lessen cheese based on toppings. I worked a pizza place that did that.
As a former pizza worker we weighed all the other ingredients differently than we did cheese cheese didn’t have to be put on a scale and weighed up like the pepperoni or veggies
@@ABagofMarbles i’m guessing it depends on what the restaurant prioritize, so it depends between chain and maybe even location
Same dude. I felt this way every time I made a pizza
Growing up, Little Caesar’s was my family’s go-to pizza place, not just because of their low prices, but because there was a store only 5 minutes away from our house. Plus the pizza being “hot and ready to go” severely cut down on the waiting time, so it was an easy option for Friday suppers. But recently I’ve tried their pizza again, and I’m not sure if it’s the pizza itself or the garlic sauce I typically get with it, but it didn’t agree with my stomach afterwards. Nowadays, my favorite pizza place is Dominos, with Papa John’s coming in second. Dominos has a lot of options and tastes great. Then for Papa John’s, I often get coupons for it in the mail with some good deals, and the complimentary peppers that come with the pizzas is a nice touch.
I've tried other pizza restaurants, and even though I work at little caesars and their pizza slaps, other places just do it a little better.
- So, MatPat, what are we eating?
- This month? Pizza!
- Sweet! ... Wait, what do you mean, ''month''?
@@veryhot3007 shut up man
Mesdames et messieurs voici... La coincidence!
Sans déconner je kiffe tes videos.
I get where Mat’s coming from I have eaten so much pizza in my life 😂
25 pizzas for a month???
Sooo, let me guess.
Subway is actually a subway company.
I worked at Pizza Hut, they actually put 50% more cheese on a cheese only pizza to stop the sauce from burning. The pizzas with toppings just get the base amount of cheese
What sauce??? More like paste that is practically nonexistent.
have you ever seen a real neopolitan pizza? the sauce does not burn, imo too much cheese makes pizza tasteless, it needs the right balance of sauce and cheese, do yourself a favor and try a proper wood fired neopolitan pizza, its in a different league entirely
@@oldskoolhead0 i've had neopolitan ice cream, not pizza, though. heh.
our restaurant always sprayed an amount of water onto cheese pizzas to keep them from burning. it wouldn't be soggy or anything because the water simply evaporates in the oven, but it was effective at keeping it un-burnt
@@thelyric2751 That's what the pizza chain I worked at did. Spray the cheese and thin crust pizzas to prevent burning.
Worked at a pizzeria for over 10 years. Yes the “make it look good” analogy is correct. Less toppings means you made it look better by covering it with more cheese, thus heavier.
thank you for clarifying this
13:01 I found this interesting because I never found this to be the case at the Little Caesar’s where I live at. Every time we get pizza there, it’s FRESH and the pepperoni’s indeed have the grease. Not as much as other places, but it’s never looked as dry as the one Matpat shows. Guess it just varies from location and I’m a lucky one :D
I'm an assistant manager at Dominos, it's in the training for both franchises and corporate stores to put less cheese on pizzas if they have toppings.
if anyone asks about this, play dumb. you don't want to mess with big pizza
/joke
It makes sense form the perspective of insuring that the pizza fully cooks.
Anyone who's gotten a supreme pizza that's doughy in the center knows that more toppings = longer cook times.
I work at a dominos too. I saw it as: since there’s only cheese have there be more so it’s satisfying
Dominos and Pizza Hut don't add less cheese if you get toppings, they add extra cheese if there are no toppings
Aye assistant manager gang
Matpat calls Pizza Hut 4th place:
Pizza hut: perfect time for an ad
I had a pizza hut ad before this video.
Imagine getting ads
I just skip to the end then click the"replay" button in the middle
Seriously I got an ad right after that lol
I worked at Domino’s for 3 years, a just cheese pizza has more cheese than a pizza with toppings. It’s more like topping pizzas are the baseline, and cheese pizzas get extra
This. I cannot believe they thought cheese pizza would not have extra cheese on it.
@@madddawgg2 Made me hate this video tbh
I thought that's what it was! Thank you Mr. Lebastian!
Hey I've seen you before.
your manager was an idiot. You are not supposed to get any extra cheese on a cheese pizza.
I've worked for papa johns, pizza hut and Dominos, a cheese pizza receives more cheese then a 1 toping, but yes we did add more cheese to cover sauce beyond the portion size
Random fact about Little Caesars: Their slogan "Pizza! Pizza!" is not used in Canada because that phrase is trademarked. There is an unrelated pizza chain in Canada called Pizza Pizza that existed before Little Caesar's expansion up north. In Canadian commercials, the mascot usually says other word combinations, like "Hot n Ready!" or "Delivery! Delivery!"
Pizza pizza still exists here in my country, and it's pretty cool coz they always sell 2x1 on Mondays thru Thursdays
pizza pizza sucks
@@switchyduckk i have two words for you bud: creamy garlic
Tbh I live in Canada and didn’t know their slogan was Pizza Pizza, and I do know pizza pizza the franchise
As a Canadian I can confirm also Toronto schools totally ruined Pizza Pizza for me when I was younger, it’s just lukewarm and awful at school.
Worked at Papa Johns. We had "measurements" for how much topping we added for different types of pizzas, usually to control the oil and how loaded you were able to make the pizza and if it was cheese by itself we were told to make sure the entire pizza was covered with no sauce showing, but overall it sometimes depends on the employee for how much of a topping they would add.
I worked at Romeos before papa Johns and I thought it was such a sin we never used scales
I worked at papa johns too. Every now and then you’d get that customer who’d pay for double toppings for every topping on the pizza. But for each topping you add, the less overall you get of the other toppings. So if you order a double Canadian bacon, double pineapple, double jalapeño pizza you’re effectively cancelling out all of the extra toppings you ordered and wasting your money
@@max-fj7np that is if you do your job properly and actually care ab measuring stuff out lmao
@@brandismith2835 Yeah true haha. My boss wouldn’t care most of the time unless food cost started going through the roof, then she’d get on our asses about using the cups for 2 days and then forget about it again
Strange, I would of though using cups would slow you down immensely. I would just grab a handful of cheese and whack it down, you get a feel after a couple of weeks. Plus cheese melts and spreads, so even if there wasnt 100% coverage before baking, most of it would fill out during baking. Considering cheese is one of the most expensive toppings as well, thats where you want to be more cautious with the amount.
As a former Domino’s employee this is my explanation for the weight issue. When you order a pizza, we put a certain amount of cheese on it before adding toppings. Some stores have a cheese spreading device where you dump a measured amount of cheese in and it disburses it evenly over the pizza. After we do that we add toppings. (Important:) A pizza comes with any one topping at no additional cost. But if you want a cheese only, we add extra cheese, because extra cheese counts as your one topping. So since this extra added cheese is heavier than the peps without extra cheese, it weighs more.
also former Domino's employee, this is true
That makes total sense. 🙏
As a current pizza hut production worker (cook). One large cup of cheese is added to every 14 inch pizza. if someone orders cheese only, i add an additional half a large cup of cheese to the pizza. The reason im aware of for doing this is the standard 1 large cup of cheese is acceptable for toppings, but if you didnt add extra cheese for no toppings then marina will be exposed and burn in the oven. all the sauce needs to be covered.
My small brain can't handle this
Bumping this thread so Matt is more likely to see it.
I'm on a diet all i do is watch food videos
I am also rn
When i worked at one of these chains, years ago, we reduced the topping quantity, as the number of toppings increased. Otherwise they tended to not cook properly.
Interesting! You are BRILLIANT, Robert :)
I worked at all of them, they all did it.
This is what I was going to mention. At some point Domino's delivery app had a note about toppings being limited because it would affect the cooking.
Can certified dominoes did it, also it looks cosmetically better as well.
That honestly makes a lot of sense, though.
I worked at a pizza place for two years we never left off cheese. But when you make a cheese pizza and you see sauce you just feel like you need to add more.
I manage a higher end shop. Our pizza is made right..... period!
@@obadijahparks didn’t ask
@@UCzvQ-6ZA2-uQcblCcvnQm0Q didn't ask
@@ckch4535 didn't ask
@@argddt DIDN'T ASK
When I was homeless but working full time, the Little Ceasars Hot-n-Ready's were basically a staple for lunches or dinners. A $5 pep would feed me all day.
I hope you're doing well now
@@the_travelingbreeze So far so good. Got no complaints.
I know it's not the same thing, but when I'd be plowing snow on 13 hour night shifts for a month straight, I'd buy a lot of little Caesar's pizza to keep in the cab and eat for every meal.
i hope you're doing alright!
@@the_travelingbreeze Mp
5:37 a place i worked at. We would just use mozzarella for toppings pizza and, ones without toppings we would add a handful of cheddar. So yes it still had a topping but the topping was cheese. Cheap and probably weighs more than most toppings would add
"Pizza hut actually got 4th place here-"
Ad interruption: nObODy oUt PiZzAS tHe hUT.
Ĺ 5 '
You made my night lol 😂
Same thing happened to me what are the fucking chances
@@maxboerner3247 Pretty high odds, actually. It's a video about pizza, so it will show you pizza related ads. And pizza hut is the highest bidder for said ads. But I will admit I appreciate it's comedic timing.
cause this is fake, Matt pat is just working for little ceasers. NOBODY CAN OUT PIZZIA THE HUT (ps this a joke I cant belive i have to say this but there are non smart people here who take things seriously)
I'm a former pizza maker at one of these places. The plain cheese pizza actually has double cheese. When you add toppings you only get single cheese so it will be lighter. I presume the extra pepperoni being lighter is employees not putting much cheese on. That's not a standard practise we are told to do.
That's so interesting! You are THE BEST, Rosalie :)
Yes I worked at da hut and we had different color cups to use for cheese based on pizza size. Pepperoni started on outer edge come inside staying tight no space
I also work at a pizza place. Our pizza chain does something slightly different though. You get Extra Cheese if you order a Cheese pizza, that one is pretty standard. But we also have different weights for toppings depending on whether it's a single or multi topping pizza. Order a Large Pepperoni? That's 3.5 ounces of pep weighing down your step. Order a Large Pepperoni and Sausage? The weight of Pepperoni drops down to 3 ounces. The cheese for multi topping pizzas however, stays the same as a single topping pizza
Can confirm.
Yes so with toppings, we didn't do it by weight (this could be a UK normal) we did pepperoni on a large pizza as 4 pieces per slice on a large pizza. Each size pizza had a set number of peices of topping. And the number of different toppings would effect the number of pieces of each topping you got.
I've managed various pizza shops since 2014 at the shop I manage now we reduce the cheese and toppings on pizzas as they get more because it takes longer to cook all the way through the more toppings that you add so it gets to a point the crust would be burnt to cook it all counting cheese.
I currently work at a pizza place and I'm backing up this statement. Also, it would become a gooey mess if you kept the cheese amount the same for pizzas with large amounts of toppings (has nothing to do with being more cost effective)
@@bethboppt What if I just like... ask you to anyway
Can't say I've had that problem when I make pizza's at home, except for the time I went a bit overboard with the toppings. I bought a 16 inch triple meatlovers pizza at walmart with "over 1 lb of toppings". I then added my own toppings. 1 can of olives, 1 jar of banana peppers, 2 bell peppers, 1 large onion,, 1 jar of pizza sauce, 1 lb mozzarella cheese, 1 pack mushrooms ( I guess it would be about 2 cups?), 1 stick of pepperoni sliced up (about 8 inches long), and some other oddball ingredient, I think it was dill pickle slices, or maybe it was pizza rolls. It actually cooked just fine except for the onions and peppers were more on the crunchy side. It was death. 1 slice was a full meal, the crust could barley hold it. I know some guys that like hefty, high calorie, over the top food. Even they said I had gone too far.
@@doejhonny holy cow
thats a lot of toppings
Dominos in 2002 had is measure cheese with this weird cone that evenly distributed over the pizza (never worked). They specifically dictated less cheese with topped pizzas, or more cheese on cheese pizza if you prefer the optimistic point of view.
That part about stressed workers trying to cover the whole pizza was literally me in good pizza great pizza
Just got a Pizza Hut ad during this video.
"No one out-pizza's the hut"
Me: Well this is awkward.
Same
Out-pizza the hut today
Hey me to.
*NO ONE OUT PIZZAS THE H U T*
Every pizza outs the hut atleast in value. Because flavour it depends on the person and there tasts
Pizza Hut: "no one out pizzas the hut"
MatPat: *I'm about to end this man's whole career*
Pizza Hut pizza's don't taste like soap coated in garlic butter though!
Pizza Hut will forever taste the best out of these big chains 🥱
Wait you eat soap?
@@shubhdashukla7692 Never accidentally tasted soap before?
Stolen ( I think )
I’ve actually been making my own pizzas for years now, and it never occurred to me that the amount of cheese would be reduced as you add more toppings. The problem is, that makes sense. Whenever I cook my pizzas, I noticed that if I leave the percentage of cheese the same as a percentage of toppings, the crust doesn’t tend to cook correctly. You literally have to reduce the amount of stuff on the pizza in order for the pizza to cook right. A plain cheese pizza, you can go to town with the cheese. But, when you add toppings, you have to reduce the amount of cheese in order for the crust to bake the right way.
I love food science!
Long long time ago me and some friends ordered a cheese pizza at pizza hut with extra, extra, extra (x8) cheese just cause we were being idiots. When they finally brought it out after over an hour they were clearly not happy.. the chese was mostly unmelted and the dough wasn't fully cooked except right at the crusts. They said they had put it back in the oven for two more cycles and it still wasn't cooked and they were done with it.
We took it home and cut it up and cooked it some more until it was fine, but it definitely adds to cook time which in a fast food uniformed setting can definitely throw things off
I have to make gluten free pizzas, and the mix I use specifically has you double bake the crust, putting it in for seven minutes on its own before topping it and baking it the rest of the way. I've never had trouble with the crust being inconsistent based on topping volume, so maybe double baking crusts helps with that.
@@Josh-qr9fo I'm laughing so hard at this😭😭😭
that seems to be a weird assumption though, i assume you mean the inside base not the outside crust. but even then that would be easly solved by pre cooking a pie for a bit then finishing it off when you added the toppings.
@@Josh-qr9fo the solution is to cook a double, then cheese it up and rerun under supervision...
Two added reasons for less cheese with more toppings from someone who’s worked at a variety of pizza places including Domino’s, Mom & Pop, local chain, and Sabarro’s.. 1. Cheese is most expensive part of any pizza (85% of a cheese pizza) from a food cost perspective. 2. As you increase toppings (especially vegetables) the water content increases which affects cook time. So less cheese helps keep your cook times consistent. As an example a veggie pizza has to cook 25% longer than a pepperoni.
When Pizza's are cooked, they usually have a set time in the oven, and us workers were told to make sure they cooked through by reducing cheese when we added topping. It's about making the pizza survive the oven belt no matter what the ingredients are. It's not money, it's not cook guilt, it's pizza cooking science.
Also, just saying, thank you for doing this, your videos on this have already helped me balance my budget so much this year. Keep up the good work, all of you.
Matpat need to read this
I assumed as much, a friend of mine works at a pizza place
Also made homemade pizza before, you gotta be really careful about how much topping you put on
Or it gets too heavy and does a heccin droop. Harder to eat
Someone else in another comment also mentioned oil control, which was also my guess. Anyone who lived through the 90s probably remembers using a paper napkin to soak up excess oil... Seems like the big chains have figured out that there is an upper limit on what can go on top of a pizza.
@@lampylightbulb I think anyone who has made pizza at home has also tried to use the freshest, fanciest mozzarella, too...once. And painfully learned a food science lesson about how moisture control influences cheese melting.
@@kray3883
We used cheap store bought cheese-
the cheese pizza actually counts as “extra cheese” pizza so if you’d add the toppings to the weight it should average out
Ditto to this!
Cheese weighs more than pepperoni so it makes sense that it is heavier.
This should be obvious
As a Pizza fanatic I am disappointed in them
So does that mean a 'cheese pizza' and an 'extra cheese pizza' is the same thing?
They weighed the pizzas with the toppings on them
About the cheese: my first job was at a Papa John's. You're not hallucinating and it's not the employees. You get less cheese the more toppings you get. We had specific instructions of how much cheese and each topping you got based on how many total toppings went on the pizza.
That’s not true. A 14” pizza that’s not cheese only gets two cups. Regardless of the amount of toppings. Extra cheese is a half cup.
To me it sounds logical that a cheese pizza has more cheese than other pizzas. The whole assumption that a cheese pizza is the base of all other pizzas seems weird to me.
@@MetalheadAndNerd yeah, a cheese pizza has base cheese ( like the others) + topping (also cheese unlike the others). P.s. not a pizza shop worker, just theorising here.
@@akshatsharma8787 I would expect a cheese pizza to have better, different or at least more cheese than the cheese part included in all pizzas.
I worked at Domino's and Pizza Hut, both reduce the amount of cheese based on amount of toppings, mainly to save money, but also the dough wont cook properly when there are too many toppings on it.
"Are you the person who ordered a dozen pizzas?"
Me, in an 11 person family: *sweats nervously*
@@dont6439 sure! I will never.
@@dont6439 a i g h t
I am in a 10 person family about to be 11🤣
Yall get A pizza each?
*i wrote my very own batman comic book and I’ve been told my everyone at work and school that’s it’s the best thing they’ve ever read, mind you, their words not mine lol, anywho if any of you fellow batman fans would like to give it a read DM my instagram @jarrito96 and I’ll send you the ENTIRE BOOK FOR FREE ! I’m sending the book to ben affleck later on because his departure as the character is what motivated me to make this book*
*trust me you don’t wanna miss this chance to read my book, this LEGITIMATELY an R rated batman project that I want people to experience*
*or if you’ve got snapchat: I’ll send you the ENTIRE comic book, mind you it’s a REALLY long book and the darkest most morally ambiguous portrayal of this character and it brings me great honor to write a story on my fav superhero of all time, whomever reads this I hope you enjoy this comic if you get the chance to read it, have a good day, fellow batmans fans*
*i had a dream of playing Batman and this failed audition is the closest I’ll ever be to getting there, feel free to roast it* 👇
ruclips.net/video/nHTiwzQJxNc/видео.html 🔥🔥🔥
As a current little caesars employee this was interesting to watch. I can also attest that yes we definitely don't take cheese away when you add toppings, the same cup is always used for a normal round pizza. Also yes, a normal cheese and a normal pepperoni pizza are the same price, but that doesn't mean we don't charge for pepperoni. That's just the case for those two types of pizzas. Any custom pizza has the pepperoni's additionally charged like any other toppings
Completely agree. Also worked at LC. We sauced and cheesed pizzas beforehand and saved a stack of those for peps or customer orders
I get what you mean about still charging for pepperoni, but what matpat said was in reference to the ready made pizzas being the same price, not the topping itself being added to a pizza.
V
Ok
I used to work at Domino's I have no idea how adding topping make the pizza lighter. We used a scale while making to pizza is we don't use too much or too less. Same with the cheese it's always 5.5 gram of cheese for the base. But it might be cause I use to work at a local own shop ps I might be wrong on which unit I said I just remembered staring at the number not what unit it was.
Former Domino’s franchise employee here: every single penny must be saved so we would put less cheese on the pizza when there were more toppings. If a customer complained about having an under cheesed pizza, we were told to tell them that we need to put less cheese to make sure everything cooks properly. Which of course was bull.
I couldn't agree more with you. You are THE BEST, HoraceInkling :)
That sounds like fraud, yo.
BORING TOPIC. BORING SPEAKER.
It’s making sense why I gave up on dominos. I started out ordering 1 or 2 toppings. Moved up to more toppings and it was always garbage pizza.
That is called fraud.
Imagine being a pizza delivery guy for matpat
I got an advertisement for Pizza Hut saying “No one outpizzas the hut.” the moment they revealed the gram per $ for Pizza Hut Extra Pepperoni.
Meanwhile I also got an advertisement from pizza hut but it was about their new plant based "sausage" topping.
Pizza hut is nasty they make bland pizza, how tf can you do that?
ruclips.net/video/go50JGwqSrY/видео.html
@@michaelfapgod4598 pizza hut in my country (indonesia) looks objectively better than in that video lol i think the reason is that here pizza hut here appeals to the middle-upper class
who cares about how much money you spend per gram of pizza lmao. little caesars literally is cardboard. i rather put less than more of it in my body
new food theory: matpat only made this channel so he could order a bunch of junk food and say it was for research purposes
*Plot twist*
Ordering food can now be a tax write off
I think you just solved this mystery
That’s not a theory it’s a fact
But it’s just a theory, A MATPAT THEORY
I think I remember reading somewhere that the more toppings you get, the less you get of each because it still has to cook evenly. And cheese is a topping. That's why when you get just pepperoni, you get a lot, but when you get five other toppings, you might only get a dozen slices.
OHOhhhhh...
ruclips.net/video/FSSFgWlDbJU/видео.html
OHOhhhhh.......
ruclips.net/video/FSSFgWlDbJU/видео.html
I worked at the highest rated Pizza Place in my city for the past 4 years...here what i learned in that time
1. Cheese pizzas should get extra cheese by default, to ensure the tomato sauce doesn't bubble up too much, and get on top of the cheese...so adding extra cheese on to a cheese pizza is necessary
2. When cooking single ingredient pizzas, cheese should not be reduced, even though stores will lie and say its necessary to ensure proper baking...its not
3. Pizzas with 2 ingredients are the least common, most people will go from a single ingredient pizza, to a 3 ingredient pizza...so this is the stage where we start reducing cheese amount...not to ensure proper baking, not to save money...but so the ingredients can be seen on top, while still having that wonderful cheese blanket on top...it looks 10 times better with less cheese
4. Starting with 6 ingredients(my store at least) starts adding more cheese again, otherwise the cheese flavor gets lost in the ingredients, and it looks very sparse on the pizza
I will say, i did work at a privately owned pizza shop, top rated in our city, and i was the head pizza dude...but these are some basic cheese thoughts that might help explain some of the weight inconsistancies
Mat patt: "I need this pizza for experiment"
Also Matt patt: "BUSINESS EXPENSES"
Dont read my PROFILÉ PICTURe :)
@@nottfue7368 am I bout to got Rick rolled
hey guys,
i´m a music- and videocreator and i just started uploading my stuff :)
maybe someone has some time left to have a look :)
ruclips.net/video/1VHnVIb07GM/видео.html
@@Zen-Whale gggtggggpoooooooo
Some guy: No one can out-pizza the hut!
Little Caesar’s: Hold my extremely heavy pizza
OHOhhhhh..................
ruclips.net/video/FSSFgWlDbJU/видео.html
its actually dominos who out-pizzas the hut!
オ二イちゃん ! 大好き！
I don't really like Dominoes. The cheese is kinda bland to me. I'm a Mountain Mike's type of guy
Little Cesar’s is the best value I say this ,because they charge like 5 dollars for a literal 12 inch pizza
I'm watching this at 5 AM on Christmas day and I still haven't slept yet and nothing has ever made me crave pizza this much
I'm watching this at 5 am right now lol
saaame, just 4:40 am, a day later
It’s 2:20 pm a day later, I miss Christmas man...
Me too... me too
1 o clock for me
I worked at a pizza place years past, I remember we were trained to put significantly more cheese onto cheese pizzas than we did other ones. Where I worked, we specifically had a scale to measure how much cheese we put on a pizza, so we knew exactly how much on it. I'd be genuinely shocked if other places didn't do the same.
Little Caesar’s is definitely the best price. I used to get full pizzas from them for 5 bucks on pick up. Really was a life saver when you’re broke and young. Because that pizza would feed me for 3 days
i hope you're having a good day!
Dude any lowest price is better to you lol.
True lived off Little Caesars and spaghetti for like 2 years just can't beat that price
Dude your shits must have been nuclear
Too bad it doesnt exist here in the UK, so i honestly dont care about little caesars at all
Food Theory is just and excuse so that Matthew can live out his dreams of being that one guy from math problems who orders a bunch of stuff in excess
LMAO
“No one is going to buy 20 pizzas this is unrealistic”
Teacher : ahem
My god
That is slowly being true
:0
@@blakedavis2447 I'm afraid to inform you but as a dominoes driver, that is entirely possible and has happened
"Oh you ordered Little Caesars?" It is good?"
"It's hot and ready."
"But is it GOOD?"
"HOT AND READY!"
correct
OHOhhhhh....
ruclips.net/video/FSSFgWlDbJU/видео.html
the pizza from little Caesars is a low quality boring pizza it’s just meh
@@killerboy-cw1wg I actually like Little Caesars. Their bacon wrapped deep dish is awesome.
@@michaelstathoudakis3359 I agree
Ex-pizza maker here.
Worked in couple of pizzerias as summer job and had some experience in how it all works.
5:30
The reason why most of the cheese pizzas are heavier than one with toppings is because they are separate recipes that require to add extra cheese. The way it's measured is by using different colored plastic cups. In restaurants I worked "cheese" pizzas were also made on entirely different sauce (not relevant, but it does paint a picture of restaurants recognising cheese pizzas as separate recipe rather than a baseline) and require either 1.5 cups of whatever's the size or a cup for bigger pizza (so like you use 30cm cup for 25cm pizza and 35cm cup for 30cm pizza)
In case of Papa John's extra pepperoni weighing less than regular one probably has to do with employees not putting extra cheese on it.
Cheese is usually the most expensive ingredient and instructors/managers ask employees to not put any extra and do better to fill entire pizza with a single cup. But sometimes employees with less skill can struggle and leave open spaces, which is WORSE.
Reason why is because tomato sauce tends to burn pizza when exposed to heat and cheese covers it, so contrary to instructions given to employees, they sometimes put a tiny bit extra here and there so that entire pizza won't go into trash.
Former papa John’s employee here, mats theory about the cheese is exactly correct. There are systems we’re supposed to follow regarding how much cheese and toppings to use, but most of us just eyeballed it and never had problems
One of my managers used to even give less cheese on certain pizzas to save cheese, and never had issues. He said that if you spread it out right, you don't really have an issue since it spreads so well. Granted, I barely made pizzas as a driver so I didn't care much.
It's gonna depend who is running the store...I know at dominoes, my dominoes, everything was weighed...and there was purposefully less cheese on pizzas with toppings, but pepperoni cost way more than cheese...so, this isn't exactly a rip (although it would be if you were getting an onion pizza or something).
True that people don't call back and complain but it's only cause they can't prove there pizza has been shorted 2oz of cheese and half the sauce its suppose to get. I don't order Domino's anymore because they undercut there portions big time here. I never get what I pay for. I am a former employee.
@Jacob Jones
Worked at Pizza Hut years ago and it sounds like Dominoes. If you ordered only cheese you got something on the order of double the cheese, but any toppings added got rid of that extra portion.
Anyone else noticing more and more food theories on Mat's favourite foods so that he can write them off as business expenses? xD
Yes I have
It's the 1000IQ play in economics and running a business
@@joeandre8100 ลพพก
_ๅ
Except he had the pizzas sent to Amy this time
5:38 Having worked as a cook for one of the chains listed, I can confirm that this was the case while I was there. We'd put a scoop of cheese on after the sauce no matter the pizza unless specified not to and then add the toppings so the customer could confirm their order after receiving it. When making a cheese pizza, we treated the cheese as a topping and would add an extra scoop on top.
*i wrote my very own batman comic book and I’ve been told my everyone at work and school that’s it’s the best thing they’ve ever read, mind you, their words not mine lol, anywho if any of you fellow batman fans would like to give it a read DM my instagram @jarrito96 and I’ll send you the ENTIRE BOOK FOR FREE ! I’m sending the book to ben affleck later on because his departure as the character is what motivated me to make this book*
*trust me you don’t wanna miss this chance to read my book, this LEGITIMATELY an R rated batman project that I want people to experience*
*or if you’ve got snapchat: I’ll send you the ENTIRE comic book, mind you it’s a REALLY long book and the darkest most morally ambiguous portrayal of this character and it brings me great honor to write a story on my fav superhero of all time, whomever reads this I hope you enjoy this comic if you get the chance to read it, have a good day, fellow batmans fans*
*i had a dream of playing Batman and this failed audition is the closest I’ll ever be to getting there, feel free to roast it* 👇
ruclips.net/video/nHTiwzQJxNc/видео.html 🔥🔥🔥
I too worked for 1 of those chains. We did it that way also. All pizza got a base layer of cheese weighed out on a scale. Then you added cheese,also weighed out since that was the only topping you choose. So if you ordered a pepperoni pizza you didn’t get the extra cheese that was considered the toppings for a cheese pizza. These videos are very flawed in their calculations.
@@richardlouis8295 So how should the calculations run then, when most of them charge extra for toppings other than cheese, and then give you half the cheese?
Same here, cheese pizza gets three scoops of cheese. Anything else gets two scoops of cheese.
yup
Whoever does your editing. You're not paying him enough. This is a flipping masterpiece.
I worked at a pizza shop in college and we were actually taught to put more cheese on a "cheese" pizza because it felt like the customers were being ripped off otherwise. So basically cheese pizzas were "slightly extra cheese".
Yeah that's what I was taught when I worked at Papa John's too
Same. I worked at a Little Caesar's. The base weight of cheese was eight ounces. But cheese pizzas had an extra two ounces.
Amazing how he didn't figure that out. Cheese is the 'topping' on cheese pizza, that's why there is more lol.
Thx for confirming this, I might actually try Cheese Pizza for once
@@traior246 yes, but it won't taste as good. Unless you add your own pepperoni at home.
Hi, current Domino's pizza boi here! Domino's supplies our store with little pizza guides to hang on our walls, telling us weights of ingredients. You 100% get less cheese the more toppings you have. If you ask Domino's Corporate, they'll probably tell you it's because they don't want super heavy pizzas. If you ask my general manager, its to save money because cheese is the biggest cost to our store. Hope this helps 😎
OHOhhhhh...
ruclips.net/video/FSSFgWlDbJU/видео.html
Thank you pizza boi! ᗡ:
So it is a cost saving measure. Interesting.
So if you want to damage dominos bottom line, order a bunch of cheese pizza.
Woah
Matt: So Pizza Hut was actually the worst for this experiment.
Seconds later: Pizza Hut ad plays saying nobody out pizzas the hut.
When I clicked on this video a Pizza Hut ad popped up and I'm just like "Pizza Hut don't even bother"
me too /:
Lmao do u know that the pizza hut in my country is basically dying rn? They're getting very desperate and start sending their employees to sell pizzas at the side of the road.
Sometimes i feel pretty bad for those employees.
@@foxinabox5103 there is no pizza hut in my country, at least I never saw one, only domino's
Pizza Hut is disgusting. Not as bad as Domino's, but still...
1:56 and it's probably a minorrrrrrrrrrrrrr
Not matpat. He ain’t touch no kids
@@KronangaurdTrue
In normal times, that delivery guy would just assume you are having a party. But in Covid times, they know you are just a sad person.
OHOhhhhh....
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Pizza Hut: No one out-pizzas the Hut.
Local Restaurants: Hold my pepperoni.
Your comment made my day! You are THE BEST, Dj Pixelation :)
Lockdown literally caused my two local pizza places to close down indefinitely, thanks for reminding me about that. This whole pandemic has been a giant boon for fast food and corporations.
Green which is my favorite pizza restaurant
@@이벤트알려주는채-z2h no that video's about your mom
@@이벤트알려주는채-z2h and this is not your account but an extra since this account is joined an hour ago.
As a former pizza hut chef, we actually had different cheese measurement cups for a cheese pizza, single topping pizza, or 2+ topping pizza. Extra pepperoni counts as a second topping so that's my explanation
@Imaginary Person yah lol i work at a pizza place and wouldnt even say ima chef
@Imaginary Person we call them “cooks” at Pizza Hut lmfao. And that is a stretch. It’s more like pizza builders. The conveyer belt through the oven is the cook.
Wow at Papa John’s it’s the same amount of cheese for 1 or more topping, and a cheese pizza has extra
As a fellow pizza hut cook, I always forget how much cheese the pizza needs so I almost always add more then a necessary amount
@Imaginary Person believe it or not, on a corporate level, ALL fast food chains have actual chefs. Even BK, Mcds, etc. have them. Google Bob Das. That being said, the OP is probably NOT a chef lol.
worked at pizza hut for about a year, the original cheese pizza actually had two types of cheese and they were forced to put both on while the pepperoni only had one.
I used to work at a little Caesar’s and I can tell you this much. The likely reason why the pepperoni pizza still weighted more is because there was a set amount of cheese you had to put on every pizza, even with the cheese pizzas you only had that same amount of cheese so you had to make sure to distribute it evenly.
Also worked at little caesars and I can confirm this
Ok
Also worked at NASA and I can confirm this
It's because little Caesars is already trimmed back to be as cheap as possible
@@Treadspear yes
I've worked in food service, specifically in pizza for the past 5 years, and yes we absolutely use less cheese per topping added. Also you'll get less of each individual topping when you get more and more toppings. This essentially comes down to cost savings because cheese is BY FAR the most expensive ingredient, followed closely by cured meats like pepperoni. So if we can provide you with the illusion of the same thing nobody will complain if it isn't obvious
5 likes and 0 replies? Hmm, lemme fix that
@@RAS2525 these comments annoy me but they mean well
That’s fair Ig but if it’s more expensive than oof!! I’m not faulting u fast food and food service workers are awesome. It’s the CEOs at fault
Eh. I do it simply for cooking consistency
@@justgonnacomment eh if I used the same amount of cheese and toppings for single topping pizzas/plain pizzas...you would have a pile of slop. Stacks of onions, sausage, mushrooms, olives, peppers, pepperoni's, etc laying on a horribly cooked cheese with little caramelization, all resting on a super thin unrisen, half cooked dough. Not to mention the amount of juice all the veggies pour off and grease and well I may as well hand you a fork and bowl.
But for real think about a 8 topping pizza. Of course that weight will smush all that dough, and all that food will hardly cook nicely.
Reminds me of the "Every Domino's Ever" sketch from *Smosh* a little while back. I guess it's true.... we always come back to Domino's.
OHOhhhhh...........
ruclips.net/video/FSSFgWlDbJU/видео.html
I like little caesers more
That wasn’t very cash money of you
smosh died as soon as they started posting those "every ______ ever" videos. they lost all creativity so they just decided to use the same thing every time so they wouldn't have to actually come up with anything
@@axel2648 they died when anthony left to do his own thing
I worked at a local chain in my hometown for an extended amount of time and what we did, is out toppings UNDER the cheese. I was never on the pizza station, but I think putting the toppings underneath definitely encouraged them to put a lot more cheese. The place was really generous with toppings too though. Would be curious to see if the toppings being under/on top changes anything about flavor. Best pizza dough ever too! miss that job I would get free food on my breaks and any pizza that wasn't picked up by the end of the night was up for grabs for anyone who wanted it.
Worked at dominos in high school. We measured cheese into a “cheeser” device that dispersed cheese over the pizza. Cheese pizza came with extra cheese.
Also always use coupons!! Can cut the price by nearly half and most are valid all the time. And choose your own toppings rather than picking a specialty type pizza.
I worked at pizza hut for about a year but I never made a single pizza. They used a measuring cup for all their toppings tho but the friers (where I worked) are pretty nasty so I don't recommend ordering wings and all that but they are pretty good
That's so interesting! You are BRILLIANT, Ashley :)
My favorite pizza resturaunt1 wherer is it?????!!!
Ye was gunna say the same, at my dominos cheese pizza came with extra cheese, pepperoni was reg cheese + peperroni, same with byo pizzas, any specialty pizza (deluxe, meatza, etc) did come with extra cheese tho
I never thought i'd be so invested in the specific weights of chain pizzas but here we are
Oh hello Patterz. You make good content
hi (first)
E
Life surprises
@@seer494 there are literally 2 guys who commented before u
Pizza Hut: No one out pizzas the hut
Domino's: Hold my pizza box
I love your vids
AWE I WAS GONNA COMMENT THAT
Your joke is honestly HILARIOUS! You are BRILLIANT, Zyphon :)
@@Fluteloops6269 You are also an AWESOME person, F3rin_Fox :)
@@BrotherTheory
Thanks dude- ಥ‿ಥ
5:39 that’s because the conveyor type pizza oven requires a fixed cooking time. The amount of ingredients is adjusted to keep the same cooking time.