Yeah, but that wouldn’t make sense either, because they could add on an extra charge-maybe even charge a little more for extras of certain toppings?
My guess is that Pizza Hut has some small number of franchise owners who object to allowing double toppings. These franchise owners would get mad if the coupons didn’t say double toppings weren’t allowed. However, the vast majority of other franchise owners just ignore what the coupon says, and allow double toppings. That person I know who works for Pizza Hut is a manager. The prices at Pizza Hut tend to be higher than almost other pizza place. What this means is that the typical customer is more interested in service and quality, and not having to get into arguments about not being allowed to order double pepperoni and mushrooms with the coupon. When the customer is paying a premium price, they want things their way, without hassle. It’s just bad business sense to piss off customers, and they go to the competition. A pizza place with cut rate prices might be able to get away with not allowing double toppings, because the customer doesn’t want to pay Pizza Hut a lot more for a pizza.
When I used to work at Pizza Hut, if you ordered a single topping, you automatically received a double topping. That is, a medium pepperoni would have 24 slices on it (IIRC), but if you ordered a pepperoni-mushroom, you’d get 12 pieces of meat with a clear cup of mushrooms (small cups were blue, large were red, or maybe vice versa. It’s been a long time). Therefore, if you ordered a double topping of the same thing, you were just confusing the issue because there was no standard for what a double topping was. Generous assemblers would give you three scoops, tightwads would give you just two.
Along the same lines, when you ordered any of the multi-topping pizzas (all dressed, supreme, etc…) you’d actually get a hodge podge amount of toppings. Supreme is… pepperoni, mushrooms, green pepper, onion, sausage, and beef, right? Well on a medium you’d get 12 slices of pepperoni, 1/3 medium cup each of onions, mushrooms and green pepper, and 1/2 medium cup each of the other meats: the equivalent of 3 toppings. I think you actually pay for more, though.
Not quite true. Much of the “supporting” food in ads is fake, but the item being advertised must, by law, be comprised of the actual food stuff being advertised, made by the same recipe and of the same amount of each ingredient. So if the ad shows 20 pieces of pepperoni, then the actual pizza should have 20 pieces of pepperoni. Of course, there’s not an art director putting together your pizza at Pizza Hut and carefully placing the pepperoni just so before melting the cheese and browning it in artful spots with an acetylene torch. But is it actual cheese and toppings and probably undercooked crust also browned with a torch.
Those breadsticks and salad on the side? Probably fake. That ice cream in the apple pie commercial? Probably plastic. That ice cream those people are eating in the pie commercial? Probably vegetable shortening!
Tsk. This is why I always got to know the guys who take my pizza orders by name and by face and made sure they knew mine – by picking it up in person for the first ten orders or so and nitpick how I want it – especiially when it comes to double cheese, double pepperoni, double sauce and double mushrooms (my favorite). When I finally start calling my orders in, I say, “double that, and hook me up”… they generally treat me right. Of course I always tip the drivers generously.
Former Domino’s Pizza manager chiming in here (mind, it’s been 11 years) - but when we put in the “no double toppings” rule, it was SPECIFICALLY for the ‘unlimited toppings’ pizzas. The reason for the rule (as I remember) was that some people were ordering monster pizzas, and thanks to all the ‘double toppings’, they weren’t cooking correctly.
We also had a standard for ‘initial topping’ amounts, and ‘additional toppings’ - for example - a mushroom only pizza would have 4 ounces of 'shrooms, while mushrooms on a multi-topping would only have 2.5 ounces (once again, I’m pulling the numbers out of my head - in no way are these the actual numbers). This, again was to ensure that the pizza cooked correctly.
I still say that the “no double toppings” restriction is for coupons only. I poked around that Pizza Hut link with the coupons to see about building my own, non-coupon, pizza. Without registering, the only thing I could find was a demo at http://phcolumbus.quikorder.com.
That shows a Build Your Own Pizza chart with a list of toppings with a pull-down menu for Location. For each topping the Location choices were Whole Pizza; Side 1; Side 2; and Whole - Double.
As far as I’m concerned that settles it. You can order double toppings any time you want to pay for them. But the store restricts double toppings when you aren’t paying full freight.
From reading this thread it appears that “no double toppings” is only relevant to chain pizza places.
Now if one would disdain things like Dominos or Pizza Hut then they would get a better pizza.
Some of my local pizza places do this. Pisses me off royally that brocolli is considered a double topping. How expensive can brocolli be that they have to charge double for it?
It’s hard enough to find pizza places that offer broccoli as it is; I always have to order from the expensive places to get it. If they were charging as much as they do for a pizza, and then charging that much more for broccoli, I’d be pissed.
Well, see, I live in a crunchy granola sort of town, so we have a much wider selection of vegetable toppings even at the chains.
Ahem, first posting. I used to work at Pizza Hut and once chatting to my manager I found out two interesting things: 1) Cheese is the most expensive part of a pizza 2) At my Pizza Hut we only made a (very small) profit on pizzas when a certain number per hour were going out. Otherwise it was up to everything else, soda(huge profit generator), breadsticks, wings, etc, to make PH their $.
You pay to have brocolli on your pizza? I would pay extra to have it removed 
I was thinking of it may become difficult for the highly trained staff to distinguish between a single vs. a double topping for the purpose of ringing up the pizza.
But after this I think that it is more that there is no extra ‘mass’ when you order a double topping, you just get 1/2 of each. It’s great profit for the place as they get an extra $1 or 2 for basically nothing. But if you ordered double of a single topping, they will have to pile it on to make it evident that it is double. THat as also ponted out may effect cooking.
It may be that brocolli, like many of the other fruit and veggie toppings, have a large amount of water in them, and can thus affect the quality of the pizza. (soggy toppings/dough, watered down sauce and so on.)
Pardon? The edge crust is great!! Unless the pizza is bad in general (which may be the case if poor crust is a symptom). It pains me to see people leave that part uneaten.
And I don’t htink you can get away with saying “nobody.” Of the pizza eaters I’ve observed, the cretans that waste the crust are in the minority.
I’m with you, phaishazamkhan. One of the big benefits to dealing with locally-owned independent places is that they are free to focus on making their customers happy rather than following rules set by corporate higher-ups located somewhere else in the country. Our local pizza place will do pretty much whatever you ask for.
Ah, that makes sense. So basically, you’d have the toppings almost burned, but the dough would still be raw underneath? Yuck.
That happened once when my dad was making pizza-the cheese was almost completely burned to a leather-like substance, and the dough beneath was almost raw. But that was because there was something raw with the dough.
Not me. If it’s left, I ask them for it myself. The crust on a deep dish pizza is sometimes the best part.
You assume that all pieces of pepperoni are equal. You will run into differents sizes and thicknesses of many materials and at least in my experience (4 years Round Table) everything was made by weight. So if our food supplier sent us a box of 12 slice to the ounce pepperoni instead of 15/oz by accident and we used it, you would still have 4 ounces of pepperoni on your pizza even though it was now 48 slices not 60. Legally we would still be making the same pizza because we are using the same qty of ingredient. Independents would have even more flexibility to try different styles of items making it less likely to “look like the picture”.