I knew I didn't imagine it! The priazzo was so yummy. Why ever did they get rid of it?

The Priazzo Milano was my favorite -- I believe it was pepperoni and sausage. I do remember it was the best thing ever, and I was really surprised and upset that they stopped offering it.

i especially love the meatball priazzo!!!

My uncle worked at Pizza Hut when Priazzo was sold, and that was the best- anyone daft enough to call in a Priazzo order and not pick it up meant that he got a freebie. I thought many a time about calling in fake orders just so we could have some. My parents still have a Priazzo cutter from Pizza Hut- I wish they'd bring it back...

Priazzo Falso Deep Dish Recipe By Daniel Slack In 1985, Pizza Hut unveiled a pizza that was flavorful and filling. 4 years later none of their restaurants were serving them anymore. Over the years, I have experimented diligently to find a reasonable facsimile there of. I believe I have found it. I made it one night for dinner to unveil it, and everyone was impressed. Some had never had a Priazzo, some had it years ago, and everyone said it was the best pizza they ever had (those included people from Philadelphia, Boston, New York, and Chicago). I named the recipe Priazzo Falso, Falso being Italian for imitation. I have included a type list of Priazzo ingredients for reproduction of favorites. I have also improved on the sauces and dough, so my version may even surpass the original in flavor and texture. FYI: There is an intermediate layer of dough in the Priazzo Torte that I count toward the total layers. It is also important to note that layering is strictly important. Separating the cheese layers with meat before adding the wet ingredients (i.e. peppers, mushrooms, or what have you) will improve texture. Try to use fresh vegetables too. It prevents hydration of dry ingredients that can occur. For added flavor try fire roasting any vegetable that will be used. Also, an improvement to the sauce is to make a big batch and let it cook for six hrs or more. GOOD SAUCE TAKES TIME, and if stored properly, last for months. I prefer the 6 Cheese Medium blend on average. I include various cheese blends that I deemed successful. I do a Greek style Priazzo I call Romioi. Its filler mixture has Feta cheese, Gyro meat (a kind of meat roasted on a vertical rotisserie typically lamb or beef marinated in garlic, onion, marjoram, rosemary, salt and black pepper), tabouli (finely chopped parsley, mint, tomato, scallion, lemon juice, black pepper, cinnamon, and allspice), and olives. It uses a special green sauce consisting of green tomatoes, tzatziki (made of strained yogurt, seeded and finely diced cucumbers, garlic, salt, vinegar, dill, and parsley), and olive oil sauce. It is very enjoyable both cold and hot. The name is derived from the Turkish word Rumelia or Rumeli, meaning the land of Romioi (the land of Greeks) Also, I use a heatsink, you will want to experiment with the technique without one. Maybe try pre-baking the vegetables and meat and then layering them while still warm, adding the cold cheese in-between the layers. Priazzo Types of Priazzo Priazzo (classic 2-decker - 1 inner layer of fillings) Priazzo Torte (3-5 decker - 3 inner layers of fillings) Deutsche (sliced knockwurst and sauerkraut) Roma (pepperoni, beef, pork, onions, mushrooms, Italian sausage) Milano (pepperoni, beef, pork, Italian sausage, bacon bits) Verona (sliced meatballs, onions, green peppers) Florentine (five cheeses, regular Cheddar, Mozzarella, Ricotta, Romano, and Parmesan - combined with ham and spinach) Napoli (four cheeses: Mozzarella, Cheddar, Romano, and Parmesan - topped off with a layer of freshly sliced tomatoes) Portofino (Italian sausage links, onions, green peppers) Romioi (Gyro meat, tabouli, olives, onions, garlic)(unique variant: green tomatoes, tzatziki and olive oil sauce) Various Cheese Blends Classic 3-Blend (Mozzarella, regular Cheddar, Monterrey Jack) Mild 3-Blend (Mozzarella, American, Loraine Swiss) Medium 6-Blend (Mozzarella, Monterey Jack, Cheddar, Provolone, Parmesan, Romano) Sharp 4-Blend (sharp Cheddar, Edam, Romano, Parmesan) Priazzo Equipment for Priazzo: (Purchased from http://www.chefsplanet.com/) 1 Chefs Planet #598 Deep Dish Pizza Pan 2 Piece Set - Rustica (traditional Italian) Pan w/ Trimming Lid (Purchased from http://www.amnow.com/pizzaSupplies/heatSinks.html) 1 AmNow #HS-999 Baking Heat sinks 40 pins 9" (22.9 cm) Point to Point. For 14" - 16" pizzas Pizza Sauce for Priazzo 4 (6 oz) cans tomato paste 1/2 cup Italian Chianti or any other dry red wine heated to 100 degrees 1/2 cup water 4 Tblsp grated Parmesan cheese 2 tsp minced garlic 1 Tblsp honey 1 Tblsp anchovy paste (optional) 1 Tblsp onion powder 2 tsp dried oregano 1/2 tsp dried marjoram 1/2 tsp dried basil 1/4 tsp ground black pepper 1/8 tsp cayenne pepper 1/8 tsp red pepper flakes Salt to taste Mix all ingredients and let sit at least 30 minutes and up to 1 day before using, stirring occasionally, and refrigerated if allowed to sit more than 1 hour. Makes enough sauce for two 12"-14" Priazzo Cheese Mix for Priazzo 3 3/4 cups shredded Mozzarella 1 cup shredded Monterey Jack 3/4 cup shredded Cheddar 1 cup shredded Provolone 3/4 cup tablespoons grated Parmesan 3/4 cup grated Romano Store mixture in air-tight container until used Italian Herb Mix for Priazzo Crust 2 tsp Dried oregano 1 tsp Dried basil 1 tsp Dried rosemary 1 tsp Dried thyme 1 tsp Dried sage 2 tsp Dried parsley or cilantro Store mixture in air-tight container until used Priazzo Crust 2 pkt dry yeast 1 2/3 cups warm water 2 tsp sugar 2 1/2 cups cold water 3 Tblsp corn oil 1/3 tsp garlic salt 1 1/2 tsp salt 1/4 cup Dry Italian herb mix 6 1/2 cup all-purpose flour 2 cups corn meal Soak corn meal in separate bowl 20 minutes in 1 cup of warm water prior to use. Soak Italian herb mix in 1/8 cup of water prior to use Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 minutes or until very bubbly. Combine the remaining ingredients with about half of the flour, beating to a smooth batter. Combine yeast mixture, cornmeal mixture and the Italian herb mixture. Beat in the yeast mixture. Then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require about 3/4 cup additional flour, which you will be coating your hand with as you knead the dough. Don't let the dough become too stiff. Place it in a large plastic food bag or bowl. Be sure to spray inside with a cooking spray or wipe the inside of it with oil and place the ball of kneaded dough to rise until doubled in bulk. Be sure the plastic bag or bowl is large enough that it will permit the dough to double. You can place the bag or bowl of dough on a warm, sunny spot on the table or kitchen counter which helps it to rise. When dough has doubled, punch it down and shape it. Form the dough into a ball about six to eight inches wide. Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it. Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. Run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even. Roll it till there is approximately 1/4 inch over lapping the pizza pan edge Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking. Transfer dough to the Deep Dish Pizza Pan that has been greased and dusted in cornmeal. Press over the bottom and up the sides of the pan. In a frying pan, brown any meat and vegetables you will be using in the Priazzo. Start stacking the ingredients starting with a layer of meat, sauce, then vegetable, then cheese, then meat, etc. Midway you can add a thin layer of crust half the size of the outside crust, being sure to coat it lightly with oil to limit moisture absorption. Proceed to continue the layering process until you reach the top of the pie. Cover each pie with dough that has also been punctured all over with a fork; crimp edges to seal. Add the sauce and topping ingredients, spreading each ingredient evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 350, about 45 to 60 minutes, til brown and crisp. I cook one Priazzo at a time on center rack of the preheated oven for consistency of product.

I watched my local Pizza Hut make its Priazzo Roma which was my favorite. In order for the crusts to cook properly they used a round with three thick pins, triangular. They used 3-4 and it looks like its intended use was to suspend the inner crust above for proper cooking. When the pizza was taken out these rounds would be removed and presumably the crust was allowed to fall onto the other crust. I think this was the secret to allowing the double crust priazzo to properly cook. Without suspending the crust in this manner it would be almost impossible for the inner crust to cook properly with wet incredients inside including the meats, cheese, veggies, etc. I was told the priazzo was too labor intensive and it was two to three dollars more but wow the Priazzo Roma which was a meat lovers was heaven.

you are all wrong and when i have more time i will prove my point. the floentine was the best and the napoli a close 2nd

I loved all the Priazzo pizzas, and think we should send email to Pizza Hut requesting that they bring them back. Just go to Pizza Hut's web site's 'Contact Us' link (provided below), and request that they consider bringing them back (it can't hurt to try, and who knows, they just might...) Here's their link: http://www.pizzahut.com/ContactUs/OtherFeedback.aspx

The Priazzo used what was more or less like a steel rake, rolled into a disk. The premise was to allow the metal to conduct heat to the inside of the pie, so that it would cook completely. Man, I miss Priazzos. :-(

The Priazzo was FAB !! I cannot believe that Pizza Hut has not brought that back. McDonald's brings back the McRib sandwich every once in a while.....why not Pizza Hut and the Priazzo. PLEASE EVERYBODY....Send a request to Pizza Hut. Ant to all of you about which one you liked best....THEY WERE ALL YUMMY !!!