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 !!!

I used to work at Pizza Hut when we made the Priazzo....GOD THEY WERE GOOD!!!! I so miss them, and still think about it to this day. And by the way, Joe is right. To cook the pies properly (all the way through) a disk of spikes were inserted into the pies before cooking. The size of the disk depended on how big the pie you bought was. Right before the Priazzo disappeared Pizza Hut also offered a Calzone which we had steel strips with 3 spike on them. The Calzones required to strips to cook properly due to the size...Man those Calzones were awsome too... But I've noticed that not only has Pizza Hut gotten rid of Priazzos and Calzones but the quality of ALL the pizzas have really gone down hill since the early 90s. The thin and crispy is now just thin and hard, the pan pizza is just greasy. You can't get a small pizza delivered at all and most of the restaurants don't even offer the supream sandwich. I can't think of another Pizza company that does not offer their entire menu on delivery. Only Pizza Hut limits itself on delivery and by the way, Pizza Hut used to be my favorite chain, now I just feel the price is just way to much for the quality you get... Just my feelings, but DAMN, I still miss my Priazzo.

I would so love for this creation to comeback. I think that it will make Pizza Hut more successful. I was really upset that they stop making it. I stop eating at Pizza Hut when they stop making the Priazzo. Let's pray that it can be reborn.

I too am a lover of the Priazzo!! It was almost 20 years ago but is still one of my better food experiences. I have emailed the company for YEARS begging for the return of this wonderful dish. I think Kevin was right. We all need to email and request it.

I have to agree. The Priazzo was the best dish I've ever seen from Pizza Hut -- maybe the best Italian dish I've ever had. That said, I'm going to make one tonight.

I, too, worked at Pizza Hut when these were made. And miss them dearly. I also think the entire company was MUCH better back then. Heck... even the advertizing was much better. Just watch the commercials linked on this page. The Priazzo was truly creative and original. Now look at what they offer as "NEW"... the Panormous. Yay... A Square Pan pizza,, whoa.. now that's innovative... NOT. One other thing about the Priazzo that I haven't seen mentioned is that the crust itself was different. It had a gritty cornmeal crust. I fear that the problem with bringing something like this back might be cost prohibitive because each restaurant would need so many new pans and "spike-discs". The Priazzo was made in an entirely different type of pan. I'm with most of you though... Pizza Hut has become the poster-boy for "ordinary pizza". I don't even go there anymore.

I too worked at PH in the late 1980's. This was a fav of mine...Milano and the Florentine. It seemed like it was a product before it's time. I think if PH would have called it "Pizza Hut Stuffed" or something like that it may have still been around. Also, I think people would rather choose their toppings. You could only have items held and could not substitute or add other items to these. Something to do with the recipe copyright. If anyone finds a place to purchase the pins used to cook the inside, please let me know. The pan is pretty easy to find in most kitchen stores as it is simply a thin teflon coated pan. I agree about the Panormous pizza...wasn't it called "Big Foot" before? Pizza Hut also used to have great sandwiches...Ham & Cheese, Supreme, and Italian Sausage. Pizza Hut has become an airport and gas station pizza to me. Had a great time working there...but it's definitely changed for the oridinary.

The Priazzo's available were: Milano - meatlovers by today's terms Verona - meatballs and mushrooms Napoli - ??? don't recall what was in that one Florentine - premix of spinach and ?ricatta cheese I'm watching ebay for the pan/pins as I am hungry to make one.

I am another former employee from the late 80's. I loved those Priazzos so much! We would all go into together and purchase one for our breaks occasionally. I have thought for many years how to recreate this delish dish in my own kitchen. I am definately going to try this above recipe and see if I can relive a bit of my youth. I agree with others about the "pins" used was to conduct heat to cook the pie completely. So...with that in mind, I have heard that you can put a clean ungalvanized nail into a baked potato while it is in the oven to make it cook faster....I believe this concept would also work with a priazzo. You could place clean nails around the pie before cooking.....so thought I would share....does anyone have any thoughts on this?

I remember these! I loved eating them. They ahd to be a billion calories. I was a teenager so didn't care about calories, fat, cholasteral., etc.

I have been looking for recipes for the Priazzo's for years. Does anyone have an actual recipe with the ingredients and the amount used? Please, Everyone email Pizza Hut and ask them to bring these wonderful pizza's back!! They were my favorite of any pizza's I have ever had. If we all email them, maybe they will bring them back. Let's try.

I'm curious, the priazzo sounds very similar to a calzone that they do serve today. Am I wrong?

I loved the Priazzo Milano. Our two-year-old nephew called them azzos which really sounded baaad.

Yes, they should bring Priazzo's back and, yes, Pizza Hut has down downhill over the years - so much so we would rather visit our local independent pizza shop where they are freshly made and are far better than PH. I think I'll ask them to look into making them when I next visit - which might be today, as I'm now salivating at the thought of a Priazzo Milano ... ummmmmm...sllluuuurrrppp... :-)

There are some foods that are so delicious that you never forget them. The Priazzo is one of those. Absolutely the best product Pizza Hut ever put out. Why did they discontinue them? It defies logic. The meatball version was heaven on Earth. As I am allergic to wheat and yeast I could never have it again, but I think everyone should have an opportunity to taste one before they die!

Pizza Hut use to be the bomb... then they changed the recipes and dropped the Priazzo. I have tried going back over the years and was always dissapointed. When I crave pizza the name Pizza Hut never even comes to mind. I don't think I would go if the pizza was free. This is sad, being they use to be my favorite.

Email Pizza Hut and request they bring this 80's pizza pie back. I too loved it!

When it first debuted, Priazzo was the greatest Italian dish at any American restaurant. When it first came out, there were 3 types; the ROMA, MILANO and NAPOLI. It was avaiable in one size, a 12" 6-cut. It had it's own specific dough which had cornmeal in it, and it's own specific sauce which was very thick, dark spiced and rich. The cheese was a half mozz, and half cheddar. They literally couldn't make them fast enough. They were labor intensive, but for $12-$13 a piece back in 1986 they were very profitable, and became HUGE sellers. Then, the morons at the controls of the HUT ruined it all. Being so labor intensive, you wanted to make dozens of them ahead of time to have ready to put in the oven when ordered, or you could get behind really fast. The corporate brainiacs decided to expand the menu to include 6 differently stuffed Priazzos, and also 3 different sizes ( adding a 4-cut and 8-cut ). NOW, there were so many combinations of Priazzos available that you couldn't afford to make what you thought you might need in advance. The kitchens got backed up quickly. Then, they brought out the dreadful "Hand Tossed" Pizza, and decided to water down the Priazzo by using the new "Triple Cheese Blend" from the Hand-Tossed pizza( mozz, cheddar, and Monterey Jack ). Later, they got rid of the Priazzo specific cornmeal dough and replaced it with the THIN'N CRISPY dough. By now, your Priazzo took forever to be assembled, and tasted nothing like it did in it's original format. It died in the early 1990's. I opened a new PIZZA HUT prototype store in late 1990, and my store was sadly among the first not to sell it at all. IF there is anyone at PIZZA HUT corp with brains these days, you'd do well to bring it back in it's original format, and then leave it alone. It's sad to think of the quality that PIZZA HUT once had with items like PRIAZZO, and then look at the garbage like "BIGFOOT" that ruined the brand's premium image.