Priazzo (Pizza Hut, 1980s)
Introduced in the 1980s, Pizza Hut’s Priazzo pizza was very similar to the Chicago deep dish style pizza, but this version took way too long to prepare and Pizza Hut quickly nixed the item from their menu. The Priazzos were made of a cornmeal crust and a very thick dark, rich, spiced sauce. Since they took extra time to make, the pizzas were to be made ahead of time so they were ready to be put into the oven when ordered otherwise the kitchen would quickly get behind. When they caught on (and they did have fans) and corporate decided to expand the flavors and incorporate different sizes (originally Priazzos came in 12″), Priazzos were done. The restaurants just weren’t able to keep up with the demand.
The Priazzo was a double pizza as in a regular pizza was then topped with another pizza. They were cooked on pizza pans featuring disks of spikes to allow the metal to conduct heat to the inside of the pizzas. Versions of Priazzos were Milano (by today’s standards would be labelled a meat lovers); Verona (meatball and mushrooms); Napoli (four cheese); Florentine (spinach and ricotta cheese). Each Priazzo cost $12 to $13.