I remember seeing a programme, many years ago that featured the quality of cheese used on pizza’s in the upcoming industry as was at that time.
The Pizza is such an easy ‘treat’ or fast food of convenience, that seems a less costly option when it comes to splashing out.
In 2011 Pizza Hut alone generated $1.3 billion of net income and over $2 billion in cash from their operational outlets. You can read a fuller report here
Or maybe not. So how do they make it pay, when you consider the number of ingredients and Pizza Hut is set up as a restaurant and home delivery service, so have cordoned the market as the Pizzeria, there’s one on every high street isn’t there. There is one of each in my town and this is not a vastly populated area. So clearly we like pizza.
The Quality Of Pizza Ingredients
There is some controversy that points firmly (so to speak) 🙂 to the quality of cheese used, as the item I saw all those years ago indicated.
Quite recently there was an uproar over the discovery of a poor quality cheese being used in the homegrown pizza outlets in Korea, who advertised pizza’s made from ‘natural cheese’ an odd label in itself, selling for a much lower price.
At the other end of the market it’s thought that companies like Pizza Hut are using a skimmed-milk mozzarella which gains in stretch but loses on flavour. And the more expensive (and probably independent) upmarket Pizzeria’s use a full fat (best quality) mozzarella.
Domino’s, a purely home delivery outlet, are thought to use a mixture of cheeses comprised of Mozzarella, Pecarino, Parmesan and Asiago cheeses. Also the information I read, it’s unofficial and unsubstantiated, stated that Domino’s may have recently switched over to part skim-Mozzarello.
I think what’s certain is that a pizza-officianado (if there is such a thing) well okay I’ll take it if no-one else wants to run with it … definitely notices the difference in the quality of cheese. But of course it’s not just the cheese that creates the pizza experience, because often the accompanying toppings are as much a contributor of how that experience plays out.
Personally I like ‘hot’ pizza, and the first time I had an American Hot was at a wonderful Pizza Outlet (mostly set up for students) on Oxford Road in Manchester and from the reviews I found online I think it must be this one … it has been 20-yrs so you’ll have to forgive me that one.
I remember it as the best pizza place I ever tried and still haven’t found one to match it. But as they are cheap and very cheerful in hindsight as I’m writing this I can’t imagine they use the most expensive cheese.
And maybe just maybe 🙂 we can also assume that part of that experience lingers with me because of what was going on in my life at the time. I was a mature student attending Manchester Metropolitan University studying BSc (Hons) Home Economics (or Applied Consumer Science as ‘the-powers-that-be’ decided to rename it during my course).
It was both challenging and exciting on a number of levels, and this just became the food that adhered me to the community ,,, it’s only a short distance from the University itself, a very relevant factor wouldn’t you say?
I think it’s safe to conclude, that it’s all a matter of taste, and association. I still like cheap and cheerful pizza’s and I still like it ‘hot’, although I wouldn’t touch a barbecue-sauce based pizza with a barge-pole. My favourite toppings, well here’s my usual:
- Red onion
- A tomato base
- With cheese of course!
So what’s your favourite pizza and does the quality of cheese really matter to you? For me it does when I think about using good quality ingredients, but then I don’t indulge in a pizza that often so on the other hand, I think it’s okay to go for the experience of it rather than the detail.
Would love to hear your opinion?
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