Upper Crust: The Story of Pizza Hut's Forgotten Priazzo Pizza
By Jake Rossen
When Pizza Hut rolled out its newest menu item in the summer of 1985 under the nonexistent Italian word Priazzo, the chain was quick to correct anyone who declared it a new variety of pizza.
The Priazzo was unlike any pizza Americans had ever come across. With two layers of dough, pepperoni, mushroom, onions, spinach, ham, bacon, tomatoes, and one full pound of cheese, Pizza Hut called it a pie; others called it a strange alchemy of pizza, quiche, and lasagna. PepsiCo, which owned the franchise, hoped it would boost revenue by 10 percent.
It did. For a while. But there were problems inherent in a pizza chain that claimed to be serving something other than pizza.
The Priazzo, which spent two years in development, followed the successful 1983 rollout of Pizza Hut's Personal Pan Pizza. That menu item, which was intended to appeal to customers who wanted just a single portion on their lunch break, was a tremendous hit, increasing the company's lunchtime business by 70 percent. With the Priazzo, however, the restaurant went in the opposite direction—super-sizing a dinner option and limiting its availability to after 4 p.m. on weekdays and all day on weekends.
Though the name was nonsensical—it was the invention of Charles Brymer, a marketing consultant who had also named the Pontiac Fiero—Pizza Hut used names of Italian cities for the three variations. There was the Roma, which had a mix of meat (pepperoni, Italian sausage, and pork) along with mozzarella and the very non-Italian cheddar cheese, plus onions and mushrooms; the Milano had all the meat of the Roma plus beef and bacon, mozzarella and cheddar on top, but no mushrooms or onions; and the gut-busting Florentine, which featured spinach, ham, and five different kinds of cheese, including ricotta, mozzarella, parmesan, romano, and cheddar. (A fourth pie, the vegetarian Napoli, was added later.)
All the pies were stuffed with ingredients and then had a layer of dough with tomato sauce and cheese baked on top. A small Priazzo sold for about $8.05, a medium was $10.95, and a large ran around $13.75. For that you got the full Priazzo experience and nothing extra, as customers were not allowed to change or substitute toppings—or, more accurately, stuffing—as the surplus of ingredients was the entire point of the Priazzo. Diners could, however, ask that ingredients be subtracted.
“Most Italian homes have a version of their own,” Arthur Gunther, Pizza Hut's president at the time, told the Chicago Tribune of the idea behind the Priazzo in 1985. “We looked for those that we felt would have application in the United States.” In Italy, such double-crusted pies are known as pizza rusticha, though putting sauce and cheese over the top crust was unique to the Priazzo.
On the strength of a $15 million marketing campaign and a commercial shot in Italy, and accompanied by music from famed Italian opera composer Giacomo Puccini, the Priazzo made a splashy debut in June 1985, right around the same time that Pizza Hut and other chains were moving into home delivery. While it was not exactly a deep dish pizza, it promised something of similar gastronomic substance, and Pizza Hut hoped that would entice people who didn’t have access to table-tipping pizzas outside of Chicago.
The Priazzo gained some early devotees who enjoyed the dish's generous and layered presentation. One notable exception was Evelyne Slomon, a cooking instructor and author of 1984's The Pizza Book: Everything There Is To Know About the World's Greatest Pie. She refused an offer to endorse the pizza and noted that actual Italians would rarely put so much meat in their pies. Others observed that pizza is one of the words commonly used for pie in Italian, making Pizza Hut’s insistence that their “Italian pie” was not a pizza rather grating for linguists.
Still, they fulfilled their objective. In early 1986, PepsiCo reported a 12 percent increase in Pizza Hut revenue, aided in part by the Priazzo. But its success would not last. In the fast-casual atmosphere of a pizza chain, consumers wanted their typical fare. After the initial curiosity wore off, not many customers were returning to the Priazzo for pizza nights. Anecdotally, there were also reports of employees finding the thick pies too cumbersome and time-consuming to deal with.
Whatever the case, the Priazzo was disappearing by 1991 and was last mentioned in print by Pizza Hut in 1993. The baton of pizza excess was later picked up by their stuffed crust pizza, which was introduced in 1995 and has remained a perennial favorite. That might be due in some part to the fact that Pizza Hut was content to call it what it was: a pizza.