For around 16 months, Chef Wiley Bates III has done his work in a closely monitored, difficult-to-access test kitchen in Plano, Texas, one where research is conducted, where ideas are abandoned or advanced, and where product development is handled with care.
He's gone from culinary school to high-end restaurants and hotels to this place, where he was found after a nationwide search that eliminated his competitors and left him alone, as the executive chef of Pizza Hut.
It is near this kitchen, located within an attractive building in a suburban office park, that he and a set of his colleagues are seated around the newest product from the pizza seller, the Crazy Cheesy Crust pizza.
The name is a fair one, though perhaps only by seeing it in person can one truly appreciate it. This particular item relies on the hand-tossed crust, but it comes with an immediately noticeable difference -- rather than the slices ending in that familiar arc of baked dough, each piece of the Crazy CheesyRead More »from Pizza Hut: From a Secret Lab Comes a Cheesy Idea