about Pizza Hut and similar 'franchise' operations...when you run any operation that large, it becomes almost impossible to supervise quality control from outlet to outlet. For many years, Pizza Hut was pretty good and pretty much the same, but now you can't be sure....just too much local messing with recipes.

People do have different ideas about TYPE of Pizza...thick, gooey crust or thin dry crust...etc. Either can be quite good, if done well...but either takes care. I still don't like thick ones as much as a good Pizza Hut 'type'.....
There's a family-owned place near me that is pretty good...but they skimp on the meat, and during rush hour, they sometimes skimp on cooking time..*grin*...But they've been there 25 years and are always busy, so they are doing something right.