I worked at Pizza Hut during my high school years from 2001-2002ish, some of the last years when most of the ingredients were still fresh (at least in the US stores). Dough was made every morning in a hook mixer and proofed overnight to be used the next morning (after slow days I'd sometimes bring home dough balls for my mom to make bread or homemade pizza). Most of the toppings came in fresh, with the exception of the meats. We'd get produce trucked in from a regional supplier, and if I was opening on Saturdays I'd be chopping tomatoes, peppers, onions etc. to put in the trays.

At some point after I left, Pizza Huts started using frozen everything, even the dough. The difference in quality was practically night and day and it suddenly became one of the worst, if not the worst, national pizza chains. People still think I'm crazy when I tell them that the quality of Pizza Hut dropped off like a cliff since the early 2000s.