When I worked at Pizza Hut, we used Pizza Rings.
Honestly, unless you’re training and employee on saucing/topping methods, it is my honest opinion that it did GREATLY slow down the time.
We only used them on pan pizzas…because they wanted a perfectly clear, defined crust…but man, was it a problem.
Let’s see:
Get the pan, get the ring…oops…dropped it…back to the sink. Only have one or 2 typically…so you’re down to 1 'til you can get back there to wash the other.
Oops…forgot the ring on the pizza when you put it in the oven. HUGE fumes, horrid mess…don’t want to go there. haha
Plus, using the ring, you always get sauce and cheese on them, and during a rush, you just can’t go back and rinse it off every time, so you sauce around that area to avoid hitting it again, and you get an uneven sauce line.
Those are just some of the things I remember.
Great training tool…using it in a work environment…could DEFINITELY be better!