Ice cream is 1.5 qt not 1/2 gallon. I don't know what they put into pizza "dough" but it's not real flour.
Everything has been spreadsheeted to death.
> I don't know what they put into pizza "dough" but it's not real flour.
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>why would you bother with a substitute for a regular pizza?
Shelf life, reduced calories, ease of working with, etc, etc. Basically all those secondary goals you optimize for once it's a given that the pizza will pizza properly.
To be honest, for some things, getting a smaller serving and/or higher price is a blessing in disguise - health-wise at least. Same with soda servings where very large cups or bottles encourage higher consumption.
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> Ice cream is 1.5 qt not 1/2 gallon.
Except Blue Bell, who use a bright banner on their packaging to call out "Still 1/2 Gal!".
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> I don't know what they put into pizza "dough" but it's not real flour.
That conspiracy doesn't make sense given that flour is probably the cheapest ingredient in a pizza besides water. You'd have a hard time finding something cheaper, not to mention hiding it (either from the ingredients list, or from your conspirators)
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