There aren't enough actual ingredients at fast food restaurants. Really what he would have to work with are components that are so premade he really wouldn't have the ability to alter it very much.
Back in the day there were two types of pizzas at pizza hut that had dough that wasn't already premade: thin crust and the Big New Yorker. Each day a doughmaster would come in and make the dough in these big mixers they have in the back. However, there isn't a lot of agency for the doughmaster, you just add the flour mix (which comes to you premixed in this big bag) to the water (I can't remember if we added oil, it's been too long) and then it mixes in these vats and then it is proofed.
For the pan style and hand tossed pizzas, they come as frozen discs of dough. For the pan pizzas, each night one of the pizza hut people squirt a shitload of oil in a cast iron deep dish and then toss one of those frozen dough discs in there. Hand tossed pizzas get cooked on different pans, so you spray the pans down with cooking spray. These pizza discs thaw and rise overnight (the pan pizzas thaw and soak up all that oil).
The sauce is premade, the cheese is premade. I mean you would have the actual pizza toppings but you couldn't season them or anything. I'm trying to remember how the ingredients like bell peppers and onion work. I want to say that they came in precut. I certainly don't remember ever cutting up vegetables at my time there.
There isn't any garlic or even like seasonings. Everything is premade which is why a pizza hut pizza in New York tastes exactly like one in California.
