I make a da mushrooma ricotta shit I meant feta I had to change it :AyyyyyOC-big:
Y'all see that around the edges? Yeah, that's all me, I do a big circle with my roller and it makes it looks so dank + fluffy
some of these other motherfuckers don't even use the roller and give me fucking pizzas that puff up all over, rookie ass shit
So your pizzas are only 3-4 inch?
Ricotta pizza will cook way faster than marinara by a good amount. I don't know what a crisper is or why silver one is better we work in very different pizza places.
Edit: but for real, do the finger thing. A roller gets all the air out and you don't want that. You need those pockets.
No i mean it was stretched 3-4 inches greater than its initial diameter
The metal thing what the pizzas on, they usually have holes on the bottom for air flow and stuff
I make a da buffet pizza :deeper-sadness:
If I don't roll it the air pockets literally puff up so much the pizza touches the rack above in the oven also I hate the bubbles when I'm eating it they're just gross hollow crust
You would feel like Charlie in the Chocolate factory at my work. State of the art 620 degree Woodstone propane cranking madness oven, everything from scratch, the whole crew is chill af, if anything I'm the biggest hardass and that's solely regarding organization and quality cause that's my job. We're making gnocchi and aranchini and a dope wild mushroom canneloni every dang day. We have pizzas that are pears poached in red wine and cloves with shallots and goat cheese for toppings, Masada chicken with a cucumber salsa and all kinds of cool shit.
I miss having summers off more than general job satisfaction but I also pull a wage now that there's no way I could get from there.
As far as bubbles, just try one this way, you get rid of the big bubbles but you keep the teeny tiny ones and those tiny ones should give a little poof without expanding that much.
I think the condition of our doughs is just fundamentally different, like, you seem to be talking about visible bubbles in the proofed dough that you're working with your hands, but for me the dough is basically just uniform, no visible bubbles, but if I don't roll the shit out of it there will be random bubbles puffing up while it cooks and they're just not good. If the dough proofs longer it gets very fluffy and there are like visible bubbles but it's more like tiny, uniform, all over
I'm starting to think I won't get very good raises at this place, when I got hired the director claimed I was getting $1 over the usual rate, but it's only $14. Still good I guess for where I live but a very good friend I work with is their vegan chef and she's only making $15/hr :agony-deep:
That size of a place, probably not. I also have over a decade of experience. I pull $20 and about $300 in in tips. Still paid summer vacation is not something to take lightly. I used that time to hitchhike around and be a punk rocker and miss having it.