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
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.