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

  • GorbinOutOverHere [comrade/them]
    ·
    2 years ago

    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 also pull a wage now that there’s no way I could get from there.

    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:

    • GalaxyBrain [they/them]
      ·
      2 years ago

      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.