dough blows!

[Ryan]

I've been slapping it all day and now I reek of it

 

[Kalvin00]

....

 

[grohl]

:disgust:

 

[rudeguy]

pssh...I bet I can edge curl better than you

 

[Ryan]

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

 

[rudeguy]

Originally posted by: rbloedow

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

so whats the biggest you have gotten your dough to be?

 

[Ryan]

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

so whats the biggest you have gotten your dough to be?

I never measure it - uniform thickness after it's heated up is all that matters IMHO

 

[rudeguy]

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

so whats the biggest you have gotten your dough to be?

I never measure it - uniform thickness after it's heated up is all that matters IMHO

lol...I dont miss those days. We used to make our own dough. I still remember the recipe. Making dough sucked so much more then slapping it out.

BTW, TOT

 

[ribbon13]

Share the recipe?

 

[Ryan]

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

so whats the biggest you have gotten your dough to be?

I never measure it - uniform thickness after it's heated up is all that matters IMHO

lol...I dont miss those days. We used to make our own dough. I still remember the recipe. Making dough sucked so much more then slapping it out.

BTW, TOT

TOT?

 

[rudeguy]

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

so whats the biggest you have gotten your dough to be?

I never measure it - uniform thickness after it's heated up is all that matters IMHO

lol...I dont miss those days. We used to make our own dough. I still remember the recipe. Making dough sucked so much more then slapping it out.

BTW, TOT

TOT?

topping on top. I assumed your worked for Papa John's

 

[Ryan]

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

so whats the biggest you have gotten your dough to be?

I never measure it - uniform thickness after it's heated up is all that matters IMHO

lol...I dont miss those days. We used to make our own dough. I still remember the recipe. Making dough sucked so much more then slapping it out.

BTW, TOT

TOT?

topping on top. I assumed your worked for Papa John's

I do - i've just never heard that before the only code we use similar to that is POT - Pepperoni on Top

 

[NiKeFiDO]

wow.
just....
wow

 

[rudeguy]

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

so whats the biggest you have gotten your dough to be?

I never measure it - uniform thickness after it's heated up is all that matters IMHO

lol...I dont miss those days. We used to make our own dough. I still remember the recipe. Making dough sucked so much more then slapping it out.

BTW, TOT

TOT?

topping on top. I assumed your worked for Papa John's

I do - i've just never heard that before the only code we use similar to that is POT - Pepperoni on Top

I was a manager there for a bit. I never really liked them so the night I quit I pulled a ton of dough and set it next to the oven. Left and never came back.

 

[Ryan]

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy

Originally posted by: rbloedow

Originally posted by: rudeguy
pssh...I bet I can edge curl better than you

Screw curl - my edge "lock" is magnificent

so whats the biggest you have gotten your dough to be?

I never measure it - uniform thickness after it's heated up is all that matters IMHO

lol...I dont miss those days. We used to make our own dough. I still remember the recipe. Making dough sucked so much more then slapping it out.

BTW, TOT

TOT?

topping on top. I assumed your worked for Papa John's

I do - i've just never heard that before the only code we use similar to that is POT - Pepperoni on Top

I was a manager there for a bit. I never really liked them so the night I quit I pulled a ton of dough and set it next to the oven. Left and never came back.

ROTFLMAO! Ouch lol

 

[rudeguy]

ROTFLMAO! Ouch lol

yeah...they promised me a store and never gave it to me. I really wanted to push the fire button but I knew the guys I worked with would have to clean it up. Instead I took over the Little Caeasars across the street and instructed my drivers to mess with the PJ's guys as much as possible. We had some great wars back then....

BTW, you can thank us for the $5 one items.