I ended up fast forwarding over some of the beginning stuff just because I was in a hurry - actually a very interesting technique. He spends time going over what not to do - as a follow on, I'd love a shorter video just showing what to do.
I’m ready for my shift to end. I watched this 5 times over and over but I don’t really want to slap dough because the flour will get on my bracelet....
Well the reason for the center being thicker is because when you slap the dough, the center will stretch out and you don't want the center to be super thin.
Whaaaaat?! My store doesn’t have this machine. Wtf 🤬 also, we were supposed to get a proper sink system installed but they postponed it two months. We’ll see if we ever get it. When you take out the drain plugs, the pipes overflow with water and it gets all over the floor. Really sucks
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Thank you i started 3 days ago and could not for the life of me get the hang of it before this
Papa John’s ruined this when they invested in dough spinners to keep up with the DoorDash economy.
The production values in the introduction are amazing.
Thank you for sharing :) I really love the smooth, chewy delicious papa john's dough.
Keep going iam following you from egypt i work there in papa johns and learning from you
Back when I worked at papa johns we did not dock the pizzas. They were soo much better then.
Great tips! Thank you so much for making this video.
I ended up fast forwarding over some of the beginning stuff just because I was in a hurry - actually a very interesting technique. He spends time going over what not to do - as a follow on, I'd love a shorter video just showing what to do.
I used his technique and got a perfect 10 on a slice and rise for my audit.
I miss Papa John's 4 yrs 3 as a hrly manager, now I am a sous chef in cleveland
they now use dough presses.
Was this the video made in seguin? Great video by the way.
Andy Vincent is the BEST!!! Straight Pizza Savage.
Training for management and some of these ROC questions are very detailed
Andy Vincent is a long time PJ employee. Mostly as a traveling corporate inspector. FYI
Wow the Papa John's way is actually pretty technical. I'll keep tossing and slapping my pies though thank you.
Actually, he forgot to slap it at the end. You are supposed to do all these steps and then slap the dough.
I’m ready for my shift to end. I watched this 5 times over and over but I don’t really want to slap dough because the flour will get on my bracelet....
Did you give a more than minimum wage though no but you didn't
baby
8:44 for anyone who just wants to see how he slaps the dough
ill try it when i go to work today
Wouldn't just folding the slice fix the thin edge problem?
I like this lol
I've never heard of wanting the center to be thicker, one usually wants it pretty thin, otherwise it feels like you are eating melted cheese on bread.
Well the reason for the center being thicker is because when you slap the dough, the center will stretch out and you don't want the center to be super thin.
Awesome Joel. Mmmm pizza 🍕
Davie 504 Taking notes
oxy clean here
I don't know why this is the one thing at PJ I just can't get down lol
We just stretch ours regularly at the place I work haha.
Too bad they don’t do this anymore and use dough spinners. Not fluffy anymore at all.
His face reminds me of Gomer Pyle ^_^
Wonderful video 🍕💟
Watching this inside a papa John's while waiting for my food to finish. This looks nothing like the process followed in production.
That's the same docker we use as well
Good brother loves you so much
Nice
I'm not saying that this doesn't work, but the actors just supported the pizza when it was the "perfectly weighted pizza" 😂
Papadias from Papa John's
look yall cant learn edgelocking from a video,honestly to get it down you gotta just touch dough
I like working at the dough station
I worked with a papa john's manager,and he could slap out the entire dough.perfectly round in less than 4 slaps.everytime.
This is amazing!
when did he slap it though?
The whole 10 min he was slapping you around with his corn hands
@@jalopyrips8081 hes asking about slapping thru the palm of his hand. 🙄
When I try to do the docking this guy's way, I get scolded. :/
Whoever is scolding you is wrong...
Is this romper room ?
Im honestly okay with any slapity slap 👏
This man looks like Kyle Busch
Is that flour or cornmeal on the table?
I worked at a pizza place who used cornmeal
Thanks so much I have my first day today
❤❤❤❤❤❤
Iam also working in papa john I have 4 years experience qcc and kitchen
I don’t see any dough being slapped in this video
So you can get your GM a good bonus!
“Ohh nooooo”
thanks
i very like papa Jhon’s
Well I much prefer giant boards...^^
I love papa johns..but the pizza I just got was pathetic..no rollback no pride
So tasty yamay cooking pizza
Never knew this
The pizza I got the crust was flat and the pizza was half cooked. That store needs to be retrained.
They must’ve used the dough spinner and the oven was turned down too low.
This all seems so complicated lol
a better camera angle would of made it a perfect example
dominos >
Only have to "roll back" if the dough isn't fresh, lol
Great Video.
No longer valid according to the papa johns current training procedures.
Zoom in i cant see
well, this video is completely irrelevant now. After the new owner ship they have machines in every store that do this now lmfao.
Whaaaaat?! My store doesn’t have this machine. Wtf 🤬 also, we were supposed to get a proper sink system installed but they postponed it two months. We’ll see if we ever get it. When you take out the drain plugs, the pipes overflow with water and it gets all over the floor. Really sucks
@@Samphetamine damn, every store should have it now.
We still do everything by hand at my store, no machine.
100% shit Apizza