Anyone in the comments saying he is terrible. He is literally doing it exactly how he is suppose to. The crust is slightly thin but he is actually doing it just right. Bet it came out perfect 👍
Manager at papa johns, trust me use your fingers to stretch the crust. Its all in the fingers. You want the crust to roll over on itself. Thats how you know your getting a defined crust
Ex Papa John's instore (5 years), current Dominos manager (1.5 years). I can say for a fact that PJ's has it down when it comes to crust. Dominos trains you to be quick just to have fast delivery times. Still to this day I miss PJs, but I'm close to GM so can't bail out now haha.
a stretched dough can only sit for 15 min max. during a rush you're looking at 30 pizzas an hour, different sizes and thicknesses. not to mention a machine ( they do exist) stretches into a long football one way then has to be run through again sideways. its not efficient. Now get me an automatic pepperoni topper and id be dreaming
![[UNCUT]“ฅนตื่นธรรม”ปะทะ“หมอปลา-ปู่มหามุนี-อั๋นโอกิ”สะเทือนกระทรวงเวทมนตร์ Iคนดังนั่งเคลียร์I10 ตค.67](http://i.ytimg.com/vi/peMD_SAkwNc/mqdefault.jpg)
![ILLSLICK - WINTER IS COMING [Official Video]](http://i.ytimg.com/vi/dwTMeM1zIhQ/mqdefault.jpg)
Anyone in the comments saying he is terrible. He is literally doing it exactly how he is suppose to. The crust is slightly thin but he is actually doing it just right. Bet it came out perfect 👍
not rolling the crust= bad
@@sopcannonwhy is it bad?
@@zenco1611 cant remember why but we were always taught too and everyone i taught did the same. i left a year a go.
Dude I just started at Dominos this helped so much thank you
How are you doing now at dominos after 3years
@@uzumakihoshikage1121bro he probably left 😭
@@spvnka2869 its been 2 years since I posted my comment lmao
You my friend are one bad pizza slapper.
Manager at papa johns, trust me use your fingers to stretch the crust. Its all in the fingers. You want the crust to roll over on itself. Thats how you know your getting a defined crust
papa johns rollback is unmatched, dominos employees just hand stretch, i gotta do the crust, edge lock, and then actually slap it lol papa johns ftw
Venite in Italia e poi riparliamo nabbi
Ex Papa John's instore (5 years), current Dominos manager (1.5 years). I can say for a fact that PJ's has it down when it comes to crust. Dominos trains you to be quick just to have fast delivery times. Still to this day I miss PJs, but I'm close to GM so can't bail out now haha.
It was my first say at training, i couldn't do the slapping part😕
Same here :/
What's that cream powder?
Omg the middle must be so thin
left hand is used?
An XL Brooklyn? (medium dough) looked ok to me, just before the sauce.
Yellow color what is this?
Cornmeal
Ty💜
What is this yellow flour called? Can anyone let me know?
cornmeal
Or semolina
@@betterbakers5158 or just cornmeal 🙄
Plz anyone can tell wt is dt yellow in beetween roiling piza base
That's cornmeal.👍
Nice stretch
Süper çekim
Why they don't have some machine is faster this is so dumb takes time
making pizza with machine?
a stretched dough can only sit for 15 min max. during a rush you're looking at 30 pizzas an hour, different sizes and thicknesses. not to mention a machine ( they do exist) stretches into a long football one way then has to be run through again sideways. its not efficient. Now get me an automatic pepperoni topper and id be dreaming
@@Kuchnasty only 30 an hour? Damn. More like 100 lmao
This literally hurts my eyes you’re not good at this at all