/ck/ - Food & Cooking

>>10399071
go back to the other job

>>9787172
The thicker "rising crust" pizzas that are carried as in-house brands or "value" brands tend to hit that 2k mark because of the bread.

After eating enough of them, I'm fairly convinced there are only a few companies making them and others rebrand them as needed due to uniformity of product. Either that or they all use the same company for the crust producing machines for the individual lines. Cause the bread base is all the exact same size/shape.

Otherwise the thinner crust ones don't hit the magic 2k number for only having to cook only one pizza a day. The pictured particular style can easily keep for a day or overnight (if you pass out and forgot about it) just fine.

>>9787169
My liver will give out well before.