Neopolitan style thin crusts in blazing hot pizza ovens cook in a minute or 2.
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In N Out was terrible. I’ve had Whattaburger and it was okay.
I forgot about Cook Out. That place has a great variety. Good milkshakes but not as good as Braums
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We had three ovens… bottom one was usually only running Friday nights during football & basketball season when we supplied pizza to the local high school’s PTA to sell by the slice at games.
Middle one was for thick crust and was set at 600 degrees for 6:20. Top one was for the other crust options and was 575 degrees for 5:35. I think. Been a while. And I never actually made pizza in the like 5 years that I worked there. They started me on salads which was a disaster and then they moved me to the counter once they trusted me. I’m too Type A to actually prep food. My salads were perfect but I was WAY too slow.
I almost feel guilty liking Arby’s, it’s not high quality but damned if I won’t throw down on a beef & cheddar, despite the fact that both the beef and the cheddar are heavily processed foods. Lion’s Choice is better but they aren’t in a ton of places.
Sonic is badass, I usually go when I just plain need a cheap chili dog.
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The rest of their food is pretty good too. At least, their cheeseburgers & fries are. Not sure I’ve had anything else from Braum’s.
They are stingy about giving you water though. 
High 
! 
On the flip side! 
Don’t leave me hangin’!
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Well, perhaps the laws of physics cease to exist in your oven. Were these magic pizzas? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?
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Do you preheat the pizza stone or does that start at room temperature too?
I preheat the stone at 500 for at least a half hour, then 10 minutes of bake time. (Mine tend to be thick bread style.)
Preheat.
Pizza is assembled on parchment paper. I have a couple flat cookie sheets that work well as peels to transfer pizza from counter to the pizza stone in the oven.
Gotta be a little careful to keep the parchment paper reasonably trimmed to the size of the pizza. The excess on the corners is turning into semi-ash at 475, i assume it becomes actual fire at some point or possibly if it’s too close to the heating elements. I don’t think a few square inches of paper would amount to much inside the oven, but better stay a bit on the safe side.
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- Totally agree
- Totally agree, and then some
- I don’t really care about soda brand
- Seasonal options are fine as long as the basics are always available.
- Pickles rule. Can I have your pickles? That is NOT an euphamism!!!
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My wife takes my pickles.
I do like pickles on many things. However, pickles on teriyaki sounds off to me.
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Home made pickles are easy and vastly better than what you get out. 10/10, would recommend adding to your repertoire.
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Are you just doing the cheater method of refrigerator pickles?
Not that there is anything wrong with that. Hard to find anything around here but the large salad cucumbers though. They seem to work, but assume not as crunchy.
Do you want me to ask my neighbour if she has any bent veggies to spare? 
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My favorite quick pickled thing to have around is pickled red onions. Super easy, and a nice addition to many things.
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I use a hot brine, but I think that still qualifies as refrigerator pickles. Trader Joe’s around here consistently has good cucumbers.
Right, not fully processed/canned/shelf stable.
I’ll need to check out trader Joe’s. Stopped going there regularly since covid as it’s out of the way unless I’m at the office.