My Kroger managers were talking about that. They told me that they used to be able to mark products down to whatever they wanted to and move it. Now it's a set price that's too high to move, so it ends up being donated out of the community.
Our local jailer buys a lot of out of date food from Kroger and the Saputo milk plant to serve the inmates.
That’s freaking crazy. I tried back in winter and failed .Gonna try again soon.I made a batch of pizza dough for my better half and me a weekend pizza binge.
I like to let my crust get bubbly and active in the pan before topping it, but if it's topped heavily like we like pizza, it can deflate the warm soft dough in the middle.. delicious nonetheless, but not as it should be.
Well, I learned a little trick from an old Pizza Hut employee a while back. Let the dough proof and come alive, then put it in fridge for 30 minutes or longer to firm up before topping it. It was a duh moment for me. Works like a charm! I also learned about the fairy dust. Yep, those 2 tips took my pan pizzas to the next level!
Thanks!
We do the same thing, and these pizzas never get old to us. I'm actually fixing to put one together from 48 hour dough right now.
Looks great!Last and best one yet. Thinking I could get $20 apiece ha.
I don't sift but I should, better yet everything should be weighed. Some old habits are hard to break but I'm working on it. Edited my above post because I said 10" skillet rather than #10 skillet.
