I mean we're not American

Damn.. we have one pizzeria here what does 120cm diameter ones.. cost a lot but its and special option :D

@sum ye thats what I mean, you can split a 50cm for 2 people and make it work

But it's 3 people 😦

And 50cm for 3 should be enough

At least until it hits 4pm

Also I'm checking the tracker and it still being made reee

It started at about 11:40

What s average puzza density<:thvnk:332928260004642827>

I could calculate estimated weight of meal

Uh... density?

Mmm average large pizza is probly around 500g in weight

Soo it would be around 165g per person

But 50cm is more than large ones usualy

So probly around 200g per person give or take toppings etc

Fuck

I refuse to believe it takes so long to cook

Pizza 1 .. estimate from premade dough 15min +15min to deliver

So it should've been here already

I ordered it around 11:40

If you add those 15+15 then it should've been here by 12:10

But it's 12:25 and the site still displays "being made"

consider this if they can take it directly to be made (no line,chef is there,information is "perfect"

consider that they just stopped giving a fuck about the tracker and dont update it <:alismirk:230784726615588865>

then when the making starts it takes around 2-3 mins to spin the dough from premade stuff then the toppings (possibly get something from freezer) 2-3 mins more

then you check the oven and double check the toppings and special needs (1-1.5 mins)

then it goes to oven (depending on the oven) 3-5 minutes

let it cool 1-2 minutes (to prevent condensation inside the box)

then package it and walk to the car >4 minutes (more if clothes needs to be changed/no dedicated driver)

and drive to location 5-15-30 minutes depending on the traffic and distance / route

then to find the right adress in close by 1-2 minutes

(this is aproximate and assumes the information is perfect, no orders before yours,no problems etc)

i was quite generous with the estimate times (dough usualy comes up under 1 minute if premade but if premade patch has been too long in fridge/open air it can be fuck to work with >restart whole process when you try to place it in oven and it breaks)

and 50cm pizzas are even more vulnerable to dough breakage as most places use just 2 "25cm pizza" balls for it

thus it needs more work and such to get consistent dough due their cultures are not already mixed and ponded together

usualy slight dose of water too to help the uniformity = higher chance for it to fail when placed in the oven

also pizzas are like domino toys

once you fail 1 .. oh boy you are in deep downhill to failed pizza dough hell

where its safe to say that after first failure next dough breaking has around 70% higher change

tfw pizza autist

tfw when chef ranting about pizzas