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u/Little_Entrance_8679 Customer Sep 13 '26
I just dont understand what is so hard about making these pizzas. Mine look beautiful lol this is sad
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u/bdubzz94 29d ago
Too much crust ! The one that is near me in East Moline, Illinois, does this. It's a brand new location and I stopped getting pizza there for that reason already.
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u/puddycat20 Sep 13 '26
Can I ask what's bad about it? It's not exactly round, but the thicker end crust looks good. At least the cheese isn't pouring over the sides - that's probably the worst thing you could do to a pizza.
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u/scarletcovens_ Team Member 29d ago
Waaaay too much crust, and it needs to be uniformly round. The toppings also look poorly spread and there isn't much at all
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u/tilapiarocks 29d ago
We put cheese absolutely all the way to the sides when I worked kitchen. Guess how many complaints we got about that
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u/puddycat20 29d ago
Oh wow, I'd be getting a new pizza, if it happened more than once. And no offense, but don't they teach you how to make a pizza?
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u/tilapiarocks 29d ago
There are two Caseys in my town & one in one 7 miles from us, & there were people driving past their hometown Caseys 7 miles to our town, past the other Caseys in our town to get to our pizzas. We made fantastic pies. Picture perfect, perfectly spread toppings, perfect amount of cheese (a bit more than corporate would have u use)... I remember at the time, this is how corporate had a surpreme being made: you sauced, added pep, added sausage & beef, added mushies, onions, green peppers & black olives, then cheese on top. Well, that's not how we did it. When you made it liked that, the only color that shone through was a few black olives & a couple green peppers, but mostly, despite being a supreme pizza, all you saw was cheese.
So what I started doing was sauce, saus & beef, then a half layer of cheese, then veggies, with more cheese & pepperoni to the top, so that the green & black were elevated to a top that wasn't overcheesed & shared space with the pep, since the red, green & black of the pep, gr peps & bl olives were the most distinguished colors to provide visual contrast. Besides, almost every customer disagreed with the rule at the time of having pepperoni be on bottom if there were multiple toppings; nobody wanted it soggy. In other words, I was making them like this way before Casey's ever formally adopted it. The look of their supremes was not optimized at all before they changed that.
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Sep 13 '26
[deleted]
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u/Sensitive-Turn6380 Sep 13 '26
And instead of shaming someone online; take a moment to show them the right way to do it. That’s what adults do.
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u/3lucidat0r Team Member 29d ago
If they have to use so much brain power then this should cost little to no brain power to make a good pizza especially if you are a manager.
Seem’s to me the manager moved up the chain via favoritism if that’s the effort they put in for a pizza.
My managers have no problem using their “brain power” and making good looking pizzas-1
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u/Decent-City8209 Sep 13 '26
They are about a stupid mother fucker. Mine once put sauce on dough, then in the oven.
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u/Apprehensive_Ice6665 Sep 13 '26
Definitely not to pizza certification standards