When I was a teen working at Little Caesar’s, we set up a giant elastic band in our back door, and would launch our expired dough balls at the Burger King drive-thru window across the street. Then they’d call us and yell. Fun times.
LMAO… I would have loved to see them flying through the air!!
this is the yeast of my problems
if the dough is unusable then there’s really not much choice about what to do with it. I suppose you could partially cook it before tossing it, but that’s a high cost option with regards to time, energy usage, and oven space.
Add twice as much water, stir until liquid, toilet.
I’m imagining imagining world’s worst fatberg and then doubling it after resting.
So the early 90s movies were telling us the truth about ooze after all?
Pizza the hut ate himself to death in there !
Pictures you can smell.
Really? Excuse my ignorance but I thought baker’s yeast doesn’t smell that bad?
To be fair, he didnnt say it smells “bad”…
Raw pizza dough smells nice
(and tastes nice, although i’ve heard you have to be careful now with salmonella in the flour, even though it doesn’t have eggs)
First time I’ve looked at a dumpster and thought “I bet that smells delicious”
why not just make yeast expand for as long as possible? idk anything about cooking pizzas nor yeast
why not just make yeast expand for as long as possible
The expanding part isn’t making more dough, it’s just eating starch and making carbon dioxide it’s more or less a spongy balloon.
if you walk over there with a shovel and whack it a few times it’ll deflate back into the original volume.
if you take a ball of pizza dough and let it rise and cook it, you’ll get a loaf of bread.
These look like props from a Troma film.
So how do you get rid of old dough?
You paint it orange and make it president.
Shit I can’t breathe
Dumpster diving again there bud? …baker tosses in another batch of ever expanding stuff.
If you let it fully ferment it’ll turn into a flat goo
Make some pancake
Cook it first
Flush it down the toilet
PSA: Kidding aside, never do this.
What would happen?
Yeast is anaerobic, meaning that it doesn’t need access to air to metabolize sugars into CO2. So it’s not gonna stop expanding once down the drain. Add to that the very sticky dough surrounding it, and you basically have a recipe ideal for clogging a sewer drain.
Imagine if you shoved a tampon into the dough ball.
You can make dough liquid by adding water.
You’ll piss off the Teenage Mutant Ninja Turtles.
even if the original volume was 1/10, that’s a lot of wasted food
You should see grocery store dumpsters.
You should see grocery store trash compactors. So much shit gets tossed and crushed
I saw once at my grocery store they were loading a bunch of boxes on a cart to transport them to the compactor in the back. They had a cart with some vertical metal bars, but no fully closed sides thus the boxes could easily fall off of the cart. So they got a roll of plastic wrap and wrapped around the whole damn cart to create these “walls” so the boxes wouldn’t fall off. The compactor in the back was maybe 200ft away. Smdh.
If you’re scrappy, you can just dumpster dive for your groceries.
Nothing in the compactor is edible or salvageable.
Careful not to such around long enough for the piggies to show up. Corporate considers it property theft, the ultimate crime.
Also, some companies still put inedible chemicals like bleach or ammonia on their food trash to make it completely useless “as a legal measure” because otherwise homeless people who eat expired food might sue (according to the bean counters).
This seems like a big liability. If they lock the dumpster or show other reasonable means of preventing scavengers then at best it’s a deterrent and at worst intentionally poisoning people entrapped by the legal hurdle of vandalism.
IDK, seems like one of those things where there’s a kernel of truth but also possibly in-group rage bait.
My local grocer composts.
I don’t know why they’d be throwing away so much dough. The only things I could think of is they made it wrong, or it’s very old.
There’s no way they accidentally made too much. Pizza shops usually have small dough mixers.
Chains will usually ship the dough frozen from a central location, you then defrost it the night before you want to serve it. That means you need to project your sales for the next night otherwise it’ll go bad. If you get it majorly wrong you’ll be left with a load of dough that is bad
If they’re making actual yeast dough balls you can’t make that to order. You need to prep them and put them in the fridge and if the proof time is too long then they go in the dumpster. If they were hoping for a rush and didn’t get it for whatever reason that could be a lot of dough balls. And when we’re talking about one of the cheapest inputs in the whole system, doing too much prep is much preferable to doing not enough. Losing a $10-$20 pizza sale because you were worried about a 20 cent waste product is poor business.
I agree, but man flour has gone up. It’s probably around $1 for the 3 cups of flour and yeast to make a dough now. Even still, their losses are minimal compared to what they expected to make. Wish they’d just bake the over proofed bread and send it to a shelter though. May not be the best bread but just roll it into loafs real fast and it’ll taste fine
Can you freeze it?
You can but then you need to thaw it to get it ready, which defeats the purpose in many operations. Like I’ve been turned away from grocery store pizza because they hadn’t thawed their dough balls yet and I found such a situation absurd.
Bottom right is Peppes pizza. The bases come pre-sauced and frozen in packs of 20. You put them into an oiled pan and put racks of these pans into a leavening cupboard. They puff up a lot, but they need to be used the same day. Because they fall pretty quickly.
My guess is that they accidentally dropped a couple of boxes down the stairs and shattered them to the point they couldn’t be used. Tossed them into the bin without thinking and the midday sun took care of the rest.
Similarly with chain pizza places like PJ’s, the dough is made at a central location and distributed by truck twice a week. It’s kept refrigerated for a while but it needs to be taken out of the fridge to rise. Sometimes franchises will order too much and it develops a black marbling of dead yeast, when it gets old. Can’t sell it at that point so you toss it in the bin.
In short it’s a failure of capitalism.
What the fuck is going on in norway
In short it’s a failure of capitalism.
how is making a mistake while trying to adhere to food safety standards a failure of capitalism?
I’m talking about the over ordering and generally crappy quality of products in the name of cutting costs. If you have to order dough a week ahead of time it tends to go bad. If you’re making it fresh every day then it’s never more than a day and a half old.
I’m talking about the over ordering and generally crappy quality of products in the name of cutting costs
this will never happen in communism /s
Actually what I’m advocating is small businesses and sustainable food consumption. Generally speaking the larger a company becomes, the worse the product is and the more environmental damage it does. I’ve worked at both chains and independent restaurants and the difference in food waste is truly shocking.
how are independent restaurants not part of capitalism?
Ya, I was thinking maybe a power outage/fridge failure cause a whole fridge worth to need to be tossed at once, but most pizza shops are gonna try to toss as little dough as possible.
Looks like Pizza the Hutt.
apparently they had to switch puppeteers for that suit so many times due to heat stroke, since the surface was actual pizza being heated from within
They ate themselves alive.
Pizza the hut lives!
Will you join the Unity? Or will you die here?
Join! DIE Join! DIE
also, cant believe thats winnie the pooh voicing the master
This is like the start of a horror movie.
The Blob (1988)
I might take inspirations from those images for creature design.
2025 mimic just dropped
At least they didn’t pour it down the drain.
It was the yeast they could do.
Yeah, they really had to rise to the occasion here. Some people would have disposed of it irresponsibly, but I guess they’re just bread better there, although whoever left it in the sun must have been baked.
When the Sun
Hits the dump
Full of big yeasty clumps
That’s a dough-ay
Despite the afermentioned possibility about inhibition its deflating to see how we treat things we don’t knead.
They must have felt like a regular Glutenkhamun after that.
Doh!
That’s not enough dough.
Wouldn’t the water running just break it up and dissolve? Also the temperature outside in a metal dumpster is likely a lot better for proofing than down a drain in the ground with added water. At least I hope, because I know water/flour cakes up and is a pain to clean sometimes
