FoxTrot by Bill Amend for July 26, 2020

Oops, you messed up Peter.

I work at a pizza place and your technique is all wrong Peter.

(Just kidding, we don’t actually throw the pizzas where I work.)

’twas worth a try

In a way, it is more authentic now.

With authentic hand-tossed pizza, you toss the crust before adding the toppings. Now you get to add the toppings because you tossed the crust.

Of course, you have to go find all the toppings first.

At least it didn’t end up on the ceiling.

Since it is frozen pizza, he could practice for the discus in his school’s track & field team.

Because sometimes mrω^2 is more than one sticky frozen crust can deliver, even with a small m

Where’s the cheese?

There’s a pizza shop here that sells a “Pizza Kit”, which contains all the ingredients to make one large pizza in your home- for $10.

The price for a large pizza at the shop is – $10. I’m a big DIY guy, mostly to save money, but this doesn’t qualify.

Tossing frozen pizzas can give you quite a headache.

Today’s classic Sunday strip we’re missing:

https://www.gocomics.com/foxtrot/1998/09/13

The great cooking gene runs in the family I guess….

Frozen pizzas can to be tossed. You eat it first then toss it (up).

Andy in a few minutes: Don’t play with your food, Peter.

Based on the name, I assume Jason chose the pizza – but why is there no reference to today being the final Stone Soup?

Well, we know where the pepperoni went, but where did the cheese end up?

Do people still toss pizzas to make them or is that just a stereotype?

Nobody tosses pizzas. There is no such thing as a hand-tossed pizza. Hand tossing is used (still in many places) to work the dough to make it round and flat, instead of using a rolling pin or other methods (such as buying it pre-made). Once it’s baked it’s called a hand-tossed crust.

the crust looks kinda gray…

The best part about tossing pizzas is ceiling fans. Er.. not that I would know or anything.

Teenagers!

Pizza dough is rolled out which thins it AND stretches it… and then it needs to relax back to its unstretched state so when it bakes it doesn’t shrink. That’s what the tossing is about. And showmanship, of course. We make rectangular pizza at our house, so I just let it rest on the cooling rack for a couple of minutes while I get the cookie/pizza pan cornmealed up, then I roll it loosely onto my rolling pin and unroll it onto the pan… e ci sei!

I have not seen too many pizzas thrown up before cooking but I have seen some thrown up after eating….

(feeble attempt at humor-)

Nothing can make a frozen pizza taste more authentic.