In a few short years, the eye roll, the roll, and, oh, the rolling tray will be the standard in America’s pizza restaurants.
But what happens when you want to roll it?
In a recent feature on The New York Times, writer Josh Cohen explores what it’s like to roll a pizza.
He also talks about his journey to roll his first pizza and what his family would be like if he could.
Read moreJosh Cohen is a journalist based in Los Angeles.
He is the author of a memoir called I Am A Pizza Man, which was published in 2018 by the Knopf Doubleday imprint.
In this article, Cohen discusses how he started rolling his first slice of pizza, how he loves his job and how he feels about the way that the world has changed.
Cohen’s story: I am a pizza manJosh Cohen has worked in various pizza restaurants for the past two decades, including his first job at Pizza Hut, which he worked for for eight years.
He was a customer service representative for three years before he got the call to start working for a pizzeria, which is where he got his first taste of pizza.
I worked at a pizza restaurant for five years in New York, and that was it.
After about a year of working at Pizza Hole, I moved to Los Angeles, where I worked for four years at an upscale Italian restaurant called The Olive.
There were a couple other places I worked in, but I loved working at The Olive and was very excited about being a pizza person.
I would walk into The Olive, walk in, and there would be a table of people and I would have to say something to each person, but it was a very small group.
If I were to say “hello” or “hello again” to someone, they would respond by rolling their eyes.
So I had a really small group of people that I really appreciated.
When I first started rolling my first slice, I was really intimidated by it, but then I got to work with a team and we got to try a lot of different pizza flavors.
I got a taste of the pizza world for the first time and I just fell in love with the flavors and the way the food was made.
I had never worked with a crew before, so it was really cool to see all of the different personalities in the kitchen.
We were in this small space and the pizza was really, really good, so that was really exciting.
The pizza was just good.
I would go back to the kitchen, and I’d see that pizza was being made and the flavors were coming together.
Then I would be looking at a slice and I was like “Oh, this looks really good.
It’s going to be great.”
I would roll it and it would go great.
Then I started working with my friends.
I started rolling out the dough, I would make sure the toppings were all the way in the crust, then I would take a bite of that pizza and I’m like “That’s delicious.”
I love rolling and eating pizza.
If you can go to an Italian restaurant and you go to a pizza place, you know, the pizza is good.
I think a lot people feel like the pizza scene is going to go down because of the popularity of social media and the fact that we’re all on social media, but there’s still a lot that is just a little bit off.
I think there’s a lot more creativity out there and there’s so many pizza flavors out there, and it’s amazing that people are making great pizza and it feels good to make it.
It’s a really, I think, very, very fun and rewarding job, and when you’re doing it for so long, there’s not really a whole lot of stress and a lot less stress and you can really relax and you get to relax a little more and you’re in a place where you’re working with so many different people and so many talented people and you have so much fun.
I love working at a place like The Olive that has a very strong pizza culture.
I grew up in Brooklyn, so I was always in the pizza culture and I still am.
I’ve been here for three or four years now, and my mom has always loved pizza.
So, I’m very proud to be part of the family here.
When Josh Cohen was growing up, there were just two types of pizza restaurants in Brooklyn.
There was a really good pizza shop, called The Golden Slice, and then there was this other pizzeria that was called The Pizza Palace.
I went to both of those pizzerias, and those were really great places to work, but when I went into The Golden Slip, I had never heard of it, and so I wasn’t really familiar with it, so when I walked in, I said, “Hey, I really want