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the way a pizza hut employee perforates their thin dough bases. this technique originated in Forest Lake of QLD, Australia in the year 2007. the end result is a fresh, well rounded pizza with airbubbles the size of your 8pak o' wings
dough guy: maaaaaaaaan these thins are takin fo ever ill just half perforationizzle these bitchez >_>
cut\box biches: omgawd this pizza is like perforationizzled...... ohwell, im not eating it *hehe*
by brad March 15, 2007
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