All right, we brought you the story either yesterday or the day before, but even though he's committing a crime, it's kind of hard not to like this guy.

Customers who braved the North Carolina snowstorm for pizza may have gotten more than they ordered.

Police in Kinston say 41-year-old ex-employee Jonathan Hackett is accused of breaking into a little Caesar's after hours, firing up the kitchen and selling pizzas to unsuspecting customers, then pocketing the cash.

In a statement, police said Hackett allegedly entered the restaurant on two separate occasions, starting with a Sunday night after a major storm dumped up to 14 inches of snow in the area.

Now, during that first break inin, he's accused of making pizzas, selling pizzas, and keeping all

the proceeds.

When Hackett allegedly returned for a second attempt, employees were inside and tried to

block him from getting in.

That confrontation turned into a physical fight, and Hackett was injured before being taken to a local hospital.

He was arrested after being treated.

Hackett now faces a stack of charges, felony breaking and or entering, felony obtaining property by false pretenses,

felony larceny after breaking and entering, misdemeanor breaking and entering, and a curfew violation. Investigators did not say how many pizzas were made or sold during the unauthorized shift. But either way. Yeah, I like the guy. Guy can make pizzas. Our question, what is your go-to-ditch that everyone loves, 206, 803 ride? I mean, he could have just worked there. They used to work there. Now, you've worked in a couple of pizza places. Does that make you... Are you a more competent pizza maker? Do you believe than most people? Look, as far as competence of making pizza, honestly, it's just about the dough and whether or not you can throw it, right? Because at the end, assuming the ingredients are available for it, because this guy, as I understand, he was not making the sauce from scratch. Right I'm pretty competent than that but generally if the sauce is there like can you take a ladle and throw it around but you can tell somebody who might not know what to do with pizza just look at the dough before they throw in the oven okay if it's all kind of lumpy and sideways or it's got a few tears in there they tried to to stretch it out. So that's really the only thing you get out of it.

It's hard.

Right?

That's the only thing other than learning to make the sauce.

The only thing you really had to learn at the pizza place is like, look, man, you got to know how to throw the dough.

Okay.

Yeah, we did it a couple summers ago.

Somebody had like, you know, like the portable pizza ovens. Yeah. First of all, we made dough, but it was kind of hot. It was the middle of the summer, which make a dough is a bitch. It sucks. It's a pain in the ass. Right. And then just trying to stretch it out and everything. That's the part. Mine looked awful. Okay. How did it taste? It tasted great. Okay. This has always been my argument, though, right? Because you'll go to a place and it says artisan pizza.

And it's best I can tell, no one there's... How did it taste? It tasted great. Okay. This has always been my argument, though, right?

Because you'll go to a place that it says artisan pizza. And it's best I can tell, the one difference between normal pizza and artisan pizza is that normal pizza is round. Artisan pizza is whatever shape you get. So every time I see artisan pizza on a menu, I'm like, the people back there can't throw it though. That's really all that this. Mine is definitely artisan. That's what I'm saying.

So we call yours artisings that looks like S, but in the end, the ingredients are the same.

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