Pizza corner one of the oldest pizza house and one
of the first specialty retail Quick Service Restaurants (QSR) brand on par with
other international brands established in 1996. It has its presence in China,
Thailand and Myanmar apart from India. In India they have close to 21 outlets. Pizza
corner had become a house hold name over the years; they introduced many innovative
flavours and offers new products at competitive prices giving a great value for
your money.
Tweeting Foodies
I along with fellow bloggers (12) reached the
outlet in time and were welcomed by Ms. Deepa Pillay PR Mgr for Pizza Corner
and Ms. Syeda Ameerunnisa Begum, Senior City Trainer, Pizza Corner (Global
Franchise Architects (GFA)). As soon as we entered we were pleasantly welcomed
by the smiling staff who cordially guided us to our respective tables which were
already reserved for us. I was familiar with most of the fellow bloggers, due
to which it was more fun.
We were divided into two batches for better
understanding of the entire process of pizza making, and I stayed back to be
part of the second batch, as I was feeling hungry and thought to have some
finger food and drinks. My fellow bloggers also ordered along with me couple of
Virgin Mojito, Garlic bread, Chicken Fingers, Veg Nuggets, and Pizza Toast. Now
I was happy as my tummy was happy and rearing to go for the pizza making
session.
Garlic Bread
Accomapinments
Mojitos
Veg Nuggets
Chicken Fingers
Pizza Toast
First bloggers batch returned from the kitchen and
our batch was set for the pizza tour and making session, “PIZZA here I come to
make my own pizza.” As soon as we entered we were given head caps which is the
first step in maintaining the hygiene in the kitchen. Then we were taken to the
sink to sanitize hands before we start using our hands in making pizza.
Sanitizing hands
Ms Amrin, Sankalp, Vishal, Karthik, Sabyachi, Palab - Bloggers getting ready with chef caps.
We were taken into the freezer room with
temperature of 6 degrees centigrade, where all the frozen ingredients are thawed
before they are used in the pizza preparation. Once the ingredients come to
ambient temperature the dough is used for making the pizza. Now let me take
through the process of making the pizza.
1) Scraping:
The dough scraper should go below the dough ball
while the other hand should support the dough ball from the side. Shape of the
dough should not be damaged /pressed.
The dough ball should be placed on the cornmeal bed
with soft side up.
2) Pinching:
All the open pores on the soft side of dough need
to be closed by pinching or else dough get tare up and corn meal will remain
inside the pores.
Once the dough ball is pinched it is then turned
over & the skin side comes up.
3) Docking:
This is to define the edge of the pizza. It is done
by moving the tip of the fingers of both hands (interlocked in butterfly
position) inwards from the edge so that soft side of the dough comes up
4) Anchoring/Stretching:
After anchoring the pizza, it is again turned skin
side down on the bed of cornmeal. Use the cupped hand for only rotating the
dough ball, defining a clean and rounded edge. The process of rotating will
ensure that the stretching is uniform & even throughout the pizza.
5) Six O’clock slapping:
The pizza base is held on the palm without disturbing
the centre. Then the pizza is rolled onto the other hand slowly, this helps to
dust off the cornmeal.
6) Eight movement slapping:
The pizza base is held in the stretched out hands.
The hands are moved in a figure of ‘8’ with the pizza passing from one hand to
another gradually. It is important to swing the arms well. It should be slapped
half inch extra in diameter to the size of the screen.
7) Screening:
Place the pizza base with soft side up on the
screen. After placing, adjust with the fingers very carefully without touching
the edge or damaging it.
8) Saucing:
After oiling the edge using pastry brush, spread
the sauce evenly over the pizza. Leave half inch gap between edge & sauce.
Pizza corner has two diverse sauces the typical tomato sauce and Makhni sauce,
our very own Indian sauce.
9) Itemizing:
Use portion cups for itemizing & spread evenly
(flat veg, flat meats, bulk veg, bulk meats & lastly toppers). Veggie
toppings include diced Capsicum, Onions, Sweet corn, Baby corn, Mushrooms, Cottage
Cheese (Paneer), Paneer Tikka, Jalapenos, Pineapple, Black Olives and Cheese, apart
from these Non-veg toppings includes Chicken Tikka, Grilled Chicken Chunks, Chicken
Salami, Chicken Sausages, Lamb Pepporini and Lamb Keema. Veggies and Non veg
toppings are separately placed. Again
top up with cheese. Ensure that toppings are within the edge of the pizza.
10) Cheesing:
After measuring the cheese from the cup, spread
evenly on the sauced pizza by letting go the cheese through the fingers in the
sling method.
My Own Pizza with lots of toppings
Finally the pizza is loaded in the oven which is
already preheated at 450 degrees Fahrenheit. And it takes 6-8 mins to come out as
perfectly baked pizza which is then placed on the slicing tray which are differentiated
by colour red for Non-Veg and white for Veg and even the cutting blades are
also similarly differentiated. Before cutting into perfect slices the pizza
edges are brushed with butter to give perfect look and taste.
Eurekaaaa! Finally my pizza, made with my own hands
is ready to be savoured by myself along with fellow bloggers. I am totally
spellbound with the experience of making my own pizza; I must say this has been
one of the best bloggers meet to remember for a very long time.
My creation - Baked Pizza with Chicken Tikka & Grilled chicken toppings
The entire pizza training session was conducted by
Ms Amrin, Sr. Trainer with GFA who has immense knowledge and was also great in
imparting the know-how and nitty-gritty of the pizza making to fellow bloggers.
Thank you Ms. Deepa for inviting and hosting such an informative and knowledge
based blogger’s meet and looking forward to many more such events from your
end.
Special thanks to all the staff members of Pizza Corner for assisting us at various stages in Pizza making and also with your flawless service.
Information and Image Source: Ms Amrin & Sankalp TheeFoodie
