Pizza jobs require food service workers to make and cook pizzas, with different styles and ovens depending on the restaurant. Pizzerias have their own recipes and require dough-making skills, while food court pizzerias may have smaller ovens and limited toppings. New York and Chicago pizzas have distinct styles. Food handlers permits are often required.
Pizza jobs vary depending on the style of the restaurant and the type of pizzas it serves. All pizza jobs fall under the category of food service workers. Most states and different countries require a permit for food handlers. In the United States, permission is often required by food service employees within two weeks of the date of hire. Pizzeria jobs can be for beginners with on-the-job training or they can be for those who have more experience making pizzas.
All pizzeria jobs require the use of an oven specially designed for cooking pizzas. There are many different types of pizza ovens. A brick oven requires the pizzeria to place pizzas on stone over the cooking element. In pizzerias or restaurants with deck-type ovens, the pizza maker uses a long-handled wooden paddle to move pizzas in and out of the oven. Pizza jobs in establishments that use commercial ovens require the cook to operate an oven that moves pizzas through a conveyor belt over the cooking elements.
Each pizzeria has its own recipes for pizzerias to follow. All pizzeria jobs require the ability to make and stretch dough for pizzas, although novice workers can start by just spreading tomato sauce and toppings on already prepared pizza crusts. Most pizzerias have measuring cups for toppings, such as meat and vegetables, to ensure even amounts on each pizza. Beginner pizza jobs often require a lot of chopping of ingredients to use for toppings. It takes practice and experience to roll out and stretch pizza dough to the required thickness.
New York and Chicago pizza making jobs are very different. Classic New York pizzas call for thin, crispy crusts that start out thicker around the edge. Chicago pizza has a consistently thick crust. Deep-dish and pan-style pizzas are Chicago favorites; the tomato sauce is spread on generously and so are the toppings. A knife and fork may be needed to eat through the thick layers of a Chicago-style pizza.
On the other hand, New York pizzas are meant to be eaten almost anywhere and the slices are often folded up for easy transport. Thin New York crust typically only has a sparse layer of tomato sauce, so it’s not as messy to eat on the go. The cheese topping should be generous, but many other types of toppings are commonly added to New York pizzas.
Jobs at food court pizzerias are often quite different from those at pizzerias. The ovens could be smaller and the pizzeria might also have to do other jobs like taking orders from customers. Pizza in mall food courts is also more limited in topping options and is often sold by the slice rather than the pie.
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