Are all of the pizzas made using the mold as shown in the video or are some workers capable of opening up and forming skins without using the mold? If the former, how do you plan for peak periods?
I found the use of the scale to weigh the cheese to be interesting. I estimated that it takes only about 8 or 9 seconds to do that. Since cheese is usually the most expensive part of a typical pizza (at least in the U.S.), I would imagine that that simple step is a real cost saver.
Can you tell me what the worker places on top of the cheese? I think that the first thing is oil but what is the second thing? An herb blend maybe?
Most of our pizza makers can make pizzas without the mold. However, most will still use the mold because it's faster and gives them a more consistent circle. Remember, we're probably the only chain that doesn't use a sheeter or a dough press here, so there really isn't a culture of hand-tossing pizza makers here.
If the cheese is wet, it tends to be heavier and doesn't spread as well. If pizza makers just "eye" their toppings and not use a scale, you start losing money fast.
The last thing he puts on is oregano.