Any authentic and delicious pizza will definitely go through the
process of being carved and fashioned by an experienced chef to make it
a taste of paradise. But what is the real secret of making that perfect
pizza? Chef Saroj Kaluarachchi of Harpo’s Pizza who makes this
tantalising pizzas for our winners every week was afraid that someone
would make use of his secrets but we managed to squeeze some hints so
that those who are not fortunate to win any Harpo’s Pizzas, can make it
for themselves.
  “The secret of a tasty pizza is the right dough with a good quantity
of ingredients. Unlike other places that use frozen dough that is kept
for months, we make the dough just three hours prior to the time it is
made” said Chef Saroj. Thereafter, secret ingredients of special
quantities of liquids including water are carefully kneaded to the dough
ball.
“We don’t use a rolling pin to spread it out, we use our fingers,
just like making a ‘rotti’ to make the dough base”. Speaking about this
method of dough making, Chef Saroj said, “It affects the taste because
the topping can sink in better if the fingers are used as the thumb and
fingermarks make it settle nicely”. On hints on how to make the topping,
Chef Saroj said, “the tomato is brought down especially from abroad.
Chopped tomato and a little puree make the base”.
Thereafter, he said that you need to put the shredded mozzeralla
cheese so that it fills the tomato base to stick easier. “For your
Harpo’s Pizza, we bring down good, high-quality mozzeralla cheese that
doesn’t contain any chemicals or preservatives making it healthy for
children” he said.
After that, the toppings like vegetables with any meat or seafood.
“We arrange it in a orderly manner and if the customer wants half and
half, or pizza quarters, we arrange the topping accordingly” said Chef
Saroj. After doing the needful, the pizza is put into the clay glazed
rectangular oven that can hold upto 12 pizzas at a time. “When baking
the pizzas, we shift it on the clay surface to make it cook better” he
said.
 After about 10 to 15 minutes, the pizza is done! Chef Saroj, who
hails from Kelaniya, has more than 20 years of experience in cooking
Italian food. He has worked at the Singapore branch of the prestigious
‘DaPaolo’ Italian restaurant chain that also won numerous awards for its
‘Best Pizza’ by several publications and restaurant reviewers like
Timeout.
“I graduated from the local Hotel School and then worked at several
five star hotels in Colombo before getting a break in Basra, Iraq where
I worked at a diplomatic hotel” he said. The Chef also said, “after
that, I worked in Maldives at the only five star Italian fine-dining
restaurant at the time.”
After working for many years in Singapore and learning everything
under the sun about Italian food, Chef Saroj then decided to come back
home and give back his skills and talent to Sri Lankans and the
international community here.
Working at the Bayleaf Restaurant which is one of Sri Lanka’s Italian
fine-dining restaurants, Chef Saroj has revamped and spiced up the menu
by giving his expertise on making the best pizzas. “Earlier, it wasn’t
the norm to serve pizzas at fine-dining restaurants but now, people
actually order the pizzas as its delicious and a good quick bite”, said
Chef Saroj. |
