UPDATED: Meat still reigns at Midwest pizza contest
Mon @ 9:20 am News Channel: food & dining
This is my second day at the North America Pizza & Ice Cream Show (tough gig, right?), where the annual Pizza Pizzazz contest is held. Over two days, 150 pizza makers battle for two top prizes of $7,500 given to winners of the Gourmet and Traditional categories. Solid earnings for a half days work, no?Yesterday was the Gourmet competition, which featured some superb pizzas and some that made you think, “Is this a joke?” One was a pizza topped with spaghetti and red sauce. Need I say more?My favorite was one topped with spinach, olives, pesto, sundried and fresh tomatoes and fresh mozzarella. Elegant and wonderful. I even had one with tuna on it—very popular topping throughout the Mediterranean—that was quite good.The winning pie was the one in the photo below, The Meat Eater's Pizza, made by David Smith, owner of Pizza Palace Plus in Emporium, Pa. The pizza is topped with marinated chicken, steak, ham, sausage, pepperoni, hard salami and bacon. (Given that the Arnold Sports Festival—the nation's largest gathering of power lifters, I believe—is in Columbus next weekend, he should stick around and sell a few hundred of these protein piled pies to the muscle heads.) That's too much meat for me, but the judges liked it, and Mr. Smith was plenty pleased with the skrilla he picked up.......
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Mon @ 9:20 am News Channel: food & dining
This is my second day at the North America Pizza & Ice Cream Show (tough gig, right?), where the annual Pizza Pizzazz contest is held. Over two days, 150 pizza makers battle for two top prizes of $7,500 given to winners of the Gourmet and Traditional categories. Solid earnings for a half days work, no?Yesterday was the Gourmet competition, which featured some superb pizzas and some that made you think, “Is this a joke?” One was a pizza topped with spaghetti and red sauce. Need I say more?My favorite was one topped with spinach, olives, pesto, sundried and fresh tomatoes and fresh mozzarella. Elegant and wonderful. I even had one with tuna on it—very popular topping throughout the Mediterranean—that was quite good.The winning pie was the one in the photo below, The Meat Eater's Pizza, made by David Smith, owner of Pizza Palace Plus in Emporium, Pa. The pizza is topped with marinated chicken, steak, ham, sausage, pepperoni, hard salami and bacon. (Given that the Arnold Sports Festival—the nation's largest gathering of power lifters, I believe—is in Columbus next weekend, he should stick around and sell a few hundred of these protein piled pies to the muscle heads.) That's too much meat for me, but the judges liked it, and Mr. Smith was plenty pleased with the skrilla he picked up.......
READ MORE
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I just returned from a competition in Columbus, Ohio tonight and wanted to share something with you.Attached is a photo of the pizza I made for the Gourmet category at the Pizza Pizazz Competition. This competition is a part of NAPICS, (National Association of Pizza and Ice cream Show). This years Gourmet competition had 52 competitors from across the United States and we entered our Meat-eater Pizza.
To make a long story short, we won!
The photo shown is was taken right before I cooked the pizza. You'll notice the crust shape has been modified. I did this to catch the judges attention, and was a little trick I learned while in China several weeks ago. You wont be seeing this style of crust on a regular basis, due to the time involved, but the Meat-eater Pizza is available any time.
NAPICS will be sending a press release in the near future, but I wanted our subscribers to be the first to hear it.
I'll be traveling to NY City this weekend to help the United States Pizza Team with their America's Plate Competition. I'll keep you posted on that later.
Thanks for your support, and I would like to thank my personal sponsor, Maplevale Farms.
Best, Dave
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