But getting to Vegas is nearly as nerve-wracking as taking the stage before pizza’s best and most talented. The pizzaiolos said no matter how many times they compete, stepping onstage at the expo brings a fresh batch of nerves. He won the category in 2017 (one of the youngest competitors to win) with a three-sausage, 10-pepper medley pizza that he’s updated for this year’s competition. He placed eighth last year, and hopes to top 2021’s performance and bring home gold.įink will battle to create the most delicious pizza within the confines of the traditional pizza category. “I’ve probably been talking to (Von Hansen) about a year about this one pizza,” Fink said, adding he’s baked the pie five times, but gone through nearly 100 iterations of the creation in his head since its inception.įalk’s pizza is a tasteful, balanced blend of cheeses and meats atop a fluffy dough that’s perfectly crispy on the edges. “(Jay) came flying in at 9 in the morning, ‘I came up with my pizza!'” said Von Hansen, who said his chefs keep notepads on them at all times in case pizza inspiration strikes. Like an artist dreaming and revising a great work in their mind, Falk has spent nearly a year working to perfect his Detroit-style pizza for this year’s competition. The pan division is a smaller competition, where pizza makers craft and present their deep-dish pies to a panel of judges. The non-traditional pizza category is no-holds barred: If you can dream it, you can bake it. Von Hansen, whose Mee-Maw pie was named America’s Best Pizza at the 2019 World Pizza Championship, is competing in the non-traditional pizza category, while Falk is trying his hand in the pan category and Fink’s baking up a traditional pie. He and his bar’s manager, Kaylee Nagy, will enter into some friendly competition when they go head-to-head in the box-folding contest, where competitors hurry to fold five boxes in the shortest amount of time. Mathious is also going for speed in this year’s fastest stretch competition. Lebanon store’s general manager, Max Mathious, when he takes the stage during the largest dough stretch competition. “We’re there to root each other on,” said Von Hansen. The atmosphere is indescribable: pizzaiolos dancing around a kitchen stage, sweating to beat the 30 minutes on the clock while their team screams and competitors watch with bated breath until the buzzer blares. It’s the best,” said Von Hansen, now in his sixth expo. You have everybody, from all over the world.
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