Dispatch from Pizza Expo Day 3: Pizza Competition and 3 Critical Pizza Rules

Pizza Expo is an astounding event that happens every year in Las Vegas. Last year I sent my associate editor, Tom Tallarico, to the show to cover the pizza news. Tom loves pizza so much he always capitalizes the word. You can read his Pizza Expo Coverage from last year here. This year he spent time investigating the wonders of the pizza competition at Pizza Expo.. These are the fruits of his labor. Read Day 1 Here. Read Day 2 of Pizza Expo Here. 

Pizza EXPO 2017-Day 3

Day 3 continues with the International Pizza Challenge & the World Pizza Games. Local entrants include Eric Von Hansen in the Non-Traditional Division & Matt Hickey in the Pan Division. (As listed here earlier, Matt Hickey, also entered in the World Pizza Games, won the in the Dough Stretching competition.)

Eric’s entry includes a garlic-honey sauce with a steak topping. Matt’s entry has a topping which includes greens, nuts & strawberries lightly topped with balsamic. Results for both will be listed tomorrow.

Eric Von Hansen of Caliente waiting to compete at the 2017 Pizza Expo

I attended the Demonstration “My Champion Pizzas” conducted by Nino Coniglio, last year’s Pizza Maker of the Year from Brooklyn. With the classic Brooklyn accent & presentation style, he was a delight to watch & he certainly knows Pizza. He prepared a Mushroom Pizza; not just your typical mushroom pie but one that starts with dough that has fermented for 72 hours. Dough is worked & spread with EVOO, Pecorino Romano & Mozzarella; then topped with Portabella & Shitake mushrooms with Rosemary. Added near the end is truffle cream, pine nuts & finished with Parmigiana Reggiano.

Nino’s Pizza rules include:

• Put ingredients on evenly (very, very important).

• Don’t overload the pie.

• NO Dried Rosemary (not sure if this is a rule or a pet peeve).

Very nice, entertaining Demo.

Of course, one other activity on Day 3 is the obligatory walk through the Exhibit Hall enjoying food sample after food sample & chit chat with the vendors.

The day ends with Pizza Expo Block Party & the completion of the World Pizza Acrobatic Games.

Tony Scardino pointing at Tony Gemigani

Matt Hickey of Caliente Wins First Place in the Dough Stretching Competition

Another Win for the Caliente group. Matt Hickey who also competed in the Pan Division today won 1st Place in the Longest Dough stretch. Nice Medal. This is the second first place finish for Caliente in the 2017 Pizza Expo International Pizza Competition. They won first place in the Northeast Region for Traditional Pizza earlier in the day. 

Dispatch From Pizza Expo Day 2: Let the World Pizza Games Begin

Pizza Expo is an astounding event that happens every year in Las Vegas. Last year I sent my associate editor, Tom Tallarico, to the show to cover the pizza news. Tom loves pizza so much he always capitalizes the word. You can read his Pizza Expo Coverage from last year here. Before sending me this report, Tommy T called me to say how demanding covering the Pizza Expo has been. These are the fruits of his labor.

Pizza EXPO 2017-Day 2

With Day 2 of the EXPO comes the opening of the Exhibit Hall including Food Suppliers, Equipment Manufacturers and to the crowd’s delight, samples that their products produce, i.e. pizza, charcuterie, macaroni, olives & food, food, & more food. I can’t recall last year’s EXPO having so much & such a variety of samples.

Day 2 also starts the beginning of the International Pizza Challenge & the World Pizza Games. Of special interest in the IPC are the entrants from Caliente’s. First of all as reported here earlier, Nick Fink from Caliente’s is the Northeast Champion in the Traditional Division, his 1st competition. Congratulations to him. Eric Von Hansen, last year’s winner in the Pan Division, is entered in the Non-Traditional Division & Matt Hickey in the Pan Division. Their competition starts tomorrow so more to follow.

An action shot of the dough stretching competition in the 2017 World Pizza Games

In the World Pizza Games, Caliente’s had entrants in both the Dough Stretching & Box Folding competitions. Citizens Pie (Cleveland shop mentioned in the prequel) entrant Bonn Rassavong won the Box Folding competition with a final time in a cool 20 seconds for folding 5 boxes.

The winner of the box folding competition, Citizen Pie Bonn Rassavong

Attended the Demonstration “Make Innovation your Calling Card” where Doug Ferriman continued his theme of Innovation by developing the Unknown.

Doug Ferriman's breakfast pizza.

The demonstration includes making a Pizza for each meal of the day. Started with a breakfast Pizza, the next frontier in Pizza making. His dough is aged for 36 hours which produces a mix which is “fluffy & puffy”. Added to the stretched dough is a 3 cheese blend (Prov/Mozz mix, pepper jack & fontina), pepperdeaux peppers, cracked eggs; sunny side up & finished with a guacamole spread. The crust is then brushed with a maple syrup & honey mix to give it a “French toast” taste.

The lunch Pizza was a Reuben with spiced Pastrami (MMMmmmm), Sauerkraut, Siracha Cheese (now that’s innovation!!!!) finished with Russian dressing & garnished with crispy Jalapanos (nice touch).

The unique piece of the dinner Pizza was the use of “caviar olive oil”, a rare product from Spain where Olive Oil is encapsulated.

That makes for a busy Day 2 visiting endless rows of Exhibits & the variety of food samples, watching the Pizza competitions & another classic Pizza Demonstration. Much more to come from Day 3.