Women in Pizza, the Next Wave of Pizza Makers at the 2018 Pizza Expo

There's a 99% chance the last time you bought a pizza you encountered only men. The pizza industry is dripping with men as much as it's dripping with grease. I grew up working in pizza kitchens and the women in those kitchens were few and tortured. They had to put up with a boy's club full of dick jokes and abuse. It's not pretty.

But that's all changing. As Ann Kim, owner of , says, "Women are having their moment now." 

At the 2018 Pizza Expo I had the opportunity to talk with a number of women in pizza who are absolutely killing it. Giorgia Caporuscio is one of the very few certified women pizzaiolos. She's turned her focus on teaching other women how to make great pizza and break into the industry,

Nicole Bean operates shops in Texas with her family and is dead-set on hiring more women workers.

Ann Kim, a keynote of this year's Pizza Expo and owner / executive chef at Lola pizzeria, is leading by example. She's making great pizza, opening up shops and diving into this industry head first. Her pizzeria in Minneapolis is considered one of the best in the world.

The problem, as they see it, is that women have been driven away from pizza shops. Hostile, maybe, but definitely gross. There's also a stigma that this is a job for guys - but why? It's baking, cooking, precision and tasting. Skills anyone can develop and hone over time.  

Hopefully as more women get into the industry it becomes easier for others to follow. In Pittsburgh we are beginning to see more women leading pizza shops (Dinette being one of the most successful, lead by Sonja Finn and of course the newly opened Michigan & Trumbull which Kristen Calverley co-owns), but we still have a ways to go. 

Pizza Expo 2018 - Tom Tallarico Bids Farewell to the Expo Hall and Meets Pizza Celebrities

Hi folks! This is Dan Tallarico, Editor at Pizza Walk With Me, with another recap from our columnist, Tom Tallarico. This is his third and final dispatch from the 2018 Pizza Expo. While we won't hear about the rest of his Vegas trip rest assured it included a number of buffets and hunks of meat! If you'd like to start at the beginning you can read his prequel/first day recap of Pizza Expo here. His second day recap is available here!

Day 3 continues with the International Pizza Challenge & the World Pizza Games along with informative seminars & cooking demos; most documenting the Evolution of Pizza.  I’ll first mention that the convention seems to be getting bigger every year. The exhibits (food, food, food) have been documented in the past. This year’s array of foodstuffs is more opulent than ever.  And it seems there are more local Pittsburgh Pizza Makers here than ever. Good to see. 

Attended a morning seminar; “New Twists on Old Appetizers” conducted by frequent contributors Glenn Cybulski & Mike Bausch.  The new “twists” involve Garlic Knots which are fried instead of baked to reduce prep time, utilizing Portabella Mushroom Caps stuffed as you wish & ingenious Eggplant Parm where Eggplant is sliced, covered with Panko & deep fried. Slices are then lined up with alternating Mozz slices, covered with sauce & sprinkled with Parm/Romano. 

A big kick for me was having a chat with Nick Coniglio from Brooklyn & Williamsburg Pizza.  

Nick was Pizza Maker of the year in 2016 & Brooklyn all the way. He is a colorful character with a witty sense of humor along with an intelligent passion for Pizza making. He actually spent some significant time in Pittsburgh in his formative years before returning to Brooklyn to become a Pizza hero. Actually got a picture taken with him. He seemed pleased to hear that it was going on my “Celebrity Wall” between Ditka & Jon Stewart. He then repeated Ditka, Ditka, Ditka with the typical Chicago emphasis. Look forward to visiting on next visit to NYC. He conducted the seminar “My Champion Pizzas”.  I documented last year’s seminar. I recall his key points along with his delightful presentation style; much humor with even more valuable information: 

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).

By Day 3, the Pizza Challenge is at its peak. Following are examples of the competitive Pies in various categories.

The Big News today is that also competing & Winning is Eric Von Hansen from Caliente’s. Today, Eric won Northeast title for the Non-Traditional Division.

Of course, as documented, Eric won the overall title of Champion/Non-Traditional Division in the finals on the following day. Congratulations, Eric! That makes 2 overall Championships in 3 years; Champion in the Pan division in 2016. Very exciting & quite an achievement. 

Day ended with another stroll through the Exhibit Hall for final snacks. I believe a Steak dinner is in my immediate future before one last day at the Expo tomorrow. 

Mike's Hot Honey - Pizza's Perfect Condiment

When that pizza comes out of the oven and is garnished by whatever pizzaiolo is behind that counter, I consider that pizza finished. Pizza isn't home to too many accessories outside of a sprinkle of parmesan cheese or chili flakes. Pittsburgh, of course, has a rich history of serving pizza with a side of ranch dressing for dipping. But, it wasn't until Pizza Taglio opened that I tasted, what I would say, is the perfect companion to pizza: Mike's Hot Honey.

Mike's Hot Honey is exactly what it sounds like; it's honey that has chili flakes soaking in it. The result is a dressing that, as Jim would say in the video above, a bit of heat and a bit of a sweet. 

Mike's Hot Honey got it's start in Paulie Gee's, a pizzeria in Brooklyn. The creator of Mike's Hot Honey, Mike Kurtz, was inspired by a creation down in South Africa. Mike discovered this in Brazil when he was hiking through the mountains and discovered a mysterious village with a more mysterious Brazilian pizza parlor. In that pizza place they were soaking chilis in vats of honey - Mike was inspired and brought the idea back to the United States.

When he became a pizza apprentice at Paulie Gee's he created the Hellboy - a pizza drizzled with this hot honey. It was an instant classic. Somehow, the honey outshines the pizza and customers demanded to have the honey on its own. Not one to argue with customers, Mike began to bottle and sell Mike's Hot Honey on its own.

It's rare for a single topping to outshine a pizza itself, but Mike's Hot Honey is a unique creation that should be in every pantry across the globe.

Here in Pittsburgh Tony Giamarita pays homage to Paulie Gee's with his Greenpointer pizza. It's my favorite pie at his shop and is topped with mozzarella, spicy clabrese sopressata and a generous drizzled Mike's Hot Honey. While this pizza can sometimes gives me heart burn it's too delicious not to order. It's a staple of my visit to Pizza Taglio and one of the best pizza's in the city.

Pizza Expo 2018 - Tom Tallarico Explores Buffets and Meets Pittsburghers on the Show Floor

Hi folks! This is Dan Tallarico, Editor at Pizza Walk With Me, with another recap from our columnist, Tom Tallarico. After this article I now have about 12 photos of buffets saved to my desktop! If you'd like to start at the beginning you can read his prequel/first day recap of Pizza Expo here.

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 and food, food, and
more food. Yesterday, as we were checking the progress of the Exhibit Hall set-
up, the security guard suggested, “Don’t bring your lunch”. A new attendee asked
“Why?” This is why:

Even Jersey Mike made it this year. Where’s Jimmy John’s? Next year?

The first Demo I attended showed the relatively new, popular Pizza al Taglio or
Roman-style pizza; a classic type from Italy. Conducted by Christopher Anitnucci
and Giulia Colmignoli, a couple which grew up in Rome. They relocated to San
Diego and operate Napizza, specializing in the Roman-style.

The key ingredient is a unique flour which is rich in protein, made in small batches & cold stoned milled such that the germs survive. This flour type is very difficult to find domestically.
The result is an airy, light, crunchy crust which is easy to digest. Dough ferments
for 72 hours; massaged lightly to retain and redistribute CO2 bubbles and bakes
before final toppings are added, then re-baked. For toppings, they suggested “the
Sky’s the Limit”. Great Advice!

The result at different stages:

Truly excellent taste & texture!

Earlier in the day, I could tell Dan was quite impressed with the scope of the
EXPO. I remarked that perhaps sometime in the future, he might be a panel
speaker. Well guess what? Later that afternoon:

Dan was invited at the end of the session, “Make Yourself a (Social) Media
Magnet conducted by Scott Anthony. Dan was asked to speak to the impact of
on-line advertising in various forms. Generated quite a bit of interest from the
audience trying to find ways to promote the business.

In addition, a very nice outcome of the session was being approached by Pizza
makers that were originally from Pittsburgh and now reside in Charleston, SC.

Still involved in multiple Pizza shops, Steven Carb of SERG Restaurant Group, the
gentleman on the right grew up in Squirrel Hill and started working at Mineo’s in
High School. Having some background at Mineo’s myself, we both had a great kick
from reminiscing about the owners and especially THE MAN there at the time, Joe
Aiello, a top Pizziola in the city for years. I got to know Joe very well, way back when and Steve remarked that Joe got him off the ground with his first shop in
California years ago.

A very nice touch to end the day. Tonight, we’re having
dinner at Pizza Rock, Tony G’s place in downtown Vegas. Very much looking
forward to that.

A Customizable Pizza Vending Machine - The 24/7 Pizza Box

Over the years of operating this site, I’ve been sent videos and links about vending machines that dispense pizzas. They come in all shapes and sizes: some pizza vending machines will take a par-baked crust, squirt some sauce on the roasting dough, and sprinkle cheese. Others heat up a stored product. The 24/7 Pizza Box is the latter.

The 24/7 Pizza Box is a white label solution for pizza vending machines. Any pizza shop can buy one (or many!) of these machines and fill it with slices of their own pizza like a pizza pez dispenser. Then, the pizza shop scatters these pizza machines throughout their city or town and wait for hungry patrons to swipe their card and buy the pizza. Simple and convenient.

A Pizza Vending machine is a novel concept, and while there are nice fantastical reasons you’d deploy these, there’s too much of a downside. The pizza isn’t cooked well, too greasy, taste like reheated pizza, etc. The cost of quality isn’t worth the cost of convenience - if it was wouldn’t every gas station be rolling in pizza profit?

I spoke with Shawn of the 24/7 Pizza Box and he reassured that there’s a number of customization options so a pizza shop can dial in the device to their liking. Still, at the end of the day you’re buying a reheated slice from a vending machine. 

In some situations a reheated slice of pizza will hit the spot and I suspect we’ll see them on college campuses or inside bars if anywhere. The slice I had out of this machine was swimming in grease, a bit cold in the middle and flopped like a dead fish. Hopefully there’s some tweaking that can happen behind the scenes to bring these slices back to life. Maybe some pizza defibrillators attached to the side of the machine?

Pizza Expo 2018: Tom Tallarico Arrives in Las Vegas

The following is a column written by our new columnist, Tom Tallarico (previously associate editor). Tom Tallarico has a lust for pizza and Las Vegas that can hardly be contained in single post. Enjoy his writing and please help me understand why he refers to me as a "webmaster." 

Prequel/Arrival: Hello, everyone; I’m baacckk. As the Expo was approaching this year, I was with Webmaster Dan for a visit to see Tony at Pizza Taglio in January. We were reminiscing about last year’s Expo as Tony had also attended. On the way home, I said to Dan, “Heck, I’m going back; this event is too good to miss for so many reasons.” The Big News this year is Webmaster Dan is also attending for the 1st time as you’ve probably already noted. As Dan has reported, over the last 12 months, the Pizza growth in Pittsburgh has been amazing. “Tony Taglio” won a local best Pizza award, Caliente, a perennial winner at the EXPO opened a 4th shop (in my neighborhood, Aspinwall; MMmmmm) & Driftwood Oven has moved into a permanent location in Lawrenceville. Dan has most recently reported a renaissance in Pittsburgh with Detroit style; more on that later.

For me (and others), part of the charm of the Expo is the Las Vegas setting. No surprise as this town is the US Convention mecca. On Monday, we took an early 6:20 flight to arrive at 8:00 AM. Greeted at the airport by a new & old “Welcome” 

signs:

Then headed to the hotel, dropped bags at off to the convention center where valet Mark noted Dan’s hat & assumed he was a Gonzaga fan. This was the first reminder of everything else going on in the city, NCAA Sweet 16 Madness,

 AND OF COURSE, the BUFFETS. 

But enough of that for now. The first mission upon entering the Convention Hall is getting the Badge. The last 2 years, as Dan was not coming I was using his badge. But this year:

My own badge. Perhaps, the last 2 years never really happened?? At any rate, with nothing happening yet, we proceeded over to the café for much needed coffee as NAPTIME thoughts were already dancing in our heads. Curiously enough, we spotted someone in a Penquins shirt. I approached him to chat wondering who this might be. None other than Pete Tolman, owner of the increasingly popular Iron Borne, a big part of the Detroit Pizza movement in Pittsburgh. Interesting background in that he was a classically trained chef with a background in fine dining whose credits include time at Nemacolin. Anyone heard of Latreauc?  He had no background in Pizza but decided to go with it & the Detroit style after enjoying it at a shop in Colorado(??) called Brown Dog.   

After a nice chat, we headed to a seminar conducted by John Gutekanst, owner of Avalanche Pizza in the college town of Athens, Ohio. Titled Finding Your Niche; Using Creativity, Absurdity & Street Smarts. The title speaks for itself & the content lived up to it. The underlying theme was to Try anything once to market your shop even if it scares people. Core values are Passion, Love, Creativity & Knowledge. 

That brought the first day to an end at the Expo except for checking on the progress of the Exhibit set-up. 

Editor's Note: This is not the Pizza Expo exhibit hall.

So far, so good. We all recall what goes on at the Exhibits???  More on that next time. 

Pizza Expo 2018: Touring the Exhibit Hall, Meeting Pizza Legends, Pizza Robots and Free Pizza

Hi there! This is Dan Tallarico, your favorite pizza journalist, with a recap from day 2 of our visit to the 2018 International Pizza Expo. You can read our day 1 recap here if you want to get up to speed on our pizza adventure thus far.

This expo is huge. From end-to-end I swear it's a mile long. Each row is home to pizza ovens, baking sheets, cheese suppliers, tomato vendors and all sorts of fringe pizza technology and services. It's overwhelming, but we've done our best to bring you a cross-section of the expo. It's impossible to see it all. Or eat it all, but we are doing it for you.

Watch our Day 2 Recap Video here or keep reading for a rundown of highlights.

Pizza Legends Cooking on the Show Floor

The Pizza Expo exists to elevate pizza craftsmanship and help pizza makers make the best pizza and share ideas. So, you have pizza legends like Tony Gemignani and Graziano Bertuzzo cooking on the floor like it was another day in the kitchen. These two are trailblazers in the world of pizza and have helped spread new techniques and information about how to make better pizza.

Graziano Bertucco showing off a pizza he made that's engineered to reduce starch.

Detroit Style Pizza

In 2009 no one outside of Detroit knew what Detroit Style Pizza was. Now, Pittsburgh  has two Detroit Style Pizza shops and many more are peppered across the nation. This movement was started by Shawn Randazzo, president of the Detroit Style Pizza Company.

Shawn loves Detroit Style Pizza and when he first entered the World Pizza Competition he was surprised to see no one else knew about his region's pizza. So, he spent years being the Detroit Style Pizza ambassador. The tipping point for his movement was when he won the World Pizza Championships in 2012 with his Detroit Style Pizza. Now the World Pizza Championships are filled with variations of the pie.

Through his efforts and passion, Shawn has helped Detroit Style Pizza get on the map. He frequently travels the globe to help aspiring Detroit Pizza folks dial in their technique. I shot some video with his crew so look forward to that!

Gluten Free Pizza

Gluten Free Pizza is growing in popularity as more people pay attention to what they're putting into their bodies. As Graziano Bertuzzo said, "You aren't what you eat, but what you digest." Among the traditional pizza companies, the show floor is home to new gluten free pizza ventures. And great news - the pizza taste pretty good.

A gluten free pizza category was added to the World Pizza Championships and I heard that spots filled up pretty quickly. If you're into the gluten free lifestyle you'll be happy to know that there's some quality pizza coming your way.

Pittsburgh Pizzaiolo, Kevin Konn, cutting into a mozzarella, broccoli rabe pie. 

Day 3 Ahead!

That's all for now - I have a ton of photos and videos to get together, so stay tuned for those updates in the coming days. 

 

Mercurio's Wins 5th Place in the Napoletana Division of the International Pizza Championships

Michael Mercurio, of Mercurio's pizza in Shadyside, has placed 5th in the Napoletana Division of the International Pizza Challenge. The competition for this is fierce as Michael was competing with seasoned pizzaiolos from across the globe. This competition was so tight that Michael missed out on 3rd place by 12 points and first place by 31. It was one of the closest competitions the judges have seen as the quality of neapolitan pizza continues to grow.

"When I discovered I came in fifth place I was blown away," Michael Mercurio said. "I can't wait to come back next year and compete it again, gonna bring a victory back for Pittsburgh."

The pie Michael submitted to the judges is a picturesque neapolitan pizza. Perfect leopard printing, an even layer of sauce and dollops of cheese smoothly melted into the pie. It's a remarkable pizza that can go pizza-to-pizza with just about any other neapolitan pizza across the globe.

This is another great pizza accolade for the Pittsburgh Pizza Community.

2018 Pizza Expo: Traveling to the Expo Highlight Reel

Traveling to Las Vegas has been a bit exhausting. Since it's not about the destination, but really the journey, I thought I'd chronicle our first day of getting to Las Vegas and struggling to ham it up for the camera. 

It wasn't all an exhausting waste, we actually had a number of great conversations and captured quality content with the attendees here. Off the top of my head, here's some articles you can look forward to:

Pizza Expo International Pizza Challenge

I spoke with Jeremy Galvin at length about the International Pizza Challenge. He orchestrates the event and has been handling the logistics for a few years. In his words, the point of this challenge is to "elevate the pizza craft." It's basically an arena of pizza makers trying to out-pizza each other. 

Jeremy told me that the non-traditional categories fill up quick and the event is truly international as competitors fly in from all over the world to compete. Gluten Free and Sicilian / Detroit Style pizzas are bubbling up in popularity this year, so look for those!

Iron Born Visits Pizza Expo

Our associate editor, Tom Tallarico, spotted a young pizza maker in a penguins shirt. After talking a bit he found it was the owner of Iron Born pizza, Pete Tolman. Pete talked with us about his goals for Pizza Expo, how it took him years to get his dough to where he wanted it, and what the future of Iron Born pizza might look like.

He was also pretty stoked about the panel on whether or not a 24-hour fermentation has benefits on dough. Funny how I haven't had a chance to catch up with him a mile from my house, but we have no problem chatting 3,000 miles away from home.

A Young Pizza Competitor

I've been following the career of Anthony Scardino since Tom reported on his pedigree a few years back. He's competing in his first International Pizza Challenge this year and, at the time of this writing, is balling his dough up for this week's competition. What a guy!

We had a few minutes together to take a selfie and do a short interview. I'll be picking his brain about pizza, competing, and the pizza expo family in the coming days.

2018 Pizza Expo: Unpacking the Attendee Bag with Tom Tallarico

Tom Tallarico unpacks the 2018 Pizza Expo attendee bag. Take in his child like wonder as he pulls out. a number of flyers, magazines and some fascinating pizza accessories. 

What to expect from Pizza Walk With Me at the International Pizza Expo

Wow, it’s finally here. Pizza Walk With Me’s third International Pizza Expo. Pizza Expo is home to the World Pizza Games, pizza innovations, hundreds of vendors and an event that basically turns Las Vegas into a huge Pizza Think Tank. Talk about paradise. 

In the past, I’ve sent our associate editor (and my father) Tom Tallarico. He brought back hot scoops and breaking news about Caliente winning the Pizza Championship in 2016, a photo with pizza Trail Blazers like Tony Gemignani and Scott Anthony, and he has gotten me enrolled on several vendors mailing list. Thanks Dad!

But this year we’re doubling our staff - I’m heading out to Las Vegas on Monday to attend my first ever Pizza Expo. Together this Father and Son Pizza Duo will bring you amazing stories about up and coming pizza makers, we’ll deliver breaking news faster than you can heat up a Freschetta, and produce a couple of videos with pizza royalty. Here’s a preview of some of the coverage we’re looking to bringing your way.

The International Pizza Challenge

When people ask me what goes on at the International Pizza Expo one of the things I always bring up are the pizza championships. While there’s also the World Pizza Games, which focus on talent and dough tricks (like box folding), the International Pizza Challenge. There are a number of competitors that enter the International Pizza Challenge vying for the best pizza in a multitude of pizza categories. It’s an amazing event because it brings together the variety of pizzas that have evolved and sprouted across the United States.

Divisions are broken up by traditional, non-traditional, pan, pizza napoleteana and gluten free. It’s a swath of categories that cover everything from Detroit Style pizza to the pizza that was perfected in the heart of Italy.

I plan to follow a couple of different pizza contestants, one of which is Anthony Scardino. Scardino is a seasoned pizza veteran who has spent the past few years bringing an eclectic bout of pizza to life in Chicago. Everything from Bonci to Sicilian Style. He’s so thorough in his experimenting that he has earned / given himself the name Professor Pizza. I’m looking forward to the experiment he brings to the International Pizza Challenge!

The Women of Pizza

Did you catch the Ugly Delicious episode about pizza? Cool. The most amazing part of that episode is how they managed to talk to only dudes. It’s an industry of old white guys, that’s for sure. 

Luckily, the show will play host to showcasing some of the women in the industry. On Wednesday we’ll be heading to the show floor to talk with some of these women, learn their stories, what made them get into this industry and where they see the industry growing.  Here’s who we’ll be talking to:

Giorgia Cporuscio - Possibly the only female pizzaiolo in the US!

Laura Meyer - A winner at the International Pizza Expo and trained under Tony Gemignani.

Ann Kim - Owner and chef at three pizza shops in Minneapolis. Winner of best new restaurant accolades. 

Jeanette Catena - Educator and trainer of a variety of different pizza styles in the United States. Founded Pizzeria LUNA in NJ.

Nikki West - Chief Experience Officer of NYPD Pizza in Phoenix, Arizona.

Nicole Bean - An owner of pizza restaurants in Houston, Texas, serving both Detroit and New York Style pizza.

Awesome line up of women and I can’t wait to hear their stories and share them with the world.

Pizza + Social Media, a Match Made in Heaven

Scott Anthony, a seasoned leader in the pizza industry and owner of Punxy Pizza in Punxsutawney, PA, reached out to me about his session helping pizza owners improve their social media presence and outreach to pizza journalist like myself.

Scott has been in the industry for years and can’t sit still. He’s always jetting around to pizza events across the country helping to spread the word and passion of pizza. I’ll be stopping by his session to pick his brain and get his thoughts on the current pizza landscape. 

Lots of Pizza

Pizza Expo is home to pizza innovations, cutting edge techniques and huge personalities. I’ll do my best to capture exactly what’s going on in the Pizza Industry and do my best to see what the next big thing is going to be. Will it be Detroit Style Pizza, which has its own session on Thursday? Or maybe a new type of cheese or a baking technique? 

Stay tuned for more pizza highlights. Don’t want to miss an update? You can follow Pizza Walk With Me on Instagram at Instagram.com/PizzaWalkWith. Don't forget to sign up for the mailing list to get hot scoops and hot pizza news delivered right to your inbox!

Dispatch From Pizza Expo Day 4: Two Geniuses of Pizza Showcase Pizza Excellence

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. In his final dispatch he spends time soaking in pizza excellence.  Read Day 1 Here. Read Day 2 of Pizza Expo Here. Read Day 3 here.

Pizza EXPO 2017-Day 4

Day 4 of the EXPO started off with a special morning treat, and no it wasn’t Sunny Side-up Eggs perfectly cracked on a Pizza. A session titled Two Champions Unite it was a special collaboration of two Pizza Giants; Tony Gemignani & Graziano Bertuzzo from Italy, top Pizza craftsman in Europe. Both have won Pizza titles in the U.S. and Italy. Both have won Pizza acrobatic titles at the start of their careers. That said, opening remarks included comments that the “Hands” define the style. The theme of the demonstration was Pizza alla Pala; or “Pizza on a Board”. Showing how Pizza making has become stylishly sophisticated, both Masters described techniques in dough making & toppings.

Graziano pre-ferments the dough with no yeast. He instead uses fruit soaked water for a natural fermentation. Makes use of Type 1 flour with an 18 hour rest which enhances the aroma. Dough is restarted with ground rice, fairly common in Italy making the dough lighter & crisper. The eventual dough has a higher hydration upwards of 90% which produces a better dough. Higher hydration of dough has been mentioned throughout the week.

Tony focused on the make-up of the dough using a spouted grain & spoke to the utilization of ancient grains for a dough which is healthier to eat. Using these grains with minimal use of yeast produces a product with more balanced Pizza components evenly present leading to a more satisfying Pizza experience. Both techniques add to the “digestability” of the food.

Tony Gemignani's version of Pizza ala Spana

Graziano Bertuzza is a legend of pizza making

Another unique feature of the Pizza alla Pala is that most of the toppings are added after the dough comes out of the oven. Graziano topped the dough with potatoes cut into small bits along with rosemary & oil; then into the oven. After the bake, a variety of toppings are added. Graziano used toppings common to Italy; shrimp marinated in OJ (genius marinate; also almonds will take out the fishy flavor), Zucchini & Asparagus marinated in oil, olives as well as shaved chocolate at the end (once again, genius).

Tony’s toppings included peppadeaux peppers, goat cheese, hot pepper oil, cheese & a final topping of greens like Arugula. “It’s all about the finishing ingredients.”

Another technique was gutting the crust in half & filling with appropriate meats & cheeses. Love that! I would also spread that with some sort of “special sauce” concoction. Samples were very tasty. Great presentation which once again demonstrates the versatility of pizza, it’s evolution & the value of innovation.

Slices of pizza out in the wild of Pizza Expo

Day 4 also included the International Pizza Competition Final & the “Best of the Best” Bake-Off which is a competition among four past World Champions. Locally, Eric Von Hansen, last year’s winner in the Pan Division, was the Northeast Regional Champ. (At press time, regional winners were not listed for the Pan division.) This gives Caliente’s Two Regional Champs for Expo 2017. Great performance.

For the “Best of the Best”, Graziano Bertuzzo, mentioned above & Nino Coniglio, 2016 Pizza Maker of the year & a presenter from yesterday finished 1-2. No surprises; just ongoing excellence from both Pizza Masters.

With that completed, it was one more walk through the Exhibit Hall and then preparation for the trip home. Good Show!

See ya next year Pizza Expo!

Prior Pizza Expo 2017 Coverage

• Day 0 - The Prequel
• Day 1 - Getting Pizza Bearings
• Day 2 - The International Pizza Competition Begins
• Day 3 - 3 Critical Rules of Pizza Making

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.      

Dispatch from Pizza Expo 2017: The Prequel

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. With a year under his belt, as well as at least 100 more pizza slices, Tom is ready to tackle the 2017 Pizza Expo.These are his unedited reports.

PIZZA EXPO 2017

Well back at the EXPO again. Been looking forward to getting back since LAST March. And as time passes, Pizza becomes more popular (if that is possible) and takes on more & interesting iterations, i.e. Wood fired, 90 seconds in & out of the oven (as authentic as it gets), creative sauces & toppings & more shops than ever. Over the past year, my Pizza adventures have included:

Periodical Pizza fests around the city with prominent participants including Driftwood oven, Caliente, Graziano’s, Pizza Taglio among others.

Speaking of Driftwood Oven, have enjoyed their fare at various brewerys around town. Also, happy to see press release touting Neil being recognized with a Rust Belt Rising Chef award. Congratulations to him.

Eric Von Hanson with his award winning Pan Pizza from Caliente

Speaking of award winners, last year’s Pizza Expo Champion for Pan Pizza, Eric Von Hanson had the Pan Pizza put on the menu some months ago. But the big surprise is they have put the actual Pan winner, the Quack Attack, on the menu as well. Have to get one at least once a month.

Always enjoy the Brunch at Spirit Lounge featuring their wonderful pizza product including watching a Steeler playoff game there.

Two class places in Chicago; Bleuna & Paulie Gee’s out of NYC. Went to see Tony Scardino hard at work. He is an associate of Tony G. who I met last year at the Expo.

Up and coming pizza maker, Anthony Scardino with Pizza Walk With Me associate editor, Tom Tallarico

Always enjoy mainstays Fazio’s in Lawrenceville & Casa del Sol in Aspinwall.

Many others that I have missed as well. But haven’t been to Spak Bros. yet which I need to get to. It’s on my list.

Vytauras of Citizen Pie waving hello!,

Of course, Pittsburgh Pizza fest. I missed it as I was in Ohio. However, on my way home per a colleagues recommendation, I stopped at a place in Cleveland called Citizens Pie. Outstanding Pie!!! Some of the freshest ingredients/topping ever. The Soppressata was cut thick & exceptional. Turns out, Pizza maker/owner Vytauras will be at the Expo this week for the 1st time. One of his guys will be competing in the Box folding contest trying to break the World record.

A slice of pizza from Citizen Pie in Cleveland, Ohio

All that said, now looking forward to a Fun Fun week. Actually the weekend in Vegas was quite fun already. 

Pizza Expo Correspondence - The Final Day: Tony G Keynote, Home Slice Pizza, Nick from Caliente

Hi, this is Dan, editor at Pizza Walk With Me. I've sent Tom Tallarico, my father, to Pizza Expo to cover the event on my behalf. When he isn't scoping out buffets he's working on getting hot scoops and details from the Pizza Expo show floor. Here's his summary of day 3 of the expo. He somehow found a treasure trove of hot dogs. Imagine that! You can read his Pizza Expo Day 1 recap here and Pizza Expo Day 2 recap here.

Tom Tallarico, Pizza Walk With Me Associate Journalist.

Final Day of Pizza Expo

During the week, each day kicked off with a keynote speaker. I was able to attend today & am pleased to hear Tony Gemignani.  Previous speakers were Adam Goldberg & Fabio Viviani,  Pizza giants in their own right. I had met Tony G. in Pittsburgh during his “Bible” book promotion about a year ago at Caliente’s in Bloomfield (more on them later); I had spoken to him briefly early in the week so I felt fortunate to hear him speak. His success & accomplishments are well known & during his talk, one really gets a sense of his intense passion for his craft as well. Highlights from his Keynote:

• Started in the biz in 1991 with his brother after High School.
• Traveled the world over the next 16 years learning about Pizza.
• Started winning World championships in 1995 thru 2001 before being “banned” from competition to allow others to have a chance.
• Started his focus on food & the US team & founded US Pizza Team.
• Started experimentation with “new concepts” to take Pizza a “step beyond”.
• In 2000 on his Honeymoon in Naples, fell in love with Pizza all over again after experiencing the Pizzas of the old country.
• Continued the journey developing the Neapolitan style & founded the International School of Pizza.

Tony also spoke to his work ethic starting with working with his grandfather on their farm as well as the importance of maintaining authenticity, consistency & the development of new styles to “make it better.” His talk also included various tips & suggestions for any shop owner striving for success. Above all “Respect the Craft”.  I found it to be quite a story; very inspirational.

So after the keynote, the day continued with re-visiting exhibits & observing the finish of the Pizza competitions.

Tom Cortopassi talking sauce with Tom Tallarico. Photo by Tom Tallarico

Final Day Pizza Expo Highlights:

After the keynote, I spotted a gentleman with a Caliente shirt. It was none other than Nick B., owner. We talked about his place & the success & the great improvement in the food since he took over Caliente 2-3 years ago.

Nick gave me the news that his chef, Eric Von Hansen had won the Pan Pizza competition at Pizza Expo. Quite a thrill! Neat story is that Eric & Nick were childhood friends. Eric is a classically trained chef who was executive chef at Lucca in Oakland. Nick recruited him to Caliente & after some coaxing Eric joined the team & is now making History.

During the keynote Q & A a question came from one of the mangers of Home Slice in Austin, Texas. I realized, Heck, I know that place. While visiting Austin last April, my hotel was just up the street. I made multiple visits during the week & actually went there for my souvenirs. Pizza was excellent; Tony acknowledged it was one of his favorites. Charming place with much character. Had a nice chat with the threesome. Two of the 3 were from the Philly area of all places.

The 3 Home Slice Fellows, they own a pizza shop in Austin, Texas. Photo by Tom Tallarico.

Finally during the week I had a chance to talk with Tony S, a young & future  Pizza  king from Chicago who has developed a relationship with Tony G. He suggested Tony has been very gracious with advice as Tony S. proceeds on his life Pizza journey. He attended The International School of Pizza & is continuing his work in Chicago with plans to eventually run his own shop(s). One can really feel his intense passion about the craft. I hope to visit his store when I return to Chicago in the near future. Good luck to him!

Well, with all that, this ends my reports from the Expo. Truly an enjoyable experience!!

Pizza Expo Correspondence - Day 2: Bring the Feed Bag, NEW Pizza & Pizza Trends

HI, this is Dan, editor at Pizza Walk With Me. I've sent Tom Tallarico, my father, to Pizza Expo to cover the event on my behalf. When he isn't scoping out buffets he's working on getting hot scoops and details from the Pizza Expo show floor. Here's his summary of day 2 of the expo. He somehow found a treasure trove of hot dogs. Imagine that! You can read his Pizza Expo Day 1 recap here.

Tom Tallarico, Pizza Walk With Me Associate Journalist.

Day 2: So today was the opportunity to view the exhibits & attend seminars. I’ll first mention that this show is as big as it gets. I’ve attended various Corporate Conventions & this EXPO takes a back seat to no one.

Half Eaten Hot Dog from Pizza Expo. Photo by Tom Tallarico

The exhibits include food vendors, shop owners & equipment manufacturers. What sets this convention apart from others are the exhibitors not only show or demo the products but actually use them. The benefit is a large array of tasty samples of all kinds that are available. Anything from various pizza types, charcuterie, desserts & even America’s #2 favorite: Hot Dogs along with burger sliders.

Bring the feed bag.

In addition, the unique  attractions of the various Pizza competitions (Pizza Challenge, best pies in different categories along with Pizza skill competitions) is quite entertaining. Then include the various demos for new pizza styles along with seminars with a wide range of topics & you have a well-rounded, comprehensive, entertaining Convention.  

Glenn Cybulski talking new pizza, old in

The seminars I attended both touched on a similar topic, i.e. new Pizza trends as the craft continues to evolve. The first with speaker, Glenn Cybulski, a Pizza guru in his own right was titled New Pizza, Old Ingredients which focused on creative ways to develop & kick up new Pizza tastes using common  ingredients already in the kitchen.

The focus was substituting the typical tomato sauce with other inventive sauce types. The examples demonstrated were a Cilantro sauce (Serrano peppers, honey, balsamic & EVOO), a Pepperoni sauce (Genius!!; using pepperoni, yellow peppers & mayo) & a Peppadeaux sauce (using the pepper & mayo). Adding some cream or butter to the blended contents completes the tasty sauce.

Now, add preferred toppings which appeals to the eye & you have a NEW PIZZA.  Another benefit here is a premium charge can be justified. Glenn left the group with the comment, “That’s what the Pizza Expo is all about: Come, Create & Share Ideas”. 

Pizzas at Pizza Expo. Photos by Tom Tallarico

The next session “Pizza Trends 2016: Hot foods & Flavors” & Unique Dining Experiences in Nontraditional Settings” was presented by Nancy Kruse, a reviewer of food & marketing trends. Opening comments included the fact that Pizza is “surging”; is America’s #1 Comfort Food & while Pizza shops account for 10% of restaurant types, Pizza menus are the 2nd most popular menu type. 

Reasons include:

1. The American public prefers real food; fresh toppings & sauces with rich flavors.

2. Fresh MTO preparation; daily dough prep. 

3. Use of seasonal & local ingredients.

4. Clean foods; non-processed, hormone free, Organic.

5. Improved Marketing;”Tell your Story”.  This was actually started & perfected sometime ago by ARBY’S.  

A lot of this relates back to Glenn’s presentation defining “New Pizza”. Tomorrow’s session, Day 4, starts with  7:45 keynote speaker with Tony G. 

Look forward to that. Will need to stay out of the casinos after 11 PM.

Local Pittsburgh Pizza Maker Wins Best Pan Pizza at International Pizza Expo

Pittsburgh pizza stature continues to rise, like a ball of dough that's bulk fermenting. During the 2016 International Pizza Expo, of which my dad is covering, one of Caliente's chefs, Eric Von Hansen, won the title for World's Best Pan Pizza.

If I gave out awards, Caliente Pizza & Draft House would receive the "Best Unassuming Pizza Parlor" award. If "pizza" wasn't in the name you'd figure their menu would be bursting with tacos. It's what's inside that matters, and in this instance Caliente now boasts a world class award winning pan pizza. 

Here's Eric posing with his award winning pan pizza.

The pizza itself is a gourmet duck pizza called "The Quack Attack" (or "Duck Duck Pan"). The pizza is made up of:

• Pan dough is infused with a Yards IPA. 
• Roasted garlic butter and fresh chives
• Pan seared duck breast
• Wild mushroom ragu
• Roasted shallots
• Baby arugula
• Fontinella cheese
• Organic tear drop tomatoes
• Truffle oil and roasted garlic oil fused together

After listing these ingredients a judge responded, "Please cut this up immediately,"

 Caliente plans to add this pizza to their menu when they return from the Pizza Expo. 

You can watch a video of Eric preparing his world class pizza on Caliente's Facebook page.

Caliente is located in the heart of Bloomfield, on Liberty Ave. They fit the landscape perfectly; Caliente boasts a superb and extensive rotating list of beers and pizza that's both affordable and delicious. Definitely worth visiting.

What do you do when you're crowned the world's best pan pizza? Do you celebrate by having a large pizza party? I'll get to the bottom of this.

Pizza Expo Correspondence - Day 1: Nostalgia, Common Pizza Mistakes & the Wynn Buffet

HI, this is Dan, editor at Pizza Walk With Me. I've sent Tom Tallarico, my father, to Pizza Expo to cover the event on my behalf. When he isn't scoping out buffets he's working on getting hot scoops and details from the Pizza Expo show floor. Here's his summary of day 0 and day 1 of the Pizza Expo in Las Vegas.

---

Tom Tallarico, Pizza Walk With Me Associate Journalist. 

Day 0: As the Expo nears, I recall early on how Pizza was always a part of growing up. Of course, Amato’s in downtown Etna was a constant destination. A Friday treat was always going out to a restaurant for Pizza. And during the high school years, the gathering place after games was always some pizza shop. So anticipation for the Expo not only generated a high degree of excitement but memories of Pizza days past as well.  

The top mission on Day 0 was to obtain the media pass. So once settled in the hotel, it was off to the Convention Center. Getting the pass was simple so mission accomplished early on.

Some initial seminars were an hour or so from starting so I decided to check out the Exhibit Hall. With 16 hours before the official open, activity was high as setup looked to be about 60% completed. That documented, the opportunity to attend some initial seminar sessions was taken.

The 1st related to marketing of the Pizzeria; & not just the product.

The 2nd session was a panel discussion with the topic  “Common Pizzeria start-Up Mistakes & How to Avoid Them.” This was most interesting with the crowd fully engaged. The moderator was Jeremy White, editor of Pizza Today & the panel included luminaries Tony G., Pizza Godfather, 2 successful shop owners from Colorado & Scott Anthony from Punxsutawny. This was quite exciting with my roots also from Pa & with distant ties to Punxy. I had recently talked to a Punxsutawney native. We somehow started talking Pizza. He suggested there were many shops in Punxsy but only 2 or 3 of any quality. I’m betting Punxsy Pizza was one of them. Needless to say, the session was quite interesting as the panel shared their growing pains & the steps taken to overcome them.

Day 1: Well, some weeks ago the editor of PWWM wondered aloud why his Dad often emphasized the beauty of the buffet. He then went on to write about the wonders of the Spirit Sunday brunch buffet. Well, due to prior commitments the closest I came to the subject of Pizza was this: 

This was just a small part of the Wynn buffet which included Prime Rib, Roast Turkey, a full Asian station, Charcuterie, Quail & Duck dishes, extensive shellfish entrees, etc. etc. And the Pizza wasn’t bad at all.

Unfortunately, wasn’t able to attend the sessions. Was looking forward to attending a Panel discussion on Wood-Fired Mobile Pizzerias & a session on “Maximizing Your Ingredient List”.  However,  that speaker, Glenn Cybulski, has a session tomorrow titled “New Pizza, Old Ingredients” which I plan on attending along with sessions “Pizza Trends 2016: Hot foods & Flavors” & Unique Dining Experiences in Nontraditional Settings”. The day concludes with the Pizza Expo Block Party & World Class Pizza Games Finals. Stay tuned.