Tag Archives: pizza expo

Mikes Hot Honey: Unique Pizza Topping

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[vc_row][vc_column][vc_single_image image=”2720″ img_size=”medium” add_caption=”yes” title=”Mike Kurtz and Albert Grande at Pizza Expo”][vc_single_image image=”2724″ title=”Mike’s Hot Honey”][vc_column_text]Mike Kurtz the creator of  Mikes Hot Honey started a pizza journey in Brazil while visiting that country. He stumbled into a local pizzeria that was using honey infused chilies as a pizza topping. He was blown away by the taste. Hot and sweet!

He made it back home and started to experiment. After countless false starts he kept trying to perfect a formula that would give him the same tastes he had experienced in Brazil. The taste he was looking for finally came together and Mike’s Hot Honey was born.

His pizza journey started with tech guy turned pizza guy Paulie Gee. While making pizza he introduced Pauie to the concept of using hony infused chilies on pizza. The taste made sense and soon a pizza infused with hot honey was on the menu.

I was able to speak with Mike at Pizza Expo and he explained to me the history of how Mike’s Hot Honey    was created and developed. Mike also shows passion and understanding for all things pizza. In addition to making his hot honey Mike also has a podcast. I’ll put all links below the video.

And if you have not tried Mike’s Hot Honey  on pizza you are missing out on a unique taste sensation. If you own a pizzeria I urge you to give this amazing taste a try. Your customers will love you for it.

All I could say when I tasted this on a pizza was WOW![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/rVngGos1FBc” title=”Mikes Hot Honey Interview at Pizza Expo”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Mikes website:
http://mikeshothoney.com
Mikes podcast:
https://itunes.apple.com/us/podcast/m…[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]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[/vc_raw_html][vc_raw_html]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[/vc_raw_html][vc_raw_html]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[/vc_raw_html][vc_raw_html]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[/vc_raw_html][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]

Best Pizza on Kauai, Pietro’s Pizza Interview at Pizza Expo

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[vc_row][vc_column][vc_column_text]In this video I speak with Tom Ianucci of Pietro’s Pizza on Kauai.
The interview was recorded at Pizza Expo in Las Vegas. Tom who is also a Pastor, explains how his journey with pizza started over 30 years ago when he moved to Kauai and could find no great pizza. Tom took it upon himself to not only learn about making pizza but how to start a pizza business.
Tommy Iannucci moved to Kauai in the 80’s and was distressed to find he could not get a decent slice of his favorite food: pizza.
He went on a pizza quest and made the commitment to learn to make great pizza. At first it was at home in his kitchen, then he built a brick oven in his driveway. He began by making pizza for friends, family, neighbors and anyone else who loved pizza. He made lots of pizzas and most importantly he shared them.


Not satisfied with his skills, he traveled the world learning the craft. As Tommy explains he visited known and unknown pizzerias. He trained in New York, Rome, Las Vegas and even trained in Naples under pizza Enzo Coccia.
The pizza business part started at Pizza Expo…let’s get his story….[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_video link=”https://youtu.be/2DJoudyS7S8″ title=”Tom Ianuaaci of Pietro’s Pizza Interview at Pizza Expo”][/vc_column][/vc_row][vc_row][vc_column][vc_images_carousel images=”2670,2669,2668,2666,2665,2664,2663,2662,2661,2660,2659,2658,2657,2655,2654,2652,2651,2650,2649″ img_size=”400×500″ autoplay=”yes” wrap=”yes” title=”Pics of Pietro’s Click for Full Size…”][vc_column_text]Pietro’s makes memorable pizza. As Tom explained he makes New York style pizza. As far as I am concerned his pizzas are simply amazing. You will have to try them yourself. If you happen to be on Kauai, there is no better place to experience pizza than Pietro’s.

In addition to New York style pizza, Pietro’s is the only certified VPN pizzeria in the entire state of Hawaii. That means that Pietro’s is using authentic Neapolitan methods to craft their pizzas.

Here is my review of this amazing pizza:[/vc_column_text][vc_video link=”https://youtu.be/RgGzgTIaXV8″ title=”Review of Pietro’s Pizza on Kauai”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]You can visit Pietro’s Pizza on Facebook here.

3501 Rice St
Lihue, Hawaii
Phone: (808) 245-2266
Hours:
NY Window Hours: Mon – Sat 11am-9pm
Neapolitan pizza (Indoors) Hours: Tues – Thurs 5-9pm & Fri/Sat 5-9:30pm

[/vc_column_text][vc_facebook type=”button_count”][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDcCUzRSUzQ2lmcmFtZSUyMHdpZHRoJTNEJTI3MjUwJTI3JTIwaGVpZ2h0JTNEJTI3MzUwJTI3JTIwc3JjJTNEJTI3aHR0cHMlM0ElMkYlMkZ3d3cuc3VuZnJvZy5jb20lMkZ3aWRnZXQlMkZzZndpZGdldC5jZm0lM0Y0NDc2NyUyNmN0JTNEJTI2a2V5JTNEJTI2YnRuJTNEMSUyNmJ0bnR4dCUzREJ1eSUyME5vdyUyNmNvbCUzRDAlMjclMjBmcmFtZWJvcmRlciUzRCUyNzAlMjclMjBhbGxvd2Z1bGxzY3JlZW4lMjBzY3JvbGxpbmclM0QlMjdubyUyNyUzRSUzQyUyRmlmcmFtZSUzRSUzQyUyRnAlM0U=[/vc_raw_html][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row]

Vito of Stella’s Pizza Pie Talks Mobile Pizza Business

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Stella's Pizza Pie Oven

Stella’s Pizza Pie Oven

In this video I interview Vito Romani of Vito’s Pizza Pie. Vito is the owner of Stella’s Pizza Pie which is a mobile pizza business. This interview took place at Pizza Expo

Pizza Therapy supports the Pizza ExpoHis pizza business is a catering business and although he is based outside of San Diego, he is able to travel with his pizza business to various locations. Vito has taken his oven up to Northern California. He is able to take his pizza oven anywhere, and is actually a rolling pizza party on Wheels.

“This is a fun family oriented business that really makes me enjoy life.”

Vito explains how he had always loved pizza and wanted to get into the pizza business. This had been a life long dream of his. He had always wanted  to follow the pizza dream.

As with most budding pizza business owners, he started first by researching. He consumed all he could about the pizza business. He looked at buying a pizza business and also more importantly  running a pizza business. He spent months finding all the answers to his questions. He felt he had a great knowledge base….he was ready.

One of the first learning experiences for pizza was to attend The Fire Within Pizza University.

Fire Within

Fire Within

Vito explained that he learned more at the Fire Within than he had learned in all those months of trying to learn on his own. He was able to purchase his oven directly from The Fire Within. The oven is made by Forno Bravo

Stella' Pizza Pie Oven with Pizzas

Stella’ Pizza Pie Oven with Pizzas

The best thing about Vito’s pizza operation is that he can go anywhere to cater events. From Farmer’s Markets, to weddings, to private parties and even corporate events, he is ready to bring his pizza restaurant on wheels. Guests are able to see the pizza being made and are able to interact with his and his staff. The oven is the focal point for the entire operation. The pizzas that come out speak for the business creating an edible calling card and promotion.

As you can imagine there is quite a bit of work in preparing the ingredients and dough, setting everything up as well as taking everything down at the end of the day. At the event itself, he explains it is well worth it.

Vito and Peter Reinhart

Vito and Peter Reinhart

[/vc_column_text][vc_video link=”https://youtu.be/0Tkm3jE4zho” title=”Vito of Stella’s Pizza Pie Interview”][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][vc_images_carousel images=”2617,2616,2614,2615,2613,2611″ title=”Stella Pizza Pics (Click On Image)”][/vc_column][/vc_row][vc_row][vc_column][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]For more information contact:

Find out more about Pizza Expo at:
http://pizzaexpo.com
The Fire Within:
http://firewithin.com
Forno Bravo
http://fornobravo.com[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDcCUzRSUzQ2lmcmFtZSUyMHdpZHRoJTNEJTI3MjUwJTI3JTIwaGVpZ2h0JTNEJTI3MzUwJTI3JTIwc3JjJTNEJTI3aHR0cHMlM0ElMkYlMkZ3d3cuc3VuZnJvZy5jb20lMkZ3aWRnZXQlMkZzZndpZGdldC5jZm0lM0Y0NDc2NyUyNmN0JTNEJTI2a2V5JTNEJTI2YnRuJTNEMSUyNmJ0bnR4dCUzREJ1eSUyME5vdyUyNmNvbCUzRDE0Mjg4JTI3JTIwZnJhbWVib3JkZXIlM0QlMjcwJTI3JTIwYWxsb3dmdWxsc2NyZWVuJTIwc2Nyb2xsaW5nJTNEJTI3bm8lMjclM0UlM0MlMkZpZnJhbWUlM0UlM0MlMkZwJTNF[/vc_raw_html][/vc_column][/vc_row][vc_row][vc_column][vc_raw_html]JTNDcCUzRSUzQ3NjcmlwdCUyMHR5cGUlM0QlMjJ0ZXh0JTJGamF2YXNjcmlwdCUyMiUyMHNyYyUzRCUyMmh0dHAlM0ElMkYlMkZ0ZXNsYXRoZW1lcy5jb20lMkZhbWVtYmVyJTJGYiUyRjYyNjJiMDM2MzczNCUyRnBpenphdGhlcmFweSUyMiUzRSUzQyUyRnNjcmlwdCUzRSUzQyUyRnAlM0U=[/vc_raw_html][/vc_column][/vc_row]

At Pizza Expo Get on The Pizza Bus with Scott Wiener

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“It’s Scott’s Las Vegas Pizza Tour. You know, Scott. Scott Wiener of Scott’s Pizza Tours in New York. This year he’s hosting a pizza tour of three incredible pizzerias in Las Vegas.”

Pizza Expo Las Vegas Convention Center

Pizza Expo Las Vegas Convention Center

“Yeah that’s the guy. Well this year at Pizza Expo he’s hosting an exclusive tour of three amazing pizzerias in Las Vegas. He’s featuring Pizza Rock, hosted by co-owner Tony Gemignani), Pizza Metro (hosted by Pizza Guy and co-owner John Arena) and 800 Degrees (hosted by c0-owner Anthony Carron).

Scott Wiener of Scott's New York Pizza Tours

Scott Wiener of Scott’s New York Pizza Tours

This will be an incredible tour for any pizzeria fan or owner who wants to get an inside look at three very successful pizzerias in Las Vegas. You will be able to get a behind the scenes look at what makes these master pizza makers a success. You will have plenty of time to get any question you may have answered. If you are going to Pizza Expo this is a must go to event!

You need to be a registered attendee at Pizza Expo to go. You’ll have a total pizza experience at all three locations. You can ask questions, and schmooze with some of the greatest pizza makers in the world…and between stops Scott will be hosting a pizza seminar on wheels! I can’t wait.
Bus departs the Las Vegas convention center on Tuesday March 28th at 5:30 sharp and lasts until 9:30. So for Scott’s guided pizza tour. You are either on the bus or off the bus…what are you going to do?”

“Thanks for the scoops Bongo. I’m going Pizza Expo. So I’m ready…How do I sign up”

Scott's Las Vegas Pizza Tour

Scott’s Las Vegas Pizza Tour

 

 

 

 

“Just to go the the website: pizza expo.com.. look for events and scroll down to Scott’s Pizza Tour… sign up there…”

Sign up at this link: Scott’s Las Vegas Pizza Tour

 

 

Pizza Expo, March 27 – 30, 2017 Las Vegas Convention Center

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Pizza Expo 2017

Pizza Expo is the premier event for the pizza industry and the world’s largest gathering of pizza professionals.
This is your once-a-year opportunity to come together with other successful pizzeria operators from across the U.S. and the world to see, shop, network and learn!

Pizza Judges

Pizza Expo, will be held on March 27 – 30, 2017 Las Vegas Convention Center in Las Vegas.

This year’s show is going to be bigger and better than ever with 450+ exhibitors and 90+ educational sessions, demonstrations, workshops and networking events. This is the Las Vegas Pizza Show, sponsored by Pizza Today magazine.

You can find out more by going to
Pizzaexpo.com

Pizza Therapy supports the Pizza Expo

Why You Should Go:

Discover endless possibilities to take your operation to the next level. Make plans now to join 7,000 of your fellow pizza professionals to exchange ideas…improve your operation with a world-class education program…and discover the hottest new products and innovative trends. You can’t beat the experience or the value.

Check out this video:

 

With so many business-boosting opportunities in one place, it makes sense to bring key employees with you. Please remember to take advantage of our popular discounted Buddy Rates…the more people you bring, the more you save.

Pizza Expo attendees

 

You can also take part in the World Pizza Games. Showcase your own pizza making skills with the best of the best pizza makers in the world. You can also participate in the World Piza Games and become a world pizza champion! Or you can just enjoy the show.

World Pizza Games

World Pizza Games

It’s all Pizza and it’s all for YOU!

There are countless reasons you should attend Pizza Expo. You can discover the best pizza vendors in the pizza business.  The most powerful reason to attend is to the networking you will be able to do. You will develop relationships with the most successful pizza professionals in the world. You will take part in the World’s Largest Pizza party.

Tony Gemignani Pizza Demo

Tony Gemignani Pizza Demo

 

Discover all you can about Pizza Expo go to: pizzaexpo.com

Pizza Expo Las Vegas Convention Center

Pizza Expo Las Vegas Convention Center

 

If you are searching for a Wood fired Oven, please check out:
Wood-Fired Pizza Ovens
6 Exciting New Models Just Arrived!
All-Stainless or Black: $1695-$7195

For web hosting we recommend:

Marra Forni Pizza Ovens

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The following interview took place at Pizza Expo.

Marra Forni

Marra Forni

I was walking through the exhibition area when Francesco Marra motioned to me. Francesco is the CEO of Marra Forni pizza ovens. He wanted to discuss his pizza ovens with me. I asked if I could record the interview and he was enthusiastic about sharing his story.

Francesco Marra

Francesco Marra

He explained that he started the company seven years ago with his brother. At first the company was in a small 3,000 foot space. They wanted to not only offer quality pizza ovens but were interested in being a “one stop shop” for every pizza business. The rotator deck oven is able to cook 200-250 pizzas in one hour. The unique aspect of this particular oven is the programmable touch screen. The screen has an automatic turn on and turn off. You can set the oven to be cranked up by the time you get to the store to open your pizzeria. There is a very special insulation used in the ovens which allow them to cook their pizza at 900 degree F.

Enzo Marra

Enzo Marra

All of the raw material for the ovens is imported from Italy. The company assembles all of the ovens in the United States.

The oven line includes Neapolitan style ovens, rotating deck ovens and electric ovens. They offer a wide variety of pizza tools, pizza ovens, both wood fired and electric. They also do consulting. He stressed that the company is very customer service oriented.

“If you succeed, we succeed…” Francesco Marra

He is very interested in all aspects of the pizza business. He went on to explain that Marra Forni is not just an oven company.  The company wants to help in all aspects of the pizza business. From choosing the correct oven to helping you be a pizza success.

Here is the interview:

Pizza Tools from Pizza Therapy Click HERE

You can order a Marra Forni oven here:

Marra Forni Vesuvio 110 Wood Fired Brick Pizza Oven – Six Tile Choices

 

Marra Forni Vesuvio 90 Wood Fired Brick Pizza Oven – Six Tile Choices

Tony Gemignani Pizza Making Skills at Pizza Expo

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Tony Gemignani and Laura Meyer at Pizza Demo

Tony Gemignani and Laura Meyer at Pizza Demo

Here is a video excerpt of Tony Gemignani at an exclusive workshop at Pizza Expo.

Tony is doing this demonstration for an exclusive group of attendees at this private class.  He shows why he is an 11 time World Pizza Champion. He explains dough stretching technique.  He uses two different types of pepperoni. You can watch Tony’s hand as he stretches the dough.

Tony describes how to shape dough. As he stretches the pie, he holds up the dough to look through the light. He is looking for weak spots in the dough. He is making a New York style pizza during this demonstration. He puts sauce on the crust explaining he wants to leave about a 1/2 inch border around the pizza. As he puts together the pizza he explains he uses two different types of pepperoni. At Tony’s pizzeria an in house sausage is used.

Tony puts down the pepperoni and follows the sauce line making sure to cover the entire pie. One of the biggest errors is that first time pizza makers encounter is do not following their sauce line when placing pepperoni on the pizza. If you put all of your toppings in the middle, your pizza will actually appear smaller than it actually is. When he places the sausage on the pizza note that he pinches the sausage the size of a dime. “If you pinch your sausage the size of a quarter it will not cook well.”

Tony explains that if the pie is a little small on the table, you can stretch the dough out a bit. Doing this quickly does not give the sauce a chance to bleed through. A common Neapolitan method for shaping dough is to make them smaller and then gradually stretch them on the peel. Tony also demonstrates a Roman style pie.

Discover Tony’s pizzeria:

Tony's Pizza Napoletana

Tony’s Pizza Napoletana

 

Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888

You can claim a copy of Tony’s Best Selling Book The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

 

I Want to Get Into The Pizza Business Advice

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Pizza Trolley Pizza Oven

Pizza Trolley Pizza Oven

I get the following question asked of me regularly about getting into the pizza business..

“How do I get into the pizza business?”

Here is an example, of the question with my response:

Abhi writes:
“Hey Albert
How are you doing ? I’m planning to open my own pizza cafe in the future,
but I have a long way to go.

Today I made some pizza’s, but wasn’t too happy with how the pizza came out, when I make the dough, I know I’m using the
measurements to make the dough, but i fail to get the same dough every time,

I was wondering if i could work as an apprentice at your pizza place? That will help my solve my unanswered question
Ride,Respect,Rewrite

Abhi

My response:

Hello Abhi,

Thanks for writing.

I do not own a pizza place at this time.

I do have some options for you….

If you would like to learn the pizza business with hands on experience I have a few suggestions for you….I have personal experience with different ways to learn the pizza business.

I suggest you apply for employment at one of the pizzerias in your area. I think that is the best way to get hands on training.

Pizza Therapy supports the Pizza Expo

Consider going to Pizza Expo. you can learn first hand all about the pizza business and the options available to you.

Find out more here:

http://pizza expo.com

 

If you want to learn to make professional pizza skills I suggest you take a class at my friend Tony Gemignani’s pizza school.

Here is the link:

TONY GEMIGNANI’S INTERNATIONAL SCHOOL OF PIZZA

The Fire Within is another option:

One of the best operations to learn the Pizza Business is The Fire Within.  They are a combination Pizza School as well as makers of portable wood fired ovens. The school has classes regularly and will teach you everything you need to know about the pizza business. The staff are dedicated pizza professionals and will help you in any way possible to succeed.
Here is a video I created about them:

 

Fire Within

I can’t say enough about the integrity and the passion of the Fire Within. They really want you succeed.

These are just some ideas to get you started and thinking about starting your pizza operation.

I did an extensive interview with Anthony Saportio. Anthony was very motivated to get into the pizza business. He took an interesting path to learn the pizza business. He started by taking classes and researching different pizza schools. He took years to learn his craft and finally became an apprentice of Paulie Gee. (FYI: I intervewed Paule about the pizza business, you can find out more by watching the Paulie Gee interview on YouTube.

Anthony and I did a series of interviews. He outlines his whole process for getting into the Pizza Business. The interview was so long I posted in in 3 parts.

Here is the interview:

In Search of A Pizza Dream Part 1

In Search of A Pizza Dream Part 2

In Search of A Pizza Dream Part 3

Or if you are interested in learning some great recipes go here:

http://pizzatherapy.com/pizzabooks/

 

 

You will find incredible resources in how to make pizza, including my Pizza Therapy Pizza Book.

I hope this helps. Please let me know how you make out and what you decide…

pizza on earth,

Albert

Here is another guide that may be helpful:

You can learn the complete how to system of being in the outdoor catering business.

 [cbpress vendor=”mycatering”]

Pizza Dough Hydration Secrets Revealed at Pizza Expo

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Albert: Albert Grande here from pizzatherapy.com legends pizza.com/blog I have cornered my old friend Tim Huff master baker at General Mills, and I wanted you to talk a little bit about the hydration of flour and in particular Pizza Dough Hydration. That’s something that’s come up a lot in my video, I did a previous interview with you. Could you address that Tim?

General Mills

General Mills

Tim Huff:  You bet. When it comes hydration it’s the amount of water that goes into formulation and when we look at that we compare that to flour weight so it’s in Baker’s percent

In these days I see a significant influence from the artisan baking industry we’re used to higher hydration doughs and so a lot of the folks that are baking Neapolitan style pizzas these days I see ranges from 60 may be close to 70% hydration so that be 60 to 70 pounds of water to hundred pounds of flour.

If you’re talking kind of traditional New York style crust a lot of the folks I talked to they may be around 55% absorption but I think they’re leaving money on the table by not hydrating the high gluten flours to the extent they could be. Pushing up to 60% is certainly very doable.

In a lot of ways, I think it actually makes the crust bake out better. The more you hydrate a dough the softer that dough is. It actually expands quicker in the oven and bakes more efficiently. So a lot of the folks that have a soggy dough or say hey I have a gum line I can’t figure it out. I keep taking away water and keeps getting worse and that’s why it’s getting worse cause as her take water away it makes the dough stiffer, the dough doesn’t expand when it hits the oven.

If a dough has higher hydration, it’s a little bit looser it pops quicker on the deck when you put it in the oven actually bakes more efficiently so pushing the hydration on those is something I think a lot of pizza operators could do.

Albert: So I’ve also heard Tim that using a higher hydration will make your pizza crisper? Is that true?

Tim Huff: Exactly and that’s the reason that it is crisper because it is baking more efficiently and it seems counterintuitive if I add more moisture to something how could it be crisper? The reason it is, is because it’s opening up the cell structure of that dough as it hits the oven it expands quicker when you have that expansion you’re essentially developing more little air cells, the bubbles there. It’s easier to bake something that’s airier versus baking something that’s dense.

And so it bakes more efficiently therefore gives it a crisper crust

Albert:  Okay great and what are some of the flours that you recommend from General Mills

Tim Huff: Sure sure I mean when I think of the quintessential New York style pizza I think of All Trumps. All Trumps is a 14% spring wheat high gluten flour that’s predominately used in the New York market.

Right now with the advent of a lot of the Neapolitan style pizza as we came out with a flour a couple years ago called Gold Medal Neapolitan it’s a 12% winter wheat protein. It’s actually what I call and they can flour we have no treatment on it so it’s no bleach, no brominated but it also has no malted barley flour.

With some of these high heat applications what they’re wanting is a something that reduces a little bit of that browning because the oven does such a great job with the browning so we took away the malt so that you don’t get those additional residual sugars in there. So those two are some of the big ones right now.

For the rest of the Tim Huff interview, watch the video below or you may listen to the MP3 below video.

 

You can contact Tim at: tim.huff@genmills.com

You can listen to the MP3 of this interview or download of below:

[display_podcast]

 

Find out more about Pizza Expo at this link.Pizza Therapy supports the Pizza Expo

 

 

 

You can find All Trumps here:

General Mills Gold Medal All Trumps High Gluten Flour, 50 Pound

A Preview of Pizza Expo

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Pizza Expo is right around the corner.

This incredible pizza event also known as the International Pizza Expo will take place at the Las Vegas Convention Center on March 7-10, 2016 at the Las Vegas Convention Center in Las Vegas.

There will an incredible array of Pizza Vendors, showing the latest pizza products. Of course there will be lots of pizza to sample.

Understand Pizza Expo is:

The Largest Pizza Show in the World.

THE Trade Show for the Pizza Industry.

Attendees include pizzeria or pizza-concept restaurant owners, operators and managers, as well as distributors and food brokers.

Pizza Expo is not open to the general public.

According to the Pizza Expo website:

With nearly 500 exhibiting companies on the show floor, Pizza Expo is the place for independent and chain pizzeria owners and managers to one-stop shop for nearly any needed product or service — and see what’s new in the industry. Attendees can expand their knowledge on topics relevant to business success during Expo’s more than 90 seminars, workshops and baking demonstrations. They also can participate in pizza skills competitions and go to special events such as the Beer & Bull networking session and the Pizza Expo Block Party.

I wanted to share two preview interviews with you.

The first from Tony Gemignani who discusses his key note presentation. I was able to catch up with Tony on a recent visit to Hawaii. Tony was forthcoming and fun. He will be discussing the past, the present and the future of Pizza.

The second interview is with Tony’s Number One, Executive Chef Laura Meyer, at his restaurant Tony’s Pizza Napoletana in San Francisco. Laura was recently named one of Forbe’s 30 Under 30, an honor which was richly deserved.

You can catch both Tony and Laura in person at the International Pizza Expo in Las Vegas.
And if you are in San Francisco make sure you go to Tony’s Pizza Napoletana

For more info go to: Pizza Expo 2016

Pizza Expo will be held at the Las Vegas Convention Center. MARCH 7 – 10, 2016

Pizza Expo 2016

Pizza Expo 2016

Scott Anthony on Punxsy Pizza, Tony Gemignani and Pizza as Social Change

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Scott Anthony talks about his pizza, and how he uses his pizzeria Punxsy Pizza as a vehicle for social change.

Scott Anthony is a Pizza Consultant as well as a pizzeria owner. He has been in the pizza business over twenty years. For many of those years he ran a very successful pizza franchise. He took the franchise to one of the top selling pizzerias in the chain.

2015-10-15_20-22-21

Scott decided he wanted to take his pizza making to the next logical step and that was to open his own independent local pizza shop in his home town. He dropped the franchise and created his own local pizzeria called: Punxsy Pizza.

What sets his pizzeria apart is what Scott has done for the local community. He has created a fund raiser for the local fire department known as Punxsy Pizza and Prevention. Scott gets the fire Department involved in making pizza and delivering pizza. This fund raiser is wildly successful for the Local Volunteer Fire Department as most of their funds come through donations. According to the local paper more than $40,000 in donations was raised in a single day. Every dollar went to support the local fire department.

Donations from Punxsy Pizza!

Donations from Punxsy Pizza!

Scott is at the forefront of using pizza for social change. He is a role model for other pizzeria operators regarding the power of pizza. Scott understands using pizza for Social Good.

Punxsy Pizza and Prevention

Punxsy Pizza and Prevention

Scott has had Tony Gemignani come to Punxsutawney, PA to promote pizza. Tony is the author of The Pizza Bible and did an entire event there. In addition Tony G. was almost attacked by Punxsutawney Phil. Scott cites one of his highlights in his career was being named to the World Pizza Champions Team.

Scott Anthony and Tony Gemignani

Scott Anthony and Tony Gemignani

The following interview with Scott was done at Pizza Expo. One of my favorite quotes from Scott is :”What’s good for Punxsatawney, is good for me”. Scott is the conscience of pizza! Thank you Scott for all that you do!

 

Punxsy Pizza
115 N Findley St, Punxsutawney, PA 15767
(814) 938-8132

Scott’s Book primarily for pizza professionals:
Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Tony Gemignani’s Book:

The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

Giulio Adriani of Forcella in New York Reveals Pizza Secrets

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Giulio Adriani is a master pizza maker. He shares his knowledge freely about how to create incredible pizza. He opened his pizza restaurant  Forcella in New York, to rave reviews. He featured an unusual version of pizza to New York: the fried pizza. This pizza was such a big hit, he opened two more pizzerias. In addition to his Park Avenue location he now has pizzerias in the Bowery and Williamsburg. He is an incredible pizza talent.

Albert Grande amd Guilio Adriani

Albert Grande amd Giulio Adriani

I was fortunate to catch Giulio at Pizza Expo. He was at the Caputo Flour Booth furiously making pizza. He has a strong connection to the other master pizzaioli, including Roberto Caporuscio of Don Antonio by Starita and Jonathan Goldmsith of Spaca Napoli. He shares some of his philosophy about pizza in the interview. Pizza is a universal food. Pizza is an easy going food. You can find a business man with a tie sitting next to a construction worker. It is truly a social food, that cuts across all cultural and economic fields.

Giulio says “Pizza is the only food you can find all over the world.” And this is true as anyone who travels can attest. He further states that pizza is totally a balanced food. Nutritionally it is very balanced between protein carbohydrates and fat. He also teaches individual classes at Forcella. He loves to share his knowledge about making pizza. You can discover more pizza secrets in the following interview.

 

” Pizza is a social food…” Giulio explains.

 

Guiliano Adriani and Mark Dym of Marco's Coal Fired

Giulio Adriani and Mark Dym of Marco’s Coal Fired

You can find a review of the Best Flour to make pizza at Pizza Therapy Flour Review and Recommendations.

Jeff Varasano at Pizza Expo, Extreme Pizza Secrets

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Albert Grande and Jeff Varasano at Pizza Expo

Albert Grande and Jeff Varasano at Pizza Expo

Jeff Varasano, is a master pizza maker as well as a Legendary Pizzaiolo.

His exploits have been reported in a variety of print media, broadcast media and of course the Internet.

As a matter of fact you can read about his exploits in the New York Times article, here: A New York Expatriate’s Magnificent Obsession: Pizza

As stated in the article, Jeff was on a quest to recreate pizza in his home oven as good as he had at Pizzerias in New York. He devised a trick to be able to manipulate his oven to get to extreme temperatures. He had a realization on how to accomplish this. As was reported in the Times:

“That epiphany,” … “allowed Mr. Varasano to finally produce a pizza as good as he would get in New York. He took a photo of that pie and posted an account, with mad-scientist specificity, of his six years of experiments with flours, mixing techniques, yeast cultures, canned tomatoes, cheeses and oven temperatures.

I was able to sit down with Jeff at Pizza Expo in Las Vegas and asked him to explain how he got started with creating pizza and his new direction in pizza.

Jeff was elaborated on his process and gives lots of great tips on how to create spectacular pizza. Of note is the fact that Jeff has now opened an extremely successful pizzeria in the Atlanta area named aptly: Varasano’s Pizzeria.

He was able to take the idea of pizza and perfect it for his own tastes. He researched first hand some of the best pizzerias in the country. He was able to discover the common elements which take pizza from being simply good pizza to great pizza. Jeff does not promote the changing of your oven settings unless you know what you are doing. He gives some very practical tips. And he explains he destroyed numerous ovens in the process, including shattering the glass on the front of a number of ovens.

 

You can listen (or download if you wish,) a complete audio of the interview with Jeff Varasano below:

[display_podcast]

 

You can experience, Jeff’s vision of pizza, here:

Varasano’s Pizzeria
2171 Peachtree Rd NE,
Atlanta, GA 30309

(404) 352-8216

Jeff’s pizza adventures are now limited to a commercial pizza oven in his own pizzeria. He also states that he has now franchised the entire process making his restaurant concept available to the would be pizzeria owner. The restrictions are very strict and you must adhere to the franchise agreement. you can out more about franchising a Varasano’s Pizzeria, here.

 

 

For more info, search here:

If you are interested in the Pizza Business, we recommended the following resources:

How to Open a Financially Successful Pizza & Sub Restaurant

And this book from our friend Michael Sheppard:

Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

Pizza Games 2014 at Pizza Expo, Let’s Party!

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Everyone is getting ready for the World Pizza Games at Pizza Expo….

2014 Schedule of Events:
The Daily Schedule of Events
Tentative Schedule – it may change

Tuesday, March 25th
10:45am: Fastest Dough Trials
11:45am: Fastest Dough Finals
12:00pm: First Division Acrobatic
2:00pm: First Division Acrobatic Finalists Announced
2:15pm: Fastest Box Folding
2:45pm: Fastest Box Folding Finals

Wednesday, March 26th
10:30am: Pizza Triathlon Trials
11:15am: Pizza Triathlon Finals
11:30am: Largest Dough Trials
3:00pm: Largest Dough Finals
6:30pm: World Pizza Games Rocking Finals Party!

For more information, go to:

Pizza Expo at http://pizzaexpo.com

Video sponsored by Pizza Therapy http://pizzatherapy.com
and Hawaii Business Videos http://hawaiibusinessvideos.com

How to Take Pictures of Pizza from Pizza Expo

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Rick, Creative Director, Pizza Today

Rick, Creative Director, Pizza Today

Have you ever wondered the best way to take picutres of pizza and other food.

Rick the Creative Director from Pizza Today, explains the best way to take pictures of pizza.

Natural light is the best tip for tkaing pictures of food. Try to use the light from say a picture window.

As far as other tricks, Rick says try to stack the food in different layers. Use dishes and bowls to give different layers and this will give your food shots more depth. He also explians this will make your food shot much more interesting.

Upcoming World Pizza Games at Pizza Expo 2014

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Here is the latest on the world Pizza Games coming up to Pizza Expo. This will be a wonderful event!

If you at all interested in the Pizza Business, this is an event you should attend. You will be able to meet incredible pizza masters and other experts in the Pizza Business. If you are on the fence about
Tuesday, March 25th, 2014
10:45am: Fastest Dough Trials
11:45am: Fastest Dough Finals
12:00pm: First Division Acrobatic
2:00pm: First Division Acrobatic Finalists Announced
2:15pm: Fastest Box Folding
2:45pm: Fastest Box Folding Finals

Wednesday, March 26th
10:30am: Pizza Triathlon Trials
11:15am: Pizza Triathlon Finals
11:30am: Largest Dough Trials
3:00pm: Largest Dough Finals
6:30pm: World Pizza Games Rocking Finals Party!

Pizza Expo, Las Vegas Pizza Expo

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The International Pzza Expo, held in Las Vegas each year is a showcase of pizza products and distributors. More importantly it draws some of the best pizza makers in the planet at one time in one place.

The list of amazing Pizza Makers is a veritable who’s who in the world of pizza. You can find Tony Gemignani, Domenico Crolla, Roberto Corporuscio, and Don Antonio Starita. The fact that you can meet and chat with these legends of pizza is truly extraordinary. Each was very approachable and willing to share pizza secrets as well as thoughts on the pizza business.

This video captures some of these moments as it unfolded. I chose to use the slideshow technique to give a feel, taste and smell so you can bombard your senses and feel the moment.

This video was shot on the last day of the Expo. Pizza was being made everywhere. The tastes of these pizzas were as varied as the pizza masters themselves.

You can see more Pizza Expo Videos, here.

Real-Time Location Based Deals on Groupon Now!


Shop Kitchen Gifts at CuisinartWebstore.com!

Shop All Cuisinart Kitchen Appliances at CuisinartWebstore.com!

Domenico Crolla Pizza Master and Pizza Artist

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Domenico and Jenny Crolla

Domenico and Jenny Crolla

In the following interview, Domenico Crolla reveals his true inner pizza being. He explains how he first got into making pizza. His earliest pizza were done out of necessity. He needed to support his family.  He learned his craft so well he now creates the best pizza in Glasgow, Scotland. As a matter of face his pizza making skills have been honored throughout Europe as well as the United States.

Domenico and Albert

Domenico and Albert

 

This interview was recorded at Pizza Expo in Las Vegas. Domenico was relaxed and very forthcoming. He explained the Secret Behind his Casino Royale Pizza, the most expensive pizza in the World. The pizza was created for a charity event and sold on eBay. It raised over $4,000 for charity.

Casino Royale Pizza

Casino Royale Pizza

Domenico runs an Italian Restaurant in Glasgow known as Bella Napoli. He takes pride in the menu, serving food made with the finast ingredients. He also makes pizza. Lots of pizza. During on particular pizza adventure, he was contacted by the Arch-Bishop of Scotland. The Pope (yes that Pope..) was in town and he had a desire for a simple Marinara Pizza. Domenico crafted the pizza and a member of the Arch-Bishop’s staff delivered it to the Pope.

Domenico has also created a stir in the pizza community with his pizza art. These are hand crafted pizzas which are in the image of famous people. These pizzas are  so realistic that it would be easy to think these pizzas are created with Adobe Photoshop CS6.
The truth of the matter is these images were created totally freehand.

Pizza Art by Domenico

Pizza Art by Domenico

Here is the video:

You can listen or download the interview with Domenico Crolla, if you wish, by clicking below:

[display_podcast]

 

Update:

Domenico’s Pizza Art was just featured at the MSN Website, you can read the entire Pizza Art article here.

 


And if you are interested in Adobe Photoshop CS6, you can find it below:

Domenico Crolla, Pizza Master and Pizza Artist

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Domenico Crolla, Master Pizzaiolo

Domenico Crolla is an amazing pizzaiolo. He has even made pizza for the pope!
In this video my friend Domenico shows the result of making pizza tributes.

The process is a long and arduous one.

He uses no computer generated image producing program and does all of this free hand.

Here are some of Domenico’s accomplishments:

Italian Chef Wars 2007, Las Vegas

International Pizza Challenge 2007, Las Vegas

UK Pizza Designer 2006, 2008, 2009

UK Gold Award for best Pizzeria UK 2008, 2009, 2010 & 2012

UK Gold Award best Italian Restaurant UK 2007,2008

Head Judge at PizzaExpo, Las Vegas 2008,2009, 2010, 2011

UK judge at Italy’s Campionato Mondiale della Pizza 2008, 2009, 2010, 2011

Chef to Pope Benedict XV1 during his visit to Glasgow in 2010

‘Birra Moretti’ Champion Pizza Chef 2010

World’s most expensive pizza record holder with Pizza Royale 007

Recipient of the 2011 ‘Italian Cuisine Worldwide Awards’.

Certified as Italian Cuisine Master Chef (ICMC) ad honorem by Accademia
Barilla, Parma

Winner of the 2011 International ‘Kitchen Clash’ contest

Recipient of Marchio Ospitalita Italian 2012 from the Italian Chambre of
commerce!

Domenico and Todd English

Domenico Crolla and Todd English

Thanks Domenico!

Pizza Expo Las Vegas March 1-3, 2011

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Here is the latest news on the Pizza Expo:

27th Annual International Pizza Expo®
The World’s Largest and Oldest Pizza Tradeshow!
Las Vegas Convention Center
March 1 – 3, 2011

You’ve been attending Pizza Expo for years, you’ve heard it all and you’re ready for something new. Well, we listened and for the second year, you have an entire session module planned and developed with you in mind.

This session module will feature one session during every seminar time period – that’s three sessions on Tuesday, three sessions on Wednesday and one session on Thursday. Business leaders outside the pizza industry, who will bring a fresh approach to common business issues, will lead these sessions.

Tuesday morning will open with an encore presentation from Larry Oxenham, one of America’s top asset protection experts. In his Advanced Lawsuit Protection, Tax Reduction and Estate Planning Strategies, Larry will discuss strategies most advisors are unaware of, and are too many to list here. This was one of last year’s most popular sessions earning Larry a return invitation. You can’t afford to miss this session.

Tuesday afternoon will feature two sessions by noted author, Christine Corelli. In her first session, Are You a Leader or a Boss, Christine will show you how to lead in a way that gets the most out of your team. Her second session, Change, Challenges and Hard Choices, will look at today’s marketplace and the demands to embrace new ideas, create new business models and implement smart strategies in order to create and sustain success.

You don’t want to miss Wednesday morning with Troy Hazard and his Leadership Lessons From the Naked Entrepreneur: How to Guide Your Staff Through Tough Times. If you want to know what makes a good leader, then ask a leader of leaders. Troy is a veteran with 10 start-ups in 20 years under his belt and has proven himself in one of the toughest leadership roles on the planet – President of he Global Board of the Entrepreneurs’ Organization. Troy will share some of the lessons he learned as a leader of leaders and as a leader of teams. He will explain why he believes leaders are not born, they evolve.

Wednesday afternoon promises to be one of learning and one of entertainment. Barry Maher – you may have seen him on the Today Show or CNBC, or you may have read about him in USA Today, the New York Times, the Wall Street Journal or Business Week – will begin with Filling the Glass: Real World Tactics and Motivation for Increasing Productivity AND Job Satisfaction. This session is perfect for the most cynical veteran AND the most starry-eyed (or the most discouraged) novice. In Barry’s second session, Slicing Through the Noise: Powerful Communication for Leadership and Professional Success, he will show you how to communicate with people of all types and how to tactfully get what you want.

In the final session on Thursday, Ron Jasniowski will address the challenge foodservice managers face every day – the endless struggle to build a harmonious workforce of conscientious, loyal employees. In Turning Ordinary People Into Extraordinary Foodservice Employees, you will learn how to develop the untapped character qualities in your employees and more.

These new session topics and fresh new speakers will expose you to the latest trends and practices in business and challenge you to look at your business in a new light.

For more information about International Pizza Expo, visit our award-winner Web site today.

Pizza all over Vegas,

And, I’ll see you there!

Albert Grande,
The Pizza Promoter

If you want to learn more about How to Open a Financially Successful Pizza & Sub Restaurant

Go here now:

International Pizza Expo 2011

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I’m going to the Pizza Expo, and I can’t wait! I think it will be a very exciting event.

The 3-Day registration package includes the following:
Admission to your choice of more than 80 educational seminars, special Monday sessions for New Operators and First-Time Attendees, Pizza Crust Boot Camp®, two keynote speaker general sessions, two Beer & Bull Idea Exchanges® and World Pizza Games® Finals and Rockin’ Party.

Additional fee is required for the Monday morning Pre-Show Workshop (So, You Want to Open a Pizzeria), Making Dough With Tony Gemignani and Thursday morning FoodCost Pro Menu Pricing Workshop.

Admission to three exciting days of pizza-only exhibits at the Las Vegas Convention Center. Exhibits are open Tuesday and Wednesday (10:00 a.m. – 3:30 p.m.) and Thursday (10:00 a.m. – 3:00 p.m.)

Watch the World’s Most prestigious pizza-making contests. The International Pizza Challenge™ will crown the World’s Best Traditional Pizza and the World’s Best Non-Traditional Pizza.
World Pizza Games® return with more fun and excitement when the finals are held at a Rockin’ Party for all show attendees.

The opportunity to win $20,000 in our $20,000 MEGA BUCKS Contest.
Discounts on air travel and rental cars.

Special discounted hotel room rates with complimentary shuttle service from selected hotels.
 

One-Day Pass – Thursday, March 3
We are offering a one-day pass for Thursday ONLY that will allow you to attend the Thursday morning seminars and will admit you to the show floor on Thursday (10:00 a.m. – 3:00 p.m.). You will also be eligible to win the “$20,000 MEGA CASH Giveaway” drawing Thursday afternoon. You must be present to win.

Registration and Show Rules

All seminars, exhibits, Beer & Bull Idea Exchange® and keynote general sessions will be held at the Las Vegas Convention Center – North Halls 2 & 3.
Registration confirmation will be mailed. Please allow two to three weeks for processing.
Badges and tickets will be mailed after February 1, 2011. One Day Passes will not be mailed.
Badges are not transferable and must be worn at all seminars and on the exhibit floor.
Pre-registration cut-off date is February 24, 2011.
REFUNDS – Pizza Expo will refund pre-registration fees (minus $25 processing fee per person registered) provided the request for refund is made in writing to Pizza Expo and mailed to:
                            International Pizza Expo®
                            908 South 8th Street, Suite 200
                            Louisville, KY 40203

Requests for refunds must be received no later than February 1, 2011.

NO REFUNDS AFTER February 1.
No one under the age of 16 will be allowed on the exhibit floor. Proof of age will be required. No strollers, baby carriages or baby packs. NO EXCEPTIONS.
Absolutely NO SOLICITING permitted. Solicitations in the Exhibit Hall by non-exhibiting personnel are strictly prohibited.

27th Annual International Pizza Expo®
The World’s Largest and Oldest Pizza Tradeshow!
Las Vegas Convention Center
March 1 – 3, 2011

Late Breaking News from World Pizza Champions

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This may be your chance to show your stuff at the World Pizza Games:

Once Again The World Pizza Games® Are Coming to Pizza Expo!

 
 
Check out the World Pizza Champions
 
On Tuesday, March 2nd we will open up the competition and invite you to
come compete in one or all of five events: Freestyle Acrobatics First
Division, Fastest Dough, Largest Stretch, Fastest Box Folding and
Longest Spin.

 

Fastest Dough: How fast can you toss out (5) 12" doughs!

Largest Dough: How big can you make 18oz of dough in just 5 minutes!

Fastest Box Folding: How fast can you fold (5) 12" pizza boxes?

Longest Spin: How long can you keep a dough spinning over your head?

Freestyle Acrobatics First Division& the Masters Division – With so many dough throwing acrobats getting better and better all the time, we have split the freestyle acrobatics into two categories: *First Division & *Masters Division.

*First Division – created for those up and coming acrobats who want to showcase their talent without having to go head to head against the masters of the sport. The finalists will face off at the World Pizza Games® Finals and Rockin' Party Wednesday night.

*Masters Division – created for those dough throwing acrobats that are the best of the
best. These masters will face off against each other at the World Pizza Games® Finals and Rockin' Party. Please contact the World Pizza Champions for more details for qualifying for this event.

Please Note: If you have won a world or international title in an acrobatic dough throwing competition in recent years you may automatically qualify for the Masters Division. Qualifying for the Master division may make you ineligible to compete in the First Division. If you feel that you may fit into this category, please consult with the World Pizza Champions before entering the competition.

Please see the rules for complete details.

 
The Daily Schedule of Events
Tuesday, March 2nd
10:00 a.m. Opening Ceremonies
10:15 a.m. Fastest Dough Trials
11:15 a.m. Top five winners announced
11:30 a.m. Individual Freestyle Acrobatic Dough Tossing – Top 3 Winners Announced Immediately After Trials

Wednesday, March 3rd
10:00 a.m. Largest Dough Stretch Trials
12:30 p.m. Largest Dough Stretch Finals – Winners Announced at Finals and Rockin' Party
1:30 p.m. Fastest Pizza Box Folding Trials
2:00 p.m. Top Five Winners Announced
2:15 p.m. Longest Dough Spin Trials
3:00 p.m. Longest Dough Spin Finals – Winners Announced at Finals and Rockin' Party
6:15 p.m. ~ 9:15 p.m. World Pizza Games Finals and Rockin' Party – Including: Fastest Pizza Box Folding Finals, Fastest Dough Final, Freestyle Acrobatic Dough Tossing Finals – First Division, Freestyle Acrobatic Dough Tossing Finals – Masters and Awards Ceremony.

*(ALL TIMES ARE SUBJECT TO CHANGE)

Check out the World Pizza Champions

Get your routine ready and come join the fun at the World Pizza Games®!
 

  Please visit www.worldpizzachampions.com/games.php or http://www.pizzaexpo.com/ for more details and to download rules and entry forms.

Good luck to you.

This could a once-in-a-life-time opportunity.

pizza all over Las Vegas,

Albert Grande
The Pizza Promoter