Pizza Today - August 2019 - 12

@PizzaToday

CLICK.EXPLORE.CONNECT.

MEET THE MAKER

Q&A WITH THOMAS SCHNEIDER
CHEF/OWNER, TIMMY TOM'S PIZZERIA, WINNIPEG, MANITOBA, CANADA
It never gets boring. That's why I
love it.

How long have you been
making pizza?
I started my pizza career
13 years ago when I was
15 working in a local pizzeria in
Winnipeg. This is where my love
for pizza began. I worked there until
I decided to move to the Dallas Fort
Worth area and open two Papa
John's Pizza franchises. I was only
19 years old and before I opened up
my own pizza restaurant I wanted
to gain the business experience
necessary to be successful and I
thought that a franchise would be
a great start. In 2015, I sold both
locations to move back to Winnipeg
to open up my own restaurant.
Why Pizza?
Every time I make a pizza, I feel
like I am creating a work of art.
I wasn't the best at drawing or
creating things, so I express my
creativity in making pizza! I can
and almost do eat pizza everyday.
It is my favorite food and I never
get tired of it. There are so many
different styles and topping

combinations that everyday you
could be eating a new pizza.
What is your favorite style to
make, and why?
My favorite style to make is
New York style, mainly because it
is one of my favorite kinds of pizza
to eat and the structure of the
dough is strong enough to support
the interesting mix of toppings I put
on my pizzas.
How did you learn your craft?
I attended Tony Gemignani's
International School of Pizza in
San Francisco for the Neapolitan
and Classic Italian Style class. And
then a year later I went back and
took the American Style-pizza class
because I wanted to learn more.
Another reason why I chose to be
in the pizza business is because
you never stop learning. I have
learned so much from Tony, Laura
Meyer and Thiago Vasconcelos and
all of the people on the World Pizza
Champions team, but everyone is
always interested in learning more.

1 2 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 9

What has been the biggest
challenge with pizza dough,
and how did you solve it?
I live in central Canada. Our
temperatures range from -40 F to
+95, and our humidity levels are
all over the place. It is very hard
to keep a constant temperature
and humidity level in the kitchen
because of this. I always have
a temperature and humidity
monitor in the kitchen, and the
temperature of the water and flour
are calculated based off those
factors as well as others. Checking
the temperature of the starter
is always a constant challenge
as well. I do my best to take all
of these factors into account
when making dough to keep the
consistency as close to the same
as possible.
What direction is pizza
headed in your view?
I have recently just started
competing and attending the Pizza
Expo in Vegas and Atlantic City, and

from what I can see there are so
many workshops and presentations
where the best people in the pizza
world are sharing their knowledge
and experiences and being open
about what they do in their
pizzerias. I am new to the world of
pizza, but from the stories I have
heard about how it used to be back
in the day, people would rip off the
labels of the sauce cans and flour
they were using so people wouldn't
go through their garbage and try
and copy them. Now everyone
seems to be working together,
sharing their products and even
coming together with the big flour
and sauce companies to tailor
their products to better pizzerias.
What I see when attending the
trade shows and spending time
with people in the industry is that
everyone seems to have a common
goal of helping people create the
best possible pizza and spreading
the word to the rest of the world
that we aren't here to play around.
I am excited to be part of the
journey and look forward to helping
get the word out to the rest of the
world.

#PIZZATODAYREADER

@kosherpizzaworld
Rereading some of
Mike's Monthly
Tips. There's great
insight here. And
we're always
working to learn
as much as we can.
#PizzaToday


http://www.PIZZATODAY.COM

Pizza Today - August 2019

Table of Contents for the Digital Edition of Pizza Today - August 2019

Pizza Today - August 2019
Commentary
Contributors
Expo Spotlight
@ Pizza Today
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Supply Alternatives
Baked Goods
Pizza Toppings: Mortadella
Seasonal Pastas
Artificial Intelligence
In-House Delivery vs. Third Party
Pizza & Pasta Northeast Preview
Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today on the Road: Park Street Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - August 2019 - CT1
Pizza Today - August 2019 - CT2
Pizza Today - August 2019 - Pizza Today - August 2019
Pizza Today - August 2019 - Cover2
Pizza Today - August 2019 - Commentary
Pizza Today - August 2019 - 4
Pizza Today - August 2019 - 5
Pizza Today - August 2019 - 6
Pizza Today - August 2019 - 7
Pizza Today - August 2019 - Contributors
Pizza Today - August 2019 - 9
Pizza Today - August 2019 - Expo Spotlight
Pizza Today - August 2019 - 11
Pizza Today - August 2019 - @ Pizza Today
Pizza Today - August 2019 - 13
Pizza Today - August 2019 - Conversation
Pizza Today - August 2019 - 15
Pizza Today - August 2019 - Man on the Street
Pizza Today - August 2019 - 17
Pizza Today - August 2019 - Tony’s Trending Recipe
Pizza Today - August 2019 - 19
Pizza Today - August 2019 - Knead to Know
Pizza Today - August 2019 - 21
Pizza Today - August 2019 - 22
Pizza Today - August 2019 - 23
Pizza Today - August 2019 - Destinations
Pizza Today - August 2019 - 25
Pizza Today - August 2019 - Supply Alternatives
Pizza Today - August 2019 - 27
Pizza Today - August 2019 - 28
Pizza Today - August 2019 - 29
Pizza Today - August 2019 - 30
Pizza Today - August 2019 - 31
Pizza Today - August 2019 - Baked Goods
Pizza Today - August 2019 - 33
Pizza Today - August 2019 - 34
Pizza Today - August 2019 - CT3
Pizza Today - August 2019 - CT4
Pizza Today - August 2019 - 35
Pizza Today - August 2019 - Pizza Toppings: Mortadella
Pizza Today - August 2019 - 37
Pizza Today - August 2019 - Seasonal Pastas
Pizza Today - August 2019 - 39
Pizza Today - August 2019 - Artificial Intelligence
Pizza Today - August 2019 - 41
Pizza Today - August 2019 - 42
Pizza Today - August 2019 - 43
Pizza Today - August 2019 - In-House Delivery vs. Third Party
Pizza Today - August 2019 - 45
Pizza Today - August 2019 - 46
Pizza Today - August 2019 - 47
Pizza Today - August 2019 - Pizza & Pasta Northeast Preview
Pizza Today - August 2019 - 49
Pizza Today - August 2019 - 50
Pizza Today - August 2019 - 51
Pizza Today - August 2019 - Pizza Today on the Road: Goremade, Columbus, Oh
Pizza Today - August 2019 - 53
Pizza Today - August 2019 - 54
Pizza Today - August 2019 - 55
Pizza Today - August 2019 - Pizza Today on the Road: Park Street Pizza
Pizza Today - August 2019 - 57
Pizza Today - August 2019 - 58
Pizza Today - August 2019 - 59
Pizza Today - August 2019 - 60
Pizza Today - August 2019 - 61
Pizza Today - August 2019 - 62
Pizza Today - August 2019 - 63
Pizza Today - August 2019 - Product Showcase
Pizza Today - August 2019 - 65
Pizza Today - August 2019 - Pizza Today Yellow Pages
Pizza Today - August 2019 - 67
Pizza Today - August 2019 - 68
Pizza Today - August 2019 - 69
Pizza Today - August 2019 - 70
Pizza Today - August 2019 - 71
Pizza Today - August 2019 - The Marketplace
Pizza Today - August 2019 - 73
Pizza Today - August 2019 - 74
Pizza Today - August 2019 - 75
Pizza Today - August 2019 - 76
Pizza Today - August 2019 - 77
Pizza Today - August 2019 - 78
Pizza Today - August 2019 - 79
Pizza Today - August 2019 - 80
Pizza Today - August 2019 - Reader’s Resource
Pizza Today - August 2019 - Mike’s Monthly Tip
Pizza Today - August 2019 - Cover3
Pizza Today - August 2019 - Cover4
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