Pizza Today - August 2019 - 22

attitude about the overall value of
participation.
LM: You always learn something
new. A restaurant could be open for
20 years and have every procedure and
recipe dialed in, but competing teaches
you there's more out there than what's
within your four walls.
JA: Perhaps one of the most useful
byproducts of competing is that often
the winning method and styles are
an indicator of emerging trends. For
example, the national popularity of
Detroit style was ushered in with a
victory by Shawn Randazzo.
It's no surprise that Laura has some
clearly defined standards for what
constitutes a winning formula.
LM: I'm seeing higher hydrations and
more mixed grains and types. Those with
technique and execution are the ones
who win consistently.
I'm looking for something light but
that has good contrasting texture. A
crunch on the outside and a soft interior.
JA: Identifying the desired result

is only step one. The real challenge is
achieving your goal under less than
optimal conditions. That requires
adaptability. Often competitors show up
unprepared for the many variables that
are part and parcel to making dough on
the road. Laura observes:
LM: I usually have to adjust for
varying temperatures and lack of time.
Normally fridges, if they're available, are
either too warm or too cold. You never
compete when your dough is ready.
You have to learn how to make changes
quickly and those decisions can make or
break your pizza.
JA: International competition presents
a whole other series of challenges.
LM: In Italy the fridges are warmer
than here in the U.S. and I had made
my dough and the next morning it
had already nearly exploded out of the
container. I knew temps were important,
but I was so used to 35 F fridges that I
didn't know how quickly things could
change. On a separate occasion with the
fridge being too cold the yeast activity

was so slow it looked like the dough
hadn't even begun to rise. Both times
I've won something major has gone
wrong. I've always had to figure out a
plan B and move forward.
Laura's dough for this year's World
Championship in Italy:
90% Flour (14% protein)
20% Poolish (equal parts flour and
water at 68 degrees with 1%
ADY ) Combine and rest at room
temperature for 18-24 hours
.5 % ADY yeast
2 % salt
1.5 % malt
2 % oil
68% water
After mixing, bulk ferment the dough
at room temperature for 2 days, cut and
ball. Rest in cooler for 24 hours before
use. n
JOHN ARENA co-owns

Vegas.

Metro Pizza in Las


http://www.smrset.com http://www.smrset.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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