A TASTE OF CALIFORNIA

Spencer Glenn of Pizza My Heart captured top honors at this year’s Real California Pizza Contest, a recipe competition focused on the best California cheeses.

After nine chefs spent a competitive day crafting and working pizza dough, developing unique toppings and sauces, and combining innovative blends of California cheeses, the California Milk Advisory Board (CMAB) on October 20 recognized two champions in the 2021 Real California Pizza Contest (RCPC), a national search for the best pizza recipes using California cheese.

Spencer Glenn of Pizza My Heart, located in Pacific Grove, California, took home the grand prize for his Life Is Gourd pie, which also won the Plant-Forward category. Inspired by a recipe from his late grandfather, the pizza featured a California Asiago/Romano blend, Toma and mozzarella along with fried baby sage leaves, pomegranate arils and pistachios.

Additionally, Glenn had the winning pizza in the Cal-Mex category. His Elote con Chorizo pizza paid tasteful homage to traditional Mexican street corn, pairing California Oaxaca, crema, and cotija with fresh chorizo and tangy Tajin chili/lime seasoning. Glenn received $5,000 for winning each category and an additional $10,000 for the grand prize distinction, so his earnings totaled $20,000.

Leah Scurto, owner of PizzaLeah in Windsor, California, won the Real Californian category with her innovative Nico Pie, featuring multiple cheeses from California, artichokes and garlic. The CMAB awarded Scurto $5,000 for her winning pizza.

The seven other finalists received $500 each for reaching the bake-off finals.

The third annual RCPC was held at the Culinary Institute of America (CIA) at Copia in Napa, California. It was open to professional chefs and culinary students across the U.S. “This year’s contest highlighted several top trends in foodservice,” said Mike Gallagher, business and market development consultant for the CMAB. “The finalists impressed the judges with unique recipes, bold interpretations within our innovative categories, and an overarching commitment to the creative use of California dairy throughout each pizza.”

A renowned panel of judges presided over the contest: Tony Gemignani, a 13-time World Pizza Champion; Glenn Cybulski, a certified pizzaiolo and executive chef; and Ricky Webster, founder of Rind & Wheat Bakery in Spokane, Washington, and the 2020 RCPC grand prize winner. The judges based their scores on a variety of factors, including taste, texture and the inventive use of cheeses made with Real California Milk.

“When the pizza industry is healthy, the California dairy industry is healthy,” said John Talbot, CEO of the CMAB. “As the No. 1 producer of milk and mozzarella, so much of our business goes into pizza. It’s important for California to advance and innovate in the pizza category.”

Italgi

Italgi is an Italian company that produces pasta machines and cooking solutions for pizzerias, pasta shops, delis and other restaurants. All Italgi machines are designed and produced in the company’s own plant, which is key to offering customers highquality products with full assistance. Thanks to more than 30 years of experience, Italgi machines can be found in more than 100 countries in the world. ITALGI.IT

Watch the video at PMQ.com/italgi

American Eagle

American Eagle’s AE-3050 80 Quart Spiral Mixer can handle up to 66 pounds of flour at 60% water. It works great for all dough, ranging from the heaviest bagel and pizza doughs to the lightest/hydrated dough like pinsa. Scan the QR code to see why American Eagle offers great performance compared to other dough mixers in the industry.

AMERICANEAGLEMACHINE.COM

Watch the video at PMQ.com/american-eagle-spiral-mixer

Texture Technologies

Texture Technologies’ Connect line of texture analyzers is a leader in the testing of physical properties of food. The results calculated by the equipment can be compared to sensory panel testing to set desired ranges for crispiness, crunchiness, firmness, toughness, cheese stretchability and more. This equipment gives an exact number to compare to desired sample results.

TEXTURETECHNOLOGIES.COM

Watch the video at PMQ.com/texture-technologies

Froffee

Created to answer the demand for quality frappés on the go, Froffee’s delectable and memorable frozen coffee flavors are made only from the best coffee beans—no ice, water connection or labor needed. Froffee is non-dairy, kosher and has significantly less sugar than blended drinks made in a traditional blender. Froffee was declared the best-tasting frappé in the U.S. by hundreds of chefs and business owners. FROFFEE.ME

Watch the video at PMQ.com/froffee