So You Think You Can Make Pizza Better Than a 4th Grader?
Judging a food competition sounds amazing, right? You get to sit at a table and people bring you food which you then eat and score. If it’s good, all is well. If it’s bad, you just stop eating. I love judging pizza competitions and have been fortunate enough to do so in both the U.S. and Italy, but my biggest challenge came last week when I was invited to judge a competition among four teams of 4th graders at an elementary school in Manhattan.
Each student duo was paired with a faculty member. There were no rules. This was no holds barred. Here’s the grading sheet:
I had no idea what to expect but was completely surprised when I saw the pizzas being built. In order to level the playing field, all groups started with the same par-baked pizza shell. No judging dough stretch or bake here, it was all about the toppings. No two pizzas were the same. Let’s take a look.
This was a “Peach-eroni” pizza, featuring grilled peach circles, meticulously cut from the outside of the fruit. Get it, they’re circles just like pepperoni! This pie had ricotta and mozzarella, with a gently hit of arugula and balsamic reduction after the bake. It was delightful!
Next up is the Deconstructed Cordon Bleu, a pie that successfully simulated the chicken dish I actually think works better on pizza than it does as a solo act. This was excellent, with a hint of dijon mustard to combat the weight of ham and breaded chicken.
TWO DIPPING PUDDLES??? Yes. One is pesto and the other is honey embedded with red pepper flakes. What you’re not seeing here is …read more
Source:: Scott Pizza Tours