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So You Think You Can Make Pizza Better Than a 4th Grader?

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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:

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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.

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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!

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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.

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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