Kyle Rosch, who recently won his second straight Pizza Pizzazz competition at the inaugural Mid-America Restaurant Expo (MARE), says the secret of his culinary success isn’t exactly a secret: It’s all about the dough.
Rosch has become a familiar face at Pizza Pizzazz, held annually at MARE (
formerly the North America Pizza and Ice Cream Show, or NAPICS) in Columbus,
Ohio. After winning last year’s traditional category for Brenz Pizza Co. in Chapel
Hill, North Carolina, he returned to win top honors again in 2017 with a Bianca
Rossa pie. “I’m really surprised and honored to be in the finals, much less to win
the top prize, but I really think it’s our dough,” Rosch said in a post-event press
release. “We have the best dough recipe out there. I like to let it sit no less than
48 hours, and sometimes 72 hours, in the cooler. We touch it to determine when
For his Bianca Rossa, that “perfect” dough gets brushed with olive oil and dolloped with tomato sauce. Rosch tops it with fennel sausage and grated provolone,
plus mozzarella and fresh mozzarella. After baking, he garnishes the pie with a
chopped tomato salad, julienned fresh basil and shaved Pecorino Romano, then
brushes the crust with garlic butter.
After his second straight Pizza Pizzazz win in Columbus, Ohio,
Kyle Rosch says it’s all about the dough. Photos by Daniel Lee Perea
Forty-four pizza makers
competed for the Best
of the Midwest title.