Fastest Box Folder. In the Largest Dough Stretch contest, Johnson again stole the show, recording a stretch of
32”. Another veteran competitor, Dave Sommers of Mad
Mushroom ( madmushroom.com) in West Lafayette, Indiana, came in a close second with 31”. David Whisker of
the Boyne City, Michigan, location of B.C. Pizza (bcpizza.
com) rounded out the top three with a stretch of 27. 5”.
Grabbing the gold for his first time, Rick Wheeler of
Mad Mushroom in Lafayette, Indiana, was named Fastest Pizza Maker with a score of 1.2167 minutes. This
was another hard-fought category, with Bradley Johnson
finishing second with 1.2189 minutes. Whisker captured
third place with his time of 1.28 minutes.
Finally, Kyle Hambley of Samosky’s Homestyle Pizzeria
( samoskyshomestylepizza.com), located in Valley City,
Ohio, took the gold in the Fastest Box Folder contest
with a time of 20. 91 seconds. Whisker, who medaled
in three categories this year, captured second place with
24. 77 seconds, and Sommers took home third prize with
a time of 25. 87 seconds.
THE CULINARY MASTERS
Pizzathletes like Johnson, Wheeler and Hambley weren’t
the only hard-charging competitors at this year’s NAPICS
event. More than 110 pizza masters from around the
country descended on the Columbus show for the
2015 Pizza Pizzazz culinary competition. The first-place
winner in each category won a cash prize of $6,000, while
second-place winners received $1,000 and third-place
winners pocketed $500 for their culinary talents.
Will Shaw of the Pizza BOGO ( pizzabogo.com) loca-
tion in North Olmsted, Ohio, captured first place in the
Gourmet category of the event. Shaw delighted the judges
with his Tuscan Fiorentina, which combines a spicy garlic
sauce with red onions, fresh basil, Peruvian sweet drop
peppers, mushrooms, sirloin steak, cheese, scallions and
a balsamic glaze.
Also in the Gourmet category, Anthony Farinacci of
Fanucce’s Italian Restaurant and Pizzeria ( fanucces.com)
in Willoughby, Ohio, took home second place honors
and $1,000 with his Potata Pizza. Farinacci created his
masterpiece with potatoes, crispy pancetta, caramelized
onions, cheese, parsley and a balsamic glaze. Nathan Sick-
miller of Six Hundred Downtown ( 600downtown.com)
in Bellefontaine, Ohio, won third place and $500 with
a pizza he calls The D. It features mozzarella and feta
Scott Volpe (top) and Jacob Bens perform their routines for the judges at
the U.S. Pizza Team’s Winter Trials competition in Columbus, Ohio.
Finalists in the dough spinning category of the team’s Winter Trials were
(from left) Bradley Johnson, 1st place; Scott Volpe, 2nd place; and Jacob
Bens, 3rd place.