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Editorial


Front Page - Friday, May 22, 2015

Chattanooga pizza bakers competing for Best in the World




Chattanooga’s Bradley Johnson practices freestyle acrobatics at the downtown Mellow Mushroom. - (Photo by David Laprad)

On May 20, three Mellow Mushroom Chattanooga pizza bakers traveled to Italy as part of the U.S. Pizza Team to compete for Best in the World. The team consists of 19 pizzaiolos that will take part in a range of events that include classic pizza, pizza-in-the-pan, pizza-on-the-peel, Neapolitan, gluten-free, pizza-for-two (made by two people), individual freestyle acrobatics, largest dough stretch, and fastest pie maker.

Bradley Johnson, Abby Robbins, and Samantha Jones of Mellow Mushroom in Chattanooga will go up against pizza bakers from 30 other countries. Johnson and Jones will compete in the pizza-for-two challenge. This will be Johnson’s third competition after winning first place in the U.S. for the past three years. He will also compete in the largest dough toss with Robbins as well as the acrobatics, largest pizza, fastest pizza maker, and culinary competitions.

The U.S. Pizza Team consists of pizza makers and dough-spinning performers from restaurants across the United States. The team regularly competes in events across the U.S. and internationally. The squad won second place in Individual Free Style in 2014 and first place for team acrobatics in 2011 at the World Pizza Championships in Italy.

PMQ Pizza Magazine, the business trade publication for the pizza restaurant industry, created the U.S. Pizza Team in 2000.

Source: Mellow Mushroom

On May 20, three Mellow Mushroom Chattanooga pizza bakers traveled to Italy as part of the U.S. Pizza Team to compete for Best in the World. The team consists of 19 pizzaiolos that will take part in a range of events that include classic pizza, pizza-in-the-pan, pizza-on-the-peel, Neapolitan, gluten-free, pizza-for-two (made by two people), individual freestyle acrobatics, largest dough stretch, and fastest pie maker.

Bradley Johnson, Abby Robbins, and Samantha Jones of Mellow Mushroom in Chattanooga will go up against pizza bakers from 30 other countries. Johnson and Jones will compete in the pizza-for-two challenge. This will be Johnson’s third competition after winning first place in the U.S. for the past three years. He will also compete in the largest dough toss with Robbins as well as the acrobatics, largest pizza, fastest pizza maker, and culinary competitions.

The U.S. Pizza Team consists of pizza makers and dough-spinning performers from restaurants across the United States. The team regularly competes in events across the U.S. and internationally. The squad won second place in Individual Free Style in 2014 and first place for team acrobatics in 2011 at the World Pizza Championships in Italy.

PMQ Pizza Magazine, the business trade publication for the pizza restaurant industry, created the U.S. Pizza Team in 2000.

Source: Mellow Mushroom v