Two of the eight U.S. Pizza Team members were selected in Los Angeles last week.
August 12, 2003 (Press Release) --
Oxford, Miss.--Two dough pros showed the nation they have what it takes to lead the United States to a World Pizza Championship next March.
Michael Shepherd and Joe Carlucci earned a spot on the U.S. Pizza Team at the Acrobatic Trials held at the Western Foodservice and Hospitality EXPO in Los Angeles this past weekend. These two men earned an all-expense paid trip to Salsomaggiore, Italy.
The largest dough stretch, a contest to see who can stretch a 14-ounce dough ball to its maximum size without breaking in under five minutes, was the first competition held at the Acrobatic Trials.
In the largest dough stretch competition, Shepherd, owner of Michael Angelo’s Pizzeria in Kenton, Ohio, took the lead with a 35-inch stretch. Brian Edler, owner of four Domino’s franchises based in Findlay, Ohio, placed second with a 33.5-inch stretch. Edler placed third at the WPC in the dough stretch in early 2003. Stan Miller, owner of World Famous Pie Zons in Fulton, Miss., placed third with a 31-inch stretch.
The second event held at the Western Foodservice EXPO was the fastest pizza maker. This is a contest to see who can hand-stretch and cover five pie screens with dough in the shortest time possible. Shepherd took first place in this competition, also, with a time of 1.53 minutes. Edler placed second in this category with a time of 2.11 minutes. Ty Dubois, a pizza champion in previous years and owner of Flying Pie Pizzeria in Portland, Ore. placed third in this competition.
The final contest of the Acrobatic Trials was the pizza-dough tossing. Contestants were required to perform a two to four-minute throwing routine set to music using five 400-gram dough balls. Judges based their points on the skill, creativity, variety, dexterity and difficulty of routine.
Joe Carlucci and Siler Chapman tied for first place in this category. Carlucci was awarded first place because with his stunning blindfolded routine he demonstrated more skill than Chapman, while Chapman, a 19-year-old owner of Ice Cream and Pizza Works, based in Charlotte, N.C., earned more points in the entertainment category. Dubois also took third place in this category.
“Both guys had great routines, but we had to choose a winner based on skill because that is what the World Pizza Championship judges look for above all attributes in freestyle competition,” Steve Green, founder of the U.S. Pizza Team, said. “We were proud to have both of them compete in the competition.”
A new exhibition sport called Dough Duels debuted at the 2004 Acrobatic Trials. This contest determined who could stretch and toss as much dough as possible in the air above their head in less than two minutes. Ty Dubois proved to be the Dough Duels champion.
The U.S. Pizza Team is an effort on the part of industry leaders to bring publicity to the pizza industry and to bring a degree of camaraderie to the people that make 5 percent of all food consumed by Americans.
Michael Shepherd and Joe Carlucci earned a spot on the U.S. Pizza Team at the Acrobatic Trials held at the Western Foodservice and Hospitality EXPO in Los Angeles this past weekend. These two men earned an all-expense paid trip to Salsomaggiore, Italy.
The largest dough stretch, a contest to see who can stretch a 14-ounce dough ball to its maximum size without breaking in under five minutes, was the first competition held at the Acrobatic Trials.
In the largest dough stretch competition, Shepherd, owner of Michael Angelo’s Pizzeria in Kenton, Ohio, took the lead with a 35-inch stretch. Brian Edler, owner of four Domino’s franchises based in Findlay, Ohio, placed second with a 33.5-inch stretch. Edler placed third at the WPC in the dough stretch in early 2003. Stan Miller, owner of World Famous Pie Zons in Fulton, Miss., placed third with a 31-inch stretch.
The second event held at the Western Foodservice EXPO was the fastest pizza maker. This is a contest to see who can hand-stretch and cover five pie screens with dough in the shortest time possible. Shepherd took first place in this competition, also, with a time of 1.53 minutes. Edler placed second in this category with a time of 2.11 minutes. Ty Dubois, a pizza champion in previous years and owner of Flying Pie Pizzeria in Portland, Ore. placed third in this competition.
The final contest of the Acrobatic Trials was the pizza-dough tossing. Contestants were required to perform a two to four-minute throwing routine set to music using five 400-gram dough balls. Judges based their points on the skill, creativity, variety, dexterity and difficulty of routine.
Joe Carlucci and Siler Chapman tied for first place in this category. Carlucci was awarded first place because with his stunning blindfolded routine he demonstrated more skill than Chapman, while Chapman, a 19-year-old owner of Ice Cream and Pizza Works, based in Charlotte, N.C., earned more points in the entertainment category. Dubois also took third place in this category.
“Both guys had great routines, but we had to choose a winner based on skill because that is what the World Pizza Championship judges look for above all attributes in freestyle competition,” Steve Green, founder of the U.S. Pizza Team, said. “We were proud to have both of them compete in the competition.”
A new exhibition sport called Dough Duels debuted at the 2004 Acrobatic Trials. This contest determined who could stretch and toss as much dough as possible in the air above their head in less than two minutes. Ty Dubois proved to be the Dough Duels champion.
The U.S. Pizza Team is an effort on the part of industry leaders to bring publicity to the pizza industry and to bring a degree of camaraderie to the people that make 5 percent of all food consumed by Americans.
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