Announcing 2024 Clash of the Crusts Winners
This summer, we partnered with King Arthur Baking Co. to challenge our community of chefs to the ultimate pizza showdown. Check out the winning recipes here!
Join us in giving a big congratulations to Chef Kyle Jacovino of Pizzeria Vittoria for his winning Neapolitan-style cheese pizza! For his win, he’ll be receiving a $3,000 cash prize, courtesy of King Arthur. Congrats, Chef!
As Jacovino describes, “Our vision is centered around grains and is very baker-focused, rather than just thinking purely as a pizzaiolo. We think of great bread first. If we can create a tasty loaf of bread, it will translate into an amazing crust and pizza. King Arthur has been producing flours for a very long time and the testing they put into their flours is very extensive. We trust their sourcing of grains as well as who they partner with in milling. In this recipe, the combination of the poolish and levain gives the crust structure and flavor and enough lightness with an open crumb. The King Arthur ‘00’ pizza flour is great for pure Neapolitan-style pizza, but is very low in protein. We add their bread flour to balance out the absorption levels, allowing us to add a little more hydration to the dough.
Recipe: Neapolitan-Style Pizza, San Marzano Tomatoes, Fior di Latte, Basil, Olive Oil
San Marzano Tomato, Harissa, Smoked Mozzarella, Burrata, Sweet Basil, Za'atar | Chef Alicia Wang of Yellow Georgetown
Mozzarella, Provolone, Gorgonzola, Tiger Figs, Garlic Honey, Basil | Chef Daniel Spinale of Pizza Project
Tomato Sauce, Mozzarella, Parmigiano Reggiano, Pepperoni | Chef Adrian Chelette of Nighthawk Napoletana
Heirloom Tomato Sauce, Roasted Tomatoes, Burrata, Calabrian Chiles, Arugula, Basil | Chef Daniel Chavez of Cosa Buona
Mozzarella, Spicy Soppressata, Pickled Garlic, Calabrian Hot Honey, Olive Oil, Basil | Chef Waldo Stout of Waldo’s Pizza
Béchamel, Mozzarella, Parmigiano Reggiano, Candied Peanuts, Scallion, Garlic-Shallot Oil, Hot Honey | Chef Russell Odlozelik of 2-1-Dough Pizza Co.
Scallion Cream, Mushrooms, Mozzarella, Provolone, Cheddar, Scallions, Truffle | Chef Michael Carter of Down North Pizza
Mozzarella, Cherry Tomatoes, Corn, Shallots, Olive Oil | Baker Charbel Abrache of Red Hound Pizza
San Marzano Tomato Sauce, Squash Blossoms, Sungold Tomato, Pecorino Toscano, Anchovy, Lemon Basil | Chef Daniel Cutler of Ronan
This summer, we partnered with King Arthur Baking Co. to challenge our community of chefs to the ultimate pizza showdown. Check out the winning recipes here!
We partnered with Nespresso to challenge our community of chefs to submit creative recipes featuring Nespresso’s Diavolitto coffee. Check out the winner here!
We partnered with TCHO Chocolate to challenge our community of chefs to sample TCHO’s dark, milk, and white chocolates and submit creative, chocolate-forward dishes. Check out the winning chefs and recipes here!
We challenged our community to submit original recipes that embraced this year’s theme of food waste and of course, showcased creative uses of a Vitamix Commercial blender. Check out the winning recipes!
We partnered with Lumina Lamb to give one chef a once-in-a-lifetime trip to New Zealand. Check out the winning chefs and recipes here!
Pecorino Romano PDO has been produced since the times of the Roman Empire. We challenged our community to come up with original recipes featuring the cheese and they did not disappoint. Check out the winners here!