Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
For spectators and competitors alike, the American Pizza Championship is an exciting event displaying some of America’s premier pizzaioli, or pizza makers.
Celiac.com 11/08/2013 - For spectators and competitors alike, the American Pizza Championship is an exciting event displaying some of America’s premier pizzaioli, or pizza makers. In the interest of full disclosure, I served as one of the five judges for this event.
Among the pizzaioli to compete in the American Pizza Championship at the International Baking Industry Expo in Las Vegas, was Heather Zook, of Ohio.
Baking in her first-ever pizza competition, Zook surprised herself by emerging victorious, as the first-place winner in the gluten-free pizza category.
Zook took first place with her three meat pizza with a crust made from a white rice-millet flour blend. Her victory earned Zook a slot on the U.S. Pizza Team, and an all-expense-paid trip to Parma, Italy to compete in the World Pizza Championships as a member of that team in the spring of 2014.
Second place in the gluten-free pizza category went to Mike Anheiser of Pizza Dock in Fredericktown, Ohio.
Jason Samosky of Samosky's Homestyle Pizzaria in Valley City, Ohio took home the third place honors in the gluten-free pizza category.
Anyone noticing a theme here? For great gluten-free pizza, Ohio looks like a good place to be.
First Place Winner -- Gluten-free Pizza
9146 Dayton-Lebanon Pike
Second Place Winner -- Gluten-free Pizza
Third Place Winner -- Gluten-free Pizza
Samosky's Homestyle Pizzeria
Valley City Ohio
For a complete account of competition results, video of the competition can be found online in the October 2013 issue of PMQ Pizza Magazine.