![]() ![]() “The more time you have to ferment, the better.” “When you ferment dough, it gets more flavor, more structure, more complexity over time,” Smokevitch said. ![]() The competition was the first for Suarez and Rangel and Smokevitch made sure they were prepared for the different conditions Las Vegas presented. An unfamiliar oven, the lower altitude and cold atmosphere of the air-conditioned conference center all presented challenges. “We had pizza practice for a week where I would time them every day and they would have to make two pizzas each.” “We were constantly testing stuff weeks before the competition,” Smokevitch said. Smokevitch is currently in Italy preparing for the World Pizza Championships, where he will compete in the pan, classic and gluten-free divisions. He attended the International School of Pizza in 2010 and has competed in about 10-15 competitions. He said the pizza he makes for the Italian competitions is very different from the American ones. The Italian judges prefer their pizzas thin, crispy and with few toppings and he adjusts his recipes accordingly. Different preferences in different places make the judging process really subjective, Smokevitch said. “I’ve gotten last before with the same pizza I won with,” he said. ![]()
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