Among a crowd of pizza crafters applying fixtures with eyedroppers or a brush, chef Andy Brown did what he did best: make the same kind of pizza he’d make if he were any given Friday at the shop.
“The whole point of the traditional category is: what do you do really great at 7 p.m. on a Friday?” said Emily Brown, Andy’s cousin and co-owner of Andy’s Pizza. “Maybe it was a risky move, but we just did what we put out on Friday. No paint brushes, no eye-droppers.”
Originally introduced in 2007, the International Pizza Challenge is the largest pizza-making competition in the U.S. It unfolded this year from Aug. 17-19 as part of the 37th annual International Pizza Expo.
Part of the rules for the traditional category is to use no more than two toppings, but as Emily explained, traditional doesn’t necessarily mean simple. There’s a specific process behind the scenes that goes into making the pizza.
“We do a 72-hour minimum cold fermented crust,” Emily said. “For our sauce, we have a beautiful red sauce with a pinch of salt, and we use the best cheese money can buy — mozzarella from Grande Cheese. Our crust is blistered, and we use a special technique to keep it chewy and soft while being crisp on the bottom.”
Emily suspects it was the blistered crust that helped Andy’s Pizza stand out from the competition.
“A lot of people do that ferment, and a lot of people use that cheese, so it’s really the blister,” Emily said.
Meanwhile, the pizzeria just started serving its first vegan pies. Emily says they were previously unimpressed with the quality of artificial cheeses, but they found the right one with Vertage in Ivy City in D.C.
“Tonight, people came out from D.C. and were like ‘how did you get this beer?'” Emily said. “Our bread and butter was office, and they were gone and started to trickle back…You still don’t get that automatic 50-person-on-a-Tuesday Capital One happy hour yet, so you have to work really hard not to let that program slip. If you do something hard enough, people will notice.”
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