Oklahoma Pizza Scores on International Stage
Mike Bausch serves up true artisan pizza
04.28.2010 – A first-time competitor at the World Pizza Championships in Salsomaggiore, Italy, Mike Bausch knew what he wanted to accomplish at the event, considered the "Olympics of Pizza" in a country that takes its pizza seriously. "I wanted to go, compete as part of the American team, and do something big," Bausch said.
Bausch, owner of Adolini's Pizza in Owasso, OK, scored a 634 in the contest, placing him in the top 20% of the more than 500 contestants from across the globe. His secret? Bausch took only Oklahoma ingredients with him to Italy, including fresh milk from a Claremore, OK dairy to make his own curd and then mozzarella cheese. Using the freshest of ingredients helps him control the final product's taste and texture.
While making fresh cheese from curd isn't unheard of in world class pizza competitions, making curd from milk had never been attempted. "I wanted to show the Italians, and the American team, that the Midwest has representation in this field along with the likes New York and San Francisco," Bausch said.
Bausch made and served his signature classic Italian pizza, dubbed "Pizza Amano," to a panel of very tough judges. "Every aspect of the competition is judged," Bausch said. "Your attire, your ingredients, your method, your preparation time, your cooking technique, your presentation, and of course how the pizza tastes... texture, crust, flavor... everything counts."
Together with his brother Jim and partner John Davey, Bausch applies the same freshness formula to all the food served daily to Andolini's many fans. "We don't use frozen anything. We don't use pre-prepared or packaged foods. We make our own whole milk mozzarella from fresh curd... it's a difference you really can taste," Bausch said.
Invited to be part of the American World Pizza Championship team by team captain, and nine-time World Pizza Champion Tony Gemignani, Bausch was aware he'd be playing to a world stage and would face steep competition. He spent roughly 100 hours over two months testing recipes, ingredients and processes to perfect his competition pizza.
A few of the obstacles Bausch overcame to pull off his first-timer success:
* Transporting whole milk through customs
* Making 4-day rise handmade pizza dough in a hotel room
* Beating the closing of European airports due to the volcanic ash cloud: Bausch landed in Milan, Italy on the last flight allowed in to that airport
* Finding a restaurant that would grant him kitchen space to make his mozzarella and his tomato reduction
Passionate about perfect pizza, Bausch stuck to his plan and process and delivered a pizza that finished in the top 20% worldwide.
Notes:
Bausch is a graduate of the International School of Pizza, an advanced, intensive course in making pizza the Italian way taught by World Champion Pizza maker Tony Gemignani and his team in California.
The Bausch brothers are Irish-Italian and grew up on both coasts. They brought their New York/New Jersey heritage and California experience to Owasso in 2004 to launch Andolini's Pizza. A second Andolini's location will soon open on 15th Street (Cherry Street) in Tulsa.
His all handmade contest pizza ingredients: diced cherry tomatoes, a tomato reduction, paper thin garlic, a hand-kneaded and hand-tossed 4 day rise dough, and made fresh whole milk mozzarella.
- Twitter Pitch
- Oklahoma pizza pro earns international acclaim using all local ingredients #Tulsa #PR (client)
- News Facts
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- Bausch used all Oklahoma ingredients in his creation.
- The Campionato Mondiale della Pizza is often referred to as the "Pizza Olympics"
- Bausch competed as part of the American World Championship Pizza Team
- Owner of Andolini's Pizza in Owasso, Oklahoma, Bausch serves handmade pizza every day.
- Bausch transported milk from a Claremore, OK dairy to Italy and made his own mozzarella cheese for the competition.
- Resource Links
- Andolini's Pizza Facebook Fan Page
- Andolini's Pizza Facebook Main Page
- Andolini's Pizza web site
- Tony Gemignani's International School of Pizza web site
- Tags
- Pizza, Oklahoma, Pizza championship, Andolini's, Owasso, Owasso, Oklahoma, Owasso businesses, restaurant, food news, pizza news, artisan pizza, local food movement
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Mike places olive-oil soaked fresh basil leaves on his pizza.
Mike adds his homemade mozzarella cheese, made on-site in Italy from milk he transported from a Claremore, OK dairy farm.
A slice left for Mike after his presentation to the judges.
Finished Pizza Amano, ready for presentation (in Italian!) to the judging panel.
Mike and Tony Gemignani coach of the American World Championship Pizza Team.
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