Brenz Pizza Co. Gets Back-To-Back Wins in Pizza Pizzazz Competition

Nick Rosh, Brenz Pizza Company, Chapel Hill, NC.

Pizza was a big part of the revamped Mid-America Restaurant Expo in Columbus, Ohio this year, with PMQ Pizza Magazine as the official media partner, along with a seminar by Smart Pizza Marketing’s Bruce Irving, demos and contests by the U.S. Pizza Team, and the annual Pizza Pizzazz competition, hosted by the Ohio Restaurant Association. In Pizza Pizzazz, more than 40 competitors were vying for the $5000 cash prize and title of “Best of the Midwest.” But only one pizzaiolo would win!

Kyle Rosh of Brenz Pizza Company in Chapel Hill, NC. took that honor for the second time this year.  Kyle took the win with the Bianca Rossa, built on a New York-style crust brushed with olive oil and “dolloped” with tomato sauce. From there it’s topped with grated provolone, mozzarella and fresh mozzarella cheeses, along with fennel sausage. Once baked, it’s garnished with a chopped fresh tomato salad, julienned fresh basil and shaved pecorino-Romano cheese, and the crust is brushed with garlic butter.

2nd Place, John Hunt of Big City Pizza, Lexington, KY.
3rd place, Alex Garcia, Flo’s Pizza, Grand Rapids, MI.

He was followed closely by John Hunt of Big City Pizza in Lexington KY. for second, with his Tipsy Chicken. Made at its Lexington, Ky.-area pizzerias, the pie blends beer cheese, grilled chicken and bacon, and is finished with a sweet and smoky bourbon glaze.

Alex Garcia of Flo’s Pizzeria in Grand Rapids, Mich., baked a third-place winner and claimed a $500 prize. That pizza, the Maui Wowie, combines marinated chicken, ham, bacon and pineapple with mozzarella and tomato sauce. Once baked, it’s drizzled with pineapple sriracha sauce and sprinkled with coconut flakes.


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Brian Hernandez

Brian Hernandez