{"id":1336,"date":"2021-06-28T16:17:33","date_gmt":"2021-06-28T23:17:33","guid":{"rendered":"https:\/\/www.foodconnectorproduction.com\/pizza-contest-2021\/?page_id=1336"},"modified":"2026-04-02T08:20:06","modified_gmt":"2026-04-02T15:20:06","slug":"2020-winners","status":"publish","type":"page","link":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/2020-winners\/","title":{"rendered":"2020 Winners"},"content":{"rendered":"\t\t
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2020 Pizza Contest Winners\n<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"2020\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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2020 Winning Recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tThe Real Californian<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Pizza Name: The Wharf<\/p>

Recipe\/Ingredients:<\/p>

Makes 2 Pizzas<\/p>

Sourdough Crust<\/p>

Ingredients:<\/p>

60 grams sourdough starter, fed
260 grams water
10 grams extra-virgin olive oil
360 grams Antimo Caputo \u201a\u00c4\u00fa00\u201a\u00c4\u00f9 flour
8 grams kosher sea salt<\/p>

Directions:<\/p>

8 to 12 hours before you make your pizza:
Stir together starter, water and oil.
Add flour and salt and mix until the flour is completely hydrated.
Remove the dough and clean the bowl. Lightly oil the bowl and place the dough back, rolling to coat in the oil.
Cover w\/ plastic and leave it at room temp until it doubles in size.
Preheat the oven:
Preheat a pizza stone to 550\u00ac\u221eF (or as high as your oven will go) on the middle rack for 30 to 45 minutes.
Shape Dough:
Remove the dough from the bowl and divide in half.
Shape both halves into balls, cover and let sit 20 min.
When both have puffed again slightly, press from then center outward w\/ fingertips making sure to leave an untouched and puffy lip.
When half the size, transfer to a cornmeal dusted peel and work out further until desired thickness is achieved.<\/p>

Clam Sauce<\/p>

Ingredients:<\/p>

1 teaspoon olive oil
\u00bc lb cured bacon, diced
1\/2 onion, diced
4 garlic cloves, minced
Kosher salt and pepper to taste
1 1\/4 cups dry white wine
2 tablespoons of unsalted butter
5 pounds fresh littleneck clams scrubbed well
1 cup heavy cream
1\/4th cup Bellwether Farms cr\u00e8me fraiche<\/p>

Directions<\/p>

Heat a large saucepan over medium-low heat and add the oil and bacon. Render fat from bacon and remove bacon from pan, reserving for later use. Add the onions and garlic to the drippings. Cook, on low, stirring often, until the onions are softened. Add the wine to the saucepan along with salt and pepper and bring it to a simmer, then add the clams and cook until they begin to open. Once open, transfer the clams to a large bowl and pick out the clam meat, chop when cooled.
Continue to simmer the wine and onion mixture until the wine is reduced into a thick glaze, around 10 minutes or so. Pour in the cream and add butter simmering and stirring occasionally, until it is reduced by half, about 10 more minutes. Stir in the chopped clam meat and add cr\u00e8me fraiche, remove from heat.<\/p>

Build The Wharf Pizza<\/p>

Ingredients (Per Each Pizza):<\/p>

2 oz. grated Arrezzio Riserva Mozzarella Cheese
2 oz. Point Reyes Fresh Mozzarella, torn into chunks
1 teaspoon olive oil
1 sprig of thyme, leaves removed from stem
2-3 fingerling potatoes, par-boiled and sliced
\u00bd teaspoon red pepper flake
1\/2 rendered bacon crumbles
Chopped parsley (to garnish)<\/p>

Directions<\/p>

Once dough is shaped to desired thickness top with:
\u00bd the clam sauce and sprinkle with Arrezzio Riserva.
Lay out the sliced potatoes to cover and sprinkle with:
pepper flakes
thyme leaves
Drizzle with olive oil
Dot with torn mozzarella
Sprinkle whole pie with bacon<\/p>

Bake until desired done-ness is achieved and remove from oven. Sprinkle with chopped parsley, slice pizza and serve! Repeat.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Pizza Name: Elotero<\/p>

Ingredients:<\/p>

13oz dough ball at 65% hydration\u00a0 made with 100% organic California grown wheat
5oz Rizo Bros queso Oaxaca
6oz guajillo braised pork shoulder
6oz corn requeson (made with El Mexicano brand requeson)
3oz sliced jalape\u221a\u00b1o
2.5 oz Rizo Bros queso Cotija
2oz micro cilantro
1oz lime juice<\/p>

Preparation\/Cooking Instructions or Recipe:<\/p>

Stretch dough ball to approximately 14 inches round. Top with pinched pieces of queso Oaxaca. Scatter guajillo pork and sliced jalape\u221a\u00b1o evenly over the pizza. Spoon corn requeson into a pastry bag fitted with a star tip and apply evenly over pizza. Bake in a deck oven at 570 degrees for about 5 1\/2 minutes. Remove from oven and scatter Cotija cheese evenly over the pizza followed by the micro cilantro. Pour lime juice into a spray bottle. Lightly mist the top of the pizza with lime juice including the crust. Enjoy!<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t<\/path><\/svg><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tPlant Forward<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Pizza Name: Fire on the Mountain<\/p>

Ingredients:\u00a0<\/p>

13oz doughball at 65% hydration and made with 100% California grown organic wheat
6oz Rizo Bros Queso Oaxaca
4oz Roasted cauliflower seasoned with orange, cumin, and piment d\u2019ville
3oz Fresno Pepper
4oz \u201cchorizo\u201d made with Impossible \u201cmeat\u201d
1.5oz micro cilantro
1oz toasted pepitas
2oz Orange crema made with Cacique Mexican crema<\/p>

Preparation\/Cooking Instructions or Recipe:<\/p>

Stretch dough to approximately 14\u201d. Top with pinches of queso Oaxaca. Then top with roasted cauliflower, Fresno peppers, and Impossible chorizo. Bake in a deck oven set at 570 degrees for approximately 6 minutes. Remove from oven and scatter the micro cilantro on top followed by the pepitas. To finish drizzle orange crema decoratively on top of the pizza. Enjoy!<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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