Two Guys Pizza "Talk"

CORY'S FAVORITE PIZZAS - January 2012

2012-01-12T09:53:00.000-08:00

As the owner of Two Guys And A Pizza Place, I get asked a lot what my favorite pizza on the menu is!
The truth is it changes... monthly, daily, hourly, whatever! I love pizza!
Sometimes I feel like a sweet pizza, sometimes spicy, sometimes a classic with meat will do... or I'll have one of our gourmet creations!

Here is my TOP TEN list (kinda, usually, depends.... this is hard!)
**2 of these are off our new menu - coming in APRIL 2012! Don't order them yet! Sorry!

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CORY'S TOP TEN PIZZAS
(FROM THE TWO GUYS PIZZA MENU - current, past, and even future!)
refer to www.twoguyspizza.ca

1. Soprano
- roasted garlic alfredo, spinach, mozza, chicken, artichoke hearts, banana peppers, feta, fresh basil, and fresh tomato... I threw this on the menu because I ate it almost daily! And I still love it!

2. Sweet Canoe
- spicy pizza sauce, pepperoni, ham, mozza, teriyaki steak, bacon, cheddar... Great for dinner, but especially awesome for late night snack, or for a nasty hangover!

3. Italian Club (NEW!)

- basil pesto, pancetta, capicollo, provolone, onion, fresh tomato, fresh arugula and parmesan flakes, balsamic glaze... This will be on the menu that comes out in April 2012. It is sooooo awesome!

4. The Roadhouse
   - ranch, mozza, chicken, bacon, red peppers, cheddar... "Canada's Best" from 2008, this pizza has always been popular, and it's now our most popular pizza. We almost sold 10,000 last year! And I love it!

5. Louisiana Cajun Chicken
   - cajun sauce, monterey jack cheese, chicken, bacon, jalapenos, green peppers, cheddar, topped with fresh cilantro and parmesan... "Canada's Best" for 2012, it's awesome!

6.Sicilian
   - spicy tomato sauce, salami, mozza, provolone, italian sausage, prosciutto, fresh cilantro, fresh parmesan...Sometimes I feel like a meaty pizza, but I still want some Italian flavor to it! And the fresh cilantro is awesome!

7. Monterey Chicken
   - alfredo sauce, Monterey Jack cheese, chicken, mushrooms, bacon, chives, cheddar... This is a great pie! It tastes like a gourmet pasta, but on a pizza crust! Monterey Jack cheese is my favorite!

8. Tandoori Chicken Pizza
    - Mango Chutney, Tandoori Chicken, Mozza, Green Peppers, Chives, Cheddar, with tzatziki drizzled all over it!... A great pizza! We competed with this pizza in Vegas in 2009 and it did really well.

9. Chicken Jambalaya
    - Tomato Alfredo Sauce, Mozza, Cajun Chicken, Shrimp, Sausage, Green and Red Peppers, Onion, and Cheddar... This pizza doesn't sell much, but I can't take it off the menu! I love it! This was the first pizza I ever competed with in Vegas.

10. Pulled Pork Pizza (NEW!)
- BBQ sauce, pulled pork, banana peppers, red onions, garlic aoili, cilantro... Coming on the new menu in April 2012. I think I like it because it's new right now, but it is really good! The garlic and cilantro are great on it!

Honorable mentions

Buffalo Chicken Rancheros
    - especially when I feel like a spicy "Roadhouse". I usually add feta.
Honey Almond Chicken
    - this is a very popular pizza, especially among ladies! It's not my favorite, but I am forced to eat it lots as   my wife and friends always order it!
Arriba! Arriba!
    - it's a mexican salad, on a pizza! It's great!
BBQ Chicken
    - This has been on the menu for 10 years, so maybe I don't eat it that much anymore... but it's still awesome!
Creamy Philly Cheesesteak (with banana peppers)
    -Great stuff! I wish more people would try it!

Let me know your favorites!
Hit me up on twitter or facebook!

TWITTER
@twoguyspizza
FACEBOOK
facebook.com/2guyspizza

Take care everyone!
Cory

CANADA'S BEST PIZZA 2012!

2012-01-11T14:09:00.000-08:00

CANADA'S BEST PIZZA 2012

Lousiana Cajun Chicken

We are really excited to be able to represent Canada in Las Vegas this year! We have applied to be Canada's Best Pizza almost every year, and this year they gave us the chance to compete. We overnight FedEx'd our dough, sauce, and toppings to Ontario, and they had a chef make our pizza for us in the finals. The judges loved it... and we won! Can't wait for Vegas! Here are the results, as posted on Canadian Pizza Magazine's website.

MEDD CROWNED CHEF OF THE YEAR

Written by Canadian Pizza Magazine

December 14, 2011, Simcoe, ON - Cory Medd captured the 2012 Canadian Pizza magazine Chef of the Year sponsored by Saputo Foodservice and Moretti Forni Canada distributed by Faema Canada.

Medd, owner of Two Guys and a Pizza Place in Lethbridge, Alta., won the title with his ‘Louisiana Cajun Chicken’ pizza. His winning entry featured a traditional white dough dressed with Cajun sauce, mozzarella, cheddar, Monterey cheese, white chicken breast, Canadian bacon, hand cut green peppers, jalapenos, fresh cilantro and parmesan flakes.

For crafting the top recipe, Medd will receive a trip to Las Vegas, March 13 to 15, 2012, to attend the International Pizza Expo, plus $1,000. The prize includes flight, hotel, registration fee for Pizza Expo and the International Pizza Challenge, and a guaranteed spot in the non-traditional final.

"I am so grateful for this award and for the opportunity to represent Canada again at the International Pizza Challenge," said Medd. "The staff and myself appreciate Canadian Pizza magazine for recognizing the work we have put into our pizza for the last 10 years. This type of recognition is very motivating, and I look forward to another 10 years of serving revolutionary gourmet pizza to the community of Lethbridge."

Medd was one of three finalists in this year's bake-off, hosted by Moretti Forni Canada distributed by Faema Canada at their Euro-Milan Inc. location in Mississauga, Ont.

Last year's runner up, Marina Rondinelli of Rondo's and Pizza Plus in Bright's Grove, Ont., nabbed second place again this year. Her 'Backyard BBQ' pizza includes a dark hickory maple chipotle BBQ sauce, grilled chicken breast marinated in Caribbean jerk sauce, caramelized red onions, fire roasted sweet red peppers, roasted corn, portabella mushrooms roasted in garlic, hot banana peppers, and asiago, smoked provolone and mozzarella cheeses.

As runner-up, Rondinelli has also won a trip to the Expo and entry into the traditional final.

In third place was Richard Ames of Daddio's Pizzeria in Grand Prairie, Alta. His 'Pollo Loco' chicken pizza is made with ranch dressing, medium salsa, smoked chicken breast, red onions, red peppers, sliced jalapenos, mozzarella and medium cheddar cheeses.

On Dec. 13, professional pizza chef Joe Leroux, of Amadio's Pizza and winner of this year's Pizza with Purpose Award, was on hand at Euro-Milan Inc., baking each pie to his fellow pizzaiolos' specifications. Each pizza was scored by a panel of seven judges, including representatives from Canadian Pizza magazine and contest sponsors Saputo Foodservice and Moretti Forni Canada distributed by Faema Canada.

Stay tuned to Canadian Pizza magazine for more on the finalists' recipes and Chef of the Year Cory Medd, who will be featured on the cover following the International Pizza Expo in March.

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Canadian Pizza Magazine article

2011-11-01T12:22:00.000-07:00

We are so pleased with our article in the November issue of Canadian Pizza Magazine. I thought I would share it with all those that read my blog! Thanks to Julie and the great team at Canadian Pizza Magazine. Can't wait to see you all in Vegas in March for the International Pizza Expo!

www.canadianpizzamag.com
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TWO GUYS AND A PIZZA PLACE
Written by Julie Fitz-Gerald

The long list of reasons that have made Two Guys and a Pizza Place a hometown staple are all intertwined with one common thread: owner Cory Medd’s high attention to detail. You would be hard-pressed to find a single aspect of Medd’s bustling pizzeria in Lethbridge, Alta., that hasn’t been reviewed and analyzed to ensure that it fits perfectly with his vision for the business.


Above: Cory Medd took a brazen leap into the pizzeria industry and hasn’t looked back.

Like a proud patriarch, Medd is quick to attribute success to his staff, who share his care and attention to the business.

“I have great staff and I really try to treat them well so that they treat our customers well. I have some longtime staff here that have a sense of ownership and they’re great. I’ve got guys that have been here for four, six and eight years. My staff is so important to this place and to me. They’re well educated and I think they are fantastic. They make me better than my competitors,” he gushes.

After coming across a belly-up pizza place in 2002, Medd and his good friend Scott Brennan began brainstorming a business idea, as adventurous men in their early 20s often do. Their only experience with pizza was Brennan’s past job at a Pizza Hut. With Medd’s background in business and marketing and Brennan’s basic pizza-making skills, the pair took a huge leap of faith.

“We just stumbled upon it and ran with it. We got lucky I guess,” Medd says, laughing at just how big a leap it really was. “I had just turned 23; I was young and foolish for sure! There was definitely a learning curve at the start, but we knew we wanted to make good pizza and we thought it would work. We felt pretty confident.”

A year and half after opening their doors, Brennan went on to pursue film school in Vancouver, while Medd bought his share of the business and forged ahead. Sales began to pick up and Medd realized that his vision for the pizzeria was actually going to work.

Nine years later, Medd can safely celebrate his brazen leap of faith into the pizza industry. In 2008, he was named Chef of the Year by Canadian Pizza magazine. He has competed in Las Vegas at the International Pizza Challenge (IPC) with pizzaiolos from around the world, earning strong finishes over the last three years. Back at home, his sales have grown consistently from 2002 to 2009, allowing him to reach a high level of success that he has since maintained.

Medd’s concept for the business was lofty for a 23-year-old, but not out of the realm of possibility.

“I don’t think I ever dreamed of being a franchise or being the biggest pizza chain in the world, but we wanted to be busy and we wanted to be the best in town and the best in Alberta,” he says.

Being named the top pizza chef in Canada surpassed Medd’s goal altogether. Loyal regulars and lovers of The Roadhouse, the recipe that garnered him the honour from Canadian Pizza, would agree. The Roadhouse is smothered in a ranch base and topped with chicken, bacon, red peppers, mozzarella and cheddar. Three years later, this winning pizza is now one of the simpler selections of pie offered at Two Guys and a Pizza Place.

Medd stays competitive by overhauling his menu every two to three years, exchanging half a dozen slow-selling pizzas with six to eight new creations inspired by current trends in the industry.

“New pizzas are based on trends that I’m seeing at the International Pizza Challenge, on the Food Network or from research that I’ve done on the Internet.”

New additions to the menu stay true to Medd’s formula for great-tasting pizza.

“When we first got into this we said we wanted to do everything better; that was our goal. We make our own dough daily and none of our products or ingredients are based on price, they’re all based on quality and taste. We try not to cut corners ever,” Medd says, going on to note, “I constantly ask GFS [Gordon Food Service Canada] who else is using these products and I try to find unique products that are not being used by other pizza places.”

“Old –school” best describes his kitchen. Dough is mixed in a 70-year-old Hobart mixer and then left to rise for two to three hours before it is hand cut each day. The old Bakers Pride brick oven burns at 550 F and requires a staff member manning it at all times.

“Our smaller pizzas take eight to 10 minutes to cook and our bigger ones take 14 minutes, so it’s pretty old school and, I would say, slow in our industry. But I like the fact that we have a guy manning the ovens at all times, keeping an eye on every pizza. I’m allowed a little more creativity on my menu because of that,” Medd says.

One thing on the contemporary side is Medd’s POS system that he picked up in Las Vegas at the International Pizza Expo. It allows him to analyze sales to determine the number of repeat customers the pizzeria has, how many times they are ordering and what particular slices are selling on a given day.

“I’m constantly researching and looking to see how things are going and analyzing our sales and our customers’ views. Now that I have such great staff I can work more on the business than in the business and it’s nice to be able to constantly do research on your own business to stay on top of what’s going on.”

If sales are slow for any period of time, Medd quickly jumps into action, implementing his marketing and advertising skills. Past promotions include handing out free pizza at various events that he sponsors, making gift card donations and putting coupons in event programs rather than a simple ad. “That way I can get the customer into our door and serve them pizza. Feeding customers and word of mouth is my first priority,” he says.

Sponsoring local teams and events is also important to Medd as a simple act of reciprocating kindness to his community. “I’ve always believed in the old saying ‘Do unto others as you would have them do unto you.’ Why not help out people and give back to the community that has given so much to me. Our sales have grown from 2002 to 2009 and now we’re just maintaining and I can’t forget who got me to this point. Really I just feel good about it.”

The future looks bright for Medd and his pizzeria, with expansion plans in the works. In early June, Medd bought a mobile pizza kitchen that he will use as a test kitchen where he can try new ideas and offer new toppings, all the while gathering customer feedback. As for his current digs, he is open to possibilities.

“The trailer is definitely immediate and will be great. It will probably lead to bigger and better things. As far as this store here, I think the next step in the next five years would be a bigger, better location or perhaps two locations.”

Medd’s excitement about the future is evident as he talks about an upcoming menu change to celebrate Two Guys’ 10-year anniversary in May 2012 and his ideas for next year’s IPC in Las Vegas. “My next idea will be revolutionary to the pizza industry. I’m going to leave it at that.”

Take-away tips

Stay competitive by changing your menu every couple of years, replacing less popular menu items with new ideas.
Participate in industry trade shows, seminars and competitions to stay up on current trends in the industry, gain new insights into improving your business and see how you stack up against the best pizzaiolos in the world.
Always monitor and analyze the day-to-day details of the business, staying on top of sales and customer feedback.

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SOME OF THE GREAT PIZZA PLACES AROUND THE WORLD!

2011-08-26T08:36:00.000-07:00

I spend a lot of time reading trade magazines, looking at other blogs, watching food network, and researching the industry on-line. Whenever I am on vacation, I usually try to find the best pizza in that area. I also spend every day of my life in a pizza place! I have stumbled upon some great pizza places and pizza ideas along the way, whether in person or on-line. I wanted to share some of my favorites. Enjoy!

Make sure you check out these businesses when in their cities!
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THE GREATEST PIZZA PLACES ON EARTH (So far, according to me!)

PIZZERIA BIANCO (623 East Adams Street, Phoenix, AZ)
http://www.pizzeriabianco.com/

I had the pleasure of eating here at Christmas Time in 2010. It is first on my list for a reason! It is unbelievably delicious!
You can find videos about Bianco, as many foodies have visited his place, and he was always featured on "Oprah's Favorite Things"!
Be prepared to wait 2-4 hours to get in! You MUST be there before opening to sign in, and then patiently wait your turn!

SUGGESTED MENU ITEMS:
Appetizer:
Spiedini - Italian Fontina wrapped in Prosciutto di Parma, served warm
Pizza:
ALL OF THEM!... and especially -
WISEGUY - Wood Roasted Onion, House Smoked Mozzarella, Fennel Sausage

Outside Phoenix's Pizzeria Bianco - great place!

Meeting the man behind the legend - Chris Bianco

Enjoying a few of the great pies at Bianco's

BORDELLO'S ITALIAN PIZZERIA (1481 Water Street, Kelowna, BC)
http://www.bordellos.ca

We visited Kelowna in the summer of 2010. After asking around for some good Italian-style pizza, we were led to this place. It is upstairs from a very cool pub. I thought it was the perfect size, the perfect atmosphere, and had the perfect menu of wines and pizza!

SUGGESTED MENU ITEM:
Appetizer:
The Carpaccio!
Pizza:
Pancetta Piccante - Chili Oil, Arugula, Ricotta, Smoked Provolone, Roasted Tomates, and Hot Pancetta

Outside Bordello's

Pizza & Wine = glorious!

TONY'S PIZZA NAPOLETANO (1570 Stockton St. San Francisco, CA)
http://www.tonyspizzanapoletana.com/

In the pizza world, Tony is becoming a bit of a living legend. He is a world champion in pizza acrobats and culinary competitions. He owns a pizza school, and multiple styles of pizza places. He is also an author of a pizza book. The man truly bleeds pizza sauce!

The thing I love about the menu is that this place has every style of oven, so you can get a wide variety of styles of pizza.

VERACI PIZZA (500 NW Market Street Seattle, WA)
http://veracipizza.com/
Veraci Pizza On Eat Street TV show

After watching Veraci on Eat Street, it has been added to the list of places I must eat before I die! It looks great! The owners have great passion... and I love that they built their own coal-fire oven and then broke it, but still use it!
Check them out on the streets of Seattle!

COCO PAZZO ITALIAN CAFE (1264 3 Avenue South)
http://www.lethbridgemenus.ca/Coco_Pazzo

When visiting Lethbridge, there are 2 places to eat pizza! HAHA! My place for delivery/take-out, and Coco Pazzo for the finest wood-fire pizza around!
Rocco and Tony and the staff have been in the business for ages, and it shows!

SUGGESTED MENU ITEMS:
Appetizer:
Calamari OR Pasta Chips
Pizza:
All-Italian... maybe add tomatoes or mushrooms?!
If they have it - try the Dill Pickle Soup!

DA MICHELE (on Via Sersale, 13, Italy!)
http://damichele.net/

Consistently considered the best pizza in Italy, and maybe the world! I have never been there... but plan to for sure!
It was even mentioned in the book Eat, Pray, Love.
Inconvenient = yes.
Reservations = no.
# of pizzas on menu = 2 !
But since 1870, people have been very happy eating here! Can't wait to try it!

LOMBARDI'S PIZZA (32 Spring Street, New York, NY)
http://www.firstpizza.com/

In 1897 an Italian immigrants reinvented a Napoletano staple food into one of the worlds most eaten foods. New York City was the birth place of New York style pizza. During 1905, Lombardi's was licensed by the City of New York, becoming America's First Pizzeria. Over 100 years and still coveted as one of the Best Pizzeria's in the United States. Highly regarded and rated as the Best of New York , a City of Pizzeria's.

KONA BREWING COMPANY (75-5629 Kuakini Highway Kailua Kona, Hawaii)
http://konabrewingco.com/

I was told to check out the brewery for their beer AND their pizza! And both did not disappoint! I crave their Wailua Wheat Ale daily (brewed with passion fruit!)
And their pizza was very good as well! They usually have a daily special that isn't on the regular menu.

I love my wife!
I love Hawaii!
I love beer!
I love pizza! ... so this was a perfect day!

SUGGESTED MENU ITEMS:
Beer:
Wailua Wheat Ale OR Longboard Lager
Pizza:
Thai Chicken - spicy thai peanut sauce, roasted red peppers, mozzarella, green onions, sesame seeds, chili flakes.

PIZZERIA @ THE COSMOPOLITAN (Las Vegas)
"The Secret Pizza Place"
No real website that I can find.. but here is another blog -
http://eat.c-bas.com//pizzeria-the-cosmopolitan/

This place is hilarious. It's hidden inside one of the nicest hotels in Vegas! It has no real logo, website, or marketing! You usually see tourists asking where it is. You travel down a long hallway, smothered in vinyl records, and come around the corner to a few guys making pizzas, and about 4 chairs!
The pizza was just "ok".. but the idea is awesome!
And after concerts, or after the bars are closed, this place is usually lined up down the hall, with the scent of pizza in the air!

SUGGESTED MENU ITEM:
Pizza By The Slice - ask to put extra toppings on your slice, and they will warm it up for a few seconds for you! I chose artichoke hearts and roasted red peppers.

DIANA'S GOURMET PIZZERIA (730 Saint Anne's Road, Winnipeg, MB)
http://dianasgourmetpizzeria.ca/

Diana and Pierre have been in the game for many years! I get the pleasure of chatting business with them every year in Las Vegas at the International Pizza Expo.
They are a hard-working couple that are constantly re-inventing the pie wheel!
I believe that they are working on a dine-in section with a wide variety of new pizzas for the Winnipeg area!

Check them out!

SUGGESTED MENU ITEMS:
**Try their Moosehead Beer Crust!
Pizza:
Big D's Bodacious BLT !
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OTHER PLACES IN THE PIZZA WORLD I HAVE "MAD-RESPECT" FOR!
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FAMOSO PIZZA
http://www.famoso.ca/
-Canada's Best Pizza Chef 2009
-Locations in Edmonton and Calgary

FUNKY PICKLE
http://www.funkypickle.ca/
-Young guys in Edmonton with very creative pizza
-They also have a pizza truck

FLYING WEDGE
http://www.flyingwedge.com/
-Running the show in Vancouver
-I love how each location looks completely different!

TWO GUYS AND A PIZZA PLACE
http://twoguyspizza.ca/
-I've been in business for almost 10 years!
-Canada's Best Pizza 2008
-brand new pizza trailer - it's EVERYWHERE!
-Voted Lethbridge's Best Pizza 2011... and many years before that!
-New website coming soon!
FIND US AND FOLLOW US:
https://www.facebook.com/2guyspizza
https://www.facebook.com/pizzatrailer
www.twitter.com/twoguyspizza
www.twitter.com/pizzatrailer

Thanks Everyone!
I will update this list as I find new great pizza around the world!
Have a good day!

THE PIZZA TRAILER by Two Guys Pizza

2011-07-20T16:14:00.000-07:00

THE PIZZA TRAILER!

by Two Guys Pizza Lethbridge

In my last blog, I asked people how Two Guys Pizza should expand in the future. The results (of only 6 votes! ha) was that I should eventually open a pub/wood-fire concept in Lethbridge.... and I will! One day!

But for now, I just decided to purchase a mobile pizza kitchen! That wasn't even an option in my survey, so you can tell that this decision was fairly impromptu!

WHAT AM I GOING TO DO WITH THIS TRAILER?

-Lunchtime pizza by the slice on the streets (industrial park, westside, schools, etc)

-Late night pizza by the slice (maybe??)

-Events (DragonBoat Festival, StreetWheelers Weekend, Air Show, etc)

-Concerts & Festivals

-Corporate Functions

-Anything!

WHAT COULD WE POSSIBLY SERVE IN OUR TRAILER?
-Pizza - current menu favorites and new "test" pizzas
-Pasta - baked with cheese
-Salads -side salads and full-size salads with cooked beef or chicken
-Pop / Energy Drinks / Beverages
-Frozen Goods - desserts / ice cream / gelato / freezies!
-Chips
-almost anything!!

Keep in touch with the trailer!

FACEBOOK
The Pizza Trailer (by Two Guys Pizza)
Two Guys Pizza Fan Page

TWITTER
@pizzatrailer
@twoguyspizza

WEB
www.twoguyspizza.ca/ - NEW SITE COMING SOON!

DO YOU WANNA HELP OUT IN THE TRAILER!?
Two Guys And A Pizza Place is definitely hiring in the next few weeks!
Please apply in person!
daily between 2-4
Fill out an application form, and leave a resume also.
ALSO
email
cory@twoguyspizza.ca
thepizzatrailer@gmail.com

DO YOU NEED US TO CATER YOUR EVENT?
Contact Cory
cory@twoguyspizza.ca
thepizzatrailer@gmail.com
403-331-2222

THANKS ALOT!

International Pizza Challenge 2011 (Las Vegas, Nevada)

2011-03-25T08:48:00.000-07:00

INTERNATIONAL PIZZA EXPO & CHALLENGE

Cory and Gavin Return to Las Vegas (Feb. 28 - Mar. 4, 2011)

For the fifth year in a row, Two Guys And A Pizza Place from Lethbridge, Alberta, Canada, was a competitor in the International Pizza Challenge in Las Vegas, Nevada Mar 1-3, 2011.

This is the 6^th time that the owner, Cory Medd, has attended the convention and the 5^th time he has competed. This year he brought along Gavin Dowell, his general manager of 8 years!

The International Pizza Expo is known as the biggest food show in the world! It is designed for pizzeria owners and operators, whether you're a veteran or just opening your first store. When the 2011 show closed on Thursday, March 3, more than 10,000 pizza professionals had visited nearly 1,000 exhibits and attended more than 70 educational sessions. Rounding out the experience were numerous culinary competitions, contests, demonstrations and other special events. And, there was more pizza to sample than you can imagine.

The main reason of this trip was to compete in the ‘non-traditional’ category of the International Pizza Challenge. Cory decided to compete with an ‘advanced’ version of the HONEY ALMOND CHICKEN. It was extremely popular among other patrons of the convention and other competitors.
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'VEGAS' HONEY ALMOND CHICKEN took about 3 hours just to make two pizzas!
The dough was a 60% whole wheat crust using a Honey Brown Lager beer, and mixed with chopped almonds.
The sauce was honey garlic sauce.
The 'organic free-range' chicken was crusted with a almond/ paprika/ cilantro/ brown sugar mix.
We used good old fashion Canadian bacon.
The pineapples were cut from fresh on-site, and were very juicy and delicious.
The cheeses included mozza, provolone, goat, white & sharp cheddar.
We put a few more sliced almonds on top, and we finished the pizza off with fresh cilantro and some garlic butter on the crust! We served the pizza with a little Honey Brown beer (to suck up to the judges!)
The greatest advantage this pizza had was the uniqueness compared to most of the competitors in this division.. but of course, the Italians always make very delicious pizzas so it will be tough!

Two Guys Pizza ended up 4^rd place in a very tough ‘open division’ featuring international chefs (8 Italians + others from Sweden, France, and Canada!). They were only 7.55 points back of 1^st place Luigi Vianello from Jungle Pizza in Italy, who went on to win the 'non-traditional' category! Two Guys And A Pizza Place also finished only 2.65 pts back of Canada's Best Pizza Chef for 2011! Check out Pasqualino Oliveri from Ottawa, Ontario.

http://www.canadianpizzamag.com/Oliveri captures silver in Vegas

Pasqualina and his brother from Italy, Carmelo, finished 1st and 2nd in the 'traditional' category! Great work guys! Needless to say, it is always great to be in the presence of these other great chefs from around the world! It is so much fun to chat about pizza with other restaurant owners that have lots in common with each other.

Here is our pizza getting served to the spectators and other competitors.

The gentlemen representing Two Guys And A Pizza Place took a lot away from the convention. They checked out hundreds of exhibits, networked with people, took in the World Pizza Games, and gained valuable information by watching the pizza competitions.

Attending the International Pizza Expo shows how Two Guys Pizza strives to be the industry leader in service, value, and most importantly – great tasting pizza! Their ever-changing menu reflects a passion for translating the world’s favourite flavours and tastes onto a delicious hand-tossed crust!

Thanks for reading,

Enjoy your pizza!