Mama Mia! A pizzeria in upstate New York can now claim to make the second best pizza IN THE WORLD!
Chef Charlie Webb, owner of Hudson & Packard Pizzeria in Poughkeepsie, recently won second prize at the International Pizza Challenge in Las Vegas. Webb’s delicious creation won second prize in the “pan division”. His winning dish was called “Holè Molè” – made with duck confit, Oaxaca cheese, mole negro, salsa habanero and mashed avocado. With exotic ingredients like that, how can you go wrong?
Held annually in Las Vegas, the International Pizza Expo & Conference is the largest pizza trade show in the world.
Hudson & Packard pizzeria specializes in Detroit-style pizzas. Chef Webb, a Michigan native, brought the style to Syracuse in 2014 before moving to the Hudson Valley to enroll at the Culinary Institute of America in Hyde Park. His pizzeria’s name, “Hudson & Packard,” comes from two popular early 20th-century automakers, reminiscent of Webb’s Detroit roots.
So what is Detroit-style pizza? For one, it’s rectangular, and it’s all about the crust. It’s airy, crispy and chewy, and the cheese is cooked all the way to the edge. It also typically uses Wisconsin brick cheese as opposed to mozzarella.
The Hudson & Packard Pizzeria offers assembly line custom pies or specialty pies of their own creation, including the “Cutlass Supreme” and the “Hudson Hornet”.
“We can’t wait to come back with fresh new ideas to share with you all!” said a post on their Facebook page after their second victory.
Congratulations to Chef Charlie Webb and Hudson & Packard Pizzeria for winning this amazing honor!
Detroit-style pizza in Poughkeepsie, New York
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