Biga Pizza owner Ionatan Dmoch was runner-up at the 23rd Championship World Cup of Pizza Making in Naples, with his signature pizza.
‘‘The Bosco features black garlic cream, a selection of mushrooms, Fior di Latte mozzarella and microgreens.
‘‘Some ingredients were difficult to source in Naples, so I adapted slightly and used valerian leaves instead of the microgreens that I normally use in New Zealand.
‘‘What makes me especially proud is that I didn’t create a special competition pizza for the judges.
‘‘The pizza that helped me achieve the vice-world champion title is the same pizza our customers can order at Biga.’’
The 33-year-old Uruguayan moved to New Zealand nine years ago, and began making pizza professionally about seven years ago.
‘‘What started as a job, quickly became a passion.
‘‘I fell in love with the craft behind Neapolitan pizza and became obsessed with learning everything I could about it.
‘‘I’ve spent years practising, travelling, taking courses and learning from some incredible pizza-makers.
‘‘Even after this result, I still feel like I’m learning every day.’’
Mr Dmoch qualified for the world competition after winning the New Zealand Caputo Cup in the contemporanea pizza category.
Representing New Zealand in the birthplace of pizza was another very proud moment for him.
‘‘New Zealand has given me the opportunity to build a life, a family and a business, so being able to wear the New Zealand flag on a world stage meant a lot.’’
The level of competition was ‘‘unbelievable’’.
‘‘I went to Naples hoping to learn from the best, but I also went there believing that the pizza we make at Biga could compete at that level.
‘‘Coming home with this result confirmed that belief.’’
Mr Dmoch was looking to his future, which included an expansion of his Queenstown business.
‘‘We have a new food truck currently being built, which will soon be operating at our regular location at Yum Hub, in Queenstown.
‘‘It will allow us to improve the customer experience while also using our current trailer for more private events, weddings and catering around the region.
‘‘In the long term, my dream is to open our own pizzeria and continue building Biga into one of the leading pizzerias in New Zealand, and one day, among the best pizzerias in the world.
‘‘That’s a huge goal and there’s still a lot of work ahead, but this experience in Naples has given me confidence that we’re moving in the right direction.
‘‘Biga started as a small passion project, and to now be standing on a podium in Naples as vice-world champion is something I’m incredibly proud of.
‘‘It gives me confidence that we’re capable of achieving even bigger things in the future.’’
