This article was inspired by content originally published on The Ohio Newsroom
Introduction
What does it take to become a world champion in the art of pizza? For many, it’s about mastering flavors or building the perfect crust. But for Ohio’s own Michael Shepherd who recently took top honors as a world champion dough stretcher it’s all about turning humble dough into a show of passion, skill, and community pride.
His story, originally shared by The Ohio Newsroom, is more than just a tale of flying flour. It’s a reminder that pizza’s magic comes from the hands that make it and that every pizza pro, home cook, supplier, and shop owner has something to learn from this incredible craft.
From Small-Town Pizza to Global Fame
Shepherd’s journey started in a small Ohio pizzeria. Years of practice, local competitions, and relentless passion led him to the world stage, where he stunned judges with his high-flying, jaw-dropping dough skills.
But here’s what sets Shepherd apart: he’s not just an entertainer he’s a pizza ambassador. His mission is to teach others that dough stretching is part science, part art, and 100% heart.
Pizza Pro Tip: Perfecting Your Stretch
We asked a hypothetical “Pizza Pro” (Shepherd-inspired!) for one secret: “Respect the dough.” Let it rest long enough. Keep your hands light. Use gravity not brute force to help it stretch evenly.
Want to mimic that showmanship at home? A sturdy pizza peel and a large, clear work surface are your best allies. Don’t forget a camera to record your tosses even if your first few end in giggles and floppy shapes!
Suppliers: The Untapped Power of Dough Education
Shepherd’s story highlights a growing trend: pizza makers from chain kitchens to food trucks want better dough training. Suppliers and distributors can jump on this by offering dough workshops, live demos, and video content that showcase the best techniques.
If you supply flour, yeast, or dough conditioners, bundle them with educational materials. And don’t overlook the opportunity to sell commercial dough mixers or branded training courses to your restaurant partners.
Shop Owners: Turn Dough Skills Into Local Buzz
A dough-stretching champion brings more than bragging rights. It’s a built-in marketing campaign! Local pizzerias can host “Toss the Dough” nights, invite families to learn stretching basics, or challenge regulars to a stretch-off for free pies.
If you want to draw a crowd, lean into your own story. Maybe your head chef has an unusual trick, or you sponsor a local kid’s pizza tossing contest. These events create viral moments for social media and loyal customers who come back for the fun.
FINAL SLICE
At its heart, Shepherd’s journey shows us something bigger: pizza is more than ingredients on dough it’s an experience. Watching a skilled chef toss dough 15 feet in the air is a memory that sticks. It turns customers into fans, fans into loyal guests, and hometown pizzerias into local legends.
So next time you roll out your dough, think bigger: toss it, stretch it, and maybe even dream of a championship title one day. Your community and your business might just rise as high as that airborne crust.
Affiliate Disclosure: This article was inspired by content originally published on The Ohio Newsroom. This article contains affiliate links, which means we may earn a commission if you purchase them.
