He mixed the dough in the hotel room: Germany's best pizza baker comes from Bavaria

Germany's best pizza baker comes from Lower Bavaria.

Massimo Passariello from Vilshofen took first place in the "Pizza Classica Gourmet" category.

A colleague from Franconia took first place in the "Pizza Napoletana Moderna" category.

Vilshofen - Massimo Passariello is the third generation to run the ice cream parlor and pizzeria Capuccini on the town square of Vilshofen.

23 years ago he got married in Bavaria and brought the pizza with him.

He even has a dough lab where he uses a thermometer to check the temperature of the dough.

In Hamburg, the 49-year-old has now won the German championship in pizza baking.

He took first place in the “Pizza Classica Gourmet” category.

1st place in the pizza-making championship: He mixed the dough in the hotel room

He had prepared his pizza dough in the hotel in the morning with a small dough machine.

“They almost kicked me out because I started the dough machine in the hotel room at 6 am,” he reports.

Neighbors knocked because it was probably too loud for them.

"I then continued kneading by hand."

His creation of mozzarella, wild garlic pesto, Black Forest ham, caramelized tomatoes, buffalo mozzarella cream and fried potato shavings convinced the jury.

The competition was held at the Internorga in Hamburg, the trade fair for gastronomy and the hotel industry.

The winner in the "Pizza Napoletana Moderna" category was Maurizio de Giacomo (39) from Fürth.

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