I’m not as crazy about pizza as some, but I appreciate the art of making food, especially if you mix in a bit of spectacle.
The open kitchen at Ballard Pizza Company becomes a stage when the pizzaioli start tossing the dough into the air. The centrifugal force makes the pies perfectly round and spreads the dough evenly, explained Dan Eling, but much of the tossing is also for fun. If the restaurant is really busy, he may not have time to give each pizza a spin.
On Sunday, however, you are guaranteed to see Eling perform from noon to 3 p.m. during a competition billed as the first-ever dough-tossing contest in Seattle. For a suggested $20 donation, customers will get pizza, salad and a scorecard to rank Eling and 11 other local pizzaioli. Awards will be given for speed, style, best pie and high toss, and the proceeds will go to a charity chosen by the winner.
Eling, 26, said he’s been practicing for the competition, but he downplays his dough-spinning talent. “I’m all right,” he said at the start of his 10-hour shift. “I can get it 15 to 20 feet up in the air.”