"One of my head pizzaiolos, Laura Meyer, has lived and studied in Italy and speaks fluently. So when the world championships in , Italy, rolled around, she was excited to give it a shot. We flew over together and planned her entry in the pizza in teglia ("," or what we would call ) division. I advised her not to go too off the wall—Italians don't love that, especially from Americans—but to add a little twist that would be just creative enough. Laura settled on a classic pizza alla diavola, which is made with whole milk , , and slices of the spicy oblong known as soppressata picante. Her clever addition was a scattering of on top of the finished pizza. Tasting the mildness of the Italian mozzarella, she decided to blend in a bit of ' for extra flavor. And because we were in Parma, she finished her creation with shavings of , and some for good measure. ... In addition to a title she will hold all her life, she won a , a of , and a five-kilo block of Parmesan cheese, which she hand-carried all the way back home. ..."