Dough expert Jeff Smokevitch of Blue Pan Pizza recently earned high honors for a gluten-free pizza at the World Pizza Championship in Parma, Italy, where he competed with scores of other pizza pros from around the globe. It turns out that the dough for the pizza that helped him win the Triathlon award (with combined rankings from three different pizza styles) came from Wild Flour Bakery, a Boulder company that’s putting out a product good enough for not just Smokevitch, but for a growing number of top-caliber pizzerias in Denver and Boulder. Read the full article here!