A Philly cheesesteak pizza with long hots, Cooper Sharp cheese whiz, and a groundbreaking pretzel crust? That's exactly what Virtual Pizza Academy co-founder Jim Henry brought to the national competition stage in Columbus, Ohio.
A New Challenge for the Frico King
When you hear the name Jim Henry, better known as JimmyHank Pizza, chances are you think of Detroit-style pizza.
And for good reason.
Known throughout the pizza community as the "Frico King," Jimmy has built a reputation for his signature crispy cheese edges, creative toppings, and passion for perfecting Detroit-style pizza. His expertise even earned him a first-place finish in the California Freestyle category at the 2026 Real California Pizza Competition in Napa, California, with his Motor City Elote Detroit-style pizza.
But at Pizza Expo Columbus 2026, Jimmy decided to do something a little different.
He stepped outside his Detroit-style comfort zone and threw his hat into the ring of New York-style thin-crust pizza.
And in typical JimmyHank fashion, he wasn't about to play it safe.
Trading the Detroit Pan for a New York-Style Thin Crust
On October 12, 2026, Jimmy represented Virtual Pizza Academy at the Great American Pizza Challenge during Pizza Expo Columbus in Columbus, Ohio, competing in the Non-Traditional Thin-Crust Pizza competition.
For a pizza maker who has spent years perfecting thick, airy Detroit-style crusts with caramelized cheese edges, making the jump to New York-style thin crust presented an entirely different challenge.
The dough, stretching techniques, baking characteristics, and overall execution require a different approach.
But that's exactly what made the competition exciting.
Rather than sticking with the style that has brought him so much success, Jimmy wanted to challenge himself, expand his skills, and see how his creativity would stack up against talented thin-crust pizza makers from across the country.
After all, even the most experienced pizza makers have room to grow.
And Jimmy had something pretty special up his sleeve.
A Philly Cheesesteak Pizza with a Groundbreaking Twist
What do you get when you combine the unmistakable flavors of a Philadelphia cheesesteak with the character of a soft pretzel and the foundation of a New York-style thin-crust pizza?
You get one of Jimmy's most innovative creations yet.
His competition entry was a Philly Cheesesteak Pizza featuring long hots, Cooper Sharp cheese whiz, and a one-of-a-kind pretzel crust.
This wasn't just a cheesesteak thrown on top of a pizza.
The concept was designed to bring together some of the most recognizable flavors of the Philadelphia region in an entirely new format.
The Cooper Sharp cheese whiz delivered the rich, creamy, unmistakable cheesesteak experience. The long hots added a bold, regional kick. And the pretzel-inspired crust brought the whole concept together, paying homage to another Philadelphia staple.
The result was a creative fusion of Philly food culture and New York-style pizza technique.
A Philly cheesesteak. A soft pretzel. A New York-style thin-crust pizza. All rolled into one.
It was innovative, unconventional, and exactly the kind of boundary-pushing pizza Jimmy loves to create.
A Top-10 Finish Against Tough Competition
Competing on a national stage is never easy, especially when you're competing with some of the best pizza makers in the world who specialize in the very style you're attempting to master.
But Jimmy proved he could hold his own.
In the New York Thin subcategory of the Non-Traditional Thin-Crust competition, Jimmy finished 10th out of 40 competitors, placing in the top 25% of the field.
Even more impressive, Jimmy placed 13th overall out of 71 competitors across all non-traditional thin-crust competetors, finishing in the top 20% of the entire field.
That's an impressive showing for someone stepping away from his signature Detroit-style pizza and competing in a dramatically different category.
Of course, competition is about more than just where you finish.
It's about testing yourself under pressure, learning from other talented pizza makers, and discovering what you're capable of when you push beyond what feels familiar.
For Jimmy, this was never about rankings or scores, the experience was another opportunity to grow as a pizza maker while showcasing a truly original concept.
And there's something pretty fitting about the Frico King making his mark in a competition that didn't involve a Detroit pan.
From a California Championship to Columbus
Jimmy's trip to Columbus adds another chapter to what has already been an exciting year.
Earlier in 2026, he traveled to Napa, California, to compete in the Real California Pizza Competition, where his Motor City Elote Detroit-Style Pizza captured first place in the California Freestyle category.
That pizza brought together his signature Detroit-style crust and the bold flavors of Mexican street corn, earning national recognition for its creativity and execution.
Fast-forward a few months, and Jimmy was back on the competition stage with something completely different.
No Detroit pan. No signature frico edge.
Instead, a New York-style thin crust, an inventive pretzel-inspired dough, and a Philly cheesesteak concept that celebrated his Pennsylvania roots.
Two competitions. Two entirely different styles. Two original pizza creations.
But both share the same philosophy: great pizza comes from understanding technique, respecting tradition, and having the confidence to try something new.
Why Competition Makes Us Better Teachers
At Virtual Pizza Academy, we believe that learning never stops, no matter how long you've been making pizza.
That's one of the reasons our co-founders, Jim Henry and Jim Mirabelli, are so passionate about staying involved in the pizza community, experimenting with new techniques, and continually challenging themselves.
When Jimmy steps onto a competition stage, he's doing more than trying to win an award.
He's putting his knowledge to the test.
He's working with different dough formulations, experimenting with flavor combinations, refining baking techniques, and learning how to execute under pressure.
And those experiences don't stay at the competition.
They come right back into the Virtual Pizza Academy classroom.
Whether we're teaching students how to achieve the perfect frico on a Detroit-style pizza, stretch a New York-style dough, or develop their own creative recipes, real-world experience helps us become better instructors.
We don't just teach pizza making. We're constantly learning, experimenting, and pushing ourselves right alongside our students.
That's what Virtual Pizza Academy is all about.
The Best Pizza Makers Never Stop Learning
One of the biggest takeaways from Jimmy's Columbus experience is something we encourage every Virtual Pizza Academy student to embrace:
Don't be afraid to step outside your comfort zone.
If you've spent years making New York-style pizza, try Detroit. If you've mastered pan pizza, challenge yourself with a thin crust. Experiment with a different flour, hydration level, fermentation process, or baking technique.
You might surprise yourself with what you can create.
Jimmy could have stayed in his comfort zone and competed with another Detroit-style pizza. Instead, he took a chance on something new, developed a groundbreaking Philly Pretzel cheesesteak pizza, and earned a top-10 finish against a field of talented New York-style thin-crust competitors.
That's something worth celebrating.
We're incredibly proud of Jimmy for representing Virtual Pizza Academy at Pizza Expo Columbus 2026 and continuing to demonstrate the creativity, passion, and willingness to learn that we strive to share with our students every day.
Congratulations, Jimmy, on another fantastic competition showing!
And as for that Philly cheesesteak pizza with long hots, Cooper Sharp cheese whiz, and a pretzel crust?
Something tells us the Frico King might have a few more thin-crust tricks up his sleeve.
Ready to Step Outside Your Pizza Comfort Zone?
Whether you're a Detroit-style diehard, a New York-style enthusiast, or just getting started on your pizza-making journey, Virtual Pizza Academy can help you expand your skills.
Join Jim Henry and Jim Mirabelli for professional, interactive live and on-demand pizza-making classes that break down the techniques behind some of the world's most popular regional pizza styles.
With more than 1,900 students from over 40 countries across five continents, we're helping pizza makers everywhere learn new techniques, build confidence, and make better pizza.
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