Competitions IMG_4635

Published on July 6th, 2016 | by Brian Hernandez

0

Win your trip to Italy at the USPT Western Culinary and Acrobatic Trials at IBIE in Las Vegas, October 8-11, 2016

 

Groupon-USPT-logo_vectorPMQlogo2012


IBIE, PMQ and Groupon U.S. Pizza Team
October 8-11, 2016
Las Vegas Convention Center
REGISTER HERE!

In October 2016, more than 20,000 baking professionals from every segment of the grain-based market will converge in Las Vegas for the world’s largest, most comprehensive trade event of theIMG_4703 year. Now more than ever, the Baking Expo™ brings it all together, connecting a record number of industry buyers and sellers with the technology, resources and opportunities they need to maximize their success. For more info visit www.IBIE2016.com.

Register now for the Groupon U.S. Pizza Team Western Culinary and Acrobatic Trials, pitting pizzaiolos and pizza athletes from across the country against each other for the gold medal and a chance to win a trip to Italy with the Groupon U.S. Pizza Team to compete in the World Pizza Championships!

Events will include:

Oct. 8: Gluten Free Competition
Oct. 9: Classico Pizza Competition
Oct. 10: Largest Dough Stretch, Fastest Pie Maker and Fastest Box Folder
Oct. 11: Freestyle Acrobatics

Sponsored By

Lofo_5_wp_bakerygroup_rgb_gr Print Bay-State-Milling DeIorios Logo 300 DPI (1) DoughMate Logo gif GrainCraft Logo-01 image003 LloydPans

Basic event Rules

  • Competitors will be on a strict schedule. 40 minutes to prep and 20 minutes (30 for Gluten Free), to build and cook pie in front of the judges by the ovens. Pies MUST be built out front in front of the judges. We will have a second table for those that need a little extra time, but you may not utilize this table until at least 80 minutes before you cook. Only 2 competitors prepping at a time. This will be enforced. 80 minutes prep time total will have to be enough for you!
  • We will have refrigeration, but be kind and minimize the space you use. We will have a lot of competitors needing space.
  • There will be a mixer on the premises for anyone that will need one. Access will be granted on Oct. 7 (tentatively). It will be a large Univex Spiral mixer (40 or 60 qt). We will also try to have a smaller 2 qt Kitchen Aide planetary mixer for smaller batches.
  • All competitors must sign waiver forms allowing the US Pizza Team and PMQ Pizza Magazine use of their likeness in videos, on the websites, and use in the print magazine.
  • Competitors must also sign a contract that upon winning 1st  place and the trip to Italy, they will be an exclusive member to the US Pizza Team for one year. Must participate in activities with the team in Italy, and stay with the team in the team’s hotel. No logos or representation of any other pizza team will be allowed for the duration of the contract.

Rules for Gluten-Free

  • You will make (2) 12-14″ pies, one for the judges and one for the crowd. You can pick the best pie to send to the judges.
  • You will present the pie to the judges uncut and answer any questions they have about your process.
  • You must present an ingredient list for your dough, as well as any other ingredient packaging the judges may request. Just make sure to bring the package (empty or full) or at least a picture of you holding the package if requested.
  • You will have 40 minutes of prep time for your pie. After the 40 minutes, you will have 30 minutes of bake time to create your pie in front of the judges. You may have ingredients prepped and ready to go, as well as the dough, but it must be built in front of the judges.
  • You will be allowed a minimal amount of par-bake time for your dough to be done in the presence of a competition organizer.
  • All equipment and ovens will be clean and ready to go for a gluten-free pie, several of the judges will be celiacs or gluten intolerant.
  • Peels, screens, pans and basic pizza equipment and tools will be provided. If you require specialized tools such as burners, blenders, or microwaves (YOU BETTER NOT!), please make sure to bring them with you. Come prepared as if all that is available is peels, screens and pans.

Pizza Classico Rules

  • Contestants must make (2) 12 inch or 14 inch round thin crust pizzas, one for the judges and one for the crowd, with any toppings of your choice no limits.
  • There will be a strict time limit to assemble bake and get your pizza to presentation, 40 minutes to prep, and 20 minutes to build and cook. There will limited amount of pre build allowed during the prep time, but pies MUST be made in front of the judges at the ovens, plan accordingly.
  • We will provide screens pizza peels, tools along with Refrigeration. Please bring any specialized tools you will need,such as knives, digital thermometers or any other tools required for making/prepping your ingredients. Any questions about tools available please contact. Brian Hernandez at brian@pmq.com or 662-234-5481 x129

FREESTYLE ACROBATIC DOUGH TOSSING

  • Contestants spin dough in an acrobatic routine to music.
  1. If for any reason the winner of the Grand prize all expense paid trip to the World Pizza Championships cannot fulfill his/her obligations to compete in Italy, the prize will fall to the next highest scoring competitor.
  2. A maximum of 15 contestants will be allowed to compete with a registration fee of $75 which also includes show admission (only if contestant pre-registers.)
  3. Contestants must be 18-years-old or older to compete.
  4. The following are ineligible for any United States Pizza Team competition: employees of PMQ Pizza Magazine or their families, employees and families of anyone affiliated with any pizza publication or pizza trade show.
  5. Order will be determined by a random letter generator. We will start with the last name beginning with that letter then move forward alphabetically.
  6. Contestants will perform a 3 minute dough tossing routine set to music they provide. Music will be stopped at 3 minutes.
  7. Competitors will be given 10 8-ounce dough balls. Two dough balls will be put together to make one dough ball, giving each contestant five 16-ounce dough balls. Dough will be kept in refrigeration until the contestant starts..
  8. Flour, rolling pins, and a stainless steel table will be provided for the competitor to use on the stage. Contestants may also bring their own rolling pins.
  9. Each contestant will have approximately five minutes to prepare their dough for the routine. Only dusting flour can be used to help stretch the dough. Oil, corn meal or other materials may not be used. Water is permitted only when preparing the dough before the performance. Contestants may use as much flour as they see fit.
  10. If the contestant feels that a dough ball is damaged they may request a new one. If the referees concur that the dough ball is damaged they will replace it. A maximum of one dough ball may be replaced.
  11. Fire, fireworks or other combustible materials are strictly prohibited.
  12. Contestants will be judged by a panel of impartial and qualified judges.
  13. Judges will score 5 categories worth 10 points each for a possible total score of 50. This score will be multiplied by 2 to end up with a possible score of 100. The five categories are:
    1. Difficulty – Are they basic tricks that everyone does? Does the contestant venture into complex tricks? Is there a wide variety of tricks? How many doughballs are being used?
    2. Dexterity and handwork – How skillfully is the dough handled? Do they have total control of the dough? How versatile are their hand tricks? Can they spin in more than one direction? Do they drop the dough?
    3. Technique and originality – Is the dough continually spinning? Are transitions between tricks seamless? Is their overall style graceful and smooth? Is there anything unique about this pizza spinner’s style or technique that makes him/her stand out?
    4. Powermoves/Combos – Does the spinner perform handstands, flips, dance, or perform any other kind of dramatic acrobatics? Do they juggle? How well do they combine tricks to make impressive combos? To count, the spinners must keep the dough spinning while performing these feats. For example, juggling by simply catching and throwing the dough doesn’t count.
    5. Entertainment value – Is the music appropriate for moves performed in the routine? Does the routine maintain an entertaining energy? Is the routine synchronized to the music? Does the contestant have good stage presence and sportsmanship? Does it hold the audience’s interest?
  14. All scores will be kept confidential until the end of the event.
  15. Contestants must be ready to be compete at the scheduled time.
  16. Any disputes or concerns about the results, the way in which the contest was judged, or concerns over the condition of the dough will be taken before the organizer who may appeal to a panel of judges if he/she sees necessary.
  17. No “practice runs” will be allowed.
  18. The first-place winner in this contest will earn a spot on the U.S. Pizza Team and an all expense-paid trip to the World Pizza Championship as a Competing Member.

 

Largest Dough Stretch

  • Contestants hand stretch a dough ball as large as possible in 5 minutes.
  1. A maximum of 15 contestants will be allowed to compete with a registration fee of $75 which also includes show admission (only if contestant pre-registers.)
  2. Contestants must be 18-years-old or older to compete.
  3. All event fees must be paid at the time of registration. You will not be allowed to compete unless your event fees are paid.
  4. The following are ineligible for any United States Pizza Team competition: employees of PMQ Pizza Magazine or their families, employees and families of anyone affiliated with any pizza publication or pizza trade show.
  5. Order will be determined by a random letter generator. We will start with the last name beginning with that letter then move forward alphabetically.
  6. Contestants have five minutes to hand stretch or toss one 18-ounce dough ball to the maximum size. without tearing the dough (no rolling pins allowed).
  7. The dough will be made with cold water and half the normal yeast to provide the best dough possible to work with.
  8. Only dusting flour can be used to help stretch the dough. Oil, water, corn meal or other materials may not be used. Contestants may request as much flour as they see fit.
  9. Organizers will place one dough ball for each contestant in the pile of flour on the contestant’s table. referees and contestants are not to dust the top of the dough ball with flour or touch the dough balls until the allotted 5 minutes begins.
  10. If the contestant feels that the dough ball is damaged they may request a new one. If the referees concur that the dough ball is damaged they will replace it. A maximum of one dough ball may be replaced. Referees will count down “3 – 2 – 1 – GO.” Referees will start stopwatch on “GO.” In the event of a mis-start by competitor, they may be disqualified.
  11. In the event of a malfunction of the stopwatch, the referees will immediately stop the competition. Table will be reset with a fresh dough ball and the contestant will start over.
  12. Holes can be repaired as long as this is done within the five-minute time limit. Holes bigger than a dime will disqualify entry. If the hole is oddly shaped and cannot be readily determined if it is larger than a dime, the referees and the organizer will cast a majority vote and arrive at a final decision.
  13. The contestant can move the dough to the floor at 4:40, if however the dough touches the ground at any point during the first 4:40, they must immediately move the dough to the ground, where they can continue to stretch the dough until time runs out.
  14. Once on the floor the contestant is free to continue stretching the dough. However, the “lick and stick” method is not allowed (wetting the dough to make it stick to the floor).
  15. The dough must be in round or oval form. Square, rectangle, star, or similar shapes are not allowed and will be disqualified. Youcannot place your knee on any part of the dough to help stretch once placed on the ground.
  16. When 4:50 minutes is reached the timekeeper will count down in 1 second intervals from 10 to 0. At 5 minutes, the referees will announce “stop!” signaling the contestant to immediately raise their hands into the air and back away from the dough. If the contestant fails to stop working the dough, he/she will be disqualified.
  17. The referees will take two measurements of the dough. They will use a measuring stick or tape measure to measure the widest diameter of the dough. That measuring device will be left in place and its midpoint will be used to take a perpendicular measurement. These two measurements will be averaged together for the final score.
  18. The contestant’s own score will be shown to him/her, but all other scores will be kept confidential until the end of the event.
  19. Contestants must be ready to be compete at the scheduled time. Any disputes or concerns about the results, the way in which the contest was judged, or concerns over the condition of the dough will be taken before the organizer who may appeal to a panel of judges if he/she sees necessary.
  20. In the event a competitor behaves disrespectfully he or she will be disqualified and removed from the area.
  21. No “practice runs” will be allowed.
  22. The first-place winner in this contest will earn a spot on the U.S. Pizza Team as a Competing Member.

FASTEST PIZZA MAKER

  • Contestants race to stretch out five 10oz. dough balls onto pizza screens.
  1. A maximum of 20 contestants will be allowed to compete with a registration fee of $75 which includes show admission (only if the contestant pre-registers.)
  2. Contestants must be 18-years-old or older to compete.
  3. The following are ineligible for any United States Pizza Team competition: employees of PMQ Pizza Magazine or their families, employees and families of anyone affiliated with any pizza publication or pizza trade show.
  4. Order will be determined by a random letter generator. We will start with the last name beginning with that letter then move forward alphabetically.
  5. Contestants will stretch/toss out five 10-ounce dough balls to cover five 12-inch pizza screens in the shortest amount of time possible (no rolling pins allowed).
  6. Tables and screens will be cleaned of excess flour between each competitor.
  7. Only dusting flour can be used to help stretch the dough. Oil, water, corn meal or other materials may not be used. Contestants may request as much flour as they see fit.
  8. Organizers will place five dough balls for each contestant in the pile of flour on the contestant’s table. Contestants may arrange the screens and flour however they wish on the table but may not dust the top of the dough ball with flour nor touch the dough balls until the timekeeper says “GO.”
  9. If the contestant feels that the dough ball is damaged they may request a new one. If the referees concur that the dough ball is damaged they will replace it. A maximum of one dough ball may be replaced.
  10. Referees will count down “3 – 2 – 1 – GO.” Judge will start stopwatch on “GO.” In the event of a mis-start by competitor, they may be disqualified.
  11. In the event of a malfunction of the stopwatch, the judge will immediately stop the competition. Table will be reset with fresh dough balls and the contestant will start over.
  12. Only one stainless steel table will be provided for both working the dough and laying the doughs down on the screens.
  13. Each doughball must much completely cover each screen with no metal showing. Even if the dough initially covers the entire screen, it may retract and need to be reworked to completely cover the metal again before the referees can stop their watches.
  14. The clock will continue to run until holes are repaired and all of the screens are covered with dough. The referees will point out problem areas as they go.
  15. Times will be measured to the tenth of a second.
  16. Two referees will keep time on stopwatches. The average of their times will be used for the final score. The contestant’s own time will be shown to him/her, but all other scores will be kept confidential until the end of the event.
  17. Contestants must be ready to compete at the scheduled time. Any disputes or concerns about the results, the way in which the contest was judged, or concerns over the condition of the dough will be taken before the organizer who may appeal to a panel of judges if he/she sees necessary.
  18. No “practice runs” will be allowed.
  19. The first-place winner in this contest will earn a spot on the U.S. Pizza Team as a Competing Member.

Box Folding

  1. Each contestant will be given five 14″ boxes. The flaps will be disconnected and the boxes adjusted so they are not stuck together.
  2. A maximum of 20 contestants will be allowed to compete with a registration fee of $75 which includes show admission (only if the contestant pre-registers.)
  3. Contestants must be 18-years-old or older to compete.
  4. The following are ineligible for any United States Pizza Team competition: employees of PMQ Pizza Magazine or their families, employees and families of anyone affiliated with any pizza publication or pizza trade show.
  5. Order will be determined by a random letter generator. We will start with the last name beginning with that letter then move forward alphabetically.

 

The USPT Culinary Duo

Contestants compete in both Gluten Free and Classico for a discounted fee of $275

The USPT Athletic Triathalon & Quadrathalon

Contestants compete in all 3 events (largest, fastest and freestyle) for a discounted registration fee of $175, or the Quadrathalon (Largest, Fastest, Freestyle and Boxfolding) for $250

 


About the Author

Brian Hernandez



Leave a Reply

Your email address will not be published. Required fields are marked *

 

Back to Top ↑
  • Join the USPT!

  • Pizza Registry

  • 2016 USPT Sponsors

  • Recent Images

    IMG_2357.jpg IMG_2431.jpg IMG_3206.jpg IMG_3247.jpg IMG_3293.jpg IMG_3311.jpg