2018 Midwest U.S. Pizza Cup, June 19th-20th in Chicago, Ill.

The 2018 Midwest U.S. Pizza Cup will be held June 19th-20th at the North American Pizza and Culinary Academy, 1970 University Lane, Lisle, Ill.

Hosted by Panino’s Pizza and the North American Pizza and Culinary Academy, this competition will test your pizza skills in both a Classico and a Gluten-Free competition. Grand prize for each event is spot on the U.S. Pizza Team and a paid trip to compete in an international pizza competition in 2019.

Events will begin at 9 a.m. each day and run until the last pie is judged. Maximum 20 competitors per event.

Tuesday, June 19th – Classico
Wednesday, June 20th – Gluten-Free

There will be a meet and greet dinner on Monday, June 18th at a Panino’s location.

For hotel rooms, contact the Hyatt Regency in Lisle, IL. Use the Corporate Code: North American Pizza & Culinary Academy ($89/night)
Address: 1400 Corporetum Dr, Lisle, IL 60532
Phone: (630) 852-1234

$150 per event or $250 for both.

The US Pizza Cup events are U.S. Pizza Team recruitment competitions. If you win in your event, the prize is a one year membership as a Premiere Member on the U. S. Pizza Team, as well as a trip to compete internationally, representing the USPT. This requires you have no current team affiliations, and to compete at least once a year representing the USPT in competition under no other team affiliations to maintain the Premiere Membership (excluding product sponsorships). Failing to compete could result in demotion of membership. If you feel you cannot perform the duties required upon winning, please contact Brian Hernandez at brian@pmq.com, or 662-234-5481 x129

View 2018 MWUSPC Rules Here

View North American Pizza & Culinary Academy Equipment list here

Step 1 of 3

COMPETITOR INFO

Name of Competitor *

First

Last

Pizzeria Name *

Email Address of Competitor *

Confirm Email

Phone Number of Competitor *

City of Pizzeria *

State of Pizzeria *

EVENTS

Categories (Choose one please)

Classico ($175.00)

Classico

Classico Oven Type

Deck
Wood-Fired

Classico Oven Temp. (wood-fired must be between 700°-900°)

Competition times will be chosen from lowest-highest temperatures in both oven types. Exact temps may not be achieved.

Classico Pizza Description

Describe yo' pie!

Classico Rules

• Pizza must 10"-14" AND round • Pie must be made on a screen or on the stone, NO PANS • Competitors will make ONE PIZZA • You will get 20 minutes of prep when you are called “on deck” • After your prep period, you will get 20 minutes to make your pie, NO EXCEPTIONS, Anything over results in 5-point penalty per minute • Time starts when you touch your dough • Wood-Fired temp. must be between 700°-900° • Exact temperatures may not be reached, be prepared for a variance • Orders will be chosen by lowest -highest temps. • Test question answer: Brian’s favorite color is blue • No limit on number and kinds of toppings

Gluten-Free

Gluten-Free Oven Type

Deck
Wood Fired

Gluten-Free Oven temp. (wood-fired must be 700°-900°)

Competition times will be chosen from lowest-highest temperatures in both oven types. Exact temps may not be achieved.

Gluten-Free Description

Unique points of crust, toppings and technique to keep it gluten-free.

Gluten-Free Rules

• Pizza can be any shape or size • Pizza can be cooked on a screen or in a pan • Competitors will make ONE PIZZA • You will get 20 minutes of prep when you are called “on deck” • After your prep period, you will get 20 minutes to make your pie, NO EXCEPTIONS, Anything over results in 5-point penalty per minute • Time starts when you touch the dough • Dough must be made/prepared by you, or a product made in your shop • Dough can be par-baked on site (no time penalty) • Dough can be pre-formed before competing • Test question answer: Chewbacca • Any oven can be used at any temp. • Exact temps may not be reached, be prepared for a variance • Order will be chosen from lowest to highest temps. • No limit on number and kinds of toppings, as long as they are gluten free.

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About the Author

Brian Hernandez