Competitions

Published on July 11th, 2018 | by Brian Hernandez

Register Now! 2018 WEST COAST U.S. PIZZA CUP, August 27th-28th

The U.S. Pizza Cup will once again return to the West Coast in search of great new pizza talent!
REGISTER BELOW

The 2018 West Coast U.S. Pizza Cup will once again be hosted by Dominic’s Italian Restaurant in Oceanside, CA. August 27-28, 2018. (268 Harbor Drive S., Oceanside, CA 92054)

Categories will include Classico and Pizza in the Pan.

$150 per event or $250 for both.

Monday, August 27th – Classico
Tuesday, August 28th – Pizza in the Pan

Vincent Rotolo and Lars Smith at the 2017 West Coast U.S. Pizza Cup

This competition will test your pizza skills in both a Classico and a Pizza in the Pan 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. 20 competitors per event.

Plan for a Meet & Greet dinner at the event location, Dominic’s Italian Restaurant, the evening of Sunday, August 26th. Details to follow.

The Holiday Inn Oceanside Marina – Camp Pendleton Area is a comfortable, closely located hotel for any competitors. Be sure to plan accordingly to make sure you take full advantage of the beautiful area and all it has to offer.

Download Rules for events HERE

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

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 ($150.00)
Pizza in the Pan ($150.00)
Pizza Biathlon (Classico & Pizza in the Pan) ($250.00)

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 (needed for use in the press releases when you win)

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 15 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. • No limit on number and kinds of toppings

Pizza in the Pan

Pizza in the Pan Oven Type

Deck
Wood Fired

Pizza in the Pan 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.

Pizza in the Pan Description (needed for use in the press release when you win )

Describe yo' pie!

Pizza in the Pan Rules

• Pizza can be any shape or size • Pizza must be cooked in a pan • Competitors will make ONE PIZZA • You can pre-form and par-bake your dough BEFORE your prep time and cooking time if you desire. You must do so in the presence of an organizer. You will be timed for both actions and the total time will come out of your 30 minutes of cooking time. • You will get 20 minutes of prep when you are called “on deck” • After your prep period, you will get 30 minutes to make your pie (this includes the time you took to pre-form or par-bake), NO EXCEPTIONS, Anything over results in 5-point penalty per minute • Time starts when you touch the dough • Wood-Fired temp. must be between 700°-900° • 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

Name

About the Author

Brian Hernandez