’22 Chicago US Pizza Cup & Pizza Acrobatic Trials
The USPT will be hosting the 2022 Chicago US Pizza Cup & Pizza Acrobatic Trials, August 23-25 at the National Pizza & Pasta Show in Chicago.This event is open to ALL COMPETITORS and will determine once and for all which style of Chicago pizza is the best.
Test your skill at one of the quintessential styles of American pizza, Chicago Style. With 2 separate categories, this is the one stop competition for all hungry pizzaioli and pizza acrobats alike.
Showcasing 2 styles of Chicago pizza, Deep Dish and Tavern Style, all cooked on a PizzaMaster PM932 High Heat Electric Deck Oven, each competitor will demonstrate their best version of these winning Windy City staples, August 24th.
This culinary showdown will be followed by the visually stunning and energetic Pizza Acrobatic Trials on August 25th. Featuring events like Largest Dough Stretch, Fastest Pie Maker and the crowd favorite Freestyle Acrobatics, this exhilarating finale to the Chicago US Pizza Cup & Pizza Acrobatic Trials will have your pizzeria and your customers talking for years to come.
REGISTER BELOW TODAY!! For more information about the National Pizza & Pasta Show, visit www.nationalpizzashow.com.
There will be 2 categories. All competitors must compete in both categories to be in contention for Italy. If not, there will be cash prizes for the individual categories. We will go over the rules for each category and the prizes below. Let’s Pizza!
Prizes for first place in both Deep Dish and Tavern Style is $500 and a snazzy peel to hang in your shop to brag all day long! The scores for competitors Deep Dish and Tavern Styles will be combined and the highest scorer will receive a trip to compete internationally in 2023! 2nd and 3rd get the snazzy peel a hug from me. It’s priceless.
First place for Freestyle Acrobatics will receive $500 and a trip to Orlando to compete in the East Coast US Pizza Cup and Acrobatic Finals Nov. 9-10 for a chance to compete at an international acrobatic event in 2023. First place for Largest Dough Stretch and Fastest Pie Maker are $200 each.
We will be setting up a Meet & Greet dinner the evening of the 23rd if you are interested. RSVP to me with your head count. There will be a competitor meeting at 8:30 on the 24th.
Deep Dish will go first, then we will do Tavern Style. Below is a tentative schedule. You will live and die by your times so do not go over or finish too early. You will not be allowed to present until your present time, you will also have to present then whether or not you are finished. Timing is everything!
Wednesday, August 24th
8:30 – Competitors Meeting
9:30 – Judges Meeting
10:00-12:30 – Deep Dish Category
12:30-1:00 – Caputo Cheese Demo
1:00-3:00 – Tavern Style Category
3:00-3:30 – Caputo Cheese Demo
4:00-4:30 – Awards
Thursday, August 25th
9:30 – Competitors Meeting
10:00-11:00- Largest Dough Stretch
11:30-12:00 – Caputo Cheese Demo
12:00-1:00 -Fastest Pie Maker
1:00-1:30 – Caputo Cheese Demo
1:30-2:30 – Freestyle Acrobatics
2:30-3:00 – Caputo Cheese Demo
3:00-3:30 – Awards
Deep Dish:
- Pizza must be a traditional Chicago Style Deep Dish. You will be judged on authenticity, Chicago flavors as well as construction, bake and taste
- Competitors must make enough pizza to yield 9 slices for judging, but may make as many pizzas as they wish in the time allotted, and choose which pies to present, but all must be made within the time limit
- Competitors will have 30 minutes from start to hands off for their deep-dish pizzas. Any prep of dough must be done in presence of show management
- Par baking will be allowed if it does not interfere with competitors. The time for par baking will come of your total 30-minute bake time and must take place in the presence of competition management
- You may not arrive with a pre parbaked dough. All par baking must be done on site.
- Competitor will present the uncut pizza to the judges first and field any questions from the judges
- Competitors must cut the best cross section slice they can, in addition to the judges slices, to present the judge’s table. This slice will be used by the judges to judge you on appearance as well as you build points
- All pizzas must be round. No other shapes will be accepted
- No Detroit Styles Allowed. Go back to Motor City with that stuff!
- Competitors must bring all their own ingredients, pans and special equipment or utensils to make their pizzas
- Event will provide pizza cutters and blades, peels, oven mitts, pan grippers, as well as basic utensils should they be needed
- Edge of the crust should rise above the other toppings
- Sauce should be the last ingredient
- You will be judged on build, execution, bake, taste and appearance, as well as authenticity to the Chicago style and flavors
- Competitor must wear Chef Coat or Logoed t-shirt of their pizzeria. Try to bring extra for when you win. We need you looking nice for the magazine
Tavern Style:
- Pizza must be a traditional Chicago Tavern Style pizza. You will be judged on authenticity, Chicago flavors as well as construction (thin crust, sauce and toppings to edge, party cut) bake and taste
- Each competitor must make at least a 16”, round pizza, or enough to yield 18 squares
- Competitors will have 20 minutes from start to hands off for their tavern style pizzas
- You may not arrive with a pre parbaked dough. Any and all par baking must be done on site in presence of competition management
- Competitors must make enough to yield 18 squares for judging, but may make as many pizzas as they wish in the time allotted and choose which pies to present, but all must be made within the time limit
- Pizzas must be thin crust, cut tavern style (squares, part-cut) and have all the ingredients to straight to the edge
- Competitor will present the uncut pizza to the judges first and field any questions from the judges
- Competitors must cut and present the judges with 2 slices each. One from the edge, and one from the center (no edges) for the best representation of your pizza
- Competitors must bring all their own ingredients, pans and special equipment or utensils to make their pizzas
- Event will provide pizza cutters and blades, peels, oven mitts, pan grippers, as well as basic utensils should they be needed
- You will be judged on build, execution, bake, taste and appearance, as well as authenticity to the Chicago style and flavors
- Competitor must wear Chef Coat or Logoed t-shirt of their pizzeria. Try to bring extra for when you win. We need you looking nice for the magazine
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Chicago style pizza thin crust