The USPT will be hosting the 2024 Galbani Professionale Pizza Cup & Acrobatic Trials, November 6-7 at The Pizza Tomorrow Summit and Florida Restaurant Show in Orlando,
Florida. This event will bring a cross section of the nation’s most talented pizzaioli and pizza athletes together in spirited culinary and acrobatic competition, all presented by USPT Platinum Sponsor Galbani Professionale.
The GPPC will consist of 3 culinary categories, Non-Traditional, Best Cheese Pizza, and the Secret Ingredient Challenge (Only 15 spots available, first come, first serve) as well as the full litany of Pizza Athletics for your entire staff, including the mesmerizing Freestyle Acrobatics. All culinary entries will be scored by expert judges on basic pizza metrics such as crust bake, topping distribution, appearance and of course, FLAVOR.
This Galbani Professionale Pizza Cup will also include the visually stunning and energetic Pizza Acrobatic Trials. Featuring events like Largest Dough Stretch, Fastest Pie Maker and the crowd favorite Freestyle Acrobatics, this exhilarating finale to the Galbani Professionale Pizza Cup & Acrobatic Trials will have your pizzeria and your customers talking for years to come.
The winner of the Non-Traditional category will be crowned the Galbani Cup Champion and accompany the US Pizza Team on a trip across the pond to represent Galbani Professionale US at the Campionato Mondiale della Pizza in Parma, Italy, against some of the world’s finest pizzaioli from over 30 countries!
The winner of Freestyle Acrobatics will also head to a Spin-off with the Acrobatic Champ
from the Galbani Professionale Pizza Cup for ANOTHER GRAND PRIZE ticket to pizza glory in Italy!
Download the rules and check out the categories & prizes below. Be sure to get there early to attend the Meet & Greet reception at NYPD Pizzeria, Lake Cay on Nov. 5th. Show up for the food, drinks, music and special US Pizza Team announcements as well as your chance to ask all your burning questions before game day. You must be registered to attend. All competitors get a plus one.
For more information about The Pizza Tomorrow Summit or the Florida Restaurant show visit www.flrestaurantandlodgingshow.com or pizzatomorrow.com. I’m sure you can figure out which goes where. See you in Orlando!
NON-TRADITIONAL
- Competitors will get 25 minutes from first touch to hands off.
- Competitors will make a pizza that must yield 6 traditional-sized slices from a single pizza for the judges.
- Pizza must be cooked on the deck or a flat screen.
- Pizza may not be cooked in any form of pan with raised edges. Pans will constitute anything with a raised edge larger than .25”
- All parbakes will count towards your total time and must be done in the presence of show competition management.
- Competitors are encouraged to make more than one pizza in the time allotted and choose the best to present to the judges. The rest will go to the attendees.
- Competitors may pair beverages with their pizza. No larger than 4 oz portions. No straight hard liquor. Pairings must be approved before the event or they will not be allowed.
- NO EARLY TURN INS. If you finish before your Turn-In time, you will have to wait and your pizza will get cold, so time your build. You will not be allowed to present to the judges early.
- Competitors will pose for no less than 2 pictures after they are finished before they present to the judges.
- Before you cut your pizza, competitors will present their pizzas to the judges. The judges will be able to ask you questions, even observe you at the table making your pizza, so know your pie. If your best presentation requires you to cut your pizza first, you may do so.
- Competitors will then cut pizza and present the best portions to the judges.
- Final scores will be announced after the event and the top score will receive the Grand Prize of a trip to the World Pizza Championships in Parma, Italy, April of 2025.
- Any questions not covered in the rules will be ruled on onsite. ALL COMPETITION MANAGEMENT DECISIONS FINAL
BEST CHEESE PIZZA
- Competitors must make a round, 14” pizza. Pizzas may only have a variance of .5”. Size requirements will be strictly enforced. Tape measures will be on the tables.
- The average of two measurements will be taken for your pizza so make it round as you can. IT will be measured like Largest Dough Stretch.
- Any pizza not meeting the required measurements will be DQ’d out of the oven.
- Each competitor must make a traditional red-sauce based cheese pizza.
- Competitors will get 15 minutes to make a plain pizza using their blend of cheeses and red sauce.
- No ingredients/toppings besides cheese allowed on the pizza. No fresh basil, no drizzles, no dry or after-bake toppings. Only Cheese. Bare bones y’all.
- Pizzas must have a traditional red sauce. No meat, cheese or excessive ingredients allowed in the sauce.
- Dried herbs and oils are allowed on the pizza before the bake only.
- No Parbakes
- No oil may be added to the crust after bake
- No dried herbs or oils may be added to the pizza after bake.
- No fresh herbs or dried cheeses may be added to the pizza after bake.
- No after-bake toppings, oils on the crust or any other additional flare will be allowed on this pizza. Only the dough, cheese, and sauce. If it goes on your pie, it better go on before the bake.
- Pizza must yield 6 slices (and be 14” ( +/- .5”). This will be strictly enforced.)
- NO EARLY TURN INS. If you finish before your Turn-In time, you will have to wait and your pizza will get cold, so time your build. You will not be allowed to present to the judges early.
- Competitors will pose for no less than 2 pictures after they are finished before they present to the judges.
- Before you cut your pizza, competitors will present their pizzas to the judges. The judges will be able to ask you questions, even observe you at the table making your pizza, so know your pie. If your best presentation requires you to cut your pizza first, you may do so.
- All pizzas must be cut into triangular slices for the judges. Competitors will present the best portions to the judges.
- Final scores will be announced after the event.
- Any questions not covered in the rules will be ruled on onsite. ALL COMPETITION MANAGEMENT DECISIONS FINAL
SECRET INGREDIENT CHALLENGE – 25 MINUTES
- Seats for this category will be limited to 15 competitors.
- Competitors will draw their Secret Ingredient from a bag on Wed. Nov.6th at 10:30 am. They will then have 24 hours to figure out how to prepare a pizza featuring this ingredient.
- Each competitors Secret Ingredient will be different.
- Competitors will get 25 minutes from first touch to hands off.
- Competitors may make any style of pizza they desire, as long as they feature and transform the Secret Ingredient.
- Competitors will make a pizza that must yield 6 traditional-sized slices/servings from a SINGLE PIZZA for the judges.
- All parbakes will count towards your total time and must be done in the presence of show competition management. It is encouraged to par-bake during your designated competition time.
- Competitors are encouraged to make more than one pizza in the time allotted and choose the best to present to the judges. The rest will go to the attendees.
- Competitors may pair beverages with their pizza. No larger than 3 oz. portions. No straight hard liquor. Pairings must be approved before the event or they will not be allowed.
- NO EARLY TURN INS. If you finish before your Turn-In time, you will have to wait and your pizza will get cold, so time your build. You will not be allowed to present to the judges early.
- Competitors will pose for no less than 2 pictures after they are finished before they present to the judges.
- Before you cut your pizza, competitors will present their pizzas to the judges. The judges will be able to ask you questions, even observe you at the table making your pizza, so know your pie. If your best presentation requires you to cut your pizza first, you may do so.
- Competitors will then cut pizza and present the best portions to the judges.
- Competitors will be judged on creativity, balance, culinary skill, and grace under pressure.
- Final scores will be announced at the end of the day.
- Competitors must make and sell pizzas in a brick-and-mortar pizzeria, mobile unit or active pizza catering service. Eligibility will be evaluated by competition management.
- All competitors must be at least 16 years of age.
- No more than 2 competitors PER PIZZERIA BRAND or RESTAURANT GROUP may compete in each culinary category of the GPPC.
- Only 1 competitor PER PIZZERIA BRAND or RESTAURANT GROUP may compete in the Secret Ingredient category.
- Competitors should arrive with enough product to make 6-8 of their recipe submissions per category. For testing and safety’s sake.
- Competitors and the grand prize winner may not currently be a member of, join, or affiliate with any other competitive pizza group, organization, or team (US Pizza Team excluded) for 365 days after date of win.
- If the winning competitor joins or affiliates with another competitive pizza group, organization, or team (US Pizza Team excluded) before the international competition, the prize will be given to the second-place winner. If the second-place finalist cannot attend, the prize will go to the 3rd highest score from all competitors in Non-Traditional. If the third highest score cannot attend, the prize is void.
- Any non-adherence to written rules or rulings on the floor by competition management will result in instant DQ.
- Competitors must maintain a clean workspace and respect the area and property of other competitors in the prep and competition areas.
- Competitors are responsible for washing their own dishes and any competition dishes they use. Future allowance to compete in USPT events will be on the line so be clean and respectful of other people’s property.
- Competitors must maintain a civil attitude towards their fellow pizzaioli, and all competition and show management.
- ALL COMPETITORS MUST SIGN AND AGREE TO TERMS to be eligible to compete.
Tuesday Nov. 5th – Competitors will be able to drop off product for refrigeration and possibly test the ovens before day one of competition.
Wednesday November 6th:
- 8:00 – Competitor meeting
- 9:00 – Begin testing ovens
- 9:15 – Judges arrive
- 9:30 – First Non-Traditional competitor goes into oven
- 12:00 – Largest Dough Stretch
- 14:00 – Fastest Pizza Maker
- 15:30 – Awards Ceremony
Thursday November 7th –
- 8:00 – Competitor meeting.
- 9:00 – Begin testing ovens
- 9:15 – Judges arrive
- 9:30 – First Best Cheese Pizza AND Secret Ingredient competitors go into the ovens
- 12:00 – Fastest Box Folder
- 13:30 – Freestyle Acrobatics
- 15:00 – Awards Ceremony
