MORE INFORMATION

Pizza in the Pan – 30 minutes

• Competitors will get 30 minutes from first touch to hands off.
• Pizzas must be made in a raised-edge pan and use at least one Galbani Proffesionale cheese in the recipe.
• Pan pizza may be any style of pizza baked in a pan. Roman, Deep-Dish, Detroit, Sicilian, Grandma. Etc.
• Pizzas must yield at least 6 portions from a single pizza. You will not be allowed to serve judges from 2 pizzas.
• Competitors may not arrive with a parbaked dough.
• Competitors may start parbaking their dough as soon as the ovens are ready, as long as it is in the presence of competition management.
• 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 at the end of the day and the top score will receive the Grand Prize of a trip to the World Pizza Championships in Parma, Italy, April of 2027.

ON THE MENU PIZZA CHALLENGE RULES – 15 Minutes

• Competitors will receive 15 minutes from first touch to hands off.
• This category is open only to professional pizza makers, pizzeria operators and employees of active foodservice businesses that sell pizza.
• The entered pizza must be an established menu item. Temporary items, one-time specials or pizzas added solely for the purpose of entering the competition are not eligible.
• Competitors must submit a screen cap of current dated menu, online menu or other documentation showing that the entered pizza is actively available for purchase on the date of entry. Competition management may request additional verification.
• The competition pizza must accurately represent the pizza sold at the competitor’s establishment. Ingredients, preparation method and overall concept may not be substantially changed specifically for the competition.
• Minor adjustments required by available equipment, ingredient availability or competition conditions must be approved by competition management.
• Competitors may enter any established pizza style, including traditional, specialty, gourmet, pan-baked or other recognized menu styles.
• Pizzas must yield at least six portions from a single pizza, with one portion for each judge.
• All toppings, cheeses, sauces and finishing ingredients regularly included on the menu pizza are permitted.
• Before-bake and after-bake finishing ingredients are permitted only when they are part of the pizza as normally served at the competitor’s establishment.
• Competitors may not add premium ingredients, additional toppings, garnishes or finishing elements that are not included with the pizza as regularly sold.
• Any required parbaking must be completed in front of competition management. No competitor may arrive with a parbaked crust unless specifically approved in advance.
• Competitors are encouraged to make more than one pizza during the allotted time, when possible, and select the best pizza for presentation.
• Competitors may pair a beverage with their pizza. Portions may not exceed 4 ounces, and no hard liquor is permitted. Pairings must be submitted and approved before the event.
• Competitors will pose for no fewer than two photographs with their finished pizza before presenting it to the judges.
• Before cutting the pizza, competitors will present it to the judges. Judges may ask questions about the pizza’s history, ingredients, preparation, customer popularity and place on the restaurant’s menu.
• Competitors may cut the pizza before presentation when necessary for the best presentation quality.
• Competitors will then cut and present the best portions to the judges.
• Judging will be based on bake quality, flavor balance, appearance, execution, menu appeal, representation of its particular style and overall pizza craftsmanship.
• Competitors must maintain a clean and professional workspace and conduct themselves respectfully toward fellow competitors, judges and event staff.
• Any misrepresentation of menu status, violation of timing procedures or failure to follow competition standards may result in disqualification.
• Final scores will be announced at the end of the day.

Pizza for 2 (Pizza a Due) – 20 minutes

• Competitors will get 20 minutes from first touch to hands off. This mirrors the time limit put forth at the World Pizza Championships
• For Pizza for Two, a “pizza maker” and a “chef” will compete together.
• The pizza maker will be responsible for making and baking the best dough, while the chef will be responsible for the recipe, with a special ingredient to be prepared onsite and used as a topping on the pizza. Collaboration between the two professionals is allowed.
• The chef will have two induction plates with pans available to prepare the toppings. Contestants will also be able to use their own utensils.
• Other electric heat sources may replace one or both the induction plates supplied by the Organization, pending approval by convention center, and must comply with safety standards
• Once the pizza is ready, the two contestants will serve it together on its plate or other support, explaining the preparation process, the recipe and other details that they want to provide to the judges.
• NO PARBAKES ALLOWED. Any parbaking necesary can be done by the pizza maker while the chef prepares the required topping.
• 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 at the end of the day.

BACKYARD PIZZA OVEN CHALLENGE RULES – 15 Minutes 

• Must have a Brick & Mortar Pizzeria
• Competitors will receive 15 minutes from first touch to hands off.
• Competitors must prepare their pizza using a portable, high-heat backyard pizza oven fueled by propane or electricity.
• This category is open to both professional and amateur pizza makers.
• Competitors must prepare a round pizza either on a screen or the stone. No pans.
• Pizzas must yield at least 6 portions from a single pizza, with one portion for each judge.
• Both before-bake and after-bake finishing ingredients are permitted.
• Competitors are encouraged to showcase creativity, balance, originality and technical pizza-making skill while demonstrating effective use of a portable backyard pizza oven.
• No parbakes will be allowed before your time begins.
• Competitors are encouraged to make more than one pizza during the allotted time, when possible, and select the best pizza for presentation.
• Competitors may pair a beverage with their pizza. Beverage portions may not exceed 4 ounces, and no hard liquor is permitted. Pairings must be submitted and approved before the event.
• Competitors will pose for no fewer than two photographs with their finished pizza before presenting it to the judges.
• Before cutting the pizza, competitors will present their pizza to the judges. Judges may ask questions regarding ingredients, dough process, baking method, oven management and overall pizza concept.
• Competitors may cut their pizza before presentation if needed for the best presentation quality.
• Competitors will then cut and present the best portions to the judges.
• Judging will be based on bake quality, flavor balance, creativity, appearance, proper use of the backyard oven and overall pizza craftsmanship.
• Competitors must maintain a clean and professional workspace at all times.
• Competitors must conduct themselves respectfully toward fellow competitors, judges and event staff.
• Any violation of timing procedures, event conduct rules or competition standards may result in disqualification.
• Competition management reserves the right to inspect ingredients, preparation methods, ovens and procedures at any time.
• Final scores will be announced at the end of the day.

Schedule

Saturday, Oct. 24th^h:

• Competitors will be able to drop off product for refrigeration and possibly test the ovens before day one of competition.
• 8:30-10:00 pm – Meet & Greet, Location TBD

Sunday, Oct. 25th:

• 8:00 – Competitor meeting for On The Menu & Backyard Pizza Oven
• 9:00 – Begin testing ovens
• 9:15 – Judges arrive
• 9:30 – First pizzas go into ovens
• 12:00 – Fastest Box Folder
• 14:00 – Largest Dough Stretch
• 15:30 – Awards Ceremony

Monday, Oct. 26^th:

• 8:00 – Competitor meeting for Pizza in the Pan
• 9:00 – Begin testing ovens
• 9:15 – Judges arrive
• 9:30 – First pizza for Pizza in the Pan competitors go into the ovens
• 12:00 – Fastest Pizza Maker
• 13:00 – Freestyle Acrobatics
• 15:00 – Awards Ceremony

Tuesday, Oct. 27^th:

• 8:00 – Competitor meeting for Pizza a Due.
• 9:00 – Begin testing ovens
• 9:15 – Judges arrive
• 9:30 – First pizza for Pizza a Due competitors go into the ovens
• 13:30 – Awards Ceremony

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Eligibility:

• 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.
• Winner of the Pizza in the Pan category will be awarded the grand prize trip to compete in Italy. Competitors may only win one grand prize trip to Italy. If a competitor wins both culinary and acrobatic grand prizes, they will receive 2 free entries into the World Pizza Championships. One for each category.
  
  
• While this event is open to all eligible pizza makers, if either Grand Prize Winner (culinary/acrobatics) is a member or part of any other competitive pizza group, organization, or team, they are still eligible for the Grand Prize, pursuant on the following conditions:
  • Winners may only wear attire featuring the Galbani Logo and their pizzeria while competing in the GPPC.
  • Winners may only wear attire featuring only the Galbani Logo and/or their pizzeria, or attire acquired at the event to compete while on the sponsored grand prize trip to Italy.
  • Winners will not be asked to wear the USPT logo, but they may not wear the logo and/or colors of any other competitive pizza group, organization, or team during the GPPC or while in Italy with the USPT. All attire must be neutral.
  • Winners must provide testimonial video while in Italy thanking Platinum Sponsor Galbani Professionale US.
  • Winner is permitted to post to any social media they wish but must wear the generic attire featuring only the Galbani logo and/or their pizzeria logo while in Italy with the USPT.
  • Winners must stay with the competing group during the trip to include group dinners, excursions and shopping trips for preparation.
    
    
• 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 COMPETITIORS MUST SIGN AND AGREE TO TERMS to be eligible to compete.

GENERAL INFORMATION

Each competitor must bring an assistant or recruit someone to help them clean their areas when they are presenting. Your assistant may be another competitor or anyone you grab off the floor, as long as they can clear your area for the next competitor while you present. If you need help with this, let the competition management know and we will pair you with an accountabili-buddy.

Only 3 competitors per pizzeria, per category until additional space is confirmed. (Pizza a Due is allowed up to 3 teams)

Competitors should come prepared with enough product to make at least 6-8 of their submission recipes, for testing and safety’s sake. The competition will have limited ingredients such as cheese and pepperoni available. Other ingredients may become available, but plan ahead.

Submissions must yield at least 6 traditional-sized slices from 1 pizza.

Competitors will be allowed to prove the ovens as soon as they are available. They may only make a plain cheese pizza in the oven to test it.

The competition will provide limited supplies so bring your own. The competition will provide limited screens, pans, and utensils as well as all oven tools such as peels, oven grips, gloves, paper towels and cleaning supplies. The competition will also have dual induction burners available for any onsite stove top prep. If you feel like asking if we have an item, assume the answer is no and bring it to be safe.

Competitors must dress professionally for the kitchen. Your picture will be taken with your pizza so dress to impress. A logoed Chef coat or well-kept, logoed T-shirt is recommended.

All competitors will stop for at least 2 pictures before presenting to the judges. One full one of you and your pie, and a close-up of your winning creation. Remember to dress well because this picture will go in PMQ Pizza Magazine when you win.

Competitors are encouraged to bring a generic plain serving tray to display your pizza to the judges while you present it to them. There are no points given for presentation displays, this is solely for pizza transportation purposes.

We will have a strict schedule for all events so if you miss your assigned competing time, y9ou will be put to the end of the rotation. Be present and ready to go at all times.

Competitors must be prepared to go 30 minutes earlier or later than you assigned time in case of any absent competitors or delays in the competition. The schedule may shift. Be prepared.

The most important time you will be told is your TURN-IN time. This is the time you can submit your pizza to the judges. 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.

If you registered and cannot compete, contact Brian Hernandez at [email protected] immediately. No refunds will be given after October 15^th.

Registration gets each competitor 2 FREE COMPETITOR PASSES into the Florida Restaurant Show and Pizza Tomorrow Summit Pavilion. A competitor and an assistant. You will be given a link to register you and your assistant. Only 2 passes per competitor. This will be strictly enforced.

You must be registered to compete to attend the Meet & Greet reception on Oct. 24^th. Each registered competitor may bring one additional guest.

All categories will receive hangable awards, wearable bling and in most cases cold hard cash…in the form of a novelty check to be redeemed later.