United States Pizza Team

Every year the U.S. Pizza Team holds a series of trials in Orlando and New York for the Largest Dough Stretch, Fastest Pizza Maker and Freestyle Dough Throwing. The first-place winner of each category wins $500 and a spot on the U.S. Pizza Team. The scores for all three events are combined; the person with the highest score in all categories will win a trip to Europe to compete in the World Pizza Championships with the team.

EVENT RULES

A maximum of 30 contestants will be allowed to compete, each with a registration fee of $100, which includes entry into all acrobatic events (Fastest Pizza-Maker, Largest Dough-Stretching and Freestyle Acrobatic). The registration fee also includes show admission (if contestant pre-registers). Contestants must be at least 18 years old to compete.

Pizza Dough-Stretching Rules

Contestants will have five minutes to hand-stretch or toss one 18-ounce dough ball as large as possible without tearing the dough (no rolling pins allowed). The dough will be made with cold water and half the normal yeast in order to provide the best stretching results. Only two contestants per business are allowed to enter. Dusting flour can be used (no oil or cornmeal). Holes in the dough can be repaired as long as it is done within the five-minute time limit. The dough will be placed on the floor to be measured before the time limit expires. The contestant will have only 30 seconds to place the dough on the ground. If the contestant puts the dough down at 4:30, he will be able to make use of the full 5-minute limit. If he puts the dough down any time before that (for example at 3:00) his time will expire 30 seconds later. The dough must be in round or oval form and have no sharp edges. Holes bigger than the size of a quarter will be disqualified. A measurement of the widest and narrowest distances across the dough will be averaged to yield a score. Contestants must be ready to be judged at the scheduled time. Only registered contestants will be allowed to participate; no substitutes allowed. The first-place winner in this contest will earn a slot on the U.S. Pizza Team and $500. The second-place winner will win $100, and the third-place winner will win $50. The score from this event will count as 1/3 of the overall triathlon score.

Official Dough Stretch Recipe

Acrobatic Pizza Tossing Rules
The acrobatic pizza contest will be scored in two parts. The first part will be a series of compulsory demonstrations for which you will be required to perform certain tricks that are featured on the Learn to Throw Dough video. These tricks will be judged on ease of movement, smoothness and knowledge of the tricks. The list of tricks is:
The basic toss with two doughs
The whip (first, a demonstration of the trick, followed by one as fast as possible)
Under-the-leg (first, a demonstration of the trick, followed by one as fast as possible)
Behind-the-back and over-the-shoulder (first, a demonstration of the trick, followed by one as fast as possible).

This part will count for 50 points that will be added to your 50 performance points to make your final score. The second part will be a dough-throwing performance that will be scored on a 50-point scale by three to five judges. The three categories are originality (10 possible points), presentation (20 possible points) and difficulty of routine (30 possible points), making a total of 50 possible points.
(Criteria: Originality – creativity of routine, music, new approaches to tossing, new tricks
Presentation - entertainment value, choreography, smoothness, connection with the audience
Difficulty - variety of tricks, difficulty of tricks.)

A sound system will be provided; you must provide your own music on CD. Contestants must be ready to be judged at the scheduled time. Only registered contestants will be allowed to participate; substitutions will not be allowed. Prep table will be provided. Contestants are given ten 8-ounce dough balls. Two dough balls are combined, creating a total of five 16-ounce dough balls, just before the contestant is ready to start. The dough will be provided and made with cold water, using about half the normal amount of yeast. Create a throwing routine using five dough balls and set to the music of the contestant’s choice. Contestants will have two to five minutes to perform their routine. Contestants must be at least 18 years old in order to compete. The first-place winner in this contest will earn a slot on the U.S. Pizza Team and $500. The second-place winner will win $100, and the third-place winner will win $50. The score from this event will count as 1/3 of the contestant’s overall triathlon score.

Official Dough Throwing Recipe

Fastest Pizza Maker Rules
Contestants start with five 10-ounce dough balls. The dough is stretched to cover 12-inch screens. Dusting flour may be used (no oil). Once finished, the time is taken. If judges find the dough doesn't completely cover the screen (including the rim) or if there are holes in the dough, the contestants will be given a second chance to stretch the dough with the extra time added to the final time. Contestants must be at least 18 years old in order to compete. The first-place winner in this contest will earn a slot on the U.S. Pizza Team and $500. The second-place winner will win $100, and the third-place winner will win $50. The score from this event will count as 1/3 of the contestant’s overall triathlon score.

Official Fastest Pizza Maker Recipe

Pizza Triathlon
The Pizza Triathlon is a combination of the three acrobatic events (Fastest Pizza-Maker, Largest Dough-Stretching and Freestyle Acrobatic). Each category is worth 100 points, for a total score of 300 points possible. The winner of the Fastest Pizza-Maker will get 100 points; the second-place winner will get 95 points; the third-place winner will get 93; and each person below third place gets 3 points less. The winner of the Largest Dough-Stretch will get 100 points; the second-place winner will get 95 points; for each inch smaller than the second-place winner, one more point will be subtracted. For example, if the second-place winner has 30 inches and the third-place winner has 27 inches, the second-place winner will receive 95 points and the third-place winner will receive 92 points. The Freestyle Acrobatic is already judged on a 100-point system, so it will directly translate.
The person with the highest triathlon score will win a trip to Italy to compete in the World Pizza Championship. If, for some reason, the winner cannot attend, his trip will be forfeited and the second-place winner will be offered the trip. In the case of a tie for the first-place spot, the tie-breaker will be based on the highest score received from the Freestyle Acrobatic category.

North American Pizza Championship and America's Plate competition rules:
The North American Pizza Championship is an open competition that is held every year in Orlando, Florida, at the Orlando Pizza Show. If you would like to compete in the North American Pizza Championship, submit your recipe to liz@pmq.com or 662-234-5481 ext. 126; the top recipes will be chosen. Only two contestants per business will be allowed to enter. You must be 18 years of age and be able to provide documentation. You must be able to obtain a U.S. or other valid passport. You must be employed at a pizzeria or have pizza on your menu at the time of competition. Competitor must bring his/her own dough, sauce, cheese and toppings for two 14" pizzas. On-site refrigeration will be provided. (Contestants will have access to dough making equipment, if necessary.) Oven testing will start 40 minutes prior to the first competition. Bring extra ingredients if you want to proof the ovens. Dough trays and peels will be provided; competitor should bring any other needed tools. The choice of pizza ingredients is strictly up to the discretion of the competitors. There is no requirement that this pizza is on any existing menu, but part of the judging criteria is that it be commercially viable. Bring your best pie! You must prepare and cook the pizza in the competition area. Competitors will make two pizzas, and then decide which of the two will go to judges. The second will be given to the audience for sampling. Competitors must agree to the judging criteria prior to competition. At the precompetition briefing, contestants must sign publicity waivers and a rule agreement waiver. All contestants will be assigned numbers, and a drawing will determine order. Judges will be sequestered before the drawing takes place. Contestants will remove finished pizza from oven and place on a wooden peel with nothing else. At this time, PMQ will take photos of the chef with the pizza; then the pizza will be taken to an area to have photos taken of the pizza itself. The pizza will then be taken by a runner to the judging area. Here the runner will read the description and recipe of the pizza. The runner will then cut the pizza and allow each judge to choose a slice/piece. The judges will grade the pizza, and then the score sheets will be picked up, tallied and held by the head judge. The tables will then be cleared. Contestants will give permission for PMQ to use photos and statements in any future media without obligation. Pizza will be judged on:

Appearance (30 points): Crust--baked correctly, shape, thickness, seasoning, pastry style, too thin to hold ingredients, correct for pizza; overall--impressiveness and visual appeal

Taste (50 points): Crust--flavor, texture (soggy, dry), aroma, oil content; sauce--flavor, spice level, salt level, thick/thin amount, appropriate use of product, color; toppings—complementary flavors, bland, strong, appetizing, correct preparation

Viability (20 points): Practical to make commercially, creativity of ingredients/design, pizza represents the country of origin (America's Plate Only)
The first-place winner of the American Pizza Championship will earn a slot on the U.S. Pizza Team with an all-expense-paid trip to the World Pizza Championship. The winner must represent the U.S. Pizza Team in Italy.

If you didn't win first place at the U.S. Pizza Team Trials but would still like to compete on an international level, please let us know. We have a limited number of self-sponsored spots available. If you would like to join us and you have competed in at least one PMQ-sponsored contest, contact Caroline Felker 662-234-5481 ext. 125 or caroline@pmq.com.


	REGISTER NOW!! Every year the U.S. Pizza Team holds a series of trials in Orlando and New York for the Largest Dough Stretch, Fastest Pizza Maker and Freestyle Dough Throwing. The first-place winner of each category wins $500 and a spot on the U.S. Pizza Team. The scores for all three events are combined; the person with the highest score in all categories will win a trip to Europe to compete in the World Pizza Championships with the team. EVENT RULES A maximum of 30 contestants will be allowed to compete, each with a registration fee of $100, which includes entry into all acrobatic events (Fastest Pizza-Maker, Largest Dough-Stretching and Freestyle Acrobatic). The registration fee also includes show admission (if contestant pre-registers). Contestants must be at least 18 years old to compete. Pizza Dough-Stretching Rules Contestants will have five minutes to hand-stretch or toss one 18-ounce dough ball as large as possible without tearing the dough (no rolling pins allowed). The dough will be made with cold water and half the normal yeast in order to provide the best stretching results. Only two contestants per business are allowed to enter. Dusting flour can be used (no oil or cornmeal). Holes in the dough can be repaired as long as it is done within the five-minute time limit. The dough will be placed on the floor to be measured before the time limit expires. The contestant will have only 30 seconds to place the dough on the ground. If the contestant puts the dough down at 4:30, he will be able to make use of the full 5-minute limit. If he puts the dough down any time before that (for example at 3:00) his time will expire 30 seconds later. The dough must be in round or oval form and have no sharp edges. Holes bigger than the size of a quarter will be disqualified. A measurement of the widest and narrowest distances across the dough will be averaged to yield a score. Contestants must be ready to be judged at the scheduled time. Only registered contestants will be allowed to participate; no substitutes allowed. The first-place winner in this contest will earn a slot on the U.S. Pizza Team and $500. The second-place winner will win $100, and the third-place winner will win $50. The score from this event will count as 1/3 of the overall triathlon score. Official Dough Stretch Recipe Acrobatic Pizza Tossing Rules The acrobatic pizza contest will be scored in two parts. The first part will be a series of compulsory demonstrations for which you will be required to perform certain tricks that are featured on the Learn to Throw Dough video. These tricks will be judged on ease of movement, smoothness and knowledge of the tricks. The list of tricks is: The basic toss with two doughs The whip (first, a demonstration of the trick, followed by one as fast as possible) Under-the-leg (first, a demonstration of the trick, followed by one as fast as possible) Behind-the-back and over-the-shoulder (first, a demonstration of the trick, followed by one as fast as possible). This part will count for 50 points that will be added to your 50 performance points to make your final score. The second part will be a dough-throwing performance that will be scored on a 50-point scale by three to five judges. The three categories are originality (10 possible points), presentation (20 possible points) and difficulty of routine (30 possible points), making a total of 50 possible points. (Criteria: Originality – creativity of routine, music, new approaches to tossing, new tricks Presentation - entertainment value, choreography, smoothness, connection with the audience Difficulty - variety of tricks, difficulty of tricks.) A sound system will be provided; you must provide your own music on CD. Contestants must be ready to be judged at the scheduled time. Only registered contestants will be allowed to participate; substitutions will not be allowed. Prep table will be provided. Contestants are given ten 8-ounce dough balls. Two dough balls are combined, creating a total of five 16-ounce dough balls, just before the contestant is ready to start. The dough will be provided and made with cold water, using about half the normal amount of yeast. Create a throwing routine using five dough balls and set to the music of the contestant’s choice. Contestants will have two to five minutes to perform their routine. Contestants must be at least 18 years old in order to compete. The first-place winner in this contest will earn a slot on the U.S. Pizza Team and $500. The second-place winner will win $100, and the third-place winner will win $50. The score from this event will count as 1/3 of the contestant’s overall triathlon score. Official Dough Throwing Recipe Fastest Pizza Maker Rules Contestants start with five 10-ounce dough balls. The dough is stretched to cover 12-inch screens. Dusting flour may be used (no oil). Once finished, the time is taken. If judges find the dough doesn't completely cover the screen (including the rim) or if there are holes in the dough, the contestants will be given a second chance to stretch the dough with the extra time added to the final time. Contestants must be at least 18 years old in order to compete. The first-place winner in this contest will earn a slot on the U.S. Pizza Team and $500. The second-place winner will win $100, and the third-place winner will win $50. The score from this event will count as 1/3 of the contestant’s overall triathlon score. Official Fastest Pizza Maker Recipe Pizza Triathlon The Pizza Triathlon is a combination of the three acrobatic events (Fastest Pizza-Maker, Largest Dough-Stretching and Freestyle Acrobatic). Each category is worth 100 points, for a total score of 300 points possible. The winner of the Fastest Pizza-Maker will get 100 points; the second-place winner will get 95 points; the third-place winner will get 93; and each person below third place gets 3 points less. The winner of the Largest Dough-Stretch will get 100 points; the second-place winner will get 95 points; for each inch smaller than the second-place winner, one more point will be subtracted. For example, if the second-place winner has 30 inches and the third-place winner has 27 inches, the second-place winner will receive 95 points and the third-place winner will receive 92 points. The Freestyle Acrobatic is already judged on a 100-point system, so it will directly translate. The person with the highest triathlon score will win a trip to Italy to compete in the World Pizza Championship. If, for some reason, the winner cannot attend, his trip will be forfeited and the second-place winner will be offered the trip. In the case of a tie for the first-place spot, the tie-breaker will be based on the highest score received from the Freestyle Acrobatic category. North American Pizza Championship and America's Plate competition rules: The North American Pizza Championship is an open competition that is held every year in Orlando, Florida, at the Orlando Pizza Show. If you would like to compete in the North American Pizza Championship, submit your recipe to liz@pmq.com or 662-234-5481 ext. 126; the top recipes will be chosen. Only two contestants per business will be allowed to enter. You must be 18 years of age and be able to provide documentation. You must be able to obtain a U.S. or other valid passport. You must be employed at a pizzeria or have pizza on your menu at the time of competition. Competitor must bring his/her own dough, sauce, cheese and toppings for two 14" pizzas. On-site refrigeration will be provided. (Contestants will have access to dough making equipment, if necessary.) Oven testing will start 40 minutes prior to the first competition. Bring extra ingredients if you want to proof the ovens. Dough trays and peels will be provided; competitor should bring any other needed tools. The choice of pizza ingredients is strictly up to the discretion of the competitors. There is no requirement that this pizza is on any existing menu, but part of the judging criteria is that it be commercially viable. Bring your best pie! You must prepare and cook the pizza in the competition area. Competitors will make two pizzas, and then decide which of the two will go to judges. The second will be given to the audience for sampling. Competitors must agree to the judging criteria prior to competition. At the precompetition briefing, contestants must sign publicity waivers and a rule agreement waiver. All contestants will be assigned numbers, and a drawing will determine order. Judges will be sequestered before the drawing takes place. Contestants will remove finished pizza from oven and place on a wooden peel with nothing else. At this time, PMQ will take photos of the chef with the pizza; then the pizza will be taken to an area to have photos taken of the pizza itself. The pizza will then be taken by a runner to the judging area. Here the runner will read the description and recipe of the pizza. The runner will then cut the pizza and allow each judge to choose a slice/piece. The judges will grade the pizza, and then the score sheets will be picked up, tallied and held by the head judge. The tables will then be cleared. Contestants will give permission for PMQ to use photos and statements in any future media without obligation. Pizza will be judged on: Appearance (30 points): Crust--baked correctly, shape, thickness, seasoning, pastry style, too thin to hold ingredients, correct for pizza; overall--impressiveness and visual appeal Taste (50 points): Crust--flavor, texture (soggy, dry), aroma, oil content; sauce--flavor, spice level, salt level, thick/thin amount, appropriate use of product, color; toppings—complementary flavors, bland, strong, appetizing, correct preparation Viability (20 points): Practical to make commercially, creativity of ingredients/design, pizza represents the country of origin (America's Plate Only) The first-place winner of the American Pizza Championship will earn a slot on the U.S. Pizza Team with an all-expense-paid trip to the World Pizza Championship. The winner must represent the U.S. Pizza Team in Italy. If you didn't win first place at the U.S. Pizza Team Trials but would still like to compete on an international level, please let us know. We have a limited number of self-sponsored spots available. If you would like to join us and you have competed in at least one PMQ-sponsored contest, contact Caroline Felker 662-234-5481 ext. 125 or caroline@pmq.com.