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; second place wins $300; and third place wins $100. The scores for all three events are combined; the person with the highest score in all categories will win a trip to Italy to compete in the World Pizza Championships with the team.

SCHEDULE OF EVENTS

Friday, September 5th
Exhibit Hall Opens 11:00-5:00
11:00-2:30.............................. American Pizza Championship Semi-Finals
2:30-3:00.................................U.S. Pizza Team Performance
3:00-3:15 ................................Franchise Village
3:15- 5:00 ...............................American Pizza Championship

Saturday, September 6th
Exhibit Hall Opens 11:00-5:00
11:00-11:30...........................U.S. Pizza Team Performance
11:30-12:00...........................Idea Zone/ Franchise Village
12:15-12:30.......................... Throw Dough Workshop
12:30-1:15............................ Throw Dough National Finals Competition
1:15- 2:00............................. Dough Duels
2:00- 3:30............................. Largest Dough Stretch
3:30-4:30.............................. Fastest Pizza Maker Competition
4:30......................................U.S. Pizza Team Performance

Sunday, September 7th
Exhibit Hall Opens
11:00-11:15.............................U.S. Pizza Team Performance
11:15- 11:30.............................Throw Dough Workshop
12:30-12:45............................. Throw Dough Demonstration
1:00- 2:30................................ Freestyle Acrobatic Competition
3:00.........................................U.S. Pizza Team Performance

EVENT RULES

Pizza Dough Stretching Rules
A maximum of 30 contestants will be allowed to compete with a registration fee of $100, which includes all acrobatic events (Fastest Pizza, Largest Dough and Freestyle acrobatic) and which also includes show admission (if contestant preregisters). Contestants must be 18 to compete. Contestants have five minutes to hand stretch or toss one 18-ounce dough ball to the maximum size without tearing the dough (no rolling pins allowed). The dough will be made with cold water and half the normal yeast to provide the best dough possible to work with. Only two contestants per business are allowed to enter. Dusting flour can be used (no oil or corn meal). Holes can be repaired as long as this 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 dough must be in round or oval form. Holes bigger than a quarter will disqualify entry. A measurement of the widest and narrowest distance 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; we will not accept substitutes. 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 $300, and the third-place winner will win $100. The score from this event will count as 1/3 of your over all triathlon score.

Official Dough Stretch Recipe

Acrobatic Pizza Tossing Rules
A maximum of 30 contestants will be allowed to compete with a registration fee of $100, which includes all acrobatic events (Fastest Pizza, Largest Dough and Freestyle acrobatic), which includes show admission only if the contestant preregisters. Contestants must be 18 to compete. The acrobatic pizza contest will be scored in two parts. The first part will be a dough throwing performance that will be scored on a 10-point scale by three to five judges. A perfect score would earn 10 points in each category. 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--creative in routine, music, new approaches to tossing, new tricks; presentation--entertainment value, choreography, smoothness, connection with the audience; and difficulty--variety of tricks, difficulty of tricks.) A sound system will be provided; you must provide your own music on CD. The second part will be a series of compulsories 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 are: the basic toss with two doughs, the whip (a demonstration, then as fast as you can), under the leg (a demonstration, then as fast as you can), behind the back, and over the shoulder (a demonstration, then as fast as you can). This part will count for 50 points that will be added to your 50 performance points to make your final score. 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 10 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 cold; the formula uses about half the yeast. Create a throwing routine using five dough balls and set to the music of your 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 $1,000. The second-place winner will win $500, and the third-place winner will win $200. The score from this event will count as 1/3 of your overall triathlon score.

Official Dough Throwing Recipe

Fastest Pizza Maker Rules
A maximum of 30 contestants will be allowed to compete with a Registration Fee of $100, which includes all acrobatic events (Fastest Pizza, Largest Dough and Freestyle acrobatic) and show admission only if contestant preregisters. Contestants start with five 8-ounce dough balls. The dough is stretched to cover 12" screens. Dusting flour may be used (no oil). Once finished, the time is taken. If judges find that dough doesn't completely cover the screen (even the rim) or 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 $1,000. The second-place winner will win $500, and the third-place winner will win $200. The score from this event will count as 1/3 of your overall triathlon score.

Official Fastest Pizza Maker Recipe

Pizza Triathlon
The Pizza Triathlon is a combination of the three acrobatic events (Fastest Pizza, Largest Dough and Freestyle acrobatic). Each category will count as 100 points, for a total score of 300 points. 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; the third-place winner will get 93; and each person below third place gets 3 points less. 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 tiebreaker 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.