• Parma, April 9-10-11 2019

    World Pizza Championship
    28th edition:

    Registrations open Dec 1st

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  • Parma, April 9-10-11 2019

    The most known international pizza related event:

    professionals, journalists, companies…all eyes on us!

    Share Follow us on Facebook   

  • Parma, April 9-10-11 2019

    Registrations open Dec 1st

    Share Follow us on Facebook   

  • Parma, April 9-10-11 2019

    An extraordinary event: 763 competitors, 41 nations, 1051 competitions.

    edition 2018

    Share Follow us on Facebook   

World Pizza Championship, 28th edition

 

9-10-11 April 2019

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12 EVENTS

 

By clicking on the image, you’ll find out 2019 Rules and Regulations

Classic Pizza

Classic Pizza

Rules

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day are taken. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. The points given by each Judge will be added together and the total will determine the position.

10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG Pizza and Gluten Free Pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner.

11. The title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

13. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

14. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

Individual free style

Individual free style

Rules

INDIVIDUAL FREE STYLE CATEGORY RULES  2019

1.At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship.

2. Registration for all the competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or Pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.

4. The free style selections will take place in two days and the names of the participants for the two days will be drawn directly by the Organization. The prelims will take place during the afternoon of April 9 and 10 and all competitors shall be ready at the secretary’s office at 3.00 p.m. the same day of the competition, in order to check the registration with personal data and withdraw their number. The 6 best scores of the first two days will make the finals and compete again on Thursday, April 11th.

5. The contestant must give the Judges a CD with only music to be used for the competition, bearing his name and participation number, before the beginning of the competition.

6. The contestant will have a maximum of three (3) minutes to complete the show.

7. During the exhibition the contestant may use dough that has been personally prepared or it will be provided by the Organization in the amount of 12 dough balls of 200 g only if it is communicated when enrolling.

8. The use of choreographies and / or scenes details must be communicated to the organization within 28/02/2019 or may not be authorized in accordance with the safety regulations in force within Palacassa.

9. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the jury’s evaluation.

10. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

11. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

12. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

13. The Organizer has the right to make any change to improve the carrying out of the event.

Gluten free pizza

Gluten free pizza

Rules

GLUTEN-FREE PIZZA RULES 2019

1. At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors for Gluten Free Pizza category can choose to compete on Tuesday April 9th or Wednesday April 10th 2019 until all available places are taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry. 
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Gluten Free Pizza category will be held on electric oven.

7. All the ingredients of pizza must be strictly “gluten-free”. The Organization will verify the suitability of products after making sure the label bears the wording/logo “gluten free”. As for the toppings, in the case of mixtures previously prepared or prepared on spot, it will be necessary to provide the organization panel with the complete list of all ingredients which must show the “gluten free” logo/wording on the label. It is also recommended, that all foreseen hygiene norms are looked in order to avoid contamination during the preparation and / or transportation of the “gluten free” products to be used for the competition. Foreign participants will have to demonstrate that the products they are using are completely “gluten free” according to the existing international rules. Each participant is required to bring any necessary piece of equipment, that is useful to the outcome of his/her competition.

8.  All competitors can use their premade dough, thus giving warranty of the safety of the product which will be tested by the organization panel (Oven Judge) otherwise the competitor could use a selected “gluten free” only laboratory room to make the dough. Each competitor will use his products. If required, the Organization will provide the tools normally used and the mixer for those who want to make the dough on the spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal.  
 
9. When the Judge gives the go ahead, the competitor will make and bake his pizza, he will show it to the Jury on his presentation plate within a maximum time of 12”. During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be presented as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 seconds and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It will be possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification

10. Judges at the table will give to the pizza a score ranging from 1 to 100 respectively for each of the qualities required; the Judge in the oven will give a score from 1 to 100 for the preparation of the oven (see skills and knowledge of the theories of preparation to ensure safety of the gluten free product). The ratings data given by each Judge will be added and the math total will determine the ranking.

11. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG Pizza and Gluten Free Pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner.

12. The title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan Pizza Stg and Gluten Free Pizza.

13. The Jury's decision is final without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

14. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarters in Caorle (VE) – Italy, only by appointment.

15. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

16. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad
 
17. The Organizer has the right to make any change to improve the carrying out of the event.

Pan Pizza

Pan Pizza

Rules

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day are taken. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. The points given by each Judge will be added together and the total will determine the position.

10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG Pizza and Gluten Free Pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner.

11. The title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

13. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

14. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

STG Neapolitan Pizza

STG Neapolitan Pizza

Rules

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day are taken. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. The points given by each Judge will be added together and the total will determine the position.

10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG Pizza and Gluten Free Pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner.

11. The title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

13. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

14. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

» Disciplinare (Download)
Pizza on the peel

Pizza on the peel

Rules

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day are taken. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. The points given by each Judge will be added together and the total will determine the position.

10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG Pizza and Gluten Free Pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner.

11. The title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

13. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

14. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

Largest pizza

Largest pizza

Rules

LARGEST PIZZA CATEGORY RULES 2019

1. At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship.

2. The registration for all the competitions is open from December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or Pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted

4. The contestant has to withdraw peremptorily at 9.00 am his competition number at the registration office at Palacassa in Parma, to check the registration, the personal data and withdraw the number of participation exhaustively on April 11th 2019.

5. The Organization will provide 500 g of dough.

6. The contestants will have 5 (five) minutes from the start of the competition to complete the performance using only their hands. From the moment that the dough is placed on the floor it may not be lifted up again even if the five minute time limit has not elapsed. The contestant has only 10 seconds to adjust and present it in the best way.

7. The dough disc must not have holes; it is permitted to rectify eventual holes by hand. 

8. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

9. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

10. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

11. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

12. The Organizer has the right to make any change to improve the carrying out of the event.

Pizza for two

Pizza for two

Rules

COMPETITION RULES PIZZA FOR TWO 2019

1. At the World Pizza Championship 2019 organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli being part of any Association, personally or representing his/her own company.  The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship.

2. Registration for all the competitions is open from December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. Competitors of Pizza for Two category can choose to compete on Tuesday April 9th, Wednesday April 10th or Thursday April 11th, 2019 until available places are all taken for each day of show. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are completely transmitted for both competitors. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee for every couple with phone registration is 340,00 euro and for the online registration it is 300,00 euro within 01/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 380,00 and 340,00 euro for the online registration. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 400,00 and euro 380,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry. 
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: -10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a panel of Judges on PREPARATION, TASTE, and BAKING. Pizza for two category is also judged upon INNOVATION as for ingredients and toppings. All pizzas must be round. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. “Pizza for Two” category will be held on electric oven.

7. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on the spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his/her division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal.

8. According to the Pizza for Two category regulations a pizzaiolo and a chef together participate in the contest. Each pizzaiolo will make and bake the best dough possible, whereas each chef will think about the best recipe to create and put on the pizza. Preferably, preparation and topping of pizza should be carried out in front of the Jury. Cooperation between the two professionals id admitted.
The chef will be also given two induction plates and two pans to prepare the ingredients. Competitors can also use their own cooking tools with the following restrictions:

  1. Other sources of energy can substitute the induction plates given by the Organization;
  2. The sources of electric heat could not overcome the two unities used at the same time (with exception of the pizza electric oven);
  3. They need to respect the safety requirements;

During the competition, the two competitors will occupy their own position to the oven and will not move until their pizza is ready. Maximum time 20”. The oven judge will give his score on the professionalism of the competitors, uniform worn, cunning, speed, accuracy, cleanliness and technique preparation and respect of the preparation time.
The following penalties are foreseen for time breach of all cooking categories:
-                 From 1 to 60 seconds. -15 points
-                 From 61 to 120 seconds: -25 points
-                 From 121 seconds and longer: -50 points
Once the pizza is ready, the two competitors together will present it to the Jury as a whole on their serving plate, explaining to the jury the preparation, the recipe and other peculiarities. At this point, the pizza will be cut and it will be given on the Organization plates out for tasting to each Judge who will evaluate based on the cooking, taste and innovation in the matching of the stuffing ingredients. It is possible to serve each pizza with an appropriate drink, but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification. Competitors cannot approach the Jury’s table before the presentation of their pizza, penalty of disqualification. The chef must present a document certifying the profession as a chef or sign a statement in which he/she claims to be in business and to work as a cook.

9. The Judges will award each pizza points on a scale of 1 to 100 for each requested evaluation. The points given by each judge will be added together and the total will determine the position.

10. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

11. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

12. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

13. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

14. The organizer has the right to make any change to improve the carrying out of the event.

The fastest

The fastest

Rules

THE FASTEST CATEGORY RULES 2019

1. At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are no admitted to take part to the Championship.

2. Registration for all competitions opens from December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days of the telephonic enrolment, or with credit card or Pay-pal at the same time of the online registration. If this is not done the pre-enrolment will be cancelled. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2018. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take to the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.

4. The contestant has to withdraw peremptorily at 9.00 am his competition number at the registration office at Palacassa in Parma, to check the registration, the personal data and withdraw the number of participation exhaustively on April, 11th 2019.

5. The contestants must enlarge 5 (five) dough balls as fast as possible on the starter’s orders. Each dough ball weighs 200 g and will be provided by the Organization.

6. The discs must completely cover the given control screens with a diameter of 30 cm. If this is not attained the competition Judges will require you to close any eventual holes or to enlarge the disc until the correct dimensions are satisfied.

7. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza  Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

8. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

9. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

10. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

11. The Organizer has the right to make any change to improve the carrying out of the event.

Heinz Beck Trophy

Heinz Beck Trophy

Rules

HEINZ BECK TROPHY
“I PRIMI.... IN PIZZERIA”

The Regulations

The famous chef Heinz Beck, gratified three Michelin stars, will preside over a highly qualified Jury that will award the first title of "I Primi…in Pizzeria”.
It’s a first course using one’s free fantasy with rice and fresh, dried or filled pasta.
The recipes will be selected by a committee that will choose the most interesting proposals received by the Organization.
The chefs selected will be contacted by phone to be invited to participate in the competition on the dates of April 9th and 10th 2019 during the World Pizza Championship 2019 in Parma.

All participants must bring the ingredients needed to prepare the recipe entered in the contest to be submitted in five samples for the members of the Jury and to be able to repeat if it is at the final stage of the event. The time available will be 30 minutes. The recipe will have to be fully prepared during the competition, in the presence of the Judges. It will be strictly prohibited from offering small gifts or mementos to the Jury under penalty of disqualification. Competitors may have an assistant who won’t participate in the preparation. The available equipments will be 1 pasta cooker, 2 induction plates and 1 oven.
In the two days of competition the recipes that have obtained the 5 highest scores by the Judges will be selected and they will participate in the finals Thursday, April 11.
In the final you will have to repeat exactly the recipe that has won the selection.
Within the competition there will be a special prize for matching food and wine, whose participation is not mandatory.
The chefs will be judged with a score between 1 and 100 for each of the following characteristics:
- originality
- respect for traditions
- execution
- hygiene
- technical
- professionalism
- presentation
- taste
- balance
For pairing food and wine will be also part of a score between 1 and 100.

Only recipes sent to the address to the organization’s e-mail info@campionatomondialedellapizza.it or per fax number +39 421 83178 or turned in personally, will be accepted. You will have to write your name, last name, place date of birth, address, phone number, company name of the restaurant pizzeria (work place) phone number and please send at least two pictures of the finished dish. Once all requested info is not there the registration will not be processed. The registration fee is euro 150,00. If the competitor takes part to more than one event, he will get 10% discount on the total. In case of annulment the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration, the personal data are correct and finally withdraw the competition number.

The competitors may wear their own organization or group uniforms or even the uniforms of their own pizzerias but they may not publicise brands other than those present at the World Pizza Championship. Only competitors wearing chef’s uniform without brandings can take the stage for the prize giving ceremony.  It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry. 
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: -10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points  

The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation

The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship in the Organizer’s office in Caorle – Ve, Italy, only by appointment.

The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

The Organizer has the right to make any change to improve the carrying out of the event.

Pizza World Team

Pizza World Team

Rules

The World Pizza Team 2019: MAKE YOUR TEAM!

The Team will have to be made up by 6 members who are already registered into the Championship. The Team leader will have to register his Team communicating it to the Organization. The Team should have a name to by identified and the name should have the approval of the WPC Organization. By registration the Team should tell which Team member and what category. The team should be made up by:
• one competitor for Classica
• one competitor for Pan
• one competitor for Pala
• one competitor for Gluten Free Pizza
• two competitors for Pizza a Due

The team score will be calculated by summing up the scores obtained by each single contestant previewsly combined with the different categories. THE TEAM WITH THE HIGHEST SCORE WILL VIN. Each competitor will continue to procede with their different events regularly as single menbers, with their individual score. The team members cannot be modified. The registration of the different Teams can be made until 30 days prior to the event. Registrations on spot are not admitted.

Pizza Triathlon e Gare per Nazione

Pizza Triathlon e Gare per Nazione

Rules

COMPETITION RULES - CLASSIC PIZZA – PAN PIZZA – PIZZA ON THE PEEL – STG NEAPOLITAN PIZZA 2019

1. At the World Pizza Championship 2019 – organized by Pizza New Spa, in cooperation with the magazine “Pizza e Pasta Italiana”, may participate all pizzaioli, being part of any Association, personally or representing his/her own company. The participants must be at least 16 years of age. Pizza bakers working for sponsoring companies, in any possible way, are not admitted to take part to the Championship.

2. Registration for all competitions opens on December, 1st 2018 until all AVAILABLE PLACES ARE TAKEN. All competitors may compete for their Nation of origin and of work. The competitors of “Classic Pizza”, “Pan Pizza”, “Pizza on the Peel” and “STG Neapolitan Pizza” can choose to compete on Tuesday April 9th or Wednesday April 10th 2018 until all available places are taken for each day of show. For the Pan Pizza division, competitors are to schedule the time of their go until all spots available for each day are taken. To enrol, phone the competition secretary’s office on 0039 421 83148 or get registered on line www.worldpizzachampionship.com and they will be valid only when all personal data, billing information, event registration and payment are transmitted completely. The enrolment will be confirmed and valid on receiving payment that must be sent by money order within 2 days after the telephonic enrolment otherwise it will be annulled, or with credit card or Pay-pal at the same time of the online registration. The fee is Euro 170,00 for each competition, if carried out by phone, or online registration euro 150,00, within 1/31/2019. From February 1st to 28th, 2019 the registration fee by phone will be euro 190,00 and euro 170,00 for online registrations. From March 1st 2019 until all places available are taken the registration fee by phone will be euro 200,00 and euro 190,00 for online registrations. If the competitor takes part to more than one event, during the same registration procedure a 10% discount will be applied. If an enrolment payment is delayed this may result in the enrolment being invalid. In case of annulment, the enrolment fee will be reimbursed on receiving communication 15 days prior to the start of the event. No registrations are taken during the event.

3. All participants of the baking classes should be at Palacassa in Parma at 9.00 am of the same day of the competition and return to the secretary to make sure the registration and all personal data are correct and finally withdraw the competition number.

4. The competitors may wear their own organization or group uniform or even the uniform of their own pizzerias but they may not publicise brands other than those present during the World Pizza Championship. Only the competitors wearing a pizzaiolo uniform may take the stage during the prize giving. No companies’ brands on participants’ uniforms are admitted.
It is mandatory for all competitors to wear a proper outfit made up by hat/ bandana, shirt/t-shirt/jacket, work pants, shoes. It is prohibited to wear watches, rings, wrist bands, and other pieces of jewelry.  
The oven judge will be responsible to verify the respect of the rules for each competitor and in case of breach, the following penalties to be added up on the oven evaluation:
-Absence of hat: - 10 points
-Incompetence/poor personal hygiene: -10 points
-Wearing jewels (watches, rings, bracelets): -10 points

5. The theme for the Championship of the gastronomic category is “Pizza”. Pizzas will be judged by a qualified panel of Judges on PREPARATION, TASTE, and BAKING. Dessert pizzas and stuffed pizzas like sandwiches are excluded from the competition. Traditional Calzones (a round disc of dough stuffed, folded and closed) are admitted.

6. Each competitor will use his products. If required, the Organization will provide the tools of common use and the mixer for those who want to make the dough on spot. Each competitor will supervise and therefore be responsible for his own dough. A World Pizza Championship officer will monitor so that each competitor, once his division is over, removes from the preparation room all the work tools, ingredients and all the personal material, and thoroughly clean the space used. Those who do not abide by this disposition will be disqualified without appeal.

7. When the Judge gives the go ahead, the competitor will make his pizza, he will show it to the Jury directly on his presentation plate as specified by point 8). During the run, each competitor will take place in front of the oven, not moving anywhere else until his pizza is finished. Each pizza will be shown as a whole and then sliced and served to the jury on the plates of the Organization.
The following penalties are foreseen for time breach of all cooking categories:

  • From 1 to 60 seconds. -15 points
  • From 61 to 120 seconds: -25 points
  • From 121 and longer: -50 points

Each pizza should be presented directly by the competitor, any assistant will not be able to talk to the Jury and also must wear the work uniform. It is possible to accompany each pizza with an appropriate drink but it is strictly prohibited adding any cutlery or tools on the Jury’s tables as well as offering small gifts or mementos; this all will lead to disqualification.

8. Category specifics:
Classic Pizzacategory is to be duelled either on electric or wood fired ovens, upon the competitor’s choice. This kind of pizza is round and baked directly on the refractory stone. Maximum time of 12 minutes.
Pan Pizza” category is to be duelled only on electric oven. It is forbidden to use pre-baked dough, exception made for the following specifications. If necessary the pre baking could be done before the show, if agreed with the oven judges and only on the oven made available by the Organisation from 7.00 a.m. The pizza will be rolled out in the presence of the Judges to the ovens. The leavening, if required, will be prepared after consultation with the oven judge. The dough during leaving time will be positioned on proper carts given by the Organization and placed in the baking area. When registering for the competition, competitors should pick a time until all spots are taken. The day of competition, each competitor should be ready at the turn. In case of delay, competitors can make their run but with the remaining time as for the whole of 30” given initially for the whole run. In case competitors show up after their turn, they won’t be no longer able to compete and obtain a refund. Maximum time of 30”.
STG Neapolitan Pizza” category takes place only on wood fired ovens. The contestants in the category "STG Neapolitan Pizza" must comply by the STG Neapolitan Pizza regulation officially registered by the Ministry of Agricolture and Forests and also available at www.campionatomondialedellapizza.it, by connecting to http://campionatomondialedellapizza.it/disciplinareSTG.pdf. An inspector will evaluate the pizza complies with all directions of the STG specification. Those pizzas that do not meet the specification for the STG will not be disqualified but shall be considered valid for the category "Classic Pizza". Maximumt time of 12 minutes.
“Pizza on the Peel” category is to be duelled only on electric oven. The Organization will provide a peel (60 x 35 cm) that must be used to bake the pizza and have roughly the same size. Maximum time 20 minutes.

9. The Judges will award each pizza points on a scale of 1 to 100 for each required evaluation. The points given by each Judge will be added together and the total will determine the position.

10. Participants to a minimum of three single events among Classic Pizza, Pan Pizza, Pizza on the Peel, Neapolitan STG Pizza and Gluten Free Pizza will be selected for the Pizza Triathlon event. The top three scores of each competitor will be summed up and the math calculation will determine the winner.

11. The title of Best Foreign Nation Pizzaiolo (Italy excluded) will be given to the competitor with the highest score out of all competitors from the same Nation in the following category, Classic Pizza, Pan Pizza, Pizza on the Peel, Stg Neapolitan Pizza and Gluten Free Pizza.

12. The Jury’s decision is final and without appeal. Appeals through video shootings or other are not admitted. Possible claims can be transmitted to the World Pizza Championship Organization, through a written communication starting from the day after the end of the event and not more than 10 days later. The acceptance of the claim won’t change the Jury’s evaluation.

13. The results will be publicly displayed the same evening as the prize are given. Everybody may request to see their marks at the end of the Championship at the headquarter in Caorle (VE) – Italy, only by appointment.

14. The Organizers reserve all publicity and image rights regarding the contestants of each category for one year and the unlimited use of photographic, video and other material without any obligation to the contestants.

15. The winners of each category will have to give their free availability to whatever event the Organization will ask them for both in Italy and abroad.

16. The Organizer has the right to make any change to improve the carrying out of the event.

 

Disciplinare

SCHEDULE 2019 & INFO

  • From 9.00 a.m.

    the secretary’s staff will be available at Palacassa, in the exhibition center of Parma
  • From 10.00 a.m.

    start of all culinary events and selections of the Heinz Beck Trophy
  • To follow

    Single Free Style Prelims
  • From 9.00 a.m.

    the secretary’s staff will be available at Palacassa, in the exhibition center of Parma.
  • From 10.00 a.m.

    start of all culinary events and selections of the Heinz Beck Trophy
  • To follow

    Single Free Style Prelims
  • From 9.00 a.m.

    the secretary’s staff will be available at Palacassa, in the exhibition center of Parma
  • From 10.00 a.m.

    the Fastest and the Largest
  • From 10.00 a.m.

    the category “Pizza for two” will continue and the Heinz Beck Trophy Finals “Main courses…… in pizzeria” will take place
  • To follow

    Team free style and Single free style Finals
  • 7.30 p.m.

    beginning of the prize giving and closing ceremonies of the 2019 World Pizza Championship. The participation to the prize giving ceremony dinner, which is first of all reserved to competitors and their assistants, will be made by mandatory booking the first day of the show. Competitors can book one spot for them and eventually their assistant. Every participant to the dinner will have to deposit a nominal amount of 15,00 euro. Furthermore on Thursday, until all spots are taken, there will be additional tickets for 35.00 euro available for other participants to the evening. It will be possible for all participants to the evening to take part to the prize-giving ceremony without having paid for a spot during the dinner (only in the reserved areas with no seat).  
  • Parma Fair, Palacassa
    Inside Parma Congress Center, viale delle Esposizioni 393/a

  • PHONE
    + 39 0421 83148

  • EMAIL
    info@campionatomondialedellapizza.it

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FAQ

Where do I park?

G5 parking place is only for competitors. It is located next to Palacassa (pav. 7) and you can reach it directly by the highway – please see the map

See the map

How do I get in?

Once you get to the Palacassa in Parma, follow the entry of Pav.4, from there you’ll get directly to the World Pizza Championship main reception. This is valid for competitors, assistents, visitors and journalists.

Do I need to buy an entry ticket?

Competitors and assistants will directly receive tickets once they get registered.
Visitors and journalists will have to fill out the specific form

I am a competitor. Can other people come with me?

Yes, you can come with an assistant who will follow you also into the reserved competition area
ONLY FOR competitors

APRIL 11 PRIZE GIVING DINNER – REGISTRATION RULES TO THE FINAL PRIZE GIVING DINNER

Dear Competitor,

The participation to the prize giving ceremony dinner, which is first of all reserved to competitors and their assistants, will be made by mandatory booking the first day of the show.

Competitors can book one spot for them and eventually their assistant.

Every participant to the dinner will have to deposit a nominal amount of 15,00 euro.

Furthermore on Wednesday, until all spots are taken, there will be additional tickets for 35.00 euro available for other participants to the evening.

It will be possible for all participants to the evening to take part to the prize-giving ceremony without having paid for a spot during the dinner (only in the reserved areas with no seat).

For a dinner reservation, a special cash office will be placed inside the Palacassa: the reservation to participate in the final dinner is compulsory.

It is also not possible to book whole tables or table portions for groups of competitors.

You will be given a distinctive sign (bracelet) that will be your entry title.

WARNING: only those wearing the bracelet will have access to the final dinner.

Where are we

Parma Palacassa is located inside the Congress Center in Parma, viale delle Esposizioni 393/a
http://campionatomondialedellapizza.it/eng/wp-content/uploads/2015/10/Fiere-Parma-300x200.jpg

HOW TO GET THERE

Parma Airport G. Verdi
PARMA AIRPORT

“Giuseppe Verdi” airport is very closer to the congress center and offers days connections with some of the Italian most known cities. Other airports are Milan and Bologna:
Malpensa, Linate, Marconi

TRENITALIA

Parma train station is located on the great train axes Milan –Rome and this i salso an important connection for La Spezia and Brescia lines.

A1 Highway – Parma Congress Center exit

Agency FOOD VALLEY TRAVEL AVENUE FRATTI, 40 / A 43121 PARMA

TEL: + 39 (0) 521/798515
FAX: + 39 (0) 521/786631
E-Mail: info@foodvalleytravel.com
web: FOOD VALLEY TRAVEL
Skipe: foodvalleyparma2

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