2013 Pizza Pizzazz Rules & registration

* The following rules are subject to change prior to the 2013 competition.

1. A Traditional pizza is defined as having a red sauce and any combination of the following ingredients: cheese, pepperoni, sausage, bacon, ham, meatball, hamburger, salami, mushroom, peppers, onion, tomato, olives or anchovies.

2. A Gourmet pizza is defined as having a specialty red sauce, white sauce, pesto or specialty sauce (i.e., barbecue, taco, seafood, cheeseburger, Asian, Greek, potato or chicken pizza) and any combination of ingredients. NO DESSERT PIZZA OR BREAKFAST PIZZA ENTRIES WILL BE ACCEPTED.

3. All entries must appear on the entrant’s regular restaurant menu—no specials! A copy of the entrant’s restaurant menu must be sent with the registration form by the registration deadline or the entry is ineligible. Include the name of the pizza to be made on the registration form. Contestants’ menus will be displayed.

4. Registration is $100 per entry and must be paid by February 1, 2013.  Registration includes admittance to the North America Pizza & Ice Cream Show (NAPICS).

5. The competition is limited to: the first 75 entries per category; no more than one person per store location; and no more than three people per company—regardless of the number of any company’s locations. Contestants may enter both Traditional and Gourmet categories.

6. Contestants must bring enough supplies (pre-made dough, sauce, cheese and toppings) for three (3) pizzas in the event they make it to the final round, where their entries are made for final judging. Contestants must bring their own work utensils (ladles, pans, screens, rollers, etc.) Transport products in plastic containers only—no glass! Bring all products in a Coleman-type cooler.

7. Show management will provide the following: prep tables; one conveyor oven and one deck oven. Pizzas must be prepared and baked only in the competition area with the NAPICS-supplied ovens.

8.  Contestants are required to attend an 8:30 a.m. orientation meeting each day they compete. Contestants who are late will receive a deduction from their Round 1 score of 1 point for each
5 minutes the contestant is tardy. NAPICS will provide an official time clock.

9. All contestants will be notified of their bake order the morning of the competition. When the contestant's number is called, he or she will have 30 minutes to assemble one 14, 15 or 16-inch round or square pizza. If not ready, the contestant risks disqualification. Pizzas will be cut in the judging area and according to shape after whole pies are presented to judges. Only registered contestants are allowed in the competition area to prepare pizzas. Contestants are not permitted in the judging area. Once contestants have submitted their pizzas, they must clean and sanitize their prep areas.

10. The top six finalists from each category will continue to Round 2, when they will make two pizzas identical to that submitted in Round 1.

11. The first-place winner in each category receives a cash prize of $6,000 (plus a media consultation package). Second- and third-place winners receive $1,000 and $500 respectively

12. Overnight refrigeration space is available Saturday and Sunday at the convention center for contestants’ pizza ingredients. There will also be offsite kitchen/storage space available by request only. Call for more information 877-265-7469.

13. Contestants must be 16 years of age or older to compete.

14. Pizza Pizzazz Floor Coordinator has the right to inspect all coolers and products.

15. All Pizza Pizzazz contestants must be in compliance with all NAPICS rules and regulations. Violators may be subject to disqualification.

16. Decisions made by the Pizza Pizzazz judging panel are final in all aspects of this competition.  

2013 Registration

CLICK HERE to register for the 2013 Pizza Pizzazz Competition.