Registration for the U.S. Pizza Team Midwest Culinary and Acrobatic Trials

 

Fields with an * are required.

*Name of Contestant:

*E-mail:

*Name of Restaurant:

Address:

City:

State:

Postal Code:

*Business Phone:

Cell Phone:

Check the events to sign up:
(Rules for all events found below)

Classico Culinary Trials $175 (Anything goes on a thin crust pie, no pan)
Largest Stretch $50
Fastest Pie Maker $50
Freestyle Acrobatics $50
Triathalon (Freestyle, Largest and Fastest) $125

*Brief Bio AND name and description of your Pizza (to be announced during the competition)
Example info: how you got into the pizza
business, where you are from, favorite pizza,
how you found out about the team, something
unique about your store, favorite pizza
saying, most embarassing pizza moment, etc.

 

*Type of Card:

 

*Name on Card:

 

*Credit Card #:

 

*Expiration Date:(MM/YYYY)

 

 Yes, I have read and agree to the rules of the competition. Sign me up!

 

 

 

Click here for a printable form and fax to (662)234-0665

 

Official U.S. Pizza Team Rules

LARGEST DOUGH STRETCH

  • Contestants hand stretch a dough ball as large as possible in 5 minutes.
  1. A maximum of 20 contestants will be allowed to compete with a registration fee of $50 which also includes show admission (only if contestant pre-registers.)
  2. Contestants must be 18-years-old or older to compete.
  3. All event fees must be paid at the time of registration. You will not be allowed to compete unless your event fees are paid.
  4. The following are ineligible for any United States Pizza Team competition: employees of PMQ Pizza Magazine or their families, employees and families of anyone affiliated with any pizza publication or pizza trade show.
  5. Contestants will draw numbers to determine the order of the contestants.
  6. 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).
  7. The dough will be made with cold water and half the normal yeast to provide the best dough possible to work with.
  8. Only dusting flour can be used to help stretch the dough. Oil, water, corn meal or other materials may not be used. Contestants may request as much flour as they see fit.
  9. Organizers will place one dough ball for each contestant in the pile of flour on the contestant's table. referees and contestants are not to dust the top of the dough ball with flour or touch the dough balls until the alloted 5 minutes begins.
  10. If the contestant feels that the dough ball is damaged they may request a new one. If the referees concur that the dough ball is damaged they will replace it. A maximum of one dough ball may be replaced. Referees will count down "3 - 2 - 1 - GO." Referees will start stopwatch on "GO." In the event of a mis-start by competitor, they may be disqualified.
  11. In the event of a malfunction of the stopwatch, the referees will immediately stop the competition. Table will be reset with a fresh dough ball and the contestant will start over.
  12. Holes can be repaired as long as this is done within the five-minute time limit. Holes bigger than a dime will disqualify entry. If the hole is oddly shaped and cannot be readily determined if it is larger than a dime, the referees and the organizer will cast a majority vote and arrive at a final decision.
  13. The dough may not be placed on the floor before 4:40 minutes have passed.
  14. Once on the floor the contestant is free to continue stretching the dough. However, the "lick and stick" method is not allowed (wetting the dough to make it stick to the floor).
  15. The dough must be in round or oval form. Square, rectangle, star, or similar shapes are not allowed and will be disqualified.
  16. When 4:50 minutes is reached the timekeeper will count down in 1 second intervals from 10 to 0. At 5 minutes, the referees will announce "stop!" signaling the contestant to immediately raise their hands into the air and back away from the dough. If the contestant fails to stop working the dough, he/she will be disqualified.
  17. The referees will take two measurements of the dough. They will use a measuring stick or tape measure to measure the widest diameter of the dough. That measuring device will be left in place and its midpoint will be used to take a perpendicular measurement. These two measurements will be averaged together for the final score.
  18. The contestant's own score will be shown to him/her, but all other scores will be kept confidential until the end of the event.
  19. Contestants must be ready to be compete at the scheduled time. Any disputes or concerns about the results, the way in which the contest was judged, or concerns over the condition of the dough will be taken before the organizer who may appeal to a panel of judges if he/she sees necessary.
  20. In the event a competitor behaves disrespectfully he or she will be disqualified and removed from the area.
  21. No "practice runs" will be allowed.
  22. The first-place winner in this contest will earn a spot on the U.S. Pizza Team.

FASTEST PIZZA MAKER

  • Contestants race to stretch out five 10oz. dough balls onto pizza screens.
  1. A maximum of 20 contestants will be allowed to compete with a registration fee of $50 which includes show admission (only if the contestant pre-registers.)
  2. Contestants must be 18-years-old or older to compete.
  3. The following are ineligible for any United States Pizza Team competition: employees of PMQ Pizza Magazine or their families, employees and families of anyone affiliated with any pizza publication or pizza trade show.
  4. Contestants will draw numbers to determine the order of the contestants.
  5. Contestants will stretch/toss out five 10-ounce dough balls to cover five 12-inch pizza screens in the shortest amount of time possible (no rolling pins allowed).
  6. Tables and screens will be cleaned of excess flour between each competitor.
  7. Only dusting flour can be used to help stretch the dough. Oil, water, corn meal or other materials may not be used. Contestants may request as much flour as they see fit.
  8. Organizers will place five dough balls for each contestant in the pile of flour on the contestant's table. Contestants may arrange the screens and flour however they wish on the table but may not dust the top of the dough ball with flour nor touch the dough balls until the timekeeper says "GO."
  9. If the contestant feels that the dough ball is damaged they may request a new one. If the referees concur that the dough ball is damaged they will replace it. A maximum of one dough ball may be replaced.
  10. Referees will count down "3 - 2 - 1 - GO." Judge will start stopwatch on "GO." In the event of a mis-start by competitor, they may be disqualified.
  11. In the event of a malfunction of the stopwatch, the judge will immediately stop the competition. Table will be reset with fresh dough balls and the contestant will start over.
  12. Only one stainless steel table will be provided for both working the dough and laying the doughs down on the screens.
  13. Each doughball must much completely cover each screen with no metal showing. Even if the dough initially covers the entire screen, it may retract and need to be reworked to completely cover the metal again before the referees can stop their watches.
  14. The clock will continue to run until holes are repaired and all of the screens are covered with dough. There will be no "fix it time." Referees will point out repairs on the fly.
  15. Times will be measured to the hundredth of a second.
  16. Two referees will keep time on stopwatches. The average of their times will be used for the final score. The contestant's own time will be shown to him/her, but all other scores will be kept confidential until the end of the event.
  17. Contestants must be ready to compete at the scheduled time. Any disputes or concerns about the results, the way in which the contest was judged, or concerns over the condition of the dough will be taken before the organizer who may appeal to a panel of judges if he/she sees necessary.
  18. In the event a competitor behaves disrespectfully, he or she will be disqualified and removed from the area.
  19. No "practice runs" will be allowed.
  20. The first-place winner in this contest will earn a spot on the U.S. Pizza Team.

FREESTYLE ACROBATIC DOUGH TOSSING

  • Contestants spin dough in an acrobatic routine to music.
  1. If for any reason the winner of the Grand prize all expense paid trip to the World Pizza Championships cannot fulfill his/her obligations to compete in Italy, the prize will fall to the next highest scoring competitor.
  2. A maximum of 20 contestants will be allowed to compete with a registration fee of $50 which also includes show admission (only if contestant pre-registers.)
  3. Contestants must be 18-years-old or older to compete.
  4. The following are ineligible for any United States Pizza Team competition: employees of PMQ Pizza Magazine or their families, employees and families of anyone affiliated with any pizza publication or pizza trade show.
  5. Contestants will draw numbers to determine the order of the contestants.
  6. Contestants will perform a two-to five-minute acrobatic dough tossing routine set to music they provide. Music will be stopped at 5 minutes.
  7. Competitors will be given 10 8-ounce dough balls. Two dough balls will be put together to make one dough ball, giving each contestant five 16-ounce dough balls. Dough will be kept in refrigeration until the contestant starts.
  8. Contestants are not permitted to bring their own dough.
  9. Flour, rolling pins, and a stainless steel table will be provided for the competitor to use on the stage. Contestants may also bring their own rolling pins.
  10. Each contestant will have approximately five minutes to prepare their dough for the routine. Only dusting flour can be used to help stretch the dough. Oil, corn meal or other materials may not be used. Water is permitted only when preparing the dough before the performance. Contestants may use as much flour as they see fit.
  11. If the contestant feels that a dough ball is damaged they may request a new one. If the referees concur that the dough ball is damaged they will replace it. A maximum of one dough ball may be replaced.
  12. Fire, fireworks or other combustible materials are strictly prohibited.
  13. Contestants will be judged by a panel of impartial and qualified judges.
  14. Judges will score 5 categories worth 10 points each for a possible total score of 50. This score will be multiplied by 2 to end up with a possible score of 100. The five categories are:
    1. Difficulty - Are they basic tricks that everyone does? Does the contestant venture into complex tricks? Is there a wide variety of tricks? How many doughballs are being used?
    2. Dexterity and handwork - How skillfully is the dough handled? Do they have total control of the dough? How versatile are their hand tricks? Can they spin in more than one direction? Do they drop the dough?
    3. Technique and originality - Is the dough continually spinning? Are transitions between tricks seamless? Is their overall style graceful and smooth? Is there anything unique about this pizza spinner's style or technique that makes him/her stand out?
    4. Powermoves/Combos - Does the spinner perform handstands, flips, dance, or perform any other kind of dramatic acrobatics? Do they juggle? How well do they combine tricks to make impressive combos? To count, the spinners must keep the dough spinning while performing these feats. For example, juggling by simply catching and throwing the dough doesn't count.
    5. Entertainment value - Is the music appropriate for moves performed in the routine? Does the routine maintain an entertaining energy? Is the routine synchronized to the music? Does the contestant have good stage presence and sportsmanship? Does it hold the audience's interest?
  15. All scores will be kept confidential until the end of the event except for the "entertainment value" category. Judges will use paddles numbered 1-10 to publicly score the contestant's entertainment value immediately after he/she performs.
  16. Contestants must be ready to be compete at the scheduled time.
  17. Any disputes or concerns about the results, the way in which the contest was judged, or concerns over the condition of the dough will be taken before the organizer who may appeal to a panel of judges if he/she sees necessary.
  18. In the event a competitor behaves disrespectfully he or she will be disqualified and removed from the area.
  19. Judges scores are final. However, in the event of an obvious unfair score, that particular score will be thrown out and the remaining judges' scores will be averaged together.
  20. No "practice runs" will be allowed.
  21. The first-place winner in this contest will earn a spot on the U.S. Pizza Team and an all expense-paid trip to the World Pizza Championship.
     

The USPT Triathalon & Quadrathon

Contestants compete in all 3 events (largest, fastest and freestyle) for a discounted registration fee of $125, or the Quadrathon (Largest, Fastest, Freestyle and Boxfolding) for $170
 

                                                     
FASTEST BOXFOLDER                                                      

1. Competitor with the fastest time will be dclared winner
2. In the event of a tie there will be a final round between the two competitors who tied.

Click here for a printable form and fax to (662)234-0665