By Brian Hernandez
Registration is now open for pizza makers to compete in the California Pizza Challenge (CPC), sponsored by REAL California Milk. The event returns to The Pizza Tomorrow Summit and California Restaurant Show in Anaheim, California, from August 3 through 5.
Designed to highlight the diversity and quality of cheeses made in the Golden State, this year’s event will feature a dynamic blend of culinary and acrobatic competitions, culminating in a Secret Basket Showdown where two finalists will face off for the grand prize: a trip to compete internationally in 2026, courtesy of PMQ’s U.S. Pizza Team and REAL California Milk.
The culinary competitions include five distinct categories, each requiring competitors to highlight at least one cheese produced in California. In the Pizza in the Pan division, pies must yield at least six pieces and be cooked in a pan, with a 30-minute limit from first touch to hands off. The winner will advance to the final Secret Basket Face-Off.
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In the Traditional category, pizzaioli must submit a 14” to 16” round pie that is not cooked in a pan and adheres to traditional topping guidelines, such as types and styles of topping. No fancy-schmancy pies here, just good old traditional ‘za. This pizza must also yield at least six pieces and contain a verified California cheese. The winner of the Traditional division will also move on to the final showdown.
The Young Pizza Maker Challenge gives the industry’s next generation, aged 14 to 17, a platform to show off their creativity in a non-traditional format. Any style, any toppings — it’s a blank canvas for young talent to shine.
Meanwhile, sauce lovers can take the spotlight in the Best Traditional Sauce category. Competitors will be provided with dough, Real California shredded mozzarella, and an oven. Their task is to craft a red, spreadable sauce using only traditional ingredients. No meat is allowed, and any sauce chunkier than a standard salsa will be disqualified. (Yes, salsa will be available onsite for comparison— you bring the chips.) Recipes must be submitted one week before the event or the competitor forfeits their spot.
Rounding out the culinary events is the Real California 3-Cheese Challenge, where entrants must build a pizza using exactly three cheeses—all of which must be produced with Real California Milk. Any cheese used in any component of the pizza, such as the sauce or garnish, counts toward the total. Only fifteen competitors will be selected for this challenge, based on submitted recipes and cheese lists. As always, Real California Milk will assist with locating and sourcing cheeses listed on its official website.
In addition to the culinary events, attendees will have the chance to compete in several Pizza Athletics categories that test speed, precision and flair. The Individual Freestyle Acrobatics winner will earn a trip to Orlando, Florida, to compete in the Galbani Professionale Pizza Cup on November 11–13 for another chance at international competition in 2026.
Other athletic events include the Largest Dough Stretch, where participants have five minutes to stretch an 18-ounce dough ball as wide as possible (no holes larger than a dime are allowed); the Fastest Pie Maker, where competitors must stretch five 10-ounce dough balls to fully cover 10″ screens; and the Fastest Box Folder, where the goal is to fold five 14″ pizza boxes in record time.
Whether you’re in it for the cheese, the speed, the bragging rights, or the chance to represent your skills on an international stage, the California Pizza Challenge is an unmatched opportunity to push your pizza game to the next level—all while celebrating the quality and versatility of Real California Cheese.
Registration is now open. Click here to learn more and sign up.
Need help sourcing cheese? REAL California Milk is happy to assist in locating any cheese found on their official website.
Brian Hernandez is PMQ’s associate editor and director of the U.S. Pizza Team.
