Regulation
COMPETITIONS AND SCHEDULES
Professional pizza chef over the age of 18 can partecipate in the Pizza World Championship - Pizza Senza Frontiere.
You can register for the following specialities:
- Pizza in Teglia alla romana
- Pizza in Pala
- Pizza Tonda al Matterello
- Pizza a 4 mani
- Pizza a sorpresa - Mystery box
- Pizza classica
- Pizza Napoletana Classica
- Pizza Napoletana Contemporanea
- Pizza Senza Glutine
- Pizza Dessert
- Pizza al Metro
- Pizza e Birra
- Pizza Fritta
- Pizza Freestyle singola
- Pizza più larga
- Pizzaiolo più veloce
COMPETITION on Monday, 20th February
- Pizza in Teglia alla romana
- Pizza in Pala
- Pizza a sorpresa - Mystery box
- Pizza Tonda al Matterello
- Pizza Classica
- Pizza Napoletana Contemporanea
- Pizza a 4 mani
- Pizza Freestyle - stile libero
COMPETITIONS on Tuesday, 21st February
- Pizza in Teglia alla romana
- Pizza in Pala
- Pizza Senza Glutine
- Pizza Dessert
- Pizza Classica
- Pizza Napoletana Classica
- Pizza Napoletana Contemporanea
- Pizza più larga
- Pizzaiolo più veloce
COMPETITIONS on Wednesday, 22nd February
- Pizza in Teglia alla romana
- Pizza in Pala
- Pizza Classica
- Pizza Napoletana Contemporanea
- Pizza e Birra
- Pizza al Metro
- Pizza Fritta
OVENS
WOOD-FIRED OVENS
This type of oven is available for the following competitions:
- Pizza Classica (opt. on 21st February)
- Pizza Napoletana Contemporanea
- Pizza 4 mani
- Pizza Fritta
ELECTRIC OVENS
This type of oven is available for the following competitions:
- Pizza Classica
- Pizza Napoletana Classica
- Pizza Tonda al Matterello
- Pizza Dessert
- Pizza a sorpresa - Mystery box
- Pizza Senza Glutine
- Pizza in Teglia
- Pizza in Pala
- Pizza al Metro
- Pizza e Birra
REGISTRATIONS
Enrollment is now open and will end when all the available spots are filled by January 31, 2023.
During enrollment registration, each contestant can choose the type of competition in which to participate, choosing the preferred day and time slot.Please, note that the time slot chosen must be considered indicative since the organization cannot foresee any delays caused by force majeure.Any dispute in this regard shall be disregarded.
You can register online on the website www.campionatodelmondodipizza.com by filling out the form.
The procedure is as follows:
1) select the competition 2) enter your enrollment data 3) issue payment
The registration will be effective only after the payment procedure by credit/debit card, Apple Pay, Google Pay, PayPal and bank transfer.
After the payment processing, the competitor will receive an e-mail from campionato@ristorazioneitalianamagazine.it confirming the full acceptance to the Championship.
The participation fee is set at 150 euros + VAT per competition, except for the "Pizza a 4 mani" competition, whose fee is 200 euros + VAT (1 payment is good for two contestants).
Any enrollment that takes place and is paid in full by November 30, 2022, can enjoy the promotional price of 100 euros + VAT for each competition (except for the "Pizza a 4 mani" competition, whose fee is 150 euros + VAT).
Registration is intended only after payment. The payment of the tenders by "bank transfer" must be made within 7 days, otherwise the order will be canceled.
If participating in multiple races, a 10% discount will be applied to the total amount of each enrollment effective from December 01, 2022.
Each contestant will be allowed to enter a MAX of Qty. 3 COOKING COMPETITIONS, to be chosen from the following categories: pizza in teglia, pizza in pala, pizza al matterello, pizza al metro, mystery box, pizza classica, pizza napoletana classica, pizza napoletana contemporanea, pizza senza glutine, pizza a 4 mani, pizza dessert and pizza fritta (pan pizza, shovel pizza, rolling pin pizza, pizza by the meter, mystery box, classic pizza, classic Neapolitan pizza, contemporary Neapolitan pizza, gluten-free pizza, 4-hand pizza, dessert pizza, and fried pizza).
The freestyle pizza, fastest pizzaiolo, and largest pizza competitions do not count towards the maximum limit of three (for example, a pizzaiolo can enter the classic pizza competition, pan, and shovel pizza competitions in addition to freestyle, thus bringing the total number of competitions to 4).
You can request a refund of the amount paid by canceling your registration and sending this notification via email to campionato@ristorazioneitalianamagazine.it no later than January 31, 2023.
ATTENTION
For the "Pizza a 4 mani" the registration must be made by the "pizzaiolo" who will enroll and issue payment; in the registration procedure, it is necessary then to specify under "Additional Information" the first and last name of the additional pizzaiolo participating in the competition.
CHECK IN
Participants must report to the admission office as follows:
- 9 a.m. (and no later than 10 a.m.) for those who must compete by 1 p.m.
- 10 a.m. (and no later than 11 a.m.) for those who must compete by 3 p.m.
The contestants must confirm their participation at the admission office and pick up their competition number.
For latecomers there will be a penalty of:
- 15 points if they come within 1 hour late
- 30 points within the second hour late
- 50 points beyond 2 hours late
For pizza freestyle competition, the competitor must give, at the time of registration at the secretariat (and before receiving the competition number), the soundtrack of their performance on a USB flash drive. Each competitor will have 3 minutes to do their performance. A personally prepared dough is required; no rubber disc is allowed.
ENTRANCE TO THE FAIR
The recommended entrance gate for the “Beer & Food Attraction” Fair for the various contestants is the SOUTH ENTRANCE.
The World Pizza Championships will take place between Halls A1 and A2 where A1 is the competition area, and A2 is the admission office, where all contestants must complete the registration at the specified time.
PREPARATION AREA
To participate in the competition it is strongly recommended to show up on the day of the competition with the ready-made dough. However, the organization will make available a space for the processing and storage of products for those who need it. The space will be set up with mixers, sinks, refrigerators and support and work benches. Normal use utensils will also be provided (knife, shovel, spoon). Other particular tools must be brought by each competitor.
Dough preparation area is available:
- on Sunday, 19 February, 2023 from 10.00 a.m. to 5 p.m.
- on competition days from 10.00 a.m. to 5 p.m. with limited and contingent access due to Covid-19, with priority to those who must compete soon. It’s recommended to bring as ready ingredients as possible for reasons of hygiene and shortened timelines.
Each competitor can bring an assistant, but it cannot participate in the pizza preparation and cooking.
INGREDIENTS AND DOUGHTS
Each competitor must bring all the ingredients for the filling of their own pizza except for the “Pizza a sorpresa - Mystery Box” competition, in which the products will be provided by the organizers.
Each competitor is responsible for their dough and ingredients, and when the competition ends, they must take away the dough and the ingredients left. The workstations must always be left clean. Who fails to comply with these provisions will be disqualified without the possibility of appeal.
ABBIGLIAMENTO
Competitors can wear their own shirts, jackets, aprons and anything else as long as they don’t display advertisements of firms or their sponsors.
TYPES OF COMPETITION
PIZZA IN TEGLIA ALLA ROMANA
Each competitor must bring their own baking tray. The permitted formats are 60x40, 60x20 or square. Double cooking is allowed as long as it is done in the time provided for the competition (30 continuous minutes).
PIZZA IN PALA
Each competitor must bring their own pizza peel. The length of the pizzas on the pizza peel is at the discretion of the competitor. Double cooking is allowed as long as it is done in the time provided for the competition (20 continuous minutes).
PIZZA A SOPRESA - MISTERY BOX
The preparation of pizza classica or napoletana is allowed with any dough. Each competitor will be provided with a mystery box with the ingredients for the competition. The competitor is free to use all or some of the ingredients at its discretion. Induction hobs will be available for the preparations. Pans and other special tools must be brought by each competitor.
GLUTEN-FREE PIZZA
Gluten-free pizza is pizza made with gluten-free ingredients.
PIZZA TONDA AL MATTERELLO
Each competitor must bring their own rolling pin, its use is mandatory.
PIZZA DESSERT
Dessert pizza is a pizza dish with sweet or savory dough to which a sweet topping and/or fruit is added.
PIZZA CLASSICA
The pizza classica is the round plate one, cooked directly on the oven floor.
PIZZA NAPOLETANA CLASSICA
This category includes all types of Neapolitan or Neapolitan-style pizza with hydration of up to 60% baked in an electric oven (Neapolitan-style) at a temperature above 400°C.
PIZZA NAPOLETANA CONTEMPORANEA
This category includes all types of Neapolitan or Neapolitan-style pizza with more than 60% hydration baked in a wood-fired oven at a temperature of about 350°/380°C.
PIZZA A 4 MANI
This competition requires the preparation of a classic pizza. A pizza chef and a professional cook will participate. The cook will be asked to fill out a self-certification stating that it works as a cook. The pizza chef will mainly deal with the dough and the cooking while the cook will deal with the recipe and the ingredients.
The preparation of the ingredients should preferably be done in plain sight. Induction hobs will be available for the preparations. Pans and other special tools must be brought by each competitor.
PIZZA AL METRO
A soft and soft Neapolitan type dough with a competition length of 50 cm is required. Double cooking is allowed as long as it is done within the time set for the competition (20 continuous minutes).
PIZZA FRITTA
Fried pizza can mean both stuffed calzone and fried pizza, then placed in the oven for a shiny and golden appearance.
The frying station will be provided by the organization, including cooking oil.
PIZZA E BIRRA
The contestant will prepare a classic pizza to be paired with a beer of choice. For this competition, the presence of a support assistant is recommended to bring the beer and glasses to the judges' table and collect them from the judges' table at the end of the performance. For this competition, an additional judge is dedicated exclusively to performing beer tasting and assessing its pairing with the pizza.
PIZZA FREESTYLE SINGOLA
A soft and fluffy Neapolitan-type dough with a competition length of 50 cm is required. Double cooking is allowed as long as it is done in the time provided for the competition (20 continuous minutes).
PIZZAIOLO PIÙ VELOCE
The competition consists in widening 5 pizza dough discs as fast as possible. The dough balls (200 g) will be provided by the organization and will be the same for all contestants.
The competition will be timed by a judge until all 5 discs completely cover the 30 cm control areas.
If the discs do not entirely cover the control areas, the contestant will be asked by the judge to fix any holes or to expand the disc until matching the control area dimensions. The judge will stop the stopwatch only at this point.
PIZZA PIÙ LARGA
The competition consists in creating the largest possible pizza dough disc by hand.
The loaf weighing 500 g will be provided by the organization. At the start of the competition, the contestant will have 5 minutes to complete the task. The disc must not have any holes in it.
The last 10 seconds, which will be counted down by the judges, will be used to set up the dough and make any repairs.
The judges will check the measurements at the end of the 5 minutes.
COMPETITION TIMINGS
The competitor’s granted time, from the time it places its products on the counter to the time it presents its pizza to the judges, is:
- 30 minutes for Pizza in Teglia
- 20 minutes for Pizza in Pala
- 15 minutes for Pizza a Sorpresa - Mystery box
- 12 minutes for Pizza Senza Glutine
- 10 minutes for Pizza Tonda al Matterello
- 12 minutes for Pizza Dessert
- 10 minutes for Pizze Classica
- 10 minutes for Pizza e Birra
- 10 minutes for Pizza Napoletana Classica
- 10 minutes for Pizza Napoletana Contemporanea
- 20 minutes for Pizza al Metro
- 10 minutes for Pizza Fritta
- 15 minutes for Pizza a 4 mani
BONUSES AND PENALITIES
The first 3 competitors of each specialty (except the acrobatic and abilities competitions) will receive 20 extra points.
Penalties are provided for exceeding the time frame, described above, to the extent of:
- 10 points up to 1 minute late
- 20 points between 1 and 2 minutes late
- 30 points over 2 minutes late
No attempts are allowed; only 1 pizza dough can be used.
JURY AND VOTES
Each judge will rate pizzas giving a score from 1 to 100 for each of the 3 evaluation categories. Pizzas will be rated according to:
- cooking
- taste/combination
- pizza appearance
The judge at the ovens will give a score from 1 to 100 with respect to dexterity/ cleanliness/ handiness/ way of working etc... which will be added to the score of the judges at the tables.
The judgement of the jury is final. Objections and appeals through photos, videos or any other type of evidence are not allowed.
Any complaints can be sent to the organization by written communication only after the end of the Championship and no later than 15 days from its conclusion. The acceptance of the complaint does not imply a revision of the score given by the jury.
SPECIAL PRIZES
Awards will be given, among all the competitors registered, to the best of the following subcategories:
- Pizza in rosa (woman with the best score in any of the cooking competitions)
- Emerging pizza chef (competitor under 30 - born after the 1st of January 1993 - with the best score in any of the cooking competitions)
- King of Pizze romane (competitor registered for the 3 pizza romana competitions - teglia, pala, tonda al mattarello - who has obtained the best result by adding the scores of the 3 competitions).
The winner of each of the following category
- Pizza in Teglia alla romana
- Pizza in Pala
- Pizza al Metro
- Pizza a 4 mani
- Pizza a Sorpresa - Mystery box
- Pizza Classica
- Pizza Napoletana (si prenderà il punteggio più alto tra le due specialità)
- Pizza Tonda al Matterello
- Pizza Dessert
- Pizza Senza Glutine
will have right to access the 2022 TV final of the talent "Master Pizza Champion", now in its 8th edition.
CODE OF ETHICS
Pizza Senza Frontiere World Championship is organized according to Italian Legislative Decree 231/2001 and to a Code of Ethics and disciplinary conduct.
WARNING
The organization reserves the right to modify this regulation in order to improve it. It is recommended to read the final version of the regulation, which can be modified at the latest by the 17th of February 2022.
The event organization reserves exclusive advertising and image rights of the participants of each category without time limits as well as the use of photographic material, video and anything else without charge or obligation to the participants themselves.