Regulation 2025

COMPETITIONS AND SCHEDULES

Professional pizza chef over the age of 18 can partecipate in the Pizza Senza Frontiere - World pizza Champion Games.

You can register for the following specialities:
- Pizza Classica su forno elettrico
- Pizza Classica su forno a legna
- Pizza Napoletana Tradizionale
- Pizza Napoletana Contemporanea
- Pizza in Teglia
- Pizza in Pala
- Pizza Tonda al Matterello
- Pizza a 4 mani
- Pizza a sorpresa - Mystery Box
- Pizza Senza Glutine
- Pizza Dessert
- Pizza al Metro
- Pizza e Birra
- Pizza e Cocktail
- Pizza e Vino
- Pizza Fritta
- Pizza Freestyle (soon online)
- Pizza più larga (soon online)
- Pizzaiolo più veloce (soon online)

COMPETITION on Monday, 20th January

- Pizza Classica su forno elettrico
- Pizza Classica su forno a legna
- Pizza Napoletana Contemporanea
- Pizza Napoletana Tradizionale
- Pizza in Teglia
- Pizza in Pala
- Pizza Tonda al Matterello
- Pizza Dessert
- Pizza Fritta
- Pizza a 4 mani
- Pizza e Cocktail
- Pizza al Metro

COMPETITIONS on Tuesday, 21st January

- Pizza Classica su forno elettrico
- Pizza Classica su forno a legna
- Pizza Napoletana Contemporanea
- Pizza Napoletana Tradizionale
- Pizza in Teglia
- Pizza in Pala
- Pizza e Birra
- Pizza e Vino
- Pizza Senza Glutine
- Pizza a 4 mani
- Pizza a sorpresa - Mystery Box

COMPETITIONS on Wednesday, 22nd January

OVENS

WOOD-FIRED OVENS

This type of oven is available for the following competitions:
- Pizza Classica
- Pizza Napoletana Tradizionale
- Pizza e Birra
- Pizza Tonda al Matterello

ELECTRIC OVENS

This type of oven is available for the following competitions:
- Pizza in Teglia
- Pizza Senza Glutine
- Pizza Napoletana Contemporanea
- Pizza a 4 mani
- Pizza e Cocktail
- Pizza Dessert
- Pizza Fritta
- Pizza in Pala
- Pizza Classica
- Pizza al Metro

REGISTRATIONS

Enrollment is now open and will end when all the available spots are filled by December 31, 2024.

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.pizzasenzafrontiere.com by filling out the form.

The procedure is as follows:
1) select the competition
2) select the day and time slot of your interest from the drop-down menu
3) enter the competitor data
4) issue payment to validate the registration

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 Pizza Senza Frontiere - campionato@ristorazioneitalianamagazine.it confirming the full acceptance to the Championship.

The participation fee is set at 150 euros + VAT per competition, except special offers, with the exception of "Pizza a 4 mani" competition, whose fee is 200 euros + VAT (1 payment is good for two contestants).

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.

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 tradizionale, pizza napoletana contemporanea, pizza senza glutine, pizza a 4 mani, pizza dessert, pizza fritta, pizza e cocktail, pizza e birra, pizza e vino.

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 pizza classica competition, pizza in teglia competition and pizza in pala competition, in addition to freestyle, thus bringing the total number of competitions to 4).

P.S. To be considered valid, registrations for multiple races must include at least 2 hours of slack between one competition and the next.

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 December 31, 2024.

ATTENTION
For the "Pizza a 4 mani" competition, 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 other competitor (chef).

ENTRANCE TO THE FAIR

The recommended entrance gate for the “Sigep World” Fair for the various contestants is the EAST ENTRANCE.
Given the high turnout at the event and the probable queues for traffic, parking and access to the ticket office, it is recommended to arrive well in advance (consider approximately 1 hour).
Pizza Senza Frontiere - World Pizza Champion Games will take place in Pavilion D6.

To access SIGEP World, you must have an entry ticket. In the weeks preceding the event, all competitors will be sent an invitation to register on the Fair portal and download the strictly personal ticket that must be presented in paper or digital form at the entrance. The ticket is included in the price of the competition.

CHECK IN

Participants must report to the admission office as follows:
- from 8.30 a.m. to 9.30 a.m. for those who must compete between 11 a.m. and 12 p.m.
- from 9.30 a.m. to 10.30 a.m. for those who must compete between 12 p.m. and 2 p.m.
- from 10.30 a.m. to 11.30 a.m. for those who must compete between 2 p.m. and 4 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

In case of delay, the possibility of competing is not guaranteed. Latecomers who show up at the secretariat after 1.30 pm on Monday 20 and Tuesday 21 January will not be able to compete for any reason. On Wednesday 22 January, delays are not permitted: competitors who show up after the pre-established times will not be able to compete for any reason.

For the pizza freestyle competition, the competitor must provide the soundtrack of their performance by email by 12/31/2024. The reference address is campione@ristorazioneitalianamagazine.it. Each competitor will have 3 minutes to perform. A personally prepared dough is required; the use of a rubber disc is not permitted.

COMPETITION AREA ACCESS

All participants in the competition must show up at the "Access to the Competition Area" desk, near the Dough Area, 1 hour before the selected time slot, to collect the pass to access the competition station. Competitors who have registered for multiple competitions must show up at the desk as many times as the competitions they intend to do, with the same rules.

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 January, 2025 from 10.00 a.m. to 5 p.m. (only for those who compete on Monday 20 January 2025)
- 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.

DRESS CODE

Competitors can wear their own shirts, jackets, aprons and anything else as long as they don’t display advertisements of firms or their sponsors. Shirts and jackets with the logo/name of restaurant/pizzeria are allowed.

TYPES OF COMPETITION

PIZZA IN TEGLIA

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 - MYSTERY 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.

PIZZA SENZA GLUTINE

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.
The tender can be carried out on a wood-fired oven or on an electric oven, the choice must be indicated by selecting the appropriate product during the purchase phase. It is not possible to buy both the typologies of competition.

PIZZA NAPOLETANA TRADIZIONALE

This category includes all types of Neapolitan or Neapolitan-style pizza with hydration of up to 60% baked in a wood-fired oven 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 an electric 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 (including a Grimbergen Beer Tasting Kit)

The competitor will present a classic or Neapolitan pizza to which he will pair a beer of his choice from those provided by Grimbergen, an abbey beer. Upon registration, the competitor will receive a tasting kit containing a description and a bottle of all the beers made available, so that he can taste them and decide which one to use. The types available are: Grimbergen Blonde, Grimbergen Double Ambrée and Grimbergen Blanche. For this competition, it is recommended to have the support of an assistant who will collect the beer and glasses at the Grimbergen desk and bring everything to the judges' table and then collect and return the material at the end of the performance. For this competition, an additional judge is provided, dedicated exclusively to evaluating the combination of the beer chosen with the proposed pizza.

PIZZA E VINO

The contestant will prepare a classic or Neapolitan pizza to be paired with a wine of choice. For this competition, the presence of a support assistant is recommended to bring the wine 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 wine tasting and assessing its pairing with the pizza.

PIZZA E COCKTAIL

The competitor will present a classic or Neapolitan pizza to which he will combine a cocktail of his choice. For this competition, the support of a barman/assistant is allowed who will take care of making the cocktail and bringing the glasses to the judges' table as well as collecting them from at the end of the performance. The preparation of the cocktail must take place within the expected 10 minutes of the competition. For this competition, an additional judge is foreseen and dedicated exclusively to the evaluation of the beer and its pairing.

PIZZA FREESTYLE

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 or presents holes, the contestant will be asked by the judge to expand the disc until matching the control area dimensions or to fix any holes. 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
- 20 minutes for Pizza al Metro
- 15 minutes for Pizza a 4 mani
- 15 minutes for Pizza a sorpresa - Mystery Box
- 12 minutes for Pizza Senza Glutine
- 12 minutes for Pizza Dessert
- 10 minutes for Pizza Tonda al Matterello
- 10 minutes for Pizza Classica
- 10 minutes for Pizza Napoletana Tradizionale
- 10 minutes for Pizza Napoletana Contemporanea
- 10 minutes for Pizza e Birra
- 10 minutes for Pizza e Cocktail
- 10 muntes for Pizza e Vino
- 10 minutes for Pizza Fritta

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 of the ingredients
- 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.
For the "Pizza e Birra", "Pizza e Cocktail" and "Pizza e Vino" competitions, an additional judge is foreseen and dedicated to evaluating the pairing and who will provide a vote from 1 to 300 maximum.
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 1995 - 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
- Pizza in Pala
- Pizza al Metro
- Pizza a 4 mani
- Pizza a sorpresa - Mystery box
- Pizza Classica (without distinction regarding the type of oven used)
- Pizza Napoletana (the highest score between the two specialties will be taken)
- Pizza Tonda al Matterello
- Pizza Dessert
- Pizza Senza Glutine

will have right to access the 2025 TV final of the talent "Master Pizza Champion", now in its 10th edition.

CODE OF ETHICS

Pizza Senza Frontiere - World Pizza Champion Games 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 7th January, 2025.

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.

Last revision: 13/12/2024 at 5.00 p.m.