Frequently Asked Questions
Submit your recipe using the online form or post the entry before the deadline.
The choice of pizza ingredients is strictly up to the discretion of the competitors. There is no requirement that this pizza is on any existing menu but part of the judging criteria is that it must be commercially viable. – Submit your best pizza.
There are four Categories in which to enter:
- Poultry or Meat
- Seafood
- Vegetarian
- Tabasco ®
- Specialty or dessert
Pizza recipes must be original and unpublished and must be submitted prior to the deadline.
These must be submitted via the entry email address, on the recipe format sheet provided: entry@globalpizzachallenge.com
The Competition
Global Pizza Challenge wants to provide you the competitor, every chance to excel and produce the best possible product on the day. They have no interest in trying to trick or deceive any competitor. They want the best pizza to win.
It is our obligation to have an area ready for you to compete in; it is your responsibility to show your best effort. This document has been produced to give you an indication of what the judges will be looking for on the day as well as some helpful hints. You will score the maximum amount of points by showing the best possible use of the sponsor's products. Above all be inventive and original.
Sponsors are an integral part of the event and the products they represent need to be used where possible.
If you use a non-sponsored product, that is available from the sponsor, you stand a chance of being disqualified.
We have listed some points below that if followed, will help you achieve your desired outcome.
Truth of product
If you name a style, technique, flavour, product or garnish, make sure that it appears on your final product.
If you name a dish as a braised mushroom and Parmesan, they must be the dominant products on the dish.
Correct preparation and presentation is required
Cheese
Use the right cheese and the correct amount to complement your dish, too much is not good nor is too little. Incorrect use of cheese will harm your final score.
As an example the incorrect use of Cheddar can render a dish oily.
A point of difference with effective technique is good.
As an example of a four-cheese pizza: cream cheese in the pastry, mozzarella on the base, cheese oil in a dressing and a Parmesan cracker as a garnish.
Dough
If you say thin and crispy make sure it is.
If you incorporate a grain or different flavour try it before hand.
Sauce base
Has the sauce been prepared classically, did you peel and seed your tomatoes?
Was it passed through a sieve to remove any impurities (skin, seeds pith etc)?
Does the sauce have a good sheen?
Does it leach water on the edges?
Have you adjusted the seasoning?
Is it to tart- do you need to remove some acid?
Garnish
Is the garnish appropriate for the dish?
Is it an unnecessary after thought?
Is the garnish edible?
Portioning
Has your product been portioned correctly?
Are they good clean cuts and is the product able to be picked up and eaten?
Has your topping been distributed evenly to ensure every piece has the right effect on the consumer?
Is it the correct ingredient for the dish?
Topping
Has the topping been sliced evenly and correctly, does it require marinating?
Have you used and identified sponsors product?
Hygiene
Keep your work area clean and hygienic- if something hits the floor it then hits the bin.
If the product is to be chilled keep it under 4oC degrees, if it is hot then over 74 degrees Celcius
Personal hygiene is equally important: your uniform should be clean and free from stains, hair nets if required and remove excess jewellery.
Nails and hands are of the utmost importance as they constantly in contact with food.
If you use the rest room wash your hands if you touch any part of your body wash your hands!
Originality and Creativity
The purpose of this competition is to show creativity, originality and commercially viable pizza ideas.
Remember to highlight local produce- be it regional or country specific.
Follow the trends
Read food sections of magazines and newspapers and keep up to date on ingredients, seasonings, ethnic cuisines and nutrition concerns.
Sponsors want recipes that consumers will really try, so your contest recipes should have broad appeal and not require hard-to-find ingredients.
Taste Taste Taste
While simplicity, appearance and other qualities are important the way a dish tastes is the bottom line.
Try out your creation on family and friends and make use of their feedback to refine the recipe.
Follow the rules
Read the details of the contest rules and follow them carefully.
Type or print your entry neatly and double check for errors or omissions.
Send it in time to meet the deadline.
Use the products that are called for and make sure you get your entry in on time.
Play the name game
Naming your dish is very important.
A creative and unusual name will get the judges' attention.
Descriptive words that capture the feeling of your dish add to its overall interest.
What is currently a hot food topic?
Check out some food magazines and see what everybody is talking about.
If a certain spice is the rage at all the restaurants, you may want to incorporate it
Into your offering.
Even if you are submitting a tried-and-true family favourite, you might want to give
it a trendy new twist.
Keep it simple
Make sure your ingredients can be found at most markets.
Less is often more!
Complicated recipes don't often win, and if you have to go to another country to get the ingredients you can forget it.
Appearance is very important
It might taste delicious, and also look appetizing.
Food presentation is an art.
Competition Day
The Global Pizza Challenge organizers do not select the finalist they are independently select by suitably qualified industry personal. You will probably never produce a dish that has not been replicated somewhere in the world.
Therefore secrecy, to the point of ridiculous, is not necessary. In the spirit of good sportsmanship, if needed,assist your fellow competitor if they are in need of help.
It may be you one day!
Arrive one hour before your heat, this allows your to register and familiarise your self with your surroundings. We understand that a competition before the public can be daunting. This time also allows you to attend the pre-competition briefing.
Competitor must bring own pre-made dough, sauce, and toppings for 4 30cm pizzas.
Transport products in plastic containers. Glass containers will not be allowed in the competition area.
Bring all products in an insulated cooler to maintain cold chain. Products not suitable chilled will result in disqualification.
On site refrigeration will be provided.
You must prepare and cook pizza in competition area.
All contestants will be assigned numbers and a drawing will determine order.
Contestants will remove finished pizza from oven and place on a wooden peel with nothing else.
The pizza will then be escorted to the judging area by the contestant, who will then describe their creation to the judges.
The competitor will then cut the pizza and allow each judge to choose a slice (piece).
The judges will grade, score sheets picked up and table cleared, and the judge's decision is final.
Advice or direction (coaxing) either in the make-ready preparation area or in the immediate vicinity of the competition stage is not allowed.
The competitor is the only one allowed in the preparation area and on the competition stage.
Judges decision is final in all matters during the competition.
In all other matters relating to Global pizza Challenge, on the day of the competition, the Competition Coordinator's decision is final.
All recipes and event photography of contestants, and pizzas become the property of Global Pizza Challenge and may be used in future promotions and advertising.
Conclusion
This is your opportunity to showcase your talent and originality. Be the one to represent your country on the international stage.
All competitors who reach the finals will receive a certificate and the winner will receive the opportunity to represent their country at the global finals.