The following comes from Steve Lieber, Director of Operations United States Pizza Team.

Enter this contest:

"The competitions are Gluten Free Championship September 12 and the American Pizza Championship September 13, 2010."

Registration Criteria
You must be employed at a pizzeria, or have pizza on your menu at the time of competition.

Competition Criteria

•  Competitor must bring own pre made dough, sauce, cheese and toppings for 2, 14-inch pizzas. On site refrigeration will be provided. (Contestants will have access to dough making equipment if necessary.
• Oven testing will take place prior to first competition. Bring extra ingredients if you want to prove the ovens.
• Dough trays and peels will be provided; competitor should bring any other needed tools.
• 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 be commercially viable.   Bring your best pie.
• You must prepare and cook pizza in competition area.
• Competitors will make 2 pizzas. They will decide which of the two will go to judges. The second will be given to audience for sampling.
• Contestants must be at pre-competition briefing at 9 am September 5th.

Competitors must agree to judge criteria prior to competition. At the pre-competition briefing contestants must sign publicity waivers and rule agreement waiver.

• All contestants will be assigned numbers and a drawing will determine order. Judges will be sequestered before drawing takes place.
• This is a double blind taste test and numbers will be assigned to pizza in the order in which they are made.
• All contestants must write and print a description of their pizza and provide recipe of ingredients and cooking instructions. This will be used during the judging of each pizza.
• Contestants will remove finished pizza from oven and place on a pizza circle. At this time PMQ will take photos of chef with pizza, then the pizza will be taken to an area to have photos taken of the pizza itself.
• The pizza will then be taken by a runner who will then take it to the judging area. Here the runner will read the description and recipe of the pizza.   The runner will then cut the pizza and allow each judge to choose a slice (piece).   The judges will grade the pizza, then the score sheets picked up, tallied, and held by head judge. The tables will then be cleared.
• Contestants will give permission for PMQ to use photos and statements in any future media without obligation.

For more information:

For Additional Information Visit www.pmq.com  or

 Email steve@uspizzateam.com

www.pmq.com

 Who are the New World Pizza Champions? 

Founding members Tony Gemignani, Michael Shepherd, Siler Chapman, Joe Carlucci, and Sean Brauser would like you to meet the newest members of the World Pizza Champions Team and are headed to Italy this

week for the World Pizza Championships  

Eric Corbin

Ryan LaRose

 

Patt Miller

National Champion – Pizza Acrobat Owner/Operator – A Slice of New York Columbus Ohio

 

 

Steve Lieber

National Pizza Champion / Certified Pizzaiolo Pizza Classica, Miami Beach,  Racks Italian Bistro
(You can listen a great interview I did with Steve, at this link.

Audrey Sherman

Certified Pizzaiola Napoletana - Tony's Pizza Napoletana San Francisco, California

 

 

Michael Bausch

 

Certified Pizzaiolo Pizza Classica / Owner Andolini's North Owasso, Oklahoma

 

 

 

 

Guilio Adriani - (International Member)

 

This year the World Pizza Champions consist of  over 50 members worldwide.  

Most members will be representing the US and home counties at the World Pizza Championships in Salsomaggiore, Italy April 19, 20, 21

Visit http://www.worldpizzachampions.com/

Naples, Italy – Master VPN Instructor and World Champion Pizza Maker. Andriani has won several International awards in Baking including the World Pizza Cup in Naples Italy 2008.

 

 

If you like the Wolrd Pizza Champions, you will love this great book, by Tony Gemignani:

 

 

 

 

pizza all over the pizza champs,

 

Albert Grande

The Pizza Promoter

 

 

Steve Lieber knows pizza….

He is a member of the World Pizza Champions. He has an incredible story to tell. In the following interview he tells his pizza story.

He explains how he got into the pizza business. He learned how to make pizza. He worked in a number of restaurants and decided he wanted to become a master pizziolo.

According to Steve's bio:

Over the years, Lieber established himself working in high volume restaurants that posed many challenges and soon found great success…A self-described “pizza fanatic,” Steve regularly travels the globe to attend conventions and further his knowledge of the industry to perfect techniques and capitalize on the latest in pizza trends.

 

You can watch Steve make his truffle pizza, here:

 

 

 

Listen to the interview with Steve below:

In the following interview, he explains how he:

• learned to make pizza
• how his passion for pizza led him to try to master the coal fired oven pizza
• The differences between a coal fired oven and other pizza ovens in making pizza
• how he met Tony Gemignani.
• What happened to his pizza making, after attending The International School of Pizza
• How he won the Best Pizza in the United States Award
• He give lots of pizza making tips for the home pizza maker
• He explodes the myth of using water to make pizza
• Where he is going with pizza
• How giving back to the community has helped his business

This is an incredible pizza interview. The highlight may be his "Babe Ruth" moment during a pizza contest.

Steve has many secrets to share and he holds nothing back in the following interview.

Steve Lieber is truly one of the Legends of Pizza.

Click play button to hear interview:

 Or use this player:

 

 Steve Lieber Best Pizza in the USA: Play Now | Play in Popup |

This may be your chance to show your stuff at the World Pizza Games:

Once Again The World Pizza Games® Are Coming to Pizza Expo!

The World Pizza Champions are a team no like no other.

They are dedicated pizza professionals who are a mission to spread the word about pizza. They are dedicated. The are talented. And they are all about making fun while they make pizza.

They all come from differnet backgrounds and experiences. They each have their own individual strnegths. But together as a team they maky synergy happen.

That is the strength of the team is greater than each individual part. You gotta love America’s Pizza Team.

They are:

• Tony Gemignani & Ken Bryant of Pyzano’s Pizzeria in Castro Valley, CA;
• Michael Shepherd of Michael Angelo’s Pizza in Kenton & Rushsylvania, Ohio;
•  Joe Carlucci of NY ;
• Siler Chapman of Donato’s Pizzeria in SC and
• Sean Brauser of Romeo’s Pizza in Medina, OH.

You can learn all about the latest of the World Pizza Champions at their website.

Each member has earned the highest awards in several different categories in the pizza industry, Food Network, and Tony Gemignani & Joe Carlucci are inducted into the Guiness Book of World Records.

They are considered by many pizza operators worldwide as professionals and pioneers.

Each member is a pizzaiolo in his own right. Each member owns a pizzeria, where they have honed their craft, reaching pizza perfection.

Make sure you check them out to see if they will be on tour in a city near you.

each member of the team is a true Legend of Pizza.

pizza on Earth,
to the Pizza Champions,

albert

P.S. You can grab a copy of Tony G.’s new book all about The World Pizza Chamions right here: