I'm headed to Vegas next week for the Pizza Expo. It's the largest pizza show in the world. I will be competing in the non-traditional category. We finished in 5th place in 2016, hoping to improve on that. The Travel Channel is airing a show tonight at 10 PST about last years competition. If you love pizza, its worth a watch. There are several competition categories...
Traditional - only 2 of the following toppings allowed ( Pepperoni, Sausage, Bacon, Ham, Mushrooms, Peppers, Tomatoes, Onions and Olives),
Non Traditional - no restrictions on type of dough, sauce, cheese or toppings
Pan - Styles include, but are not limited to, the following: Chicago, Detroit, Grandma, Ohio Valley, Old Forge and Sicilian. There are no restrictions on dough, sauce or toppings, except that the pizzas must conform to a pan style.
Pizza Napoletana - The products that provide the base for “Pizza Napoletana” include wheat-flour type “00” with the addition of flour type “0” natural yeast, water, peeled San Marzano DOP tomatoes and/or fresh cherry tomatoes, marine salt and extra-virgin olive oil. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 mm (1/8 in) thick. The pizza must be baked for 60-90 seconds in a 485º C (905º F) pizza oven. There are three official variants: Pizza Napoletana Marinara which is made with San Marzano DOP tomatoes, garlic, fresh basil, oregano and extra-virgin olive oil; Pizza Napoletana Margherita Extra made with pressed, peeled tomatoes or chopped fresh cherry tomatoes, sliced mozzarella di bufala DOP, fresh basil and extra-virgin olive oil; and Pizza Napoletana Margherita made with San Marzano DOP tomatoes, sliced mozzarella STG, or Fior di Latte Appennino, basil and extra-virgin olive oil
Gluten Free- There are no restrictions, except that all ingredients must be Gluten-Free
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