India Pizza League Championship
We at IHE are levelling Up and are on the search for India’s top emerging pizza maker with three competitions this year! Applicants may apply for 1 of the 3 competitions. Depending on availability contestants can apply for 2 competitions also. We at IHE always believe in keeping in line with the industry-changing trends and always do something new for the industry stakeholders, unlocking new opportunities for businesses from across the world to enter or increase their reach in the Indian Hospitality industry. We have noticed over the years, be it Margherita or Marinara, with gourmand or traditional ingredients, gluten-free or organic, pan or Roman, when talking about pizza variations are countless.
Branded chains have reigned the Indian pizza market for years but with food aggregators and more domestic players foraying into the market, standalones are now in the competition to capture a share of the market.
The world’s most loved dish is slowly moving towards being a much more organised sector in India and the Indian pizza market size is projected to exhibit a growth rate (CAGR) of 9.63% during 2024-2032.
After a thorough research for over a year where we visited various Pizza Competitions across the world, we came up with the idea that this is the right time for us to conceptualise a pizza competition of our own in India to tap the ever-growing potential in the India Pizza Market and to further optimize our exhibitors and visitors return on investment. This competition during IHE will allow cross-promotion and increase sales potential with an increased visitor footfall.
We’re aimed at bringing together a group of elite pizza professionals from across the country on one single comprehensive platform for business networking. Through international competition, educational outreach, public demonstrations, and community-based service the team is dedicated to promoting pizza making as a respected craft and viable career choice in India.
CONTEST DETAILS JUDGING
Judged by a panel of professional chefs and international culinary experts.
ELIGIBILITY:
The contest is open for submissions from June 01, 2024 through June 30, 2024.
Eligible entrants are:
- Participants must be at least 18 years old.
- Professional Indian Restaurants, Pizzeria Pizza Chefs, Pizza Pop-Ups from anywhere in India.
CATEGORIES TO PARTICIPATE
NEAPOLITAN PIZZA
⭐Recommended Diameter: 30/35 cm
⭐ Ingredients: Flour (dough weight 260/290 gr.), Sauce, Mozzarella, Basil
⭐ Baking Temperature: Over 400°C 2.
NEAPOLITAN PIZZA
⭐Recommended Diameter: 30/35 cm
⭐ Ingredients: Flour (dough weight 260/290 gr.), Sauce, Mozzarella, Basil
⭐ Baking Temperature: Over 400°C 2.
CLASSIC PIZZA
⭐Recommended Diameter: 30/33 cm
⭐ • Ingredients: Flour (220/250 gr. of dough) & Toppings of choice
⭐ Baking Temperature: Upto 360°C 3.
CLASSIC PIZZA
⭐Recommended Diameter: 30/33 cm
⭐ • Ingredients: Flour (220/250 gr. of dough) & Toppings of choice
⭐ Baking Temperature: Upto 360°C 3.
PAN PIZZA
⭐Baking Temperature: Upto 350°C
PAN PIZZA
⭐Baking Temperature: Upto 350°C
ENTRY REQUIREMENTS
- All sections of the online registration form must be completed accurately, with any falsified information resulting in disqualification.
Registered participants must not have any affiliation with sponsoring companies during the competition or within the event’s vicinity.
- The shortlisted candidates will be communicated to take part in the competition over the phone or the e-mail address. The shortlisted candidates will get a link for the payment of the participation fee to take part in the competition.
The participation fee for an individual per category is INR 2500 + 18% GST.
- Contestants are permitted to compete in a maximum of two competitions. The availability of a second category will be determined based on total event participation.
Contestants must inform the organizers in advance regarding preparation time or preferable day/ days needed before the competition for dough preparation and any other arrangements.
FORMAT & JUDGING CRITERIA
- The theme of the competition is “Pizza”. Participants must utilize their products to prepare their pizza.
- Standard tools such as Pizza Peel, Pizza cutter, utensils, and cutting board will be provided by the organizer. A designated area will be allocated for dough mixing and storage, with contestants responsible for their dough during the competition.
- Contestants will have access to the dough mixing area from 10:00 AM to 4:00 PM. The contestant needs to inform the preparation timing in advance to the organizers of the competition.
Each participant is entitled to one assistant, who may not assist in pizza-making but may provide support.
Assistants must adhere to the same clothing requirements as contestants. Failure to remove personal items and thoroughly clean the preparation area post-competition will result in disqualification.
- During the competition, contestants must remain at their designated oven stations until their pizza is ready. Upon commencement, participants will prepare, bake, and serve a single pizza to the jury.
- To compete, participants must wear a clean and appropriate uniform consisting of a hat/bandana, shirt/jacket/t-shirt, kitchen trousers, and suitable footwear.
- Competitors may wear their company association or group uniforms, but uniforms bearing commercial brands or logos not affiliated with event sponsors are prohibited
Pizzas will be evaluated by a qualified jury comprising industry experts, chefs, and gastronomic critics.
The Table Jury, consisting of 3-4 qualified judges plus the oven judge, will assign scores ranging from 1 to 100 for Taste and Cooking.
Evaluation criteria include professionalism, uniformity, skill, speed, accuracy, cleanliness, and technique.
Awards will be given to three contestants in each category. Other contestants who do not feature in the top three will all be given certificates of participation.
The jury’s decision is final, with no avenues for appeal through video or other means.
In the event of unforeseen circumstances, the organization reserves the right to adjust the number of teams admitted to the competition.
All the technical details regarding the workstation, ingredients, equipment, negative marking, and competition judging schedule shall be provided in a technical sheet once your registration has been shortlisted.
