The U.S. Pizza Team Acrobatic Trials will take place Aug. 2-4 at the Western Foodservice Expo in Los Angeles. Three team members will be chosen to compete in the World Pizza Championship next March.
July 29, 2003 (Press Release) --
Oxford, Miss.—Starting Aug. 2, 2003, the U.S. Pizza Team Acrobatic Trials will take place at the Western Foodservice and Hospitality Expo at the Los Angeles Convention Center.
Contestants from all over the country will compete for a spot on the U.S. Pizza Team. If selected as members of the team, they will earn an all-expense paid trip to the World Pizza Championship (WPC) in Salsomaggiore, Italy next March.
The Acrobatic Trials are divided into three categories: Largest Dough Stretch, Fastest Pizza Maker and Freestyle Pizza Tossing.
A new exhibition competition called Dough Duels will debut at the upcoming trials. This competition stretching over all three days will feature contestants stretching and tossing dough in the air as large as they can inside a time limit of two minutes. The winner of this competition can win up to $1,000 depending upon participation.
The Largest Dough Stretch competition, determines which contestant can hand stretch or toss one 17-ounce dough ball to the maximum size without tearing the dough in under five minutes.
Brian Edler, who owns four Domino's franchises in Ohio and Michigan, was a part of the 2003 team and competed in the largest dough stretch at the WPC will return to compete for a spot on the 2004 team. Edler placed third in the world in this division and was the first American to ever place in the event.
In the Fastest Pizza Maker contest, participants start with five 7-ounce dough balls. The dough is stretched to cover five 12-inch screens. The judges will determine the winner by the contestant who covers the screens in the shortest time. Michael Shepherd, owner of Michael Angelo’s Pizzeria in Kenton, Ohio, who placed fifth in this category in April at the WPC will also be competing again.
The last contest of the U.S. Pizza Team trials is the Freestyle Pizza Tossing. This competition holds the most difficulty. Contestants are required to perform a two to four-minute throwing routine set to music using five 14-ounce dough balls. Three judges will judge the performances on a ten-point scale.
Tony Gemignani has won the world title in this division and serves as the U.S. Pizza Team coach.
Gemignani’s winning many world championships has drawn much national attention. He has made appearances on The Tonight Show with Jay Leno, Real TV, Good Morning America, the Food Network, The Howie Mandel Show, CNN and ESPN.
The U.S. Pizza Team is an effort on the part of industry leaders to bring publicity to the pizza industry and the people who make pizza. The U.S. Pizza Team will be featured on the Food Network in the near future, as the network is finishing up a special filmed earlier this year at the World Pizza Championship.
For more information on the U.S. Pizza Team, please visit www.uspizzateam.com and www.worldpizzachampionship.com. Please email Amanda Johnson at amanda@pmq.com or call 662.234.5481 x126 for a schedule of events.
Contestants from all over the country will compete for a spot on the U.S. Pizza Team. If selected as members of the team, they will earn an all-expense paid trip to the World Pizza Championship (WPC) in Salsomaggiore, Italy next March.
The Acrobatic Trials are divided into three categories: Largest Dough Stretch, Fastest Pizza Maker and Freestyle Pizza Tossing.
A new exhibition competition called Dough Duels will debut at the upcoming trials. This competition stretching over all three days will feature contestants stretching and tossing dough in the air as large as they can inside a time limit of two minutes. The winner of this competition can win up to $1,000 depending upon participation.
The Largest Dough Stretch competition, determines which contestant can hand stretch or toss one 17-ounce dough ball to the maximum size without tearing the dough in under five minutes.
Brian Edler, who owns four Domino's franchises in Ohio and Michigan, was a part of the 2003 team and competed in the largest dough stretch at the WPC will return to compete for a spot on the 2004 team. Edler placed third in the world in this division and was the first American to ever place in the event.
In the Fastest Pizza Maker contest, participants start with five 7-ounce dough balls. The dough is stretched to cover five 12-inch screens. The judges will determine the winner by the contestant who covers the screens in the shortest time. Michael Shepherd, owner of Michael Angelo’s Pizzeria in Kenton, Ohio, who placed fifth in this category in April at the WPC will also be competing again.
The last contest of the U.S. Pizza Team trials is the Freestyle Pizza Tossing. This competition holds the most difficulty. Contestants are required to perform a two to four-minute throwing routine set to music using five 14-ounce dough balls. Three judges will judge the performances on a ten-point scale.
Tony Gemignani has won the world title in this division and serves as the U.S. Pizza Team coach.
Gemignani’s winning many world championships has drawn much national attention. He has made appearances on The Tonight Show with Jay Leno, Real TV, Good Morning America, the Food Network, The Howie Mandel Show, CNN and ESPN.
The U.S. Pizza Team is an effort on the part of industry leaders to bring publicity to the pizza industry and the people who make pizza. The U.S. Pizza Team will be featured on the Food Network in the near future, as the network is finishing up a special filmed earlier this year at the World Pizza Championship.
For more information on the U.S. Pizza Team, please visit www.uspizzateam.com and www.worldpizzachampionship.com. Please email Amanda Johnson at amanda@pmq.com or call 662.234.5481 x126 for a schedule of events.
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