World Pizza Rules 2026

CATEGORIES

Neapolitan Pizza STG Caputo Trophy

This prestigious competition section is dedicated to the celebration and preservation of the "Traditional Speciality Guaranteed" (TSG). The competition requires participants to become ambassadors of the Neapolitan tradition, demonstrating not only manual skill but a deep knowledge of the historical rules that define Neapolitan pizza around the world.

Allowed Variations and Ingredients

The challenge is limited exclusively to the two traditional icons. No creative variations outside of those specified are permitted:

  • Margherita Pizza: Made with peeled tomatoes, extra virgin olive oil, Mozzarella di Bufala Campana DOP or Fior di Latte, and fresh basil.
  • Marinara Pizza: Prepared with tomato, extra virgin olive oil, garlic and oregano.
  • Allowed variations: The topping can be supplemented with fresh tomatoes cut into wedges or cherry tomatoes to enhance the freshness of the product.

Technical Execution Requirements

  • The Dough: It must be made exclusively with water, salt, yeast (brewer's yeast, fresh or dry, or sourdough) and soft wheat flour type 00 or 0. The use of any type of fat or sugar in the dough is not permitted.
  • The Drafting: The competitor must roll out the dough disc strictly by hand, using the traditional technique of “Neapolitan slap”, which allows air to move from the center toward the edge. The use of rolling pins or mechanical presses is prohibited.
  • The Cooking: The pizza must be cooked directly on the oven floor wood-fired oven, at a temperature above 400°. The oven time should not exceed 60-90 seconds.

At the following link you can download the only official specification published in Official Gazette of Italian republic.

PRODUCTION REGULATIONS FOR THE TRADITIONAL GUARANTEED SPECIALTY "PIZZA NAPOLETANA"

Classic Pizza

The category Classic Pizza represents the expression of individual mastery; in this section, the pizza chef is not bound by rigid, centuries-old traditions, but is called upon to present his or her own "signature" pizza, a round pizza that combines impeccable technique, creativity, and a deep knowledge of the ingredients. In this challenge, where the balance between innovation and traditional canons determines excellence, the competitor enjoys complete technical autonomy in choosing the flours, the fermentation methods—whether direct or indirect—and the maturation times. The final product must be presented in the classic round shape, suitable for individual serving on a standard plate, provided it is evenly cooked, has a well-dry base, and is well-structured to adequately support the toppings. Complete creative freedom also applies to the toppings, although the judges will carefully evaluate the organoleptic quality of the ingredients and the right balance. It is recommended to use a maximum of 3–4 ingredients (plus any tomatoes and dairy products). The final result must guarantee a perfect sensory balance: the seasoning, expertly distributed, must never overwhelm the flavor of the dough, but integrate harmoniously with it to offer an excellent taste experience in every single slice.

Contemporary Pizza

This category represents the modern evolution of pizza, where research into dough and new fermentation techniques take center stage. The "Contemporanea" pizza stands out for its striking aesthetic and an internal crust structure that challenges the rules of traditional breadmaking. But above all, it strives for quality toppings and harmonious balance.

Technical Specifications and Parameters

  • Dimensions and weight: The dough disc must have a diameter between 30 and 32 cmThe dough used must have a strict weight between 250 and 270 g.
  • The Cornice: The true trademark of this category, it must have a height between 3 and 4 cmIt shouldn't be heavy or rubbery, but extremely light and crumbly.

Topping and Evaluation

  • The condiment is at the competitor's free choice, but must respect a principle of sensory balanceIt should not overload the base, allowing the structure of the pasta to remain the protagonist.
  • Digestibility, melt-in-the-mouth dough, and the ability to combine modern cooking techniques with the art of pizza making will be rewarded.

Seasonal Pizza

In this category, the pizza chef must interpret the local area and the agricultural calendar. The toppings must consist primarily of fresh, seasonal ingredients, avoiding greenhouse or out-of-season produce. Judging will reward the competitor's ability to showcase the freshness of the ingredients and create a perfect blend of the natural flavors of the moment and the pizza base.

Pizza in baking tin

Competition focusing on pizza cooked in a metal pan (rectangular or square). The goal is a highly hydrated dough, characterized by a crispy base and beautifully crafted toppings. The crumb structure must be light and well-developed. Free choice of ingredients.

Fried pizza

The contestant must demonstrate mastery in frying, which must be dry, golden, and not greasy. Both the classic "calzone" (filled) and the "montanara" (fried and then topped) versions are permitted. The dough's resistance to cooking and the thermal balance of the filling will be evaluated. Free choice of ingredients.

Pinsa / Meter / Shovel

In this category, the pizza chef must interpret the local area and the agricultural calendar. The toppings must consist primarily of fresh, seasonal ingredients, avoiding greenhouse or out-of-season produce. Judging will reward the competitor's ability to showcase the freshness of the ingredients and create a perfect blend of the natural flavors of the moment and the pizza base.

Gluten-free pizza

This category is dedicated to special shapes and long leavening times. Whether it's a Pinsa, a Metro pizza, or a Pala pizza (baked directly on a refractory stone), the ability to handle large shapes while maintaining uniform cooking and a crispy exterior yet soft interior texture will be evaluated. Free choice of ingredients.

Junior Pizza

Reserved for young pizza talents (17 years old and under). This category has no limits on creativity or style, but rather aims to evaluate the young pizza maker's cleanliness of the worktop, their dexterity in rolling out the dough, and their technical passion. Free choice of ingredients.

American Pizza

The category American Pizza celebrates the interpretation of pizza, with a specific focus on the iconic characteristics of the style New YorkThe product must have a large diameter, between 35 and 45 cm, and it can also be cooked on classic screen to ensure that unmistakable texture: a thin yet structured base, rigid enough to hold the sauce but elastic enough to allow the typical "booklet fold" without breaking. The base must include a generous tomato sauce, often more savory and seasoned than the Mediterranean version, topped with a generous layer of cheese, which can be a blend of various types (such as low-moisture mozzarella, provolone, or mild cheddar) to achieve the perfect stringiness and browning. The competitor is permitted to use a maximum of three additional toppings A choice of sausage, spicy salami (pepperoni), bacon, ham, olives, onions, or mushrooms. EVO oil, grated cheese, oregano, pepper, and basil are permitted for the garnish. The judges will evaluate the pizza chef's ability to balance the richness of the topping with a crust that must be dry, slightly crispy on the outside, and fragrant, while maintaining the pizza's aesthetic appeal and firm bite.

Acrobatic/Freestyle Competition - Single Freestyle

Free Style: Individual choreographic performance. Participants must combine throws, rotations, and acrobatic movements with the pasta discs, to the rhythm of music (of their choice), evaluating the aesthetics and difficulty of the moves.

Fastest Acrobatic / Pizza Race

Speed: A race against the clock. The competitor must roll out five 200g blocks of dough (provided by the organizer) until they completely cover the 30cm control nets in the shortest time possible. Precision is essential: any holes or uncovered edges must be repaired and reached without stopping the clock. Only upon completion will the timer be stopped and considered the real time.

Acrobatic Competition / Largest Pizza

Wider pizza: A test of extreme manual dexterity. In five minutes, the competitor must stretch the dough disc to its maximum diameter without breaking it. After final contact with the ground, only 10 seconds are allowed for final adjustments.

Pizza & Wine

The "Pizza & Vino" competition was created to celebrate the art of pizza making and the harmonious flavors of pizza and wine. The initiative aims to showcase creativity and mastery in creating harmonious and unique flavor pairings.

The competition is reserved for professional pizza makers of legal age.

The maximum number of participants is 20. Registrations will be accepted in chronological order until the limit is reached. The organization reserves the right to close registrations early if the maximum number is reached before the deadline.

On the day of the competition, June 10, 2026, each participant will have access to a station equipped with an oven (wood-fired and electric), a work surface, and basic ingredients: flour, water, yeast, salt, extra virgin olive oil, peeled tomatoes, and fior di latte.

Some types and references of wine (red wine, white wine, rosé wine, and sparkling wine) will be provided, selected by the organization and communicated to the competitors in advance.

Each participant will have to prepare a pizza paired with one of the proposed and selected wines.

For each pairing, a pizza sample must be presented simultaneously with a tasting of the corresponding wine.

The maximum time for preparation and presentation will be 15 minutes for each pairing and participants can bring their own ingredients for the filling and dough.

The jury, composed of food and wine experts, will evaluate each proposal based on the following criteria:

1. Pizza-Wine Pairing (main criterion)

Harmony between the flavors of pizza and wine

Pizza's ability to enhance wine and vice versa

Originality and creativity of the combination

2. Taste and Quality of Ingredients

Overall flavor of the pizza

Seasonality and freshness of the ingredients

Balance of flavors

3. Preparation Technique

Dough quality (leavening, cooking, consistency)

Drafting and shaping

Uniform cooking

4. Presentation

Visual appearance of the pizza

Care and cleanliness in presentation

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