U.S. Pizza Team Competes in Italy
Oxford, MS, April 03, 2014 --(PR.com
)-- The U.S. Pizza Team (USPT) will be returning to Parma, Italy to compete in the 23rd annual World Pizza Championships April 7th-9th. The team will consist of 16 pizzaiolos from Indiana, Kentucky, California, West Virginia, Illinois, New York, Ohio, Tennessee, Florida, Arkansas and Massachusetts.
The World Pizza Championships bring hundreds of competitors from over 30 countries every year to the food valley of Italy to compete for the title of best in the world in 10 categories of competition.
USPT members will compete in a total of 32 events, including Traditional Pizza, Neapolitan Pizza, Gluten Free Pizza, Pan Pizza, Pizza for Two (one pizza made by a team of two pizzaiolos), Pizza on the Peel, Largest Dough Stretch, Fastest Pie Maker and Freestyle Dough Acrobatics. This by far the largest team assembled in recent history for the USPT.
For 12 of the 16 USPT members, this will be the first time competing on this world stage. With the USPT having placed in the top ten in 3 categories the previous year, the pressure is on the newcomers to help propel the team over the top and bring home medals in as many events possible. New members competed in regional competitions across the country to earn their spot on the U.S. Pizza Team for a chance to represent our country in international competition.
The World Pizza Championships will be streamed live at uspizzateam.com
, April 7th & 9th from 4am EST to 12pm EST.
The U.S. Pizza Team consists of expert pizza makers and dough-spinning acrobatic performers from pizza restaurants across the United States. The squad won the Team Acrobatics World Championship in Salsomaggiore, Italy, in 2011.
PMQ Pizza Magazine, the leading national trade publication for the pizza restaurant industry, created the U.S. Pizza Team in 2000. For more details about the USPT or the World Pizza Championships, visit http://www.USPizzaTeam.com, worldpizzachampionship.com or contact Brian Hernandez at email@example.com or 662-234-5481, ext. 129.