PIZZA FEST CHALLENGE 2025

OFFICIAL Rules and Regulations for participating in the PRO challenge in those categories: Neapolitana, Romana, Traditional, New York and Pan.

(Montréal Grand Quay of the Port of Montreal - October 21-22, 2025)

Eligibility

The contest is open only to owners, managers, chefs, industry consultants, pizza pop ups, social media influencers, or employees 18 years or older from the restaurant and pizzeria industries. PIZZA FEST or PIZZA FEST CHALLENGE employees and their family members, are not eligible.

General Rules

Contestants must provide dough, sauce, cheese, and toppings for three (4-6) pizzas, it’s not a bad idea to have extra dough for potential problems. Please note that some products may be provided by our preferred product sponsors and available for use. A dough prep and temporary kitchen area will be available. Entrants will receive an email detailing ovens, storage and other items provided in these areas. Basic kitchen items are available but if you need something specific, we recommend bringing it with you.

Each contestant will have 30 minutes to assemble and bake his or her pizzas. Contestants will be timed by PIZZA FEST CHALLENGE staff. In addition, each contestant will be required to clean up his or her assembly space prior or immediately after presenting the pizza for judging. Failure to adhere to time restrictions or to clean up in a presentable fashion will result in an automatic deduction of 5 points on each judge’s scorecard.

Only one entry per contestant will be accepted, with a maximum of five (5) entries per establishment (one per division). Only registered contestants will be allowed in the contest area; Please note: You must be pre-registered as a PIZZA FEST CHALLENGE attendee to enter. Entries will not be accepted until registration and contest fees are paid. No on-site entries will be permitted, unless approved by the operations team.

A maximum of 80 entries will be accepted in the Neapolitan, Roman, Traditional, NY and Pan categories. Entries close in any division once it reaches the above-mentioned maximum number of participants.

Ingredient preparation will be allowed in the designated prep areas prior to your table time to allow immediate building of the pizza as soon as a competitor hits their table.

Pizzas for all divisions will be scored against themselves using a scale of 1-100 by an expert panel of judges based on crust, sauce, cheese, toppings, bake, overall taste, creativity, and appearance, with an emphasis on the culinary attributes.

Total of $17 500 Canadian Funds to win for 2025 edition. The five best of each category; Neapolitan, Roman, Traditional, NY and Pan will receive a prize of $2000. The seconds positions $1000 and the thirds 500$. They will receive a recognition certificate at the conclusion of the competition. Payment terms will be Net 90 days. Payment of any local, state, or federal taxes are the responsibilities of the winners. There will be no substitutions of prizes as offered except at the discretion of PIZZA FEST CHALLENGE ®. Prizes are non transferable.

Decisions by the judges are final in all aspects of this contest. 

Special Rules by Division: 

Neapolitan: which is made with San Marzano DOP tomatoes, fresh garlic, (fresh basil, oregano, sea salt, and extra-virgin olive oil must be added BEFORE baking);

Romana: Par Baking of your dough is allowed. Consult a member of the PIZZA FEST CHALLENGE team.

Gourmet/Special: Creation: Special from your imagination no limit to this category except using Saputo cheeses.

New York: Respects of the New York style pizza tradition. (Dimension, cheese and ingredients). Two topping maximum ex: pepperoni + vegetables allowed.

Pan Division. Styles that fall into this category include, but are not limited to, the following: Roman, 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. Par Baking of Dough will be allowed onsite that will not count against your time. See a PFC team member for timing etc.