Contemporary Pizza World Championship

From November 17 to 19, 2025, the Parco delle Querce in Crispiano hosted the second edition of the Contemporary Pizza World Championship, organized by the Accademia Professionale del Gusto led by master pizza maker Domenico Rossini. Compared to the 2024 debut, the event grew from two to three days.

Competition categories included amateur, classic, gourmet, contemporary, Neapolitan, chef, gluten-free, and team pizza, along with new challenges like pizza in pala, ruota di carro, and "genius and madness." There was no shortage of skill tests: acrobatic freestyle, widest pizza, fastest pizza, junior freestyle (under 14), and dough-balling, judged by a jury of experts and world champions. As in previous editions, there was ample space for inclusive workshops with local young people with disabilities.

Format — three days (November 17-19, 2025)

Competitions, skill tests, shows, and workshops took place at the Parco delle Querce in Crispiano.

Competition categories

• Amateur, classic, gourmet, contemporary pizza
• Neapolitan pizza and chef category
• Gluten-free pizza
• Team category
• Pizza in pala, pizza ruota di carro, "genius and madness" category

Skill tests

• Freestyle (acrobatic pizza)
• Widest pizza
• Fastest pizza
• Junior freestyle (under 14)
• Dough-balling test

Jury

Industry experts, international championship judges, and world champions from previous editions.

Inclusion

Workshops and moments dedicated to local young people with disabilities who learned the art of pizza making, in addition to shows and social gatherings.