Applications are now open for Australia’s Best Pizza Competition, returning to ICC Sydney in May 2026 as part of Food & Hospitality Week.
The national competition invites pizzaiolos, pizza chefs and pizza makers from across the foodservice industry to compete across multiple categories for a share of $6,000 in prize money.
Competitors can enter the Classic and Creative categories, as well as the prestigious Neapolitan STG (Traditional Speciality Guaranteed) category, which uses wood-fired ovens and strict traditional guidelines.
Classic and Creative entrants will compete in both rounds on Day 1, with 30 minutes to prepare, cook and clean while producing four pizzas—two per category. The combined scores determine the Pizza Chef of the Year, who takes home $2,500. Individual category winners receive $500 each.
The Neapolitan STG competition on Day 2 challenges competitors to produce an authentic Pizza Napoletana in just 10 minutes, strictly adhering to TSG guidelines.
STG (Specialità Tradizionale Garantita or Traditional Specialty Guaranteed) is a European Union certification that protects the traditional production method, ingredients, and characteristics of authentic Neapolitan pizza. It mandates specific, high-quality ingredients and a 60–90 second bake in a 430-480°C wood-fired oven, ensuring a soft, elastic crust with a characteristic raised edge.
The Best STG Pizza winner receives $2,500 and will be flown to the 2027 Worlds to compete in Le 5 Stagioni.
Last year’s competition saw Emanuele Malara from Ciccio’s Pizza and Gelato dominate, claiming both Pizza Chef of the Year and Best Classic Pizza titles. Nicola Pellegrino from Ollie’s Italian took Best Creative Pizza honours.
This year’s judging panel features Johnny Di Francesco from Gradi Group, Daniel Semrani from Gigi’s Balmain, Lorenzo Tron from SHOP225, and Francesco Spataro from AVPN.
Applications close on 10 April 2026.
For more information and to enter, visit Food & Hospitality Week.
