The Great American Pizza Challenge returns to Pizza Expo Columbus
The Great American Pizza Challenge celebrates pizzeria offerings often absent from competitions: gluten-free pizzas, breadsticks/garlic knots, dessert pizza and more. Winners of the inaugural competition held in 2025 include first-time competitors such as:
- Brayden Miller of Ohio-based Black Dog Pizzeria (Best Breadsticks/Garlic Knots)
- David Hansen of Pennsylvania-based Caliente Pizza & Drafthouse (Young Pizza Maker of the Year)
As pizza makers prepare for Pizza Expo Columbus, being held Oct. 11-12 at the Greater Columbus Convention Center, it’s a great time to revisit the styles being judged at The Great American Pizza Challenge. But first, the rules:
- Competitors must be registered attendees of Pizza Expo Columbus.
- The Great American Pizza Challenge is open to members of the pizza industry ages 18 and up – except for the Young Pizza Maker of the Year Competition, which is limited to pizzaioli ages 16-17.
- Challengers have 25 minutes to assemble and bake pizzas.
- No more than two competitors from a single establishment can enter each division (or 14 total).
- Employees and family members of speakers, exhibitors, advertisers and their affiliates are not eligible to compete.
America’s Best Pepperoni Slice
This division is open to all crust styles. Contestants can par bake their dough, but that must be done onsite in front of an official from the Master Pizza team, which oversees the Great American Pizza Challenge.
Once contestants slide their pizzas into the oven, the only allowable additions are oil, grated cheese and herbes/spices.
Non-traditional Thin Crust Division
This division isn’t restricted by sauce or toppings (although dessert pizzas are not allowed). Thin crust pizzas should be 12- to 18-inches across and no more than 0.75 cm or 0.295 inches thick, excluding the cornicione. Examples of styles that qualify for this division include:
The top-scoring pizza makers in each of these subdivions will receive a $100 prize. The first-place winner in the overall Non-traditional Thin Crust Division will take home a $1,000 prize.
Traditional Thin Crust Division
Red sauce and cheese? Yes, please! This division is governed by the same restrictions for pizza size and thickness as the Non-Traditional Thin category, but it’s back to the basics.
Pizzas max out at two toppings from this list: pepperoni, sausage, bacon, ham, mushrooms, peppers, tomatoes, onions, olives. Two styles of one topping (mini and cup and char, for example) count as one type.
As with America’s Best Pepperoni Slice, the only post-oven additions allowed are oil, grated cheese and herbs/spices.
Gluten-free Division
Sauce, toppings and cheese are nearly unrestricted in this division, although all ingredients used on pizza entries must be gluten-free. Par baking is permitted with oversight by the Master Pizza team.
Register for Pizza Expo Columbus, bringing every element of the pizza industry together under one roof in the Midwest at the Greater Columbus Convention Center on October 11-12, 2026. Learn. Network. Shop. Eat. And compete.
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Dessert Pizza Division
Open-faced, dough-based pies are the name of the game for this division. While other categories are presented to judges by the slice, dessert pizza makers can decide whether they want their pies presented sliced or whole.
Garlic Knot/Breadstick Division
While this division is open to all styles, dough cannot include meat, cheeses or produce. Participants are responsible for providing a red, tomato-based dipping sauce with their entry. Knots and breadsticks can be finished with garlic butter (or butter alternative), grated cheese and herbs.
What to Know
Challengers will have a variety of brick, conveyor, electric and gas ovens to choose from in The Great American Pizza Challenge. Pizza tools will be provided, although contestants are free to bring their own pans and screens.
Contest participants can check in starting at 3 p.m. on Saturday, Oct. 10. The Master Pizza team is hosting a meeting for competitors at 4 p.m. on Saturday. Organizers of the contest will review the rules and answer questions during this time. After the meeting, contestants who want to par bake their crusts can use the prep area and ovens.
Ingredients contestants plan to use for their entries should be brought to The Great American Pizza Challenge staging area, where refrigeration will be provided starting at 3 p.m. on Saturday. Contestants can bake test pizzas on Saturday evening, after the competitor meeting.
Time slots for competition will be sent out two weeks before The Great American Pizza Challenge. Competitors are encouraged to check in at least an hour before their designated time slot to be assigned a table.
To participate in The Great American Pizza Challenge, register for Pizza Expo Columbus today!
KATE LAVIN is Senior Editor of Pizza Today.
