The Categories

Venue: Expo Gent, Maaltekouter 1, 9051 Gent, Belgium By Public Transport (Recommended) Train: Arrive at Gent-Sint-Pieters Station, the main railway station with excellent international and national connections. From the station, take Tram 1: Direct service to the venue. Take the tram in the direction of "Flanders Expo" and disembark at the final stop. The journey takes about 15 minutes. By Car Address for GPS: Maaltekouter 1, 9051 Gent. Parking: Flanders Expo has extensive parking. We advise arriving early as spaces fill up quickly during major events. Important: Please follow the temporary event signage around the venue. By Plane Brussels Airport (BRU): The largest international airport. From there, take a direct train to Gent-Sint-Pieters Station (approx. 60-70 min), then follow the tram directions above. Brussels South Charleroi Airport (CRL): Take the shuttle bus to Charleroi-South railway station, then a train to Gent-Sint-Pieters Station. Accessibility The venue and all event areas are fully accessible for visitors with reduced mobility. Accessible parking spaces are available close to the main entrances.

Competitors can showcase their mastery in four distinct championship categories:Neapolitan Pizza (STG) The authentic test. This category follows strict traditional specifications for dough, ingredients, and wood-fired baking.Classic Pizza The canvas for creativity. Competitors have total freedom to express their signature style through dough, toppings, and bake in a round format.Tray Pizza The skill of scale. This category challenges competitors to perfect a large-format, rectangular pizza with expert dough management and even baking.Contemporary Neapolitan A round pizza baked directly on the oven floor, defined by a pronounced, voluminous crust with an open, alveolated structure.Dessert Pizza A sweet, leavened dough inspired by traditional pizza dough. Baked in an electric or gas oven with complete freedom of execution — no restrictions on baking times, temperatures, ingredients, or techniques.

Yes, you do. According to the official rules for the Europe Pizza League, all competitors are required to bring their own ingredients and dough.Here are the key points:Ingredients & Dough: You must supply and bring all the ingredients and dough you plan to use for your pizza(s).Preparation: While you cannot bring pre-made or pre-baked bases, minor preparation of your brought ingredients is allowed during the competition time.Equipment: Basic tools (ovens, peels, trays, etc.) are provided, but you may bring your own specialized knives or small tools.Storage: Refrigerators will be available on-site upon request for storing your ingredients.Pro Tip: Ensure all your ingredients are fresh and of the highest quality, as this is a key judging criterion.

Yes, your dough can be ready. You must bring your own prepared dough, but it should not be pre-baked. Here are the key guidelines based on the official rules: Bring Your Dough: You are responsible for supplying your own dough. It Can Be Ready-to-Use: Your dough can be pre-fermented, proofed, and portioned into balls, ready to be stretched and topped during the competition. Major Exception – Do Not Pre-Bake: The rules state: "The use of pre-baked bases brought from home is not permitted." Your dough must be raw when you begin the competition. Minor Prep On-Site: You are allowed to do final preparation (like stretching, topping, and any last-minute adjustments) within your allotted competition time. Storage: Refrigerators will be available on-site if you need to store your dough before your turn. In short: Bring your best, ready-to-stretch dough balls. Do not bring any pre-baked bases. For full details, please refer to Section 9.0 (Equipment and Ingredients) of the official rules.