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Judging Sheet Samples
Rules
| Pizza Appearance - 30 Points |
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| Crust - Baked correctly, shape, thickness, seasoning, pastry style, too thin to hold ingredients, correct for pizza presented, color, etc. |
| Cheese & Toppings - Cheese melted, correct use of product, baked evenly, color, arrangement, knife skills, portioning of product, technique, etc |
| Overall - Impressiveness & Visual Appeal |
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| Pizza Taste - 50 Points |
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| Crust - Flavor, texture (soggy, dry), aroma, oil content |
| Sauce - Flavor, spice level, salt level, thick, thin amount of sauce, appropriate use of product, color |
| Toppings - Do the flavors compliment each other? Bland, strong, appetizing, correct preparation |
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| Pizza Viability - 20 Points |
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| Practical to make commercially |
| Creativity of ingredients/design |
| Pizza is a representation of the country of origin |
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| Grand Total Points - 100 Maximum |
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