1. CRUSTS
Should be well defined, about the size of your pinky finger.
2. BASE
Even thickness, crust to crust, with no thin spots.
3. SIZE
Dough should be pressed right out to the edge of the screen, ready to bake.
4. SHAPE
The dough should be perfectly round every time.
5. QUANTITY
There should be an event balance of each ingredient.
6. DISTRIBUTION
Toppings should be evenly spread to the crust.
7. COLOUR
We’re looking for a deep brown caramelised base with a bit of char.
8. ZERO FLOP
Pizza should have a thin & crispy base that holds it’s shape to the tip of the slice.
9. CRUNCH
You should be able to hear the pizza when slicing.
10. TIME
Each pizza receives the five minute bake before 20 seconds resting on the rack for maximum crunch.