Official Rules – NY Pizza Challenge
No Purchase Necessary
To Enter: Fill our form or type your original, newly developed pizza recipe on an 8 1/2 x 11” sheet of paper with the following information: your name, date of birth, complete address, daytime phone number, the words “NY Pizza Challenge”, and your original, newly developed pizza recipe. Be sure to include the recipe name, all measurements, ingredients and cooking procedures. Mail your entry to: “NY Pizza Challenge”, New York Beef Industry Council, PO Box 250, Westmoreland, NY 13490 or email jotoole@nybeef.org. Contest ends January 7, 2011, and entries must be received no later than January 10, 2011 with a postmark date of January 7, 2011. All materials submitted become the property of New York Beef Industry Council and will not be returned. New York Beef Industry Council is not responsible for lost or misdirected entries.

Rules and Regulations: Pizza recipes must be original. Pizzas must be made with only Beef or Veal, no less than 1/2 pound, no more than 1lb of beef and veal/pizza (2 will be prepared for the contest). Beef can be in the form of ground beef (85%, 90% or 95% lean) or beef steaks, stir fry, pot roast and Veal (ground or cutlets); other food (option items) can be mixed in with the meat, however beef/veal must be the main protein ingredient (1/2lb to 1lb beef/veal) . Pizza must be in traditional pizza form only; Calzones/Quesadillas will not be accepted. Recipe must allow for (2) two pizzas to be prepared and cooked within one (1) hour. By entering your recipe, all finalists agree to participate in the cook off competition on January 22, 2011 at 1pm at the Deiorios plant.

Prizes: A First, Second and Third Place Prizes will be awarded based on points (Taste, Appearance and Creativity) First Place Prize will be awarded consisting of one (1) pizza oven plus one year supply of free pizza shells, $500 and beef gift basket, Second Place will be awarded pizza stone and beef gift basket, Third place will receive a beef gift basket. Prizes are not redeemable for cash. Winner may not substitute or transfer prizes. Judging: Up to eight (8) Finalists will be selected by a panel of judges to compete on January 22, 2011. Finalists will be notified by January 14, 2011 and may be required to execute and return an affidavit of eligibility and a liability/publicity release within 7 days of notification or finalist may be forfeited and awarded to an alternate winner. Winner gives sponsor and Deiorios full rights to use their name and likeness for advertising and promotional purposes without additional compensation, unless prohibited by law. The New York Beef Industry Council is responsible for overseeing awarding of prize. All recipes become the property of the New York Beef Industry Council, National Cattleman’s Beef Association, Deiorios, Cheese Co. Decisions are final. Pizza shells and cooking utensils and ovens for the cook off will be supplied by the NYBIC.

Who Can Enter: Contest open to legal U.S. Residents from the state of New York, who are 18 years of age and older, under 18 must have a parent cook with them. Not eligible to enter are: employees of National Cattleman’s Beef Association, Deiorios, and their respective parent and affiliated companies, subsidiaries, advertising and promotional agencies, food professionals such as chefs, food writers, or those who create recipes for pay.

Recipe Guidelines – NY Pizza Challenge

Meat Options: ONLY BEEF or VEAL! Ground Beef (85%, 90% or 95%) or other beef cuts or Ground Veal or Veal Cutlets can be used as well, either as a standalone or mixed with ground beef. Minimum of 1/2 pound, maximum of 1lb of beef or veal must be used on each pizza. Other proteins may be added (pepperoni/Italian ssg, however beef/veal must be the dominant protein and must meet required quantities)

Cheese Options: Only Cheese produced from Cow's Milk Only (Goat's milk cheese is not allowed) Provolone, Muenster, Swiss, American, Cheddar (Sharp/Mild), Mozzarella, Jack, Pepper Jack, Parmesan, Romano, Blue Cheese (more than one can be used and can be mixed with the meat)

Topping Options: Spinach or other greens, Tomatoes, Onions, Pickles, Bacon, Mushrooms, Anchovies Peppers (hot, mild, sweet), Olives, Avocados, Fruits, Chives, Vegetables, (more than one can be used, toppings can be mixed with the meat)

Sauce Options: Deiorios also produces “Don Peppinos Pizza Sauce” this can be used as an option, it is not mandatory. Other tomato Based Sauces, Cream Based Sauces, Relish, Horseradish, Hot Sauce, BBQ Sauce, Chutney, Salsas, Ketchup, Mustards, Mayo, Dressings, Pesto, Sour Cream, Fresh herbs and spices, other (more than one can be used, condiments can be mixed with the meat) options can be mixed to create a base sauce.

Crust Options: Pizzas will be created on Deiorios Pizza Crust which will be supplied for the competition as well as “pre-competition” practice, each finalist selected will receive 4 shells for practice. Pizza crusts can be found in select retail stores.