The sound of pizza peels echoed as the ovens ran continuously. The smell of warm dough mixed with fresh herbs as the candidates remained focused behind their work stations. At Metro Halls in Nice, the atmosphere was studious for the pre-selection of the French Pizza Championship.
Stopwatch started and precise movements, this Monday March 2, the Metro Halls in Nice hosted the last qualifying stage of the France Pizza Tour before the national final. Thirty-six pizzaiolos competed with a clear objective: to make the top 10 and secure their place for the French Pizza Championship, scheduled for April 1st and 2nd in Paris, Porte de Versailles.
For the second consecutive year, the event takes place in Nice to get closer to local restaurateurs and support the vitality of the Nice basin. Organized across several French cities, the competition highlights a profession in full evolution.
A competition under high precision
Behind a so-called “classic” pizza lies a technical exercise. Candidates have only 14 minutes to create their masterpiece, with strict specifications: a dough ball of maximum 280 grams and a final pizza of 29 centimeters in diameter.
Facing them, a jury composed of professional pizzaiolos, a chef, and a table judge evaluating both technique and organization and professional conduct. The decisive criteria remain cooking, taste, and dough preparation.
“The most frequent mistake is overloading the pizza,” explains judge Julien Rondin. He adds that “you must find the balance between the dough and the toppings.”
The level continues to rise, driven by pizzaiolos who now collaborate with Michelin-starred chefs and develop their recipes like true gastronomic creations.
Between competition and passion
Among the candidates, Florentin Achim, a pizzaiolo for fifteen years and a regular at competitions. “At first, I participated for the title and for fun. But the more you participate, the more you want to come back,” he shares. Vice-champion in 2021, he returns this year with a clear objective: “I’m not far off, now I want to go for first place.” His shredded lamb pizza, paired with celeriac, sweet potato puree and fresh herbs, illustrates this search for precision and culinary identity.
Beside him, Dino Palloneto, a pizzaiolo in Nice for three years, defends his Partenope pizza, blending smoked provola, Italian vegetables and anchovies in a personal recipe worked out in fine detail.
A showcase for the profession
Beyond the ranking, the competition represents a real visibility opportunity for participants. Professional rewards, equipment and recognition of the profession motivate the candidates, while the public discovers a pizza far removed from fast food clichés.
Following this Nice stage, ten pizzaiolos secured their qualification for the national final of the French Pizza Championship. Among them are Herta Dany (L’Authentique Pizzeria), Dylan Lourenço (Les Terrasses), Arthur Lemoine (L’Endroit), Sébastien Pouvreau (Ciccio), Benjamin Dilmi (Benji’s Pizza), Daniele Falcomata (Famiglia), Karim Fathi, Vincenzo Lampo (Galdo), Raimondo Pallonetto (Made in Sud) and Boris Berard (Chez Papa Pizza).
All will meet in early April in Paris to try to win the national title, after a Nice stage marked by a particularly high level.
Houda Hamrouni
NicePremium is a free, independent local news outlet.
Help us keep going by supporting our work from €5 per month.
