User:Stevelieber

History of Pizza acrobatics
Pizza acrobatics is both an explosive sport and an art form. Pizza in the USA has been around for more than 100 years. Pizza dates back to prehistoric times about 3000-5000 B.C.[1] Pizza in its modern form, with tomatoes and cheese on crust was born 1889 in Naples, Italy.[2]  Despite its long history, most people think it is only a myth that pizziaolos can do tricks or fancy moves with pizza dough. Most people think it is only a myth that competitions test these pizzaiolos. There are major championships around the USA and the world the most prestigious being: The New York PMQ Pizza Show, The World Pizza Games in Las Vegas, The Orlando PMQ Pizza Show, The International Pizza Show in Naples, Italy The Finale Du France Pizza Tour in Paris, and The World Championships in Salsomaggiore,Italy[3]. Pizza dough freestyle acrobatics is done by individuals and by teams. No one knows exactly when pizza acrobatics began. There are several people who can be called the "godfathers", the pioneers of pizza acrobatics in their respective countries. Barry O'Halloran showed the USA what is was on March 12, 1986 on the Tonight Show with Johnny Carson[4]. During the almost 15 minute segment O'Halloran spun, tossed and did "between the legs" moves that would be the beginning of the sport in America. O'Halloran inspired hundreds of pizzaiolos around the nation, practicing with towels his grandmother cut and sewed together. O'Halloran went on to win 3 titles at the Pizza Expo in Las Vegas[5] founded by Gerry Dunnell. Another pioneer was Dolphis Boucher, the first to use choreography in his routine, he won 3 major titles in competition.[6] In the 1980's and 1990's in Italy, the birth place of modern pizza, Danilo Pagano and Enrico Fama pioneered pizza acrobatics. They took the Italian National Pizza Team to the "World Pizza Championship" in Salsomaggiore, Italy. They like Barry O'Halloran had the same idea of spinning pizza dough and doing simple tricks. The sport of pizza acrobatics was born, growing and evolving into a sport which impacts the world! Pizza spinning did not require much training at this point. There were individual and team acrobatics, the largest dough, the longest spinning dough, the highest tossed dough, and the fastest dough to test these new pizza superstars' skills. The Italians dominated the sport until 1995 when California native Tony Gemignani. started to compete. Gemignani won world titles in 1995, 1996, 1997 and 2000, 2001, and team titles in 2005, 2006 and 2007.[7] Tony Gemignani became coach of the United States Pizza Team, the first pizza acrobatics and culinary team in America, leading the team to several national and world titles. He held that position for 3 years before forming the World Pizza Champions. In 2004 and 2005, Vincenzo Tesauro won World Championships and brought a new style of smoothness and flawlessness to the sport which pizza acrobats around the world followed. Also in 2004, Juan Hermosillo exploded onto the world stage with a different more acrobatic style and many new moves involving 2 dough. The sport had moved into another dimension. The sport continued to evolve and became more acrobatic. In 2006, Antonio Mansi won the World Championship and continued the move towards more acrobatic, smooth and flawless performances. The sport has continued to grow in popularity and number of contestants. Pizza acrobatics is now the premier attraction at pizza shows in New York City, NY, Orlando, FL, Las Vegas, NV, Salsomaggiore, Naples, Lecce, Rome and Verona, Italy, Paris, France, Jakarta, Indonesia, Toyko, Japan, Shanghai, China and many other cities around the world. Now in 2010's to compete at the top level requires serious training and physical conditioning.

Judging
Pizza acrobatics now also incorporates music, choreography, dance moves, ballet, theatre, break dancing, costumes and gymnastics making it both an explosive sport and an art form. There is a new system of judging to properly rank the greatest pizza acrobats. There are 14 points of consideration when judging the greatest pizza acrobats. Juan Hermosillo, winner of 3 international titles and star of the hugely popular VISA commerical, viewed by more than 50 million people in the USA alone, has originated this judging system on the complexities of freestyle pizza acrobatics. This is vital information to judges who are not former pizza acrobats themselves. The 14 points to consider are:

1. Handwork- This skill is one of the most difficult to develop and show. The pizzaiolo must show more than basic moves and must be able to spin in all rotations. The pizzaiolo must show creativity and coordination. The bicycle and forward bicycle are one of many hand work moves.

2. Table work- The table is the true environment of the pizzaiolo. The pizzaiolo must show skills and creativity while working the dough on the flat surface of the table. Throwing flour does not count as table work.

3. Crosses- These skillful moves are when dough is crossed or rolls across the body with 1, 2 or 3 dough.

4. Juggling- Juggling pizza dough is different than traditional juggling. Throwing and catching the dough will not count. The dough must be spinning and must remain as parallel to the ground as possible.

5. Power Moves- This is the most difficult skill to develop. The pizzaiolo must have physical strength and agility and combine basic moves with the pizza dough spinning. Handstands, contortions, hand springs, back springs and flips while doing a basic move at all times.

6. Difficulty- A flawless or error free routine does not guarantee the pizzaiolo a perfect 10 score. There needs to be a degree of difficulty on each move. Each move and the entire routine will be judged on the degree of difficulty.

7. Technique- Proper technique in performing tricks and power moves is critical. The pizzaiolo must look graceful and beautiful while making the dough stretch and grow as it flies across the body or in any power moves.

8. Style and Originality- Many competiotrs have been inspired by other pizza acrobats and mimic their moves and even their gestures. It is important to show your own style and be creative and original with moves and combinations.

9. Combinations- This skill is doing 2 or more moves in sequence. The moves must be seamless and the basic whip must be used. Throwing and catching does not qualify as a combination.

10. Synchronization- The pizzaiolo's routine must be synchronized to the music. Any breaks will count against them.

11. Performance and Stage Presence- The pizzaiolo will be judged on how secure, confident and their stage presence. They must look lively, energetic and athletic.

12. Type of Dough- All dough is different, yeast is a living organism. Each pizzaiolo has a dough they prefer. The way the dough grows and strecthes is important. The softer the dough will show the true test of the pizzaiolo.

13. Theme and music- The music and theme of the performance can either enhance or detract from a pizzaiolo's routine. The music and the theme should compliment the style of the pizzaiolo. It should not distract from the actual moves and power moves.

14. Entertainment value- The sport is now the biggest draw at pizza shows around the world. The routine must never be boring or repetitive in nature. It must be explosive, dynamic, smooth and flawless.

Acrobats
The following are great pizza acrobats from the past and the present (please excuse any omissions): Barry O' Halloran, Dolphis Boucher, Tony Gemignani, Vincenzo Tesauro, Juan Hermosillo, Antonio Mansi, Graziano Bertuzzo, Pasqualino Barbasso, Kazuya Akaogi, Jamie Culltion, Siler  Chapman,  Joe Carlucci, Michael Shepherd, Ken Bryant, Vincenzo Manzi, Justin Wadstein, Giorgio Giove, Eric Corbin, Jay Schurmann, Chris Green, Ryan LaRose, Pat Miller,Vasile Lucian, Antonio Martos del Arbol, Dan Leicu, Emilio Martos del Arbol, Luca Lanza, Paulino Bucca  ...