Pizza Summit West is 2 weeks away!

A message from the publisher

The Canadian Pizza Summit is coming to Vancouver on June 1, bringing together professional pizza makers, operators, bakers and suppliers for a day of competition, industry insight and plenty of pizza.

This is your chance to watch some of the best in the business compete in crafting their most creative signature pizzas, while learning about the latest ingredient trends, techniques and ideas shaping the pizza industry.

Beyond the competition, attendees will have the opportunity to connect with fellow pizza operators and suppliers, ask questions, sample innovative and delicious pizza, and take away new ideas for their own businesses.

The day will wrap up with the Great Canadian Pizza Box Fold-Off, adding one more fast-paced competition to an already exciting event.

Meet two of our chefs and find out why they’re competing:

Ezio Ranallo, Ranallo’s Pizza Catering

“I’m competing to represent the passion, authenticity, and craftsmanship behind Ranallo’s Pizza catering. For me, pizza is more than food – it’s an experience that brings people together. The Summit is an incredible opportunity to connect with others in the industry, challenge myself creatively, and showcase the style of pizza we’ve built our brand around.”

Ezio’s Pizza: “My competition pizza will be rooted in authentic Neo-Neapolitan inspiration with a modern signature approach. I’ll be focusing on high-quality ingredients, balance, texture, and simplicity while creating something that reflects both tradition and creativity. The goal is to deliver a pizza that tells a story through flavour and presentation.”

Eiichi Kohno, es pizza co.

“I would like to challenge myself with what I love and also showcase es pizza co.'s style of Neapolitan pizza with my culture of Japanese influence where I am originally from. I also would like to connect and build relationships with pizza lovers in Canada.”

Eiichi’s Pizza: Eiichi’s Japanese Umami Flavour Neapolitan-Style Pizza will be made using pizzeria’s signature traditional Neapolitan Pizza dough which is natural leavened pizza dough featuring sourdough and wild yeast. The fermentation is 48 hours including natural and cold fermentation.

Eiichi says his pizza will be based on “the traditional Neapolitan pizza-making method with a full umami flavour of fusion of Italian and Japanese influence.”

Good luck to Ezio, Eiichi and all our competitors!

Join us June 1 in Vancouver for a full day dedicated to creativity, connection and delicious pizza.