Thursday, January 26, 2023

Fourth of July Brings Pizza Makers From All Over to Oxford

pizzaIn the heart of the Americana Music Triangle lies Oxford, Mississippi. Oxford also serves as the heart of the pizza industry as home base for PMQ Pizza Magazine and the United States Pizza Team. To celebrate Independence Day, PMQ will bring together pizzaiolos (pizza makers) from throughout the United States for the Slice of Americana pizza culinary competition. Handcrafted pizza, children’s activities, and live music from the Americana Music Triangle region anchored by Nashville, Memphis, and New Orleans bring a festive atmosphere to the Powerhouse.
To be held as part of the Lafayette-Oxford-University Fourth of July community celebrations in Oxford, the event is open to the public but is ticketed. Tickets can be purchased here or are available at the door.
Pizza fans of all ages are invited to attend this event and help choose a winning pizzeria. Tickets are $10 for those aged 13 and above and include free pizza, a ballot, and beverages. Tickets are $5 for ages 5 to 12 and free for 4 and under. Children’s activities will be available as well as live music. A picnic area will be available outside on the grounds of the Powerhouse and air-conditioned space inside.
The winner of the Slice of Americana pizza culinary competition will win a place on the U.S. Pizza Team and a free trip to Italy to compete in the World Pizza Championships in 2015. An audience award winner will go home with bragging rights as the Best Pizza in the United States. Contestants are traveling from throughout the U.S. to compete in the event.
Up to 20 pizzaiolos will compete in the event starting at 10:30 a.m. and ending by 3:30 p.m. Events for the Fourth of July celebration continue in the Grove at The University of Mississippi at 4:00 p.m. with the L-O-U Community band and more acts to follow on the Grove stage. Fireworks begin over Oxford-University Stadium-Swayze Field at nightfall around 9 p.m.
For more information, contact Melanie Addington via email at