Hundreds of chefs from over 14 countries gathered in Buenos Aires to compete for the title of the 'best pizza maker' at the World Pizza and Empanada Championship on Tuesday.

Footage captured participants showcasing their skills in kneading, tossing and spinning the dough while demonstrating their ability to cook quickly and present their crispy dishes to the jury.

During the most spectacular 'Free Style' category, impressive acrobatic tricks and juggling with dough could be seen, with the crowds filming the performance and applauding the contestants.

One of the participants, Pablo Michelin, shared the secret of his stretchable dough, explaining that 'acrobatic' pizza makers use a special recipe and use their skills to bring in the customers.

"I do a show at the venue every Friday and every Saturday, and people go crazy, they like it a lot, they enjoy it, they see a pizza maker throwing dough and they say: 'I eat that pizza later!"

The head chef at a restaurant in San Miguel, Daniel Gabrielli, was victorious in the championship in his home own country, which for the first time hosted the World Pizza and Empanada Championship. He said that at first he did not believe he had won.

"I thought I was in a dream that they were going to wake me up," the Argentine chef stated.

Second place was reportedly secured by Miguel Sanchez from Cuba, while the third award was taken by Venezuelan chef Diego Borges.

This year, over 170 competitors from various countries, including Brazil, Colombia, Italy, Panama, Senegal, and Sweden, took part in the World Pizza and Empanada Championship.