By Brian Hernandez
Alejandro Burgaleta, the owner of The Pizza Point in Miami, and his wife recently welcomed a brand-new baby girl into the world. And as if that wasn’t exciting enough, the adorable tyke went on to make quite a memorable debut at the Galbani Professionale Pizza Cup and Acrobatic Trials, held as part of the Pizza Tomorrow Summit and produced by PMQ’s U.S. Pizza Team in Orlando last week.
Burgaleta’s infant daughter inspired the pizza that earned her dad the grand championship prize in the fourth annual competition, one of the main attractions at the trade show and conference held annually in Atlanta. The big win earned Burgaleta a chance to represent PMQ’s celebrated U.S. Pizza Team—and the entire country—at the World Pizza Championship in Parma, Italy, in April 2026.
That might have been the highlight of the competition, but it certainly wasn’t the only one. Here’s a day-by-day look back at what turned out to be the most successful Galbani Pizza Cup yet.
Day 1: Italian Spirit, Banh Mi Flavors
The culinary competition kicked off with the Pizza in Teglia (Pan) division. And Nick Swanson of Urban Field Pizza & Market in Longmont, Colorado, stepped into the spotlight armed with Detroit-style dough and the flavors to back it up. “I love what I do,” Swanson said later. “I love our pizza. We’re just trying to show Colorado pizza some love right now.”
His category-winning creation was a Banh Mi-inspired pizza—not Italian in origin, but absolutely Italian in spirit if only because Italians respect bold flavors and a tight narrative. And Swanson delivered both. He said he wanted people to “taste it and be like, wow, that’s something I’ve never seen before.” The ingredients came rapid-fire: “Kewpie mayonnaise…Vietnamese marinated pork…pickled daikon…chili crunch…Thai basil and scallion.” A multicultural flavor opera with Motown crust as the stage.
Meanwhile, the speed events were underway on the acrobatics side. Fastest Pie Maker went to Patt Miller of Pizza Patt’s Slice House in New Vienna, Ohio. “It’s how fast you can stretch five doughs to 10 inches,” Miller said, “something I’ve been competing at for over 20 years.”
Then came Fastest Box Folder, where Roberto Ramirez of Yeah Buddy Pizza in Jackson Hole, Wyoming, transformed cardboard into performance art. “We only have 12” boxes at the shop,” he said, “so I always get psyched out about the 14” but [I’m] pretty happy, stoked overall with my performance.” Anxiety conquered. Boxes folded. Honor secured.
Day 2: Passports to Parma
Day 2 is where the mozzarella stretches farther, the emotions run hotter, and the stakes climb fast. Two competitors would earn the ultimate prize: a trip to Italy, one for culinary excellence and one for freestyle acrobatics.
In Pizza Classica, the aforementioned Burgaleta arrived with a pie rooted in family. “My pizza was inspired by my daughter,” he said. “When my wife was pregnant, she was having constant cravings for peach jelly.” He added, “Both my baby (pictured below) and my wife helped me develop the recipe. It was amazing.”
He built the pie on a smooth, white cream base topped with Galbani Premio; pancetta for salty crispness; peppers for brightness; fresh arugula for snap; goat cheese crumble for tang; and a glossy ribbon of peach jam straight from his wife’s cravings. Sweet, savory, creamy, salty, crisp and fresh. A little family, a little Miami, a little Italy. The judges felt the heart in it, as did Burgaleta’s infant daughter, who accompanied him to the podium with no idea why everyone was cheering. It’s the kind of moment she will never remember to forget. For Burgaleta, it’s the first step in a winner’s journey that will culminate on the global stage next year in Parma.
The room leaned forward as the Largest Dough Stretch contest began, that collective inhale that people take when something big, stretchy and ridiculous is about to happen. Wilhelm Rodriguez of Papa’s Pizza in Puerto Rico, already a world champion, handled his dough like a man born with flour in his veins. But even heroes get nervous. Rodriguez recalled, “I was thinking that I was short on time…so I started talking to myself, you know, like calming my nerves, and just started doing what I know how to do.” His secret weapon? “You have to cut your nails very, very short, and you have to use the nail file.”
Then came Freestyle Acrobatics. Patt Miller returned to center stage with the calm of a veteran and a secret he had not shared with anyone. While flipping dough overhead, he admitted, “I knew I was gonna light a dough on fire.” He kept that stunt tucked away until the moment mattered. When he finally unleashed it, the move landed cleanly and sealed his win with heat to spare.
Like Burgaleta, Miller now qualifies for a trip to the World Pizza Championship in Italy. But his advice remains evergreen. “Competing is the absolute best way to get involved in the pizza industry,” he said. “I’ve met fellow pizza makers from around the world…connections that have lasted me 25 years.”
Day 3: Famiglia, Dough and Destiny
Day 3 carried a real sense of famiglia. Pizza for Two became a celebration of father-son teamwork as Enrico Aguila and Antonio Aguila of Uncle Rico’s Pizza in Fort Myers, Florida, took first place. Enrico said, “This is the first time that I competed with and alongside my son…and to win first place in this first competition, it’s a huge honor.” Antonio added, “Competing with my dad…showing me the ups and downs, the tricks of competition, I feel really good going forward.”
Their winning pie, a Lomo Saltado pizza, honored their Peruvian heritage. “It’s a traditional dish that’s very popular in Peru,” Enrico explained.
Then came the Young Pizza Maker competition, where the pizza community’s future leaders stepped into the spotlight. Zoe Zabrowski of Much Ado About Pizza in Pleasanton, California, took first place, and the win was an emotional one, she said. “I’m so excited. I felt like I was about to cry up there.”
Her winning pizza was Hawaiian-inspired. “I kind of just really wanted to put roasted mango on a pizza…apparently it won.” Her advice, delivered with pure Nonna confidence: “Don’t worry about the judges…Just make something you really want to make.”
The Big Cheese
Hovering over the event like a blanket of blue and green comfort was Platinum USPT sponsor Galbani Professionale. Senior Sales Director Jim Binner (pictured above) said it best: “We love the pizza community, and we love all the hard-working people that are in it…you’re part of the family.”
Binner added, “Supporting this team and this industry means everything to us. These pizza makers put their heart into what they do, and we’re proud to stand behind them every step of the way.” He takes special pride in handing out the awards on behalf of the USPT and Galbani, treating the role as an honor rather than a duty.
After all, the term “pizza industry” is a bit of a misnomer. The pizza business is, above all, a community. As Roberto Ramirez put it, “I found this kind of new, welcoming family. That’s who I want to be as a person, just willing to help people out…get them the best they can be.”
Every competitor echoed those remarks. Step up, try, learn and go home carrying a little more pizza-making wisdom than you came with. It’s the USPT way, the Galbani Professionale way…and the pizza way.
Full Results of the Galbani Professionale Pizza Cup
Day 1 Results—November 18
Teglia (Pan Division)
• 1st Place: Nick Swanson, Urban Field Pizza and Market
• 2nd Place: Damiano Trupiano, Mangia e Bevi
• 3rd Place: Giovanni Labbate, Tievoli Pizza Bar
Fastest Pie Maker
• 1st Place: Patt Miller, Pizza Patt’s
• 2nd Place: John Alvarez, Cano’s Pizza Palace
• 3rd Place: Nick Harper, Peace of Pie on Hartwell
Fastest Box Folder
• 1st Place: Roberto Ramirez, Yeah Buddy Pizza
• 2nd Place: Patti Taylor, Taylors’ Pizza House
• 3rd Place: Michael P. LaMarca, Master Pizza
Day 2 Results—November 19
Pizza Classica
• 1st Place: Alejandro Burgaleta, The Pizza Point – Miami
• 2nd Place: Oleh Buk, San Matteo
• 3rd Place: Rico Lunardi, Slice on Broadway – Beechview
Freestyle Acrobatics
• 1st Place: Patt Miller, Pizza Patt’s Slice House – Café – Creamery
• 2nd Place: John McCaffrey, Yellow Bridge Brewing Co.
• 3rd Place: Roberto Ramirez, Yeah Buddy Pizza
Largest Dough Stretch
• 1st Place: Wilhelm Rodriguez, Papa’s Pizza, Puerto Rico
• 2nd Place: Nicholas Harper, Peace of Pie on Hartwell
• 3rd Place: Patt Miller, Pizza Patt’s Slice House – Café – Creamery
Day 3 Results—November 20
Pizza for Two (P42)
• 1st Place: Enrico & Antonio Aguila, Uncle Rico’s Pizza, Fort Myers, FL
• 2nd Place: Michael DeNunzio & Haley Dalton, Fine Folk Pizza, Fort Myers, FL
• 3rd Place: Alejandro Burgaleta & Jose Ahmed Flores, The Pizza Point – Miami & @crust_lovers, Sanford, FL
Young Pizza Maker Division
• 1st Place: Zoe Zabrowski, Much Ado About Pizza, Pleasanton, CA
• 2nd Place: Lillianne Covert, Viola’s Pizza Company, Viola, TN
• 3rd Place: Gabriel Ramirez, Yeah Buddy Pizza, Jackson, WY
