By Brian Hernandez
U.S. Pizza Team member Giovanni Labbate of Tievoli Pizza Bar, located in Palatine, Illinois, naturally wanted to make an impression on judges at the 2025 Trofeo Caputo (Caputo Cup), held June 3 through 5 in Naples, Italy. But he aimed to do it with integrity. By the end of the prestigious international competition, Labbate had earned second place in the Traditional American Division, trailing only first-place winner Emily Joyner of Righteous Slice in Rexburg, Idaho, and finishing ahead of third-place Andrew Smith, co-owner of State of Mind Public House and Pizzeria in Los Altos, California.
The second-place showing was a testament not only to Labbate’s technical skills but to the authenticity on which he refused to compromise.
“I think what gave me the edge was staying true to who I am and what we do at Tievoli,” Labbate said, reflecting on what it means to compete—and win recognition—in the city that invented pizza. “I didn’t try to imitate anyone else or solely make an Italian-style pizza just because we were in Naples. I brought our flavors, our dough and our passion—with confidence. I also think the judges saw that it wasn’t just technique; it was heart, and we gave them something they haven’t had before.”
For Labbate, who was also named a grand champion in last year’s California Pizza Challenge, the plan was never to “beat the Italians at their own game,” but to remind them—and himself—that great pizza is universal when it’s made honestly.
“My mindset going into Naples was simple: represent who we are at Tievoli, and don’t try to be something we’re not,” he explained. “I knew we were stepping into the heart of pizza culture, but I didn’t want to chase tradition just to fit in. I wanted to show how far passion and craftsmanship can go, no matter where you’re from. I didn’t change my dough or technique—that’s the heart and soul of what we do. The only thing I adjusted was the intensity. I paid extra attention to detail, made sure every element had purpose, and just let the pizza speak for itself.”
Produced by leading flour brand Caputo, the Caputo Cup is one of the world’s most prestigious pizza-making competitions. Emerging as the overall world champion in the Pizza Napoletana STG category this year was Yoshihisa Ootusubo, a pizzaiolo from Japan.
Other U.S. pizzaioli also made an impressive showing, including State of Mind’s Lars Smith, who took second place in the Pizza in Teglia category; Wilhelm Rodriguez of Papa’s Pizza in Cabo Rojo, Puerto Rico, who won first place in the Largest Dough Stretch; and Carney McKenna and Jamie Culliton of The Nona Slice House in Safety Harbor, Florida, who claimed first and third place, respectively, in the Acrobatic Freestyle contest.
Joyner, first-place champion in the Traditional American Division, went into the event without any big expectations. “I feel, honestly, really shook,” she said in a post-event interview with Orlando Food Sales. “I went against a bunch of great people…and I just came to have fun. I didn’t think about getting first [place]. And so it’s a big surprise to me, but I’m really excited, and I’m beginning to start feeling proud of myself about it. It’s a big accomplishment for me.”
Labbate offered a little advice for any American pizzaiolo dreaming of crossing the Atlantic to take on Italy’s best. “Own your style,” he said. “Don’t go to Italy trying to out-Italian the Italians—you won’t. What you can do is bring the best version of your pizza, your technique and your story. Dial in your dough, know your oven, and be relentless about details. But most of all, show up with confidence. If you respect the craft and you believe in what you’re doing, it’ll come through in the pizza. The judges can taste authenticity. So be fearless, stay humble, and bring your passion.”
With a laugh, he added, “And maybe don’t use pineapple.”
Related: All Rise for Pizza Competition Judge David Sommers of Mad Mushroom
Labbate didn’t make the trip alone. At his side was a small but mighty contingent of U.S. Pizza Team members: David Sommers of Mad Mushroom, with six locations in Indiana and Kentucky; Sean Dempsey of Dempsey’s Brewery Pub & Restaurant in Watertown, South Dakota; and Tore Trupiano of Mangia e Bevi in Oceanside, California. In fact, Trupiano, after organizing and surviving the Naples whirlwind, was recently elected and is stepping into his new role as Captain of the U.S. Pizza Team.
“Showing up in Naples as a unified United States Pizza Team is more than just symbolic—it’s transformational,” Trupiano said. “For me personally, it marks a turning point in how we define excellence in our craft: not just through individual skill, but through collective strength. Competing as a team reinforces that we’re not just representing ourselves or our businesses; we’re representing a nation of pizzaioli, each carrying unique stories, regional styles and techniques.”
This year, the USPT’s visible unity turned heads in Naples—and so did the squad’s results. “We didn’t just show up with talent—we showed up with intention,” Trupiano said. “The second-place finish wasn’t luck; it was the result of months of collaboration, feedback, refinement and emotional investment in each other’s success.”
For its members, PMQ’s U.S. Pizza Team provides a network of support that makes the difference when the pressure hits. “Camaraderie is everything—and yes, it makes a profound difference,” Trupiano said. “When you’re alone on the competition floor in front of global legends and the clock is ticking, self-doubt can creep in fast. But knowing that your teammates are watching, rooting for you, and believing in your ability—that changes the whole dynamic. Instead of competing with a survival mindset, we compete with confidence. We cheer each other on. We troubleshoot together.”
For the U.S. Pizza Team, which recently elected new officers, the Naples trip was more than a competition. It was a blueprint for the future. “Structure breeds confidence,” Trupiano said. “Going into next year, we’ll double down on preparation, not just with recipe development and technique, but also with team-building, cultural immersion and strategic planning. But more than anything, we’ll continue to show up, not just to compete, but to represent what American pizza can be: bold, innovative and united.”
Brian Hernandez is PMQ Pizza’s associate editor and director of the U.S. Pizza Team.
