Pizza makers from all across the nation met and advanced the art of pizza in this U.S. Pizza Team sanctioned event, held at the North American Pizza and Culinary Academy outside Chicago, Illinois.
All were competing for the top prize of a premier membership in the U.S. Pizza Team for one year and a trip to compete in the World Pizza Championships in Parma, Italy, in 2019.
The Gluten-Free division saw Derrick Tung of Paulie Gee's in Logan Square take first place. Michael Athanasopoulos of The Lamb & The Wolf in Rocklin California, was awarded second place, despite never having made a gluten-free pizza before. Similarly, in third place,
by mere points, was another first-time gluten-free pizza attempt by Leonardo Giordano of Mona Lisa Pizza in Staten Island, N.Y.
The U.S. Pizza Team competes all year round in various trials across the country in anticipation of the
World Pizza Championship. The U.S. Pizza Cup is designed to mimic the Italian event to better prepare
the competitors. Winners of each trial in the United States win a trip to the World Pizza Championship.
The U.S. Pizza Team is sponsored by Molini Spigadoro, Grain Craft, Ferrarelle, Real California Milk,
Gordon Food Service, LaNova, Paradise Tomato Kitchens, MFG Tray, Burkett Restaurant Equipment and
Supplies, Bag Solutions, Fontanini Meats, Lillsun, Univex, Presto Foods, Pivetti, and Lloyd Pans.