When it comes to international pizza showdowns, the U.S. Pizza Team doesn’t just show up—they show out. At the 2025 Campionato Mondiale della Pizza (World Pizza Championship) held last month in Parma, Italy, 11 independent pizza makers from the United States entered the global arena and left a mark the industry won’t soon forget.
This wasn’t just a competition. It was a pizza pilgrimage. Between 4 a.m. prep sessions, collaborative culinary experiments and the kind of camaraderie that only sleepless nights and espresso-fueled days can forge, the team bonded like brothers and sisters.
Their journey also included a front-row tour of an authentic Parmesan factory, tracing that golden wheel of dairy goodness from pasture to pizza. Armed with a deeper understanding of Italian ingredients, our pizzaioli sharpened their edge before stepping in front of the judges.
And when they weren’t flinging dough, they were eating their way across Parma. From decadent gelato to savory tigelle and espresso so strong it practically unlocked time travel, the U.S. Pizza Team dove headfirst into the culture that shaped the craft.
In the competition itself, Chef Vitangelo Recchia of Bella Napoli Pizzeria & Restaurant, located in Port Charlotte, Florida, came in hot with his Roman-style Pan Pizza creations. Recchia, who will be a featured speaker at PMQ’s upcoming Pizza Power Forum (September 2-4 in Atlanta), snagged 11th place out of 113 competitors in the highly competitive Pizza in Teglia category with his white base pie, showcasing porcini, oyster and pioppini mushrooms, Galbani Wm mozzarella, guanciale di sano, pecorino romano, pasteurized egg yolk, and grated black truffle.
David Sommers of Mad Mushroom kept the adrenaline pumping with his performance in the dough-slinging athletic events. He scored 9th place overall in the Largest Dough Stretch event, stretching a pizza wider than most European hotel beds while singing along to AC/DC like a true rock star. Sommers also placed 33rd in Pizza Classica and 21st in Fastest Pizza Maker.
Patt Miller of Pizza Patt’s Slice House + Café + Creamery, located in Columbus, Ohio, rejoined the team after a decade-long break, coming out of pizza retirement like John Wick stepping back into the game. Miller broke into the top 50 in Pizza Classica while dazzling with his dough-slinging skills in the acrobatics division—backrolling and tossing like no time had passed.
The U.S. Pizza Team didn’t just shine in one category. From Gluten-Free and Roman Style to Pizza a Due, the team cracked the top 100 in every single category they entered. Members like Giovanni Labbate, Tore Trupiano and Sean Dempsey brought innovation, creativity and enough flour to get an extra TSA screening.
While the crowns weren’t all ours this year, the U.S. Pizza Team left Parma stronger, more inspired, and even hungrier for what’s next.
None of this would be possible without the unwavering support of our incredible sponsors. Special thanks to Platinum Sponsor Galbani Professionale US, Gold Plus Sponsor Margherita Meats, and Gold Sponsor REAL California Milk. Like we always say: They support the team that supports the industry. And with their help, we’ll keep slinging world-class pizzas until the last oven cools.
Stay tuned to USPizzateam.com and follow us on Facebook and Instagram for all the doughy adventures, travel tales and upcoming pizza shenanigans. Because when it comes to the U.S. Pizza Team…the oven is always lit.
