By Brian Hernandez
There’s something stirring in the flour. A new energy. A fresh batch of ambition, camaraderie and crust innovation. After 25 years of spinning dough and snagging trophies across the globe, PMQ’s U.S. Pizza Team (USPT) is entering a new chapter—one built on unity, mentorship and a coast-to-coast calendar of culinary clashes.
With new team leadership elections completed on July 1, the USPT now stands stronger, more unified and ready to roll into a new era with purpose. The collaborative spirit behind this transition can’t be overstated: Leadership wasn’t handed down; it was voted in—by a team that’s always believed in rising together.
To get a sense of what’s cooking, we sat down with outgoing team captain and Master Pizza franchisor Michael P. LaMarca. While LaMarca has long served as the team’s voice to the public—and to future members—the new direction of the U.S. Pizza Team has been a collaborative effort from the entire crew. Together, this group of passionate pizzaioli has helped reshape the team’s mission and structure, aiming for something far greater than medals—something that smells a lot like progress (and maybe garlic knots).
“The mission of the U.S. Pizza Team is to promote pizza through sportsmanship,” LaMarca says. But its new mission goes far beyond just good vibes.
C.R.U.S.T.
The USPT’s mission is detailed in an acronym created by member Rico Lunardi of Slice on Broadway: C.R.U.S.T., which stands for Compete, Respect, Unite, Support and Teach.
“This team is designed for everyone—from those who are new to the world of pizza competitions to the best of the best,” LaMarca says. “What makes this team so special is that every member has something to contribute. Everyone is willing to learn from anyone.”
In short, the USPT is less like a gated pizza club and more like a family reunion—if your family throws flour, debates hydration levels, and has members across the country.
New members aren’t just welcome—they’re essential. But there are requirements to fulfill. Each member must earn a certain number of points for consideration for membership, maintaining active status, and ascending in the ranks. Attending a competition may earn a few points, but actually competing in that event will get you so many more.
Related: A ‘Playground for Pizza Minds’: 2025 USPT Galbani Summit Fuels Innovation in the Kitchen
And if you place? Most members could knock out their annual point requirements in two competitions.
So what makes a good teammate? “A good fit is someone who is willing to learn, teach and put the USPT and their teammates first,” LaMarca says. “This team is made up of unselfish professionals with a wide range of experience and experiences. Newer and/or rising talent can tap into these unbelievable resources to gain knowledge and apply it to the path they are on.”
Not only that, LaMarca adds, “The real value of having 50-plus industry peers in your corner is that at any point you could tap into these pizza professionals and get their point of view on any issue you might be going through. It also gives you access to recipes, techniques and advice from some of the best in the industry.”
And just how talented these pizza pros truly are is evidenced by the recent REAL California Pizza Contest held in late July in Napa, California. The USPT’s new team captain, Tore Trupiano of Mangia e Bevi in Oceanside, California, won the grand prize (including $10,000). Not only that, the competition brought together just 12 finalists out of 250 entries, and four of them were U.S. Pizza Team members.
Structure and Mentorship
Like any good pie, the USPT has structure, with two key tiers: Competing Members and Premier Members.
Competing Members are members who must compete every year. They get invited to all national USPT competitions and have access to upcoming events before they’re released.
Premier Members are Competing Members that have won one or multiple national or international competitions. They enjoy full access to all USPT competitions, special events and media exposure.
To maintain active status, members must attend a certain number of team competitions, hold media events and participate in team discussions and meetings. It’s not about showing up once—it’s about showing up consistently—online, in person and in spirit.
“All U.S. Pizza Team members are expected to be the example of what it is to be a pillar of the pizza community, a professional and a leader in the industry,” LaMarca says. “Members not only represent themselves when competing at an event nationally or internationally, they represent their local communities, state and country.”
Members also get access to discounts and perks through team sponsors. The USPT is strengthening its relationships with key industry partners to explore new opportunities in education and professional development. Discussions are underway to create formal programs that allow members not only to learn new skills, but also to teach and share their own expertise. The idea is simple: Education and mentorship must go hand-in-hand with competition.
Most importantly, team members learn from each other. That peer-to-peer structure is at the heart of the team’s mentorship approach and fuels the team’s growth and cohesion. “There are endless opportunities to network and discuss issues and ideas with other teammates,” LaMarca adds. “This team is built on its members teaching, learning and sharing their experiences and knowledge with each other. It creates a network of experts that have gone through or are doing what you are trying to do.”
Career-Making Competitions
With competitions now anchored on the East and West Coasts through partnerships with the Pizza Tomorrow Summit and the Florida and California Restaurant Shows—and a potential third showdown brewing in a major pizza city (no spoilers yet)—the team’s footprint is growing.
As LaMarca notes, “Being a part of a coast-to-coast competition gives you an opportunity to see other pizza makers in their element, to see the local, regional and unique styles of pizzas they produce. This gives you a chance to make and produce other styles of pizzas in your own shop and offer your customers what you have experienced in your travels.”
USPT members also enjoy early access to competitions that could potentially make their careers as pizza professionals. Why is that important? “These competitions sell out faster and faster,” LaMarca points out. “Having the chance to hear about them first and have access to early sign-up could make the difference between you having the chance to win a competition that could change your business—or be sitting outside looking in!”
But new members never have to go in to the events unprepared, LaMarca notes. “We’re making sure the members who know, teach those who don’t,” LaMarca said. “That goes for everything—from dough handling to marketing to life balance. If someone’s figured something out, they’ll be tapped to help others do the same. And they’re leaping to do it—no strong-arming necessary.”
That kind of open exchange—between newcomers and veterans alike—is exactly what fuels the team’s growth and cohesion. “There are endless opportunities to network and discuss issues and ideas with other teammates,” LaMarca continued. “This team is built on its members teaching, learning and sharing their experiences and knowledge with each other. It builds a network of experts that have gone through or are doing what you are trying to do.”
In short, the USPT isn’t just a competition team—it’s a movement. “This team has brought on so much new talent and is about to make some really exciting moves and introduce a new vision,” LaMarca concludes. “I hope that people see that there is a great excitement about the U.S. Pizza Team. We have a super deep and impressive roster and are really excited to see what the new wave of talent will bring to this team.”
Brian Hernandez is PMQ’s associate editor and coordinator of the U.S. Pizza Team.
