Day 2 of the Campionato Mondiale della Pizza has adjourned leading the USPT one step closer to Pizza Glory! With so many incredible competitors from all over the world, the USPT made sure to bring their best games for Classica,...
Day 1 of the Campionato Mondiale della Pizza has completed seeing our crew compete in categories ranging form Classic, to Gluten Free, Pizza in Teglia and Freestyle Acrobatics. While we know next to nothing of our standings right now,...
The final pizza has been made and the flour has settled on the 2025 Pizza Expo and International Pizza Challenge. While some may say there is always room for improvement, I feel our team could not have done any better....
The Pizza Kitchen: On the Road visits US Pizza Team member and Acrobatic Coach, Jamie Culliton, Owner of The Nona Slice House and multiple time world champion, Culliton walks us through one of his award winning pizzas utilizing some of...
Pizza isn’t just about crust thickness or topping combos—it’s about the sauce pulling everything together. Every pizza style has its own vibe, and the sauce is the supporting actor that makes the lead shine. Bold, cheesy pies with hefty crusts?...
The US Pizza Team Can’t Win Without the Right Tools—And Now We’ve Got the Best! Hold onto your pizza peels, folks, because we’ve got some seriously exciting news! The U.S. Pizza Team (USPT) is thrilled to announce that Gi.Metal, the...
By Brian Hernandez Anchovies. Just hearing the name makes some people react like they just found a xenomorph in their pizza box. But why? Is it because they’re salty? Bold? Packed with umami? Sounds an awful lot like Parmesan if...
REAL California Milk, sponsor of the 2024 California Pizza Challenge hosted by the US Pizza Team explains why events like this are important to all pizzaioli & pizzerias and why California cheeses have a special place in the industry. #pizzagold...
By Brian Hernandez In part 1 of this three-part series of articles, we looked at how heat affects each ingredient in your pizza sauce and addressed the question of whether or not you should cook your pizza sauce. Now let’s...
By George Taylor My name is George Taylor, and I am the author of A Pizza My Life. In my book, I began by detailing why our first restaurant ultimately closed. Our pizza shop was open for almost 20 years....
Pizza isn’t just about crust thickness or topping combos—it’s about the sauce pulling everything together. Every pizza style has its own vibe, and the sauce is the supporting actor that
Pizza artistry and athleticism combine on Rimini’s world stage. USPT Members to Break Pizza ‘Frontieres’ in Rimini, Italy What do you get when you combine world-class pizzaioli, stunning Italian scenery
Tour the visual world of the Galbani Professionale Pizza Cup. With over 50 competitors, we can’t describe it…you have to see it!
Day 2 of the Campionato Mondiale della Pizza has adjourned leading the USPT one step closer to Pizza Glory! With so many incredible competitors from
