The US Pizza Team brought dough to Italy, came back with Silver. That’s a pretty good exchange rate.
In the shadow of Mount Vesuvius, surrounded by centuries of tradition and fierce local pride, the birthplace of pizza played host once again to some of the best pizzaioli on the planet. And this June, a slice of that honor came home with PMQ’s U.S. Pizza Team—proof that American passion and originality can stand tall on sacred Italian soil.
When Giovanni Labbate of Tievoli Pizza Bar stepped onto the floor at the 2025 Trofeo Caputo (Caputo Cup) in Naples, he wasn’t just representing himself or his pizzeria—he was representing a style, a story and a country that refuses to blend in for the sake of fitting in. By the end of the competition, Labbate had earned second place for Best from the USA, the second highest score of all American competitors. It’s a testament not only to his 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, 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.”
His advice for any American pizzaiolo dreaming of crossing the Atlantic to take on Italy’s best is blunt and honest—the same way he approaches his dough: “Own your style. 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.”
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, Sean Dempsey of Dempsey’s Brewery Pub & Restaurant, and Tore Trupiano of Mangia e Bevi. 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.
Trupiano knows exactly what it means for an American team to present one unified front in the world’s pizza capital. “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.”
Competing in Naples is like playing jazz in New Orleans, as Trupiano put it—you’re treading on sacred ground that demands not just skill but reverence. The difference this time was that the USPT walked into the Caputo Cup with humility, creativity and a clear message: American pizza makers don’t just participate anymore—they belong.
Behind every perfectly stretched dough and every second in front of the judges is 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, 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.”
Placing second among all Americans at the Caputo Cup was more than a medal; it was a signal to the world that the U.S. Pizza Team is no longer content to watch from the sidelines. From Tievoli to Mad Mushroom, from Dempsey’s to Mangia e Bevi, and from Naples back to the States, the message is clear: The next generation of American pizza is here, it’s fearless, and it’s just getting started.
