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) in Parma, Italy, 
11 flour-dusted gladiators entered the global arena of crust, cheese and sauce 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 true dough 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—what makes them tick, stink and sing—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.
Team Highlights: Who Brought the Heat?
Leading the charge, Chef Vitangelo Recchia of Bella Napoli Pizzeria in Port Charlotte, Florida, was a sauce-slinging powerhouse—and as they say in Rome, “Ha fatto una bella figura.”
Recchia came in hot with his Roman-style pan pizza creation, snagging 11th place out of 113 competitors in the highly competitive Roman Pizza category.
His white-base pie showcased porcini, oyster, and pioppini mushrooms, Galbani Wm mozzarella, guanciale di sano, pecorino romano, pasteurized egg yolk, and grated black truffle.
Working with Roman Style dough isn’t for the faint of heart—it’s a high-hydration beast that demands patience, finesse, and a deep respect for the process. But Vitangelo handles it like a sculptor with clay, coaxing it into crisp, airy perfection. Every topping is chosen with intention, rooted in his deep knowledge of Roman culinary tradition—the earthy mushrooms, the sharp pecorino, the richness of guanciale—all carefully chosen to honor the Roman tradition while showcasing his own culinary vision. This isn’t just baking—it’s storytelling through crust.
David Sommers of Mad Mushroom in both INdianan and Kentucky 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 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.
Rising High in Every Event
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 of Tievoli Pizza Bar, Tore Trupiano of Mangia e Bevi, and Sean Dempsey of Danger von Dempsey’s 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.
Thank You to Our Sponsors
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.
