For pizza makers, some competitions are simply contests. Others become career milestones.
This summer, three members of PMQ Pizza’s U.S. Pizza Team will find themselves on exactly those kinds of stages. John McCaffrey of Yellow Bridge Brewing Tap and Table in Greensburg, Pennsylvania, has earned a coveted spot among the eight finalists selected to compete in the 2026 Real California Pizza Contest in Napa Valley, California, July 13-15.
Meanwhile, Sean Dempsey of Dempsey’s Brewery Pub & Restaurant in Watertown, South Dakota, and Chris Battiste of Mia Ava East Coast Pizza in Pahrump, Nevada, are preparing to test their skills against some of the world’s best pizzaioli at the Caputo Cup World Pizza Championship in Naples, Italy, June 8-10.
Neither opportunity comes easily. The Real California Pizza Contest narrowed a field of more than 200 entrants to just eight finalists, while the Caputo Cup attracts elite competitors from around the globe. For McCaffrey, Dempsey and Battiste, the events offer an opportunity to learn, grow and represent the U.S. Pizza Team on some of pizza’s biggest stages.
McCaffrey’s California Dream
For McCaffrey, the invitation to Napa came as a complete surprise. “Shockingly surprised!” he said. “I literally yelled ‘WOOHOO!’ outside as I 
was taking the trash out when I found out.” The news quickly spread through Yellow Bridge Brewing, where McCaffrey shared the moment with coworkers, his wife and his 14-year-old daughter Molly, who helps finish pizzas at the restaurant.
As a relatively new member of the U.S. Pizza Team, McCaffrey views the opportunity as both a personal adventure and professional validation. “To me, this is a once-in-a-lifetime opportunity, so I am very excited just to have this experience,” he said. “Professionally, to me, it’s validation that other people in the world other than my client base and immediate family like my pizza creativity.”
That creativity is on full display in his competition entry, the “West Coast Bianca,” a California-inspired pizza featuring mozzarella, fresh mozzarella, heirloom cherry tomatoes, whipped ricotta, avocado, pesto and several finishing cheeses atop a hybrid New York-style crust. The contest’s emphasis on Real California dairy also encouraged him to think differently about cheese. “Think of cheese not just as a plain canvas to build on, but more of a colorful canvas of flavor to start your piece and make it pop out of the…well, canvas,” he said with a laugh.
The trip itself adds another layer of excitement. Napa Valley will be only the fourth plane ride of McCaffrey’s life, giving him the opportunity not only to compete against some of the country’s top pizza makers, but also to experience a part of the country he’s never visited before.
Dempsey Returns to Familiar Ground
While Napa represents new territory for McCaffrey, Naples has become familiar ground for Sean Dempsey. A longtime competitor and former North American Caputo Cup runner-up, Dempsey continues to view the event as one of pizza’s ultimate proving grounds. “I love the city,” Dempsey said. “The pizza everywhere is amazing, the people are unpredictable, and if you’re ever gonna win with a pizza, Naples would be the place I would consider the pinnacle.”
Despite his experience, preparation remains critical. Dempsey prefers arriving several days early to adjust to the time difference, explore local markets and identify ingredients that may be in season. This year’s focus has been 
refinement rather than reinvention, particularly when it comes to his dough and crust. “I’ve been playing with ‘less is more’ and trying to restrict weight on it while keeping it as clean and balanced as possible,” he said.
Competition has shaped Dempsey’s philosophy over the years, but not because of rankings. For him, the greatest value comes from the relationships, inspiration and knowledge exchanged among competitors. “You’re really only competing against yourself,” he said. “Seeing what inspires someone else can lead me to my own inspiration.”
That mindset helps explain why Dempsey continues to return to Naples. The opportunity to reconnect with friends, exchange ideas and immerse himself in pizza culture remains every bit as rewarding as hearing his name called during awards ceremonies.
Battiste Builds Toward the World Stage
For Chris Battiste, Naples represents the next step in a competitive journey that is still just getting start
ed. “This is my second year of competing,” Battiste said. “I’ve always wanted to compete in the Caputo Cup.”
Inspired by watching fellow U.S. Pizza Team members compete internationally, Battiste decided it was time to test himself on pizza’s biggest stage. Preparing for the event has required careful planning, particularly because he’ll be making all of his dough in Italy. “I’ll have to make all my dough there for my three categories,” he said. “I’m planning to bring more cooking utensils because I don’t know if I’ll be able to find what I need easily.”
Competition has become a powerful motivator for Battiste’s growth as a pizza maker. “It makes me always want to be 
better and not just settle for the status quo,” he said. He also looks forward to learning from competitors from around the world. “I love seeing how differently or similarly someone on the other side of the globe makes pizzas.”
As McCaffrey journeys west to Napa and Dempsey and Battiste head east to Naples, all three will carry the U.S. Pizza Team banner onto some of the most respected competition stages in the industry, continuing the organization’s tradition of learning, competing and representing American pizza at the highest levels.
By Brian Hernandez, PMQ Associate Editor and Director of the U.S. Pizza Team
