The 3rd Annual Galbani Professionale Pizza Cup & Acrobatics Trials

A Celebration of Pizza, Skill, and Showmanship

The 3rd Annual Galbani Professionale Pizza Cup & Acrobatics Trials (GPPC) made Orlando the epicenter of pizzaiolo passion as more than 50 competitors gathered to flex their culinary muscles at the Pizza Tomorrow Summit and Florida Restaurant Show, held November 6 through 7.

With $15,000 in prizes and two grand prize trips to the World Pizza Championships in Parma, Italy on the line, this wasn’t just a battle of skills—it was an all-out war for the taste buds and the admiration of pizza lovers everywhere.

The air was charged with anticipation as talented independent pizzaioli, U.S. Pizza Team (USPT) members and members of the World Pizza Champions all brought their unique talents, spirit and, of course, signature pizzas. This incredible display of technique, artistry and speed couldn’t have happened without each dedicated competitor. Hats off to the competition staff, the competitors and all those who came out and showed that in the pizza world, it’s skill, heart and a bit of showmanship that takes the cake (or pie, in this case!).

When awards time rolled around, the grand prize winners took their places as the pinnacle of pizza prowess. First up, in the Non-Traditional Pizza category, Patt Miller from Pizza Patt’s in New Vienna, Ohio, claimed the title of Galbani Cup Champion against a field of 30 Non-Traditional competitors from across the United States, securing his trip to Parma and a place among the pizza elite. Triumphantly returning from an 11-year hiatus, Miller had to survive the semi-final round against 15 fellow pizzaioli at his judges table, only to advance and face off against USPT member Sean Dempsey of Dempsey’s Brewery in Watertown, South Dakota, in the Non-Traditional finals.

“Winning the Galbani Cup was an amazing experience and a great way to jump back into the pizza industry after an 11-year break,” Miller said of his win. “I’m weeks away from reopening a brick-and-mortar, and the last five years I’ve been working really hard on my dough recipes, combos and studying some of the best in the industry by reading pizza books, watching videos and following their social media. Now I know I’m ready.”

Miller’s winning pizza, The Figgy Piggy, featured a base of Italian first cold press olive oil, a light amount of Galbani Whole Milk mozz and thick shaved Parmesan Reggiano baked for about four minutes at 575°. Then he added sliced sun-dried figs and Gorgonzola, and the pie went back to the oven for another four to six minutes. It was then topped with arugula tossed lightly in olive oil and black truffle sea salt, Prosciutto de Parma and Ponti balsamic glaze, and lastly dotted with Galbani Whole Milk Ricotta cheese hand-whipped with honey and basil.

On the acrobatic side, the young, ultra-talented Michael Testa, pride of the Jersey Pizza Boys in Avenel, New Jersey, stole the show, claiming first place in Freestyle Acrobatics with a mind-blowing—and sometimes shirtless—routine. This championship win marked a lifelong milestone for the young pizza sensation.

“Ever since I was seven years old, I’ve been dreaming about becoming one of the best pizza acrobats in the world,” Testa said. “Winning the Galbani Cup Acrobatic Championship is something that I will cherish forever—a stepping stone to my dream. I’m proud to be going to Parma representing USA pizza.”

Testa was closely followed in the acrobatic contest by Travis Siebens from The Nona Slice House and Patt Miller, who added yet another accolade to his (re)growing list of achievements.

The showdown in Orlando proved that the pizza industry is as competitive as ever. Every competition category was packed with thrilling performances, delicious innovations and hard-fought victories.

Case in point: The remaining culinary categories produced two more champions. Enrico Aguila—Uncle Rico himself—of Uncle Rico’s Pizza in Fort Myers, Florida,. took top honors by a landslide in the Best Cheese Pizza category, proving that sometimes the simplest pizza can be the hardest to perfect. While beating out 20 other competitors for the title of Master of the Curd, Aguila managed to achieve the event’s only perfect score, becoming the Galbani Professionale Pizza Cup’s Best in Show winner.

In the inaugural Secret Ingredient category, Jose Ahmed Flores of Crust Lover’s Pizza in Sanford, Florida, used surprise to his benefit and crafted an unexpected hit, capitalizing on the “Secret Ingredient” to create a pie that left the judges guessing and wanting more. The Forest Dream pizza featured a dough with 62% hydration and a six-day fermentation. It was made with a crème fraiche base, Galbani Premio cheese, red onion and the secret ingredient: a medley of mushrooms. The mixture of Golden Oyster, Maitake and Lion’s Mane mushrooms were seasoned the night before with olive oil, salt and pepper. Once out of the oven, the pie was topped with truffle-infused burrata, volcanic black salt, fresh basil and freshly grated Parmesan.

When it came to speed, the Fastest Pie Maker title went to a returning champ and the industry’s favorite azure accelerator, David Whisker of BC Pizza in Boyne City, Michigan, known on the mean streets as the Blue Blur. Whisker proved he could slap out five 10” pizzas in an astonishing 49 seconds. And who could forget the Fastest Box Folder competition, where industry newcomer Justin Adams from Wawa’s in Easton, Pennsylvania, zipped through five 14’ pizza boxes, all flaps in, in an incredible 21.4 seconds?

None of this would have been possible without the event’s amazing sponsors, who continue to support the dreams of pizza professionals across the country. Heartfelt thanks go out to our U.S. Pizza Team (USPT) sponsors: Galbani Professionale US, Margherita Meats, La Nova, Grain Craft, REAL California Milk, The Original Palazzolo’s Cheese Hog, Univex, MFG Tray, Lloyd Pans, Lillsun Peels and The Pizza Tomorrow Summit. Your ongoing commitment to the craft and the competition keeps the pizza spirit alive.

A special shout-out also goes to the event sponsors, whose generous contributions made this year’s trials unforgettable: Galbani Professionale US, Marra Forni, MFG Tray, Grain Craft, GI Metal, Texas Hot Honey, Bibs BBQ Sauce, Via Pizzeria 123, Président Cheese, The Florida Restaurant Show and The Pizza Tomorrow Summit.

The 3rd Annual Galbani Professionale Pizza Cup & Acrobatics Trials showcased the creativity, skill, and passion that define the pizza industry. This year’s competitors and winners showed us that the pizza community is not only alive and well but thriving. Here’s to the ongoing pursuit of pizza perfection! For more information about this competition or the US Pizza Team, reach out to Brian Hernandez at bhernandez@wtwhmedia.com.

Full List of Category Winners

Non-Traditional Finals (Galbani Cup trip to Italy)

1. Patt Miller – Pizza Patt’s, New Vienna, OH – 1040.99
2. Sean Dempsey – Dempsey’s Brewery, Watertown, S.D. – 1010.28

Non-Traditional Semi-Finals

Table 1:

1. Sean Dempsey, Dempsey’s Brewery, Watertown, S.D. – 508.26
2. Rico Lunardi, Slice on Broadway, Pittsburgh PA – 489.46
3. Alejandro Burgaleta, The Pizza Point Miami LLC, Miami, FL – 484.6

Table 2:

1. Patt Miller, Pizza Patt’s, New Vienna, OH – 521.46
2. John Walker, The Nona Slice House, Safety Harbor, FL – 515.07
3. Troy Sproul, Blue Square Pizza, Hopkinton, MA – 501.25

Best Cheese Pizza Finals

1. Enrico Aguila, Uncle Rico’s, Fort Myers, FL – 980.09
2. George Taylor, Taylors’ Pizza House, Endwell, NY – 873.76

 Best Cheese Pizza Semi-Finals
Table 1:

1. George Taylor, Taylors’ Pizza House, Endwell, N.Y. – 427.74
2. Dave Potter, Prohibition Pizza, High Springs, FL – 424.33
3. Rico Lunardi, Slice on Broadway, Pittsburgh, PA – 424.30

Table 2:

1. Enrico Aguila, Uncle Rico’s, Fort Myers, FL – 515
2. Daniel Saccone, Saccone’s Pizza, Leander, TX – 461.55
3. Peter Carbonao, Pizza a Modo Mio, Charleston, SC. – 438.66

Secret Ingredient

1. Jose Ahmed Flores, Crust Lover’s Pizza, Sanford, FL – 372.66
2. David Solum, Danger Von Dempsey’s ATY, Watertown, S.D. – 363.06
3. Jay Falk, Caliente’s Pizza & Draft House, Pittsburgh, PA – 359.74

Freestyle Acrobatics

1. Michael Testa, The Jersey Pizza Boys, Avenel, N.J. – 482.9
2. Travis Siebens, The Nona Slice House. Safety Harbor, FL – 473.7
3. Patt Miller, Pizza Patt’s, New Vienna, OH – 438.9

 Largest Dough Stretch

1. Matt Hickey, Caliente’s Pizza & Draft House, Pittsburgh, PA – 32.625″
2. Jay Falk, Caliente’s Pizza & Draft House, Pittsburgh, PA – 30.25″
3. Perry Bogacz, Caliente’s Pizza & Draft House, Pittsburgh, PA – 29.625″

Fastest Pie Maker

1. David Whisker, BC Pizza, Boyne City, MI – 49 seconds
2. Patt Miller, Pizza Patt’s, New Vienna, OH – 51 seconds
3. Jay Falk, Caliente’s Pizza & Draft House, Pittsburgh, PA – 59

Fastest Box Folder

1. Justin Adams, Wawa’s, Easton, PA – 21.4 seconds
2. David Whisker, BC Pizza, Boyne City, MI – 26.37 seconds
3. Sean Dempsey, Dempsey’s Brewery, Watertown, S.D. – 34.93 seconds