How Dave Sommers of Mad Mushroom Is Shaping the Global Pizza Stage, One Judging Gig at a Time
They say you’re not a true pizza aficionado until you’ve done at least two things: judged an international competition and eaten your weight in cheese. For David Sommers of Mad Mushroom, based in the Hoosier and Bluegrass States (Indiana and Kentucky, for the geographically challenged), the first box is 
thoroughly checked, and I have a strong suspicion he’s working on the second. A proud member of the U.S. Pizza Team since 2012, Dave’s been spinning dough and making dreams since 2005, with enough awards under his belt to give the Oscars a run for their money.
Now, he’s stepping onto the global stage once again as a judge for the Pizza Champion Cup Norge this coming March in Norway. This isn’t Dave’s first fjord-fest; he judged the same competition last year when it was held in Sweden, where the best pizza makers from Norway, Finland, Sweden and beyond went dough-to-dough in culinary combat. The stakes for this event are high as they culminate in a televised face off for the best pizza maker in
I sat down with Dave to chat about his journey, his judging expertise, and what it’s like to go from being a competitor to critiquing the competition. We even squeezed in some tips for aspiring pizza champions—and judges—because, let’s face it, if you’re reading this, you’ve probably got your sights set on some kind of pizza glory. (video below)
Brian Hernandez: Tell us a little bit about Mad Mushroom and your USPT career.
David Sommers: I started in the pizza industry as my first job way back in the mid-90s with one of the large chains—because they would hire me. I went on to college at Purdue to study restaurant management and started working for Mad Mushroom as a sophomore in ‘94 and stayed with it through graduation. I ended up purchasing the company from the original owners in 2001. My partners and I have been running it since then. We’ve got six locations now, three in Indiana and three in Kentucky.
I got into the competitive part of the pizza world in ’05 or ‘06. It was mostly on the athletic side at first—fastest, largest and a little bit of freestyle. Then, traveling to Parma in 2013 or 2014 was the first time I entered the culinary side. I learned from traveling with those (USPT) guys and going to all those places how to do that better. So I’ve been [competing in culinary) for a little over 10 years now.
Hernandez: Tell us a little about the Champion Pizza Cup Norge.
Sommers: So, when I did it last year, it was in Stockholm, Sweden, but it moved over to Norway this year. As far as I understand, it is primarily for pizza makers around Finland, Norway and Sweden.
Hernandez: When did you begin judging?
Sommers: My first event was in ’21 in Atlantic City. I still remember it holding one of my least favorite judging moments, though. I was judging the calzone category, and it was probably the third or fourth calzone that just wasn’t finished [baking], and it had shrimp in it. It’s the only time I’ve ever had to spit something out. It was a good lesson in making sure everything is tested before presenting it to judges.
Hernandez: How many categories or events have you judged since then?
Sommers: Since then, I’ve done numerous U.S. Pizza Team-hosted events and local competitions in the
Indy and Lafayette area as well as the international ones the last couple years. I’ve also been helping with the judging side of the athletics (Freestyle, Largest, Fastest) for the USPT long before that.
Hernandez: Is judging the athletics more pressure because it is so transparent and by the math, meaning if you mistake a number, it affects their chances?
Sommers: It is a little easier because, you know, [I’ve got] the dime to measure holes here, I’ve got the stopwatch and the tape measure. But it’s more of making sure that each competitor has met the criteria of the event—the screen is completely covered in the fastest [pizza maker contest], no large holes in fastest. Then you’re measuring the longest side, and then the perpendicular one in the largest [dough stretch], so you have to make sure that call is the right one. 
Everyone is there watching over your shoulder, and they will let you know. If I mess up in my own competition, the only person I’m hurting is myself. If I don’t do something well on the judging side, then I’m affecting somebody else’s outcome. So, personally, I put a little more pressure on [myself] making sure that it’s right for the other person.
Hernandez: You have judged and competed at several events. How do you balance doing both at the same event? Do you prioritize one over the other?
Sommers: I think it’s about managing two different things. When I’m preparing for competition, that has my entire attention. Once I’m in the judging role, I focus entirely on that. I’ve done events where I judge and then compete a few hours later, but by that point, competition should be second nature. It’s all about multitasking and staying organized.
Hernandez: What are some standout moments from your judging experience?
Sommers: Last year in Sweden, there was a category for hyper-local pizzas. Competitors had to use ingredients sourced within 5 to 10 kilometers of their shop. I judged pizzas with moose heart, reindeer, foraged blueberries—it was incredible.
Hernandez: Wow, that’s unique! What about open judging versus blind judging? Which do you prefer?
Sommers: I prefer open judging because it allows me to interact with the competitors. I like hearing their thought process and understanding why they made certain choices.
Hernandez: Do you think open judging influences scores?
Sommers: It can, even subconsciously. Judges like to believe they’re impartial, but we’re human. However, open judging also adds transparency, and competitors get direct feedback, which is invaluable.
Hernandez: Totally agree. So, what’s your advice for anyone looking to start judging pizza competitions?
Sommers: Learn as much as you can about the pizza styles you’ll be judging. Read books like The Pizza Bible or The Flavor Bible. Be open-minded—you’ll eat things you might not like, but you still need to score them fairly.
Hernandez: Great advice. And for competitors?
Sommers: Competing is a great way to learn and grow. Even if you don’t win, you’ll gain knowledge, camaraderie and stories to share with your community.
And there you have it, folks—straight from the sauce-stained lips of one of the U.S. Pizza Team’s finest. 
Dave Sommers has not only mastered the art of pizza making but has also become an ambassador for our beloved craft on the global stage. Whether you’re a competitor looking for an edge or a judge hoping to sharpen your palate, Dave’s advice is a master class in dough-to-dough diplomacy…or combat. Remember, in the immortal words of Bill and Ted, “Be excellent to each other… and party on, dudes!” Or in this case, be excellent to your dough and bring your passion to the table. Until next time, keep those ovens hot and those dreams even hotter.
