Pizza World Champions have been crowned at prestigious International Pizza Competition in Las Vegas

Pizza Champions have been crowned at the International Pizza Challenge during Pizza Expo in March. The world-renowned three-day competition saw 550 competitors from around the world competing to have their pizzas proclaimed the world’s best non-traditional pizza, traditional pizza, pan pizza, pizza Napoletana and cheese slice. Competitors in the international pizza competition went head-to-head in five divisions (Traditional, Non-Traditional, Neapolitan/STG, Pan and World’s Best Cheese Slice). Winners included first, second and third places in each division as well as regional Top 3 in Traditional, Non-Tradition and World’s Best Cheese Slice. International Pizza Challenge also award a Pizza Maker of Year Champion and Best of the Best Champion. For overall scoreboards from the competition, visit International Pizza Challenge Daily Results. Below are all winners by category and scores:

Pizza Maker of the Year 2025

Ryan Ososky presents his Pizza Maker of the Year Championship winning pizza to the judges at the International Pizza Challenge during Pizza Expo in Las Vegas. Photo courtesy of DTown Pizzeria.

Winners of the 5 pizza division (Traditional, Non-Traditional, Neapolitan/STG, Pan and World’s Best Cheese Slice) finals advance to the Pizza Maker of the Year Championship. Division Champions face off against each other in a mystery-ingredient (Trifoglio 100% Pure Extra Virgin Olive Oil) bake-off to be named World Champion. The winner of the Pizza Maker of the Year competition will claim the title of World Champion, a trophy and an additional $5,000 prize.

Pizza Maker of the Year World Champion 2025

Ryan Ososky (52.51) — DTown Pizzeria, Los Angeles, CA

Read a full feature on Ryan Ososky and his win.

Best of the Best 2025

Tony Cerimele shows off his Best of the Best trophy and award-winning pizza at Pizza Expo 2025.

The current Pizza Maker of the Year and previous Pizza Maker of the Year winners are invited to compete in a Best of the Best battle. The winner of the Best of the Best competition will claim the title of Best of the Best Champion, a trophy and $2,500 prize.

Best of the Best Champion 2025

Anthony Cerimele (54.90) — New Columbus Pizza Co., Pittston, PA

Read a full feature on Anthony Cerimele and his win.

Traditional Pizza Division Winners 2025

Wilhelm Rodriguez presents his award-winning pie at the 2025 International Pizza Challenge.

The Traditional Division saw 100 competitors in a category with tight restrictions. The pizzas must have a red sauce, and competitors may only use two of the following toppings: Pepperoni, Sausage, Bacon, Ham, Mushrooms, Peppers, Tomatoes, Onions, and Olives. Once the pizza enters the oven, only a drizzle of extra-virgin olive oil (infused or not) is acceptable. No other toppings, fresh basil, cheeses, spices &/or finishers can be added once the pizza enters the oven. The winner of the Traditional Division receives a trophy and $7,500. Second and third place receive $2,000 and $1,000 respectively. Regional winners from the Traditional Division receive a recognition plaque and $500.

Traditional Division Finals Winners

1st. Wilhelm Rodriguez (42.68) — Papas Pizza, Cabo Rojo, PR

2nd. Chris Battiste (42.25) — Miaava East Coast Pizza, Pahrump, NV

3rd. Fiodar Huminski (39.78) – Pizzeria No 900, Montreal, QC, Canada

Read a full feature on Wilhelm Rodriguez and his win.

Regional Pizza Winners in the Traditional Division 2025

In addition to awarding 1st, 2nd and 3rd in best traditional pizza in the Finals, pizza makers from the southwest, southeast, midwest, northeast and northwest United States, as well as an International region, also receive a top three pizza ranking. They are:

Traditional Preliminaries – Southwest Region Winners

1st. Alex Yeatts (42.69) — Unknown Pizza, Dallas, TX

2nd. Chris Battiste (42.61) — Miaava East Coast Pizza, Pahrump, NV

3rd. Nathan Santarini (42.52) — Sleight of Hand Pizza, Santa Cruz, CA

Traditional Preliminaries – Southeast Region Winners

1st. Jamie Culliton (41.03) — The Nona Slice House, Safety Harbor, FL

2nd. Gerald Addison (40.94) — Grazie Nonna, Washington, DC

3rd. Camryn Suggs (40.01) — Valentina’s Pizzeria & Wine Bar, Madison, AL

Traditional Preliminaries – Midwest Region Winners

1st. Kyle Rosch (40.40) — Brenz Pizza Company, Columbus, OH

2nd. Giovanni Labbate (39.31) — Tievoli Pizza Bar, Palatine, IL

3rd. Daulton Cornell (39.05) — Six Hundred Downtown, Bellefontaine, OH

Traditional Preliminaries – Northwest Region Winners

1st. Tissoyo Davis (40.79) — Wind River Pizza, Lander, WY

2nd. Mikey Scoville (40.44) – Righteous Slice, Rexburg, ID

3rd. Ruben Armas (40.00) — South Town Pie, Seattle, WA

Traditional Preliminaries – Northeast Region Winners

1st. Patrick Elston (39.87) — Gus Francos Pizza, Lower Burrell, PA

2nd. Apaar Verma (39.21) — Pizza Love, LLC, dba The Onion Tree Pizza, New York, NY

3rd. Chris Weisman (38.82) — Pizzeria Baci, Montrose, NY

Traditional Preliminaries – International Winners

1st. Wilhelm Rodriguez (43.73) — Papas Pizza, Cabo Rojo, PR

2nd. Fiodar Huminski (41.78) — Pizzeria No 900, Montreal, QC

3rd. Paulo Guerra (41.52) — Gatto Wood Oven Pizza, Toronto, ON

Non-Traditional Pizza Division Winners 2025

Leo Dicesaris of Cerrone’s Brick Oven Pizzeria, in red, takes first place in the Non-Traditional Division at the International Pizza Challenge.

The Non-Traditional Division, which was packed with 110 competitors, has no restrictions on dough, sauce, toppings, styles or application of pre- and post-bake ingredients. Top 5 qualifiers advance from the semifinals to the Finals. The winner of the Non-Traditional Division receives a trophy and $7,500. Second and third place receive $2,000 and $1,000 respectively. Regional winners from the Non-Traditional Division receive a recognition plaque and $500.

Non-Traditional Division Finals Winners

1st. Leo Dicesaris (54.41) — Cerrone’s Brick Oven Pizzeria, Columbus, GA

2nd. Jeremy Viale (54.33) — Casa Viale, Faramans, France

3rd. Benjamin Tobin (53.72) — Mezzaluna Wood Fired Pizza, Kennett Square, PA

Read a full feature on Leo Dicesaris and his win.

Regional Pizza Winners in the Non-Traditional Division 2025

In addition to awarding 1st, 2nd and 3rd in best non-traditional pizza in the Finals, pizza makers from the southwest, southeast, midwest, northeast and northwest United States, as well as an International region, also receive a top three pizza ranking. They are:

Non-Traditional Preliminaries – Southwest Region Winners

1st. Brad Bean (54.59) — Pizaro’s Pizza Napoletana, Houston, TX

2nd. Fidel Carrillo (52.53) — Pizza Party 209, Stockton, CA

3rd. Emilio B Lopez (51.72) — Pizza My Heart, Los Gatos, CA

Non-Traditional Preliminaries – Southeast Region Winners

1st. Leo Dicesaris (53.33) — Cerrone’s Brick Oven Pizzeria, Columbus, GA

2nd. William Harbison (49.32) — Pizza a Modo Mio, Charleston, SC

3rd. Charlie Emrich (48.38) — Emricci Pizzeria, Locust, NC

Non-Traditional Preliminaries – Midwest Region Winners

1st. Patt Miller (49.12) — Pizza Patt’s, New Vienna, OH

2nd. Brittany Saxton (47.31) — Six Hundred Downtown, Bellefontaine, OH

3rd. Robert Wagner (46.96) — Need Pizza, Cedar Rapids, IA

Non-Traditional Preliminaries – Northwest Region Winners

1st. Adrian Guastavino (50.83) — Wicked Pie Pizza, Puyallup, WA

2nd. Dillon Ikeda (50.27) — Chonghi, Happy Valley, OR

3rd. Rivka Sears (50.15) — Righteous Slice, Rexburg, ID

Non-Traditional Preliminaries – Northeast Region Winners

1st. Benjamin Tobin (54.14) — Mezzaluna Wood Fired Pizza, Kennett Square, PA

2nd. Sara Boyer (53.39) — Iron Born Pizza, Pittsburgh, PA

3rd. Vanessa Vinsick (50.46) — Caliente Pizza & Draft House, Allison Park, PA

Non-Traditional Preliminaries – International Winners

1st. Jeremy Viale (52.67) — Casa Viale, Faramans, France

2nd. Cristian Tolu (52.13) — Crunch di Cristian Tolu, Quartu Sant Elena, Italy

3rd. Claudio Vicanò (51.95) — Catrina Experience, Lugano, Switzerland

World’s Best Cheese Slice Division Winners 2025

Chris Ostapenko of Slice on Broadway, Pittsburgh, Pennsylvania wins World’s Best Cheese Slice at International Pizza Challenge at Pizza Expo in Las Vegas. Photo courtesy of Slice on Broadway.

With 75 competitors, the World’s Best Cheese Slice Division held semifinal and final rounds. Competitors present their top three cheese slices to the judges with slices consisting of dough, traditional red tomato sauce, cheese/cheese blend and spices. Once the pizza enters the oven, only a drizzle of extra-virgin olive oil (infused or not), grated cheese & dry spices/herbs after baking are acceptable; No other drizzles, toppings, cheeses, or work on the pizza is allowed once the pizza enters the oven. Fresh basil is not permitted post-bake. The winner of the Cheese Division receives a trophy and $5,000. Second and third place receive $1,000 and $750 respectively. Regional winners from the World’s Best Cheese Slice receive a recognition plaque.

World’s Best Cheese Slice Division Finals Winners

1st. Chris Ostapenko (40.88) — Slice on Broadway, Pittsburgh, PA

2nd. Damien Moore (40.64) — Jackknife Brewing, Kelowna, BC

3rd. Charles Cullison III (38.97) — Charlie’s Pizzeria, Kingman, AZ

Read a full feature on Chris Ostapenko and his win.

Regional Pizza Winners in the World’s Best Cheese Slice Division 2025

In addition to awarding 1st, 2nd and 3rd in World’s Best Cheese Slice division in the Finals, pizza makers from the southwest, southeast, midwest, northeast and northwest United States, as well as an International region, also receive a top three pizza ranking. They are:

World’s Best Cheese Slice Preliminaries – Southwest Region Winners

1st. Alexis Rorabaugh (44.79) — Rose Pizzeria, Berkeley, CA

2nd. Charles Cullison III (42.72) — Charlie’s Pizzeria, Kingman, AZ

3rd. Dan Maguire (42.50) — Ciao! Mobile Pizzeria, Loveland, CO

World’s Best Cheese Slice Preliminaries – Southeast Region Winners

1st. Alessio Passalacqua (41.99) — Marabella Old World Pizza, Greenville, NC

2nd. George Peyton (36.64) — Good Company Pizza, Swannanoa, NC

3rd. Enrico Aguila (32.75) — Uncle Ricos Pizza, Fort Myers, FL

World’s Best Cheese Slice Preliminaries – Midwest Region Winners

1st. Anthony Scardino (44.69) — Professor Pizza, Chicago, IL

2nd. Gemma Cataldo (37.15) — Antonio’s Italian Restaurant, Elkhart, IN

3rd. Jacob Stephens (36.28) — Post Game Pizza, Sparta, MO

World’s Best Cheese Slice Preliminaries – Northwest Region Winners

1st. Jayme Erickson (41.98) — Danger von Dempsey’s Pizzeria & Brewhäus, Aberdeen, SD

2nd. Drew Balstad (40.9) — Rhombus Guys, Fargo, ND

3rd. Leon Gordon (36.57) — Wicked Pie Pizza, Puyallup, WA

World’s Best Cheese Slice Preliminaries – Northeast Region Winners

1st. Chris Ostapenko (44.48) — Slice on Broadway, Pittsburgh, PA

2nd. John Vigliotti (42.19) — Peppino’s Restaurant & Catering, Syracuse, NY

3rd. Gennaro Buontempo (42.00) — Franks Pizza & Pasta, Baltimore, MD

World’s Best Cheese Slice Preliminaries – International Winners

1st. Damien Moore (43.20) — Jackknife Brewing, Kelowna, BC

2nd. Gianluca Cataldo (39.11) — Taste of Italy, St. Leonard, QC

3rd. Alex Morangelli (38.26) — Non Solo Pane, Dorval, QC

Pan Pizza Division Winners 2025

Ryan Ososky, DTown Pizzeria in LA, wins the Pan Division at the International Pizza Challenge during Pizza Expo in Las Vegas. Photo by Josh Keown/Emerald

With 60 competitors in the Pan Division, top 5 semifinalists advanced to the final round. There are several pan pizza styles that fall into this category include Roman, Chicago Deep Dish/Stuffed, Detroit, Grandma/Sicilian, Cast-Iron, Ohio Valley, Old Forge, among others. There are no restrictions on dough, sauce, or toppings, except that the pizzas must conform to a pan style. A panel of expert judges evaluated each pizza based on a combination of crust, sauce, cheese, toppings, bake, overall taste, creativity, and appearance, with an emphasis on the culinary attributes. In addition to Finals winners, the Pan Division also awards the top scoring Roman, Chicago Deep Dish/Stuffed, Grandma, Sicilian & Cast-Iron pizzas will receive a recognition plaque along with the top scoring Detroit style pizza receiving the Shawn Randazzo Memorial Award.

Pan Division Finals Winners

1st. Ryan Ososky (54.83) — DTown Pizzeria, Los Angeles, CA

2nd. Davide Lubrano Lavader (53.42) — Pizzata Pizzeria, Philadelphia, PA

3rd. Alyssa Gilbert (51.28) — Melt Pizza Company, Stillwater, MN

Read a full feature on Ryan Ososky and his win.

Pan – Detroit Style Winners

1st. Ryan Ososky (54.28) — DTown Pizzeria, Los Angeles, CA

2nd. Sotirios Tzakis (53.00) — Descendant Detroit Style Pizza, Toronto, ON

3rd. Alyssa Gilbert 52.91 — Melt Pizza Company, Stillwater, MN

Pan – Grandma/Sicilian Style Winners

1st. Oscar Venegas (49.30) — Tony’s Pizza Napoletana, San Francisco, CA

2nd. Daniel Alvarez (49.16) — Lover’s Deli, Merced, CA

3rd. Andy Finlayson (48.63) — Rebellious Tomato, North Vancouver, BC

Pan – Poreno Style Winner

1st. Fernando Greco (37.26) Pizza la Imperial / Pizza Clandestina, Richmond Hill, NY

Pan – Roman Style Winners

1st. Davide Lubrano Lavadera (54.23) — Pizzata Pizzeria, Philadelphia, PA

2nd. Jay Falk (51.32) — Caliente Pizza & Draft House, Pittsburgh, PA

3rd. Luca Zamboni (49.45) — Buona Forchetta, San Diego, CA

Pan – Buffalo NY Style Winner

1st. Jay Langfelder (45.32) — Pizzeria Florian,  East Aurora, NY

Pan – Midwest Round Style Winners

1st. Jason Bernstein (53.02) Athena’s, Akron, OH

Pizza Napoletana Division Winners 2025

Montreal’s Pizzeria No. 900 team mates hoist Mirko D’Agata on their shoulders in celebration of Mirko winning the Pizza Napoletana Division at the International Pizza Challenge during Pizza Expo in Las Vegas. Photo courtesy of Pizzeria No. 900.

The Pizza Napoletana Division adheres to strict standards in one of three official Pizza Napoletana variants: Margherita, Marinara or Margherita Extra. Pizzas must be made using wheat-flour type “00” or type “0”; toppings include plum tomatoes or cherry tomatoes, marine salt, extra-virgin olive oil, fresh basil, fresh mozzarella, and grated cheese. The pizza must be baked for 45-90 seconds in a 905 F pizza oven. The Pizza Napoletana Division was filled with 110 competitors with the Top 5 qualifier advancing to the Finals.

Pizza Napoletana Division Finals Winners

1st. Mirko D’Agata (42.90) — Pizzeria No 900, Montréal, QC

2nd. Vincenzo Mansi (41.44) Vincenzo Mansi Evolution, Salerno, Italy

3rd. Marco Carlesso (40.58) Pizza Verace, Panama

Read a full feature on Mirko D’Agata and his win.

Daiya Plant-Based Pizza Winners 2025

The Plant-based Competition is a partner competition, hosted by Daiya, featuring Daiya Foods Dairy-Free Cheeses. The crust/dough/batter must be fresh or parbaked. In addition, the dough and all toppings must be plant-based. Each competitor’s goal will be to showcase Daiya Foods deliciously dairy-free cheeses and blends, including, but not limited to the following: Daiya Dairy-free Mozzarella Style Cheese, Daiya Dairy-free Shredded Cheddar Cheese or Daiya Dairy-free Cream Cheese. 1st place winner receives $4,000 and 2nd and 3rd place prizes are $2,000 and $1,000, respectively.

Daiya Finals Winners

1st. McKenna Carney (43.89) — The Nona Slice House, Safety Harbor, FL

2nd. David Solum (43.15) — Danger von Dempseys ATY, Watertown, SD

3rd. Aldo Palmieri (42.19) – Sauvage, San Cataldo, ITALY

CMAB Pro Winners 2025

The California Style Pizza Competition is hosted by California Milk Advisory Board. The California Style—International Pizza Competition from Across Mexico and Southeast Asia is a non-traditional division. The dough must be fresh or parbaked. There are no restrictions on dough, sauce, toppings, or styles.

CMAB Pro Winners

1st. Chunlogn Liu (46.19)

2nd. Chonnipha P. (35.63)

3rd. Richard Chan (30.04)

For more competition details from Pizza Expo 2025, visit our hub page.