{"id":9119,"date":"2026-03-01T10:09:24","date_gmt":"2026-03-01T18:09:24","guid":{"rendered":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/?page_id=9119"},"modified":"2026-03-01T10:30:30","modified_gmt":"2026-03-01T18:30:30","slug":"2025-winners","status":"publish","type":"page","link":"https:\/\/realcaliforniamilkfoodservice.com\/pizza-contest\/2025-winners\/","title":{"rendered":"2025 Winners"},"content":{"rendered":"\t\t
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CHEF SALVATORE TRUPIANO WINS GRAND PRIZE FOR CREATIVE USE OF REAL CALIFORNIA CHEESE IN NATIONAL PIZZA CONTEST<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2025 Winning Recipes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pizza Name: The Creamery Crown<\/p>

Chef: Salvatore Trupiano<\/p>

CLICK HERE FOR RECIPE<\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Pizza Name: The Iron Crust<\/p>

Chef: Edward Stalewski<\/p>

CLICK HERE FOR RECIPE<\/a><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Pizza Name: Hellapeno Za\u2019pper<\/p>

Chef: Marcus Medina<\/p>

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Three New Champions Crowned and $30,000 in Prize Money Awarded in Real California Milk\u2019s 7th Annual Pizza Bake-off Event<\/h2>

Napa, Calif. \u2013 July 31, 2025 \u2013 Following a bake-off competition where 12 professional chefs crafted innovative pizzas highlighting California cow\u2019s milk cheeses, the California Milk Advisory Board (CMAB) today announced three new pizza champions in the 2025 Real California Pizza Contest, the premier national search for the best pizza recipes that feature Real California Cheeses.<\/p>

Chef Salvatore Trupiano, CEO of Mangia e Bevi in Oceanside, Calif. won the contest\u2019s Grand Prize and the Big Cheese category award for his Creamery Crown recipe. The Creamery Crown combines Real California Mozzarella, Cream Cheese, Carmody, Dry Jack, and Cr\u00e8me Fra\u00eeche in a decadent balance of creamy, tangy, and nutty flavors.<\/p>

Trupiano took home $10,000 \u2013 $5,000 as a category winner, plus $5,000 for the Grand Prize distinction.<\/p>

In the On the Menu category, Edward Stalewski of Mercurio\u2019s in Pittsburgh, Pa., took home the $5,000 category prize for his Iron Crust pizza \u2013 a bold, flavor-packed creation prepared in a cast iron pan featuring cupping pepperoni and layered with Real California Mozzarella, Provolone and white Cheddar cheeses, topped with whipped Ricotta and grated Gouda.<\/p>

Marcus Medina of Hella Pie Pizza in Tracy, Calif. won the $5,000 Innovation category prize for his Hellapeno Za\u2019pper, a pizza that pairs four Real California cheeses \u2013 Mozzarella, Cheddar, Cream Cheese, and Dry Jack \u2013 with maple bacon, fresh jalape\u00f1os, and smoked hot honey.<\/p>

Each of the nine remaining finalists received $1,000 for advancing to the pizza bake-off.<\/p>

\u201cEach year, this contest demonstrates how chefs across the country continue to use California dairy products to push culinary boundaries,\u201d said Mike Gallagher, Business and Market Development Consultant for the CMAB. \u201cThis year\u2019s pizza recipes were especially exciting with bold, authentic flavors and inventive spirit. The judges were impressed by the versatility of Real California cheeses and how they were highlighted.\u201d<\/p>

Now in its seventh year, the contest, which was open to professional chefs and culinary students across the U.S., received a record number of participants, leading to the most competitive finalist selection in its history. The bake-off final was held at The Culinary Institute of America (CIA) at Copia in Napa, Calif.<\/p>

The judging panel included renowned industry leaders such as Tony Gemignani, 13-time World Pizza Champion and owner of 22 culinary concepts; Glenn Cybulski, certified pizzaiolo and award-winning executive chef; and Laura Meyer, International pizza champion, restaurant owner and co-founder of Fork to Future. Pizzas were scored based on taste, texture, visual appeal, and the inventive use of Real California cheese.<\/p>

\u201cCalifornia remains the leading producer of milk and Mozzarella in the U.S., and it\u2019s clear that chefs nationwide recognize the value of our state\u2019s sustainable, high-quality dairy products,\u201d said Bob Carroll, CEO of the CMAB. \u201cFrom bulk Mozzarella to artisan cheese, Real California dairy products continue to raise the bar on flavor and performance throughout the foodservice industry.\u201d<\/p>

The 2025 Real California Pizza Contest winners and finalists are as follows:<\/p>

The Big Cheese Category<\/strong><\/p>