{"id":149671,"date":"2025-07-30T01:42:39","date_gmt":"2025-07-30T01:42:39","guid":{"rendered":"https:\/\/pizzatoday.com\/?post_type=topics&p=149671"},"modified":"2025-08-21T09:03:12","modified_gmt":"2025-08-21T09:03:12","slug":"salvatore-tore-trupiano-wins-california-pizza-contest-with-creamery-crown-pizza","status":"publish","type":"post","link":"https:\/\/pizzatoday.com\/news\/salvatore-tore-trupiano-wins-california-pizza-contest-with-creamery-crown-pizza\/149671\/","title":{"rendered":"Salvatore \u2018Tore\u2019 Trupiano Wins California Pizza Contest With \u2018Creamery Crown\u2019 Pizza"},"content":{"rendered":"

Edward Stalewski of Mercurio\u2019s and Marcus Medina of Hella Pie Pizza Co. Claim Pizza Category Wins<\/strong><\/h1>\n

After submitting applications to participate in the California Pizza Contest<\/a> for seven years, Salvatore \u201cTore\u201d Trupiano is heading back to San Diego, California, with $10,000 and two contest wins under his belt. In addition to placing first in \u201cThe Big Cheese\u201d category of the California Milk Advisory Board-sponsored event, the owner of Mangia e Bevi<\/a> Modern Italian Kitchen is the 2025 Grand Prize winner, having bested contest rivals from the \u201cOn the Menu\u201d and \u201cInnovative Wildcard\u201d categories with his Creamery Crown pizza.<\/p>\n

\u201cThey say the seventh time is a charm, and it turned out to be true for me,\u201d Trupiano says Tuesday in Napa, California, where the California Pizza Contest is held at the Culinary Institute of America at Copia.<\/p>\n

Entries are selected during a blind-judging process, with a dozen pizzamakers ultimately chosen to compete in the California Pizza Contest judged by Tony Gemignani, Laura Meyer and Glenn Cybulski, who says in a winning entry, \u201cI can taste the different cheeses instead of just mixing them all together.\u201d<\/p>\n

Meyer adds, \u201cIt\u2019s hard to stand out with a cheese pizza when everyone else is also making a cheese pizza.\u201d<\/p>\n

\"Salvatore

Salvatore ‘Tore’ Trupiano explains how he makes his winning pizza, the Creamery Crown.<\/p><\/div>\n

Creamery Crown: The Big Cheese<\/strong><\/h2>\n

Entries for The Big Cheese category must include California mozzarella and at least two other California cheeses. Trupiano\u2019s Creamery Crown pizza features a base of whole-milk mozzarella and gouda. To top the pizza, he dredges dollops of cream cheese with buttermilk and seasoned flour, then fries them.<\/p>\n

Trupiano leaves room for a \u00be-inch crust and brushes it with olive oil before sprinkling dry jack cheese along the edge to create a frico effect \u2013 though he stresses the pie is not baked in a pan. \u201cThis was a fun pizza to make,\u201d Trupiano says. \u201cNormally, you have a raised edge that (the frico) caramelizes against. This was without the edges, so I used some olive oil as a binder to make the dry Jack stick to it.\u201d<\/p>\n

After pulling the pizza from the oven, Trupiano creates a post-bake swirl using cr\u00e8me fraiche. The most eye-catching part of the Creamery Crown is the dollops of fried cream cheese, which rise above the base of the pizza and almost resemble chicken nuggets. Trupiano tells Pizza Today<\/em> the fried cheese reminds him of boba \u2013 the chewy tapioca balls found in iced tea drinks \u2013 because they are hard on the outside but gooey in the center.<\/p>\n

Before the baking portion of the California Pizza Contest, contestants give a brief speech to discuss their journeys in the pizza industry. \u201cI know pizza; I know kitchens,\u201d Trupiano tells the group of judges, spectators and other contestants, adding that his parents immigrated to the United States from Palermo, Sicily, before purchasing a pizzeria. Admitting that his mother did not want him to go into the restaurant business, Trupiano says he is supportive of his children following in his footsteps. \u201cThe next generation is what\u2019s up and coming.\u201d<\/p>\n

The Iron Crust: On the Menu<\/strong><\/h2>\n
\"The

The Iron Crust is a skillet pizza that reflects Edward Stalewski’s Pittsburgh roots.<\/p><\/div>\n

Edward Stalewski<\/a> takes home first prize in the California Pizza Contest\u2019s \u201cOn the Menu\u201d category with his cast-iron skillet pie, \u201cThe Iron Crust.\u201d Stalewski, who works at Mercurio\u2019s<\/a> in Pittsburgh Pennsylvania, says the pizza is inspired by his hometown\u2019s steel mill history.<\/p>\n

\u201cPittsburgh is full of steel happy, rough-and-tough kind of people, blue-collar people,\u201d he says. \u201cI wanted to make a pie that signifies the people \u2013 that sort of Pennsylvania tough. Heavy duty.\u201d<\/p>\n

After the cast-iron pan is coated with unsalted butter and extra-virgin olive oil, Stalewski\u2019s 36-hour dough proofs in the pan for between 1 \u00bd and 2 hours. Then, he spreads a blend of low-moisture, whole-milk shredded mozzarella and California white cheddar around the edge and par-bakes the crust for about 10 minutes. \u201cYou\u2019ve gotta get it nice and bubbly,\u201d he says.<\/p>\n

After the par-bake, Stalewski adds more mozzarella and cheddar as well as cupping pepperoni and a chunky tomato sauce. The pizza gets a final bake for about 15 minutes and should sit for 1-2 minutes before being released from the skillet using a spatula. The Iron Crust is finished with gouda, whipped ricotta, chiffonade basil and a drizzle of garlic oil.<\/p>\n

Stalewski says his nephew and a friend came to support him in Napa, and \u201cOver the last two or three weeks, I\u2019ve been making (The Iron Crust) religiously. The feedback from everybody has been tremendous, and I couldn\u2019t make this pizza without their input.\u201d<\/p>\n

Hellapeno Za\u2019pper: Innovative Wildcard<\/strong><\/h2>\n
\"Marcus

Marcus Medina puts finishing touches on the Hellapeno Za\u2019pper.<\/p><\/div>\n

Marcus Medina of Hella Pie Pizza Co.<\/a> in Tracy, California, is the winner of the California Pizza Contest\u2019s Innovative Wildcard category. The Hellapeno Za\u2019pper is inspired by grilled, bacon-wrapped jalapeno poppers.<\/p>\n

\u201cI started working at the farmers markets, and the barbecue spot next to me did a bacon-wrapped jalapeno popper. Smelling it and tasting it every Saturday inspired me to make this pizza,\u201d Medina says.<\/p>\n

The pizza uses a buttermilk ranch base with room for a 1-inch crust. Medina spreads California mozzarella and cheddar evenly, followed by fresh jalapenos and ranch seasoning.<\/p>\n

After a quick par bake, the Hellapeno Za\u2019pper is topped with breadcrumbs and Medina\u2019s \u201cMillionaire\u2019s Bacon,\u201d which he prepares with brown sugar, cayenne pepper and salt before cutting it into large pieces and distributing them liberally. He bakes the pizza until golden brown and lets it cool for 60 seconds before piping a seasoned cream cheese blend on top. \u201cTo create balance, smaller and larger stars will yield best results,\u201d his recipe reads, adding that smoked hot honey can be drizzled on top or served on the side.<\/p>\n

\u201cCalifornia cheese has so many varieties that I could basically do exactly what I wanted, achieve everything I wanted and kept it super local,\u201d he says.<\/p>\n","protected":false},"excerpt":{"rendered":"

Edward Stalewski of Mercurio\u2019s and Marcus Medina of Hella Pie Pizza Co. Claim Pizza Category Wins After submitting applications to participate in the California Pizza Contest for seven years, Salvatore \u201cTore\u201d Trupiano is heading back to San Diego, California, with $10,000 and two contest wins under his belt. In addition to placing first in \u201cThe […]<\/p>\n","protected":false},"author":62,"featured_media":149672,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[3236],"tags":[384,2929,1645,3219],"topic":[3253],"class_list":["post-149671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-california","tag-california-cheese","tag-hella-pie-pizza","tag-mercu","topic-industry-news"],"acf":[],"yoast_head":"\nSalvatore Trupiano Wins California Pizza Contest -- Pizza Today<\/title>\n<meta name=\"description\" content=\"Salvatore \u201cTore\u201d Trupiano is heading back to San Diego with $10,000 and two contest wins under his belt. 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