The Best Pizza Awards in Milan named Francesco Martucci from Caserta, Italy was named the world's best pizza chef in front of over 500 distinguished guests from the international scene.
Francesco Martucci from I Masanielli in Caserta, Italy, has won the third edition of the Best Pizza Awards, grabbing the prestigious title of Best Pizza Chef 2025. Considered one of the most innovative pizza chefs in Italy, Martucci's pies combine traditional craftsmanship with modern technology: his signature "canotto" style features a high, airy crust with a particularly soft, long-fermented dough. He became famous for his "pizza in three temperatures", where each pie is steamed, deep-fried and finally baked in the oven before serving. I Masanielli uses high-quality, often regional products such as San Marzano tomatoes and bufala mozzarella and boasts state-of-the-art equipment, including sous-vide devices, fermenters and ovens that can go up to 600 degrees and sees itself as a laboratory for contemporary pizza art. Martucci says: "For me, pizza is far more than just a dish –it is both a craft and an expression. This award also honors my team, who are passionate about their work every day."
Second place went to Franco Pepe from Pepe in Grani in Caiazzo, who is considered a key figure in terroir-oriented pizza, which consistently uses local ingredients, sourced in close collaboration with nearby producers. The dough is kneaded by hand, without machines, and rests for many hours, resulting in a pie with a particularly light texture. In recent years, Pepe has won several awards as the best pizzaiolo in the world, and his restaurant is internationally recognized as the gold standard for quality and authenticity in the Neapolitan tradition.
Gabriele Bonci, founder of the Pizzarium in Rome, came third. Best known for his creative interpretation of pizza al taglio – the rectangular, sliced pizza traditionally served in Rome – Bonci's approach combines bread baking techniques with high-quality, often organic ingredients. Bonci experiments with different types of flour, including wholemeal and spelt, as well as natural fermentation and non-domesticated yeasts. His pizzas are characterized by intense flavors, unusual combinations and a particularly airy, doughy crust. Due to his innovations and media presence – including numerous television appearances – Bonci is also known as the "Michelangelo of pizza" in his native Italy.
In addition to the main category, other prizes were awarded: Eloi Torrent of Spain, for instance, was awarded "The Best Pizza NextGen" prize.
"Our platform promotes the exchange and further development of pizza – from experienced professionals to up-and-coming talents," says Antonio Rutolo, Director of the Best Pizza Awards. "Transparency and integrity are particularly important to us."
The Best Pizza Awards are regarded as one of the most credible awards in the trade. The evaluation is carried out by an independent panel of 512 experts from 60 countries.
The complete list of winners and further information can be found here.
