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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."
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