Master Pizzaiolos
Learn from the world's greatest pizza masters. Discover their dough recipes, techniques, and iconic pizzas.
Enzo Coccia
Master pizzaiolo and owner of La Notizia, one of Naples' most respected pizzerias. Known for his dedication to traditional Neapolitan techniques and high-quality ingredients. Enzo emphasizes mechanical mixing, slow controlled fermentation with minimal yeast, and teaches by feel rather than rigid ratios.
Gabriele Bonci
Revolutionary Roman pizzaiolo known for his long-fermentation techniques and innovative approach to pizza al taglio (pizza by the slice). Owner of Pizzarium in Rome.
Franco Pepe
Third-generation pizzaiolo from Pepe in Grani, considered one of the world's best pizzerias. Known for his meticulous attention to detail and innovative flavor combinations while respecting tradition.
Anthony Mangieri
Founder of Una Pizza Napoletana, known for bringing authentic Neapolitan pizza to America. His dedication to traditional methods and quality ingredients has influenced a generation of American pizzaiolos.
Eric Ayala
Renowned pizzaiolo from Spain who trained in Naples under Emiliano Moccia. Opened 'Il figlio di Emiliano' in Sabadell near Barcelona in October 2023. Known for his dedication to authentic Neapolitan pizza and emphasis on simplicity and quality, using fewer ingredients to highlight each component's flavor. His journey began during the COVID-19 pandemic when he started experimenting with dough in his backyard, sharing the process on social media.
Marc Pizza
YouTube content creator specializing in pizza-making tutorials and recipes. With over 36 million views across 423 videos, Marc shares traditional and innovative pizza recipes, tips for perfecting homemade pizzas, and techniques for making pizza without kneading. His engaging tutorials have helped millions of home cooks improve their pizza-making skills.
Jeff Varasano
American pizzaiolo and former software engineer who brought a meticulous, scientific approach to pizza-making. Founded Varasano's Pizzeria in Atlanta, Georgia in 2009, which has garnered acclaim for its authentic Neapolitan-style pizzas. Former Rubik's Cube champion (set U.S. record at age 15), Varasano's analytical mindset helped him perfect the art of Neapolitan pizza, creating pizzas with thin, crispy crusts and chewy interiors using high-quality ingredients.
Vito Iacopelli
Acclaimed Italian pizzaiolo from Bari, Italy, who began his culinary journey working in his grandparents' pizzeria. Co-founded Prova Pizzeria in West Hollywood and later opened Provami Pizzeria on Melrose Avenue in Los Angeles. Known for his popular YouTube channel where he shares authentic Neapolitan pizza-making tutorials and master classes. Has participated in International Pizza Expo and collaborated with Italian flour brands. Creator of the innovative 'Mo-Pizza' appetizer.
Tony Gemignani
World-renowned pizzaiolo and multiple-time world pizza champion who has mastered numerous pizza styles. Owner of Tony's Pizza Napoletana in San Francisco, which was ranked the 5th highest-rated pizzeria in the United States by TripAdvisor in 2015. Known for serving a variety of pizza styles cooked in different types of ovens, from Neapolitan to New York, Sicilian, and more. Founder of the International School of Pizza and author of 'The Pizza Bible'.
Chris Bianco
Acclaimed pizzaiolo and James Beard Award winner known for his exceptional craftsmanship and dedication to artisanal, wood-fired pizzas. Owner of Pizzeria Bianco in Phoenix, which has garnered international acclaim. Bianco emphasizes traditional methods, sourcing the finest local ingredients, and perfecting the art of wood-fired pizza. His commitment to quality and simplicity has made Pizzeria Bianco a destination for pizza enthusiasts worldwide.
Shawn Randazzo
World-renowned pizzaiolo and world pizza champion who helped popularize Detroit-style pizza globally. Founder of Detroit Style Pizza Company, Randazzo was instrumental in bringing this unique regional style to international recognition. Known for his expertise in creating the perfect thick, square pizza with crispy edges and a light, airy interior. His dedication to perfecting Detroit-style techniques earned him multiple awards and established him as a leading authority on this distinctive pizza style.
Nancy Silverton
Acclaimed chef, baker, and James Beard Award winner known for her expertise in bread-making and artisanal pizza. Co-founder of Pizzeria Mozza in Los Angeles, which has received critical acclaim for its innovative approach to pizza. Silverton combines traditional Italian techniques with California's vibrant culinary culture, creating unique and flavorful pizzas. Her background in bread-making translates into exceptional artisanal pizza crusts that have set a standard in the industry.
Dan Richer
Technique-focused pizzaiolo and owner of Razza Pizza Artigianale in Jersey City, New Jersey. Known for his meticulous approach to pizza-making and dedication to perfecting every aspect of the craft. Richer emphasizes the science and technique behind great pizza, focusing on dough development, fermentation, and precise baking methods. His pizzeria has been recognized as one of the best in New Jersey and has gained national acclaim for its exceptional quality and attention to detail.
Davide Civitiello
Renowned Neapolitan pizzaiolo and winner of the prestigious Trofeo Caputo Pizza STG in 2013, recognized as the world's best pizzaiolo. Born in 1984, Davide has dedicated his life to preserving and promoting authentic Neapolitan pizza traditions. He has traveled extensively worldwide, conducting masterclasses and sharing his expertise with pizza professionals globally. Known for his mastery of traditional techniques and his ability to teach the art of Neapolitan pizza-making to others.
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