On June 25, the third edition of The Best Pizza Awards welcomed more than 500 international guests—including more than 300 of the world’s leading pizzaioli, journalists, and gastronomic innovators—for an immersive celebration of pizza’s tradition, creativity and future. This year’s awards ceremony, which took place in Milan, Italy, spotlighted American and Italian pizzaioli as well as chefs from Barcelona to Tokyo—and even the Mississippi Delta.

The Best Pizza Awards claims as its mission “to preserve the sacred art of pizza making while fostering innovation,” and endeavors to be regarded as the world’s most credible authority in the field. The awards are determined by an independent global voting panel of 512 experts from 60 countries, with the goal of ensuring “transparency and integrity—giving chefs, not sponsors, the final say.”

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Three visionary chefs landed in the top spots, honored for shaping the future of pizza:

1. Francesco Martucci, I Masanielli, Caserta, Italy

Famed for his mastery of dough and pioneering techniques, Martucci reimagines Casertan tradition through a contemporary lens, earning him the top honor of 2025.

2. Franco Pepe, Pepe in Grani, Caiazzo, Italy

A pioneer of terroir-driven pizza, Franco Pepe’s unwavering dedication to his region’s ingredients and heritage earned him the title of The Best Pizza Chef from 2021 to 2024. He secures his place among the world’s elite once again.

3. Gabriele Bonci, Pizzarium, Rome, Italy

Known as the “Michelangelo of pizza,” Bonci’s creative approach to Roman-style pizza has redefined the art of pizza al taglio worldwide.

this photo shows renowned pizza chef Gabriele Bonci with a Roman-style pizza.
Gabriele Bonci is known as the “Michelangelo of Pizza.”

The 2025 edition of this event also spotlighted chefs who have excelled in specific areas of the craft, earning them special awards in a variety of categories:

A Global Gathering of Talent

This year’s Top 100 list reflected pizza’s remarkable reach, with chefs from more than 30 countries recognized for their contributions to the craft. From New York and Tokyo to Delhi and Copenhagen, the list highlights the diversity and dynamism of the global pizza community. There were even some small-town entries on the list, such as Leña (subject of PMQ Pizza’s November 2023 cover story) in Cleveland, Mississippi.

Meanwhile, Anthony Mangieri of Una Pizza Napoletana claimed the highest spot for U.S. pizzaioli at No. 17, followed by Dan Richer of Razza Pizza Artigianale at No. 22 and Mark Iacono of Lucali at No. 25.

During the Milan ceremony, The Best Pizza Awards 2025 offered guests thought-provoking Pizza Talks, masterclasses led by Daniele Gagliotta and Amalia Costantini, and collaborative dining events featuring leading pizzaioli from Italy, New Zealand and beyond.

This photo shows Marisol Doyle, holding a plate of bagels in one hand and a pizza in the other, smiling and standing in front of her wood-fired oven.
In less than three years, Marisol Doyle of Leña Pizza & Bagels has rocketed to fame as a pizzaiola. (Rory Doyle / Leña Pizza & Bagels)

“This year’s The Best Pizza Awards has captured the true spirit of pizza: timeless, yet constantly evolving; deeply rooted in tradition, yet always open to new ideas and innovations,” says Cristian Gadau, CEO of The Best Pizza Awards and The Best Chef Awards. “Milan provided the perfect backdrop for this global celebration, a city that, like pizza itself, blends history and modernity at every turn. To witness the passion, dedication and artistry of so many talented pizzaioli gathered together has been profoundly inspiring. I am immensely proud of what our community continues to achieve and how these awards give a platform to those shaping the future of pizza worldwide.”

“I am deeply honored and humbled by this recognition,” adds Martucci, winner of The Best Pizza Chef 2025. “For me, pizza is far more than just food. It is my passion, my craft, my life and my way of expressing both tradition and creativity. It is a bridge between history and modernity, between simplicity and complexity, between the local and the universal. This award is not just for me, but for my incredible team, who share in the daily pursuit of excellence, and for everyone who believes in pushing the boundaries of what pizza can be while respecting its soul. I am grateful to be part of such a remarkable global community.”

While many of the top 100 are based in pizza’s birthplace, Italy, the global awards recognized 14 pizzaioli from around the United States, including:

17. Anthony Mangieri, Una Pizza Napoletana, New York, NY

22. Dan Richer, Razza Pizza Artigianale, Jersey City, NJ 

Dan Richer owns and operates Razza Pizza Artigianale in Jersey City, New Jersey. (Robin & Sue Photography)

25. Mark Iacono, Lucali, New York, NY

27. Wylie Dufresne, Stretch Pizza, New York, NY

34. Massimo Laveglia, L’Industrie, Brooklyn, NY

35. Javier Ramirez, La Natural, Miami, FL

42. Chris Decker, Truly Pizza, Dana Point, CA

44. William Sang Woo Joo, Pizzeria Sei, Los Angeles, CA

52. Giorgia Caporuscio, Don Antonio, New York, NY

This photo shows Giorgia Caporuscio smiling and holding a small peel with a Margherita pizza.
Giorgia Caporuscio took over Don Antonio from her father at the beginning of 2024. (Noah Fecks)

54. Juan Gabriel Perez, Posto, Boston, MA

58. Justin De Leon, Apollonia’s Pizzeria, Los Angeles, CA

77. Marisol Doyle, Leña Pizza+Bagels, Cleveland, MS

95. Frank Tuttolomondo, Mama’s Too!, New York, NY

96. Laura Meyer, Pizzeria Da Laura, Berkeley, CA

“Our vision for The Best Pizza Awards is to continue building the world’s leading platform for recognizing and celebrating pizza’s craft, culture, and innovation,” says Antonio Rutolo, director of The Best Pizza Awards. “We are passionate about supporting the next generation of pizzaioli, championing sustainability in the industry and providing a stage where both established masters and emerging talents can share their stories and inspire one another. This year marks a new chapter for us, as we work to create even more opportunities for dialogue, collaboration and progress within this extraordinary global community. The journey is only just beginning.”

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