Pizza has always carried a story. A story of neighbourhoods and generations, of wood-fired ovens passed down through families, of simple ingredients transformed through patience, intuition and craft. Born in the streets of Naples, pizza was never meant to be complicated. It was built on the idea that a few humble elements, flour, water, tomatoes, cheese and time, could become something unforgettable. But like all great culinary traditions, pizza has never stood still.

Today, it has become one of the world’s most exciting and evolving gastronomic expressions. From Naples to New York, Tokyo to Barcelona, chefs are exploring new techniques, fermentation methods, ingredients and philosophies while remaining connected to the soul of the original craft.

See full list of winners here: Link: https://thebestchefpizza.com/

This global evolution was celebrated in Milan as The Best Pizza Awards 2026 gathered the world’s leading pizzaioli, industry professionals and culinary voices for an evening dedicated to the theme “Legacy & Future.”

Held at Studio Novanta, East End Studios, the 2026 edition marked the most ambitious chapter yet for the international platform — a celebration not only of rankings and recognition, but of the people shaping the future of pizza.

At the centre of the evening stood one name familiar to anyone following the modern pizza movement: Francesco Martucci of I Masanielli in Caserta, Italy.

For the second consecutive year, Martucci was crowned The Best Pizza Chef 2026, reaffirming his position as one of the most influential figures in contemporary pizza. His victory represents more than technical excellence; it reflects a philosophy built around constant research, respect for tradition and the belief that pizza is an ever-evolving craft.

Yet Martucci’s reaction was not one of triumph, but responsibility.

"Pizza is not built by one person. It is built by generations who shaped this craft before us, and by the people who stand beside me every day, sharing the same vision, the same sacrifices, and the same obsession with improvement."

Those words capture the spirit of modern pizza. The greatest chefs today are not trying to erase history; they are building upon it. They understand that innovation only has meaning when it is rooted in knowledge.

For Martucci, the award is another step in a journey defined by curiosity and discipline, a reminder that the pursuit of perfection is never finished.

An award like no other - What makes The Best pizza Chef Awards special?

While Martucci claimed the top position, the 2026 ranking highlighted the incredible diversity of today’s pizza scene.

Taking second place was Roberto Davanzo of Bob Alchimia a Spicchi in Montepaone, Italy, a chef recognised for his creative approach and ability to challenge expectations while maintaining a deep respect for the fundamentals of pizza making.

Third place went to Francesco Capece of Confine in Milan, a restaurant that has become one of the city’s most talked-about destinations for contemporary pizza. Capece’s recognition reflects the growing importance of Milan as a hub for culinary experimentation, where traditional Italian craftsmanship meets a more modern and international perspective. The top three represented three different expressions of the same craft: heritage, creativity and evolution.

Because today’s pizza world is not defined by one style alone. It exists somewhere between the classic Margherita and unexpected interpretations, between ancient techniques and modern technology, between preserving identity and discovering new possibilities.

Celebrating The Artistry Beyond The Ranking

The Best Pizza Awards have always been about more than a single list. The Special Awards celebrate the many ways chefs contribute to the evolution of pizza, from technical mastery and creativity to cultural influence and innovation.

This year’s awards recognised eleven outstanding categories, shining a spotlight on chefs who continue to expand the boundaries of the craft.

The Best Pizza NextGen Award went to Luca Fabozzi of Licoli in Antwerp, Belgium, highlighting a rising talent representing the future direction of pizza.

The gastronomic world, they say, often focuses largely on a specific restaurant or a specific location. Michelin stars are awarded to restaurants, not chefs. Culinary guides are often centered around cities and locations. With The Best pizza Chef Awards, Slusarcyk and Gadau aim to shift that focus by putting the chef center stage, highlighting his or her individual approach to cooking and, much more importantly, celebrating the core values that make them stand out from the crowd.

The timeless simplicity of Italy’s most iconic pizza was celebrated through the Best Pizza Margherita Award, awarded to Francesco Granata of Napul'è Italian Comfort Food in Greece. A reminder that excellence does not always come from complexity, sometimes it comes from mastering the essentials.

Naples’ historic fried pizza tradition received recognition through the Best Fried Pizza Award, presented to Enzo, Salvatore and Cristiano Piccirillo of La Masardona. Their work continues a family legacy deeply connected to one of Naples’ most beloved culinary traditions.

Meanwhile, the boundaries between pastry, creativity and pizza blurred with the Best Pastry Pizza Award, awarded to Francesco Pompetti of Impastatori Pompetti in Roseto degli Abruzzi.

The global reach of pizza was perhaps most evident through awards celebrating international voices. Yuki Motokura of Pizza Marumo in Tokyo received the Best Pizza Identity Award, demonstrating how pizza has become a global language interpreted through local culture and personal vision.

In the United States, Anthony Mangieri of Una Pizza Napoletana in New York received the *Best Pizza Icon Award. Few names have had such an impact on the perception of artisanal pizza outside Italy, with Mangieri’s minimalist philosophy and dedication to quality inspiring generations of pizza lovers.

And in Italy, one of the craft’s most respected figures, Franco Pepe of Pepe in Grani, was honoured with the Best Pizza Legend Award, recognition of a chef whose work has transformed the perception of what pizza can represent.

The Future Is Already Rising

One of the most significant announcements of the 2026 edition was the introduction of Ones to Follow, a selection of fifty emerging pizza chefs whose work deserves international attention.

Unlike a traditional ranking, the list carries no hierarchy. Each chef is recognised equally, representing the next wave of talent shaping the future of pizza.

Together with the Top 100, the initiative celebrates 150 pizza chefs from 39 countries across five continents.

The numbers tell a powerful story. Pizza is no longer defined by geography alone. While Naples remains its spiritual home, the craft has found new voices everywhere, from Asia to North America, from northern Europe to the Mediterranean.

Each region brings something different: new ingredients, new perspectives and new interpretations. This is perhaps the greatest strength of pizza. It is a tradition that welcomes transformation.

Founded to celebrate the artistry, culture and evolution of one of the world’s most beloved foods, The Best Pizza Awards has positioned itself as an independent platform focused on recognising genuine craftsmanship.

The organisation’s chef-led voting process aims to create a transparent and credible recognition system, highlighting professionals who demonstrate authenticity, consistency, creativity and passion. As CEO Cristian Gadau explained during the ceremony.

That philosophy reflects the wider transformation of pizza itself.

The modern pizzaiolo is no longer simply someone who stretches dough and manages an oven. Today’s leading figures are researchers, artisans and storytellers. They study fermentation, experiment with grains, collaborate with farmers and producers, and approach pizza with the same seriousness traditionally reserved for fine dining.

The result is a new era where pizza can be both humble and sophisticated, familiar and surprising. In Milan, The Best Pizza Awards 2026 celebrated more than the world’s finest pizzas. It celebrated the people behind them, the chefs who protect tradition, challenge convention and prove that even the simplest foods can continue to tell new stories.

Pizza is no longer just a dish. It is a culture in motion.