Southern California’s Pizza Prowess Shines at the Best Pizza Awards
In a thrilling announcement that has pizza enthusiasts buzzing, three standout pizzerias from Southern California have made waves at the third annual Best Pizza Awards in Milan. This prestigious event celebrates individual pizzaiolos—rather than merely the restaurants themselves—highlighting the artistry and craftsmanship behind each pizza.
A Triumphant Show of Talent
William Joo of Pizzeria Sei took an impressive 44th spot on the global leaderboard, a remarkable feat that places him ahead of numerous renowned pizzerias in New York City and Italy. His commitment to crafting Tokyo-style Neapolitan pies has not gone unnoticed. Known for their "technical refinement and full character," Joo’s pizzas have captivated many, earning him praise for his innovative "salt-punch" technique, which infuses pizzas with remarkable texture.
In addition to Joo’s achievement, Justin De Leon of Apollonia’s Pizza secured the 58th position, marking another significant recognition for his culinary talents. His unique approach to pizza-making—transitioning from art school to creating mouthwatering pizzas—has garnered attention. Notably, his signature "game-changing squares" feature cheese edges that are perfectly burnt and airy interiors, creating a delightful textural contrast that fans have come to love.
Meanwhile, Chris Decker of Truly Pizza clinched the highest placement among Southern California chefs at number 42. This marks his debut in the top 100 list, showcasing a promising career trajectory that began with an apprenticeship under acclaimed pizzaiolo John Arena in Las Vegas.
Celebrating Creative Craftsmanship
The Best Pizza Awards, organized by the Best Chef Awards, have been making headlines since their inception three years ago. Founded by a Polish neuroscientist and an Italian gastronomist, the awards emphasize a transparent, "chef-led" voting process that underscores the skill and passion each chef brings to their craft.
Both Joo and De Leon have previously been recognized by the awards, showcasing their culinary prowess year after year. For Decker, the 2025 awards represent a significant milestone—his first recognition in such a competitive international arena.
The Art of Pizza-Making
What sets these three chefs apart is not only their dedication to high-quality ingredients but also their willingness to innovate and respect traditional methods. Joo’s exploration of simplicity and balance in his dishes pays homage to the deep roots of pizza-making while pushing the boundaries of what pizza can be. His approach resonates strongly with those who appreciate a culinary narrative that intertwines tradition with creativity.
De Leon’s artistic journey adds a fascinating layer to his pizza-making philosophy. His transition from photography to culinary arts facilitates a unique perspective on flavor and presentation. Each square pizza he creates is not just food; it’s an experience—a visual and culinary delight that beckons pizza lovers to indulge.
Decker’s journey from apprentice to award-winning pizzaiolo speaks volumes about the importance of mentorship in the culinary world. His foundational training under a respected figure in pizza has informed his techniques, ensuring that each pizza he crafts reflects both skill and heritage.
A Community Celebration
As these talented chefs gain recognition on the world stage, it’s worth celebrating what they represent: the fusion of culture, creativity, and community spirit. Southern California’s culinary landscape is vibrant and dynamic, enriched by the contributions of innovative chefs like Joo, De Leon, and Decker.
Their achievements highlight how local flavors can elevate a globally cherished staple like pizza, proving that passion, resilience, and creativity go hand-in-hand in the kitchen. For pizza lovers and culinary enthusiasts alike, this recognition serves not only as a testament to their individual skills but also as an affirmation of the rich pizza-making traditions flourishing in Southern California today.
