There are some crazy good pizza chefs out there.
Many on this list are the pioneers that brought artisanal pizzas to the world and inspired me and many others to become better backyard pizza chefs.
DISCLOSURE: This post may contain affiliate links, meaning when you click the links and make a purchase, we receive a commission at no extra cost to you.
Chris Bianco
I admit that Chris Bianco may be first on the list because I’m a fourth-generation Arizona native.
Even without that, Chris Bianco is a big name in the artisanal pizza movement. He began his journey in 1988 and owned several restaurants in Phoenix, Arizona.
You got to have respect for a guy who started making pizza in the late 80s in the back corner of a grocery store and became one of the most popular pizza chefs in the world!
Bianco owns three pizza restaurants in Phoenix – Pizzeria Bianco, Pane Bianco, and his white-tablecloth restaurant Tratto.
In 2003, Bianco won the first James Beard Award for “Best Chef Southwest.”
One of my favorite things about Chris is that with his newfound recognition and fame, he shared his advice, wisdom, and food philosophies with other pizza makers – knowing they would be his competition.
It helped fuel the demand and growth for artisanal pizza restaurants – and his development.
It shows you that pizza is better when you share it!
Chris wrote his self-titled book, “Bianco,” to share his favorite pizza, pasta, and other foods.
Vito Iacopelli
Who is Vito Iacopelli, and how did he get so big?
We call Vito the “Pizza Chef of the People.”
It is because Vito has dominated pizza on YouTube (https://www.youtube.com/@vitoiacopelli) with over 864k subscribers (at the time of this article) – working his way towards the 1 million mark.
He has helped hundreds of thousands of people make amazing pizza at home!
You can go to any forum where they talk about making pizza dough and see Vito’s name come up repeatedly. I dare you – try it!
Vito’s dough, whether poolish, biga, 200-year-old sourdough, or any other kind, is the standard for aspiring at-home pizza chefs worldwide.
He was even the resident pizza chef for the group that recently made the Guinness World Record Largest Pizza – at about 14,000 sq. ft.
Vito owned two restaurants in the Los Angeles area, “PROVA The Art of Pizza” and “PROVAMI by Vito Iacopelli,” and has received awards such as:
- “Best Neapolitan Pizza in the World” in 2015-2016
- “The Best Pizzeria in Los Angeles & Southern California” by “Gambero Rosso”.
- Zagat’s “Best Pizza in Los Angeles” two years in a row
- At the 2017 Pizza Expo Las Vegas, he took 2nd place for “Best Neapolitan Pizza in America” and 2nd place for “Best Neapolitan Pizza in The World.”
Looking for a “how to make pizza dough class?”
The best way to start making pizza like Vito Iacopelli is to join his Pizza Master Class. Join thousands of aspiring pizza chefs who want to use their home kitchen or outdoor pizza oven to amaze their friends and family. It even helps pizza restaurants get started.
Vito wins his fans over with his quirky personality, wild expressions, and Italian accent. He’s come a long way! I remember watching his videos several years ago when he first started and struggled to speak English at times – which only makes him more authentic and endearing.
He also likes bringing his friends along and has had many other guest pizza chefs collaborating or competing in his videos.
His videos are getting even crazier as time passes, and he’s making pizzas for 20k people at a time or expanding to new foods like pizza sandwiches.
Vito is fun to watch! Jump over to his YouTube channel and help him hit the 1 million subscriber club!
Ann Kim
Last I checked, Korea is not known for pizza.
Yet, Ann Kim was able to immigrate to America and become one of the biggest names in pizza!
What a wonderful world we live in!
Ann Kim opened her first restaurant business, Pizzeria Lola, in 2010 in Minneapolis. This was followed up with additional restaurants – Hello Pizza, Young Joni, and Sooki & Mimi.
Since then, she’s appeared on several top restaurant lists. Ann Kim has also appeared in movies and TV shows like Food Paradise and Chef’s Table: Pizza.
In 2019, Ann became the first woman and person of color to win the James Beard Award for “Best Chef Midwest.”
She won Minneapolis Star Tribune’s Restaurant of the Year and GQ’s Best New Restaurants in America. In 2019, Ann became the first woman and person of color from Minneapolis to receive the James Beard Award for “Best Chef Midwest.
Tony Gemignani
Get this! Tony got his start in pizza, working for his brother’s restaurant, Pyzano’s Pizzeria, as a pizza thrower.
He would entertain the crowds at the restaurant – which inspired him to join his first pizza-throwing competition in Las Vegas. He soon became the best pizza thrower IN THE WORLD! He has since gone on to win and has won 13 pizza-making world titles.
Here Tony is trading tricks with the Harlem Globetrotters!
In 2007, Tony became the first American and first non-Neapolitan World Champion Pizza Maker at the World Pizza Cup in Naples.
Tony Gemignani opened his first restaurant, Tony’s Pizza Napoletana, in 2009. Since 2009 he’s written several books, including The Pizza Bible.
It’s no surprise that he opened his school, the International School of Pizza, to teach students from around the world the art of making pizza.
He also owns Tony Gemignani Restaurant Group. His restaurant group includes more than 21 restaurants, and he plans to keep expanding his Italian menu options.
Sarah Minnick
Sarah Minnick makes farm-to-table fresh pizzas using unique and natural ingredients from gardens.
You’ll not find a pepperoni pizza at her restaurant, Lovely’s Fifty Fifty.
Her pizzas are colorful and topped with seasonal fruits, vegetables, and flowers.
Minnick appeared on the hit Netflix show Chef’s Table: Pizza on September 7th, 2022.
Dan Richer
Dan Richer is a great pizza chef and writer. He’s the author of The Joy of Pizza: Everything You Need to Know, a NY Times bestseller.
The Joy of Pizza is the first book I ever read by a pizza chef.
Talk about a guy who has dedicated his life to making the best pizza. The book is full of rubrics, recipes, guides, and processes to consistently make amazing pizza over and over again.
If you like to geek out on the little intricacies, this book is for you!
Richer also owns Razza, which is his world-famous pizzeria. The menu includes traditional pizza options, creative pizzas, and other types of Italian food.
Gino and Toto Sorbillo
“Naples’s best Neapolitan pizza maker,” Gino Sorbillo, has a knack for making traditional and innovative Neapolitan-style pizza. He belongs to a family that’s been making pizza in Naples for generations.
Gino and his brother, Toto, are the most famous pizza makers you’ve never heard of.
Imagine how good their pizza must be if they are considered the best in the homeland of the famous Neapolitan pizza.
The restaurant Gino e Toto Sorbillo is famous in Italy and has expanded to cities like New York. Sorbillo has appeared in YouTube videos, newspapers, and more.
Tara Hattan
Tara Hattan owns a part of Zasa’s Pizza and Wings. Hattan also competes in many pizza competitions and has come in first place in New Vegas and Ohio.
Believe it or not, there is a United States Pizza Team – and she has been a member.
Hattan also continues to rise to fame. She’s made appearances on several pizza podcasts like The Hot Slice Podcast, and she’s been featured in Pizza Today.
Anthony Mangieri
Anthony Mangieri is obsessed with making the perfect Neapolitan-style pizza. He owns Una Pizza Napoletana in New York and grew up in New Jersey.
Mangieri has appeared in several YouTube videos and newspapers. He’s also owned more than one restaurant quality pizza and continues to strive for pizza perfection.
Scarr Pimentel
Scarr Pimentel, 39, grew up on New York City pizza. He learned to make pizza in famous pizzerias like Joe’s, L’asso, and Lombardi’s.
Now he’s opened his restaurant, Scarr’s Pizza. Pimentel is unique because the 100s of ingredients he uses are organic.
Glenn Cybulski
Glenn Cybulski is a certified pizzaiolo and received his certification from Scuola Italiana Pizzaioli in Italy. He’s won more than 100 culinary awards, and he crowned the World Pizza Champion in 2009.
Cybulski has owned more than 13 restaurants and consults with 50 more. Glenn Cybulski also founded Persona Wood-Fired Pizzeria and won the Best Pizza in North America Award.
Gabriele Bonci
Gabriele Bonci, also known as “The Pizza Hero” in Italy, is famous for his time on the Netflix show Chef’s Table: Pizza. He’s also written several books, the most famous being pizza, published in 2013.
Bonci also owns several pizzerias that serve pizza and pasta. These are known as his white-tablecloth restaurants.
Franco Pepe
Franco Pepe is a prolific pizza chef who won the Best Chef 2022 Pizza Award. Instead of using traditional Italian practices, Pepe boldly altered the pizza formula with ingredients like oregano and mushrooms.
Today, Pepe owns Pepe In Grani, which he first opened in 2005. Local suppliers source all ingredients for Pepe’s food, even mozzarella sticks. Pepe has also appeared on the Netflix series Chef’s Table: Pizza (2022).
Yoshihiro Imai
Yoshihiro Imai follows a more spiritual approach to pizza-making. His best-selling book, Monk: Light and Shadow on the Philosopher’s Path, documents his thoughts, stories, and recipes. While he specializes in many dishes, he adds a unique flare to pizza with his Omakase style that helps pizza fit into a multi-course Japanese meal.
Imai also appeared on Netflix’s hit special Chef’s Table: Pizza. He’s also appeared on websites like The Talks and Phaidon.
John Arena
John Arena is a World Pizza Champion with over 48 years of pizza-making experience. Arena owns Metro Pizza, and his pizza is enjoyed at 7 locations across the country. He also teaches others to make pizza and ranks well on the USA’s list of the best pizza restaurants.
Sam Facchini
Sam Facchini is the co-owner of Metro Pizza, along with John Arena. Facchini was recently selected by the National Restaurant Association’s 2014 Convention Chair.
Facchini maintains a close relationship with his employees and the pizza-making process at his restaurant.
Chris Decker
Chris Decker perfected his pizza-making art under John Arena at Metro Pizza. Over the last decade, Decker has built a reputation for being a top-tier pizza chef. Now he is the managing partner at Metro Pizza in Las Vegas.
Decker has appeared in Pizza Today and gave several pointers about making a perfect Sicilian crust. While he doesn’t seek attention, he’s one of the best pizza-makers in Las Vegas.
Vincent Rotolo
Vincent Rotolo has spent more than 25 years making pizza. Growing up in Brooklyn, he learned to appreciate the art of New York-style pizza. Rotolo spent years as a general manager for famous pizzerias and restaurants and went on to open his restaurant in Las Vegas.
Today, he owns Good Pie, which serves Detroit-style and Brooklyn-style pizza. Rotolo has also appeared in the New York Times and Pizza Today.
Anthony Falco
Anthony Falco is a national pizza consultant who helps spread the joy of pizza-making. He began his journey at Roberta’s in Brooklyn, where he mastered his craft.
Today, Falco is known by many as the Pizza Czar for his talent and perfection in pizza. He’s also the author of Pizza Czar: Recipes and Know-How from a World-Traveling Pizza Chef.
Conclusion
Making pizza is a lot of fun! Pizza is a universally beloved food that has captured many’s hearts and taste buds. Whether you prefer thin crust or deep dish, classic toppings, or creative combinations, there is a pizza out there for every pizza lover. With its versatility, convenience, and delicious taste, it’s no wonder pizza has become a staple worldwide. So to all the pizza lovers, keep enjoying this timeless classic and savoring every slice.
It’s also enjoyable watching pizza chefs master their craft!
I hope you have found some new favorites to follow.
And If you’re a pizza lover and just getting started in making pizza check out our articles on common pizza dough problems and how to use a pizza oven.
Let’s make some pizza with our friends and family – and make the world a little happier!
As someone from Long Island, New York, Thomas knows what it takes to make a good pizza. He understands that it’s a combination of high-quality ingredients, well-rounded pizza ovens, and a little bit of love. From the dough of a Neapolitan-style pizza to the wood that powers a wood-fired pizza oven, he has you covered. Thomas’ love of pizza is what got him here and he hopes that you’ll enjoy pizza as much as he does soon.
