Pizza is far more than just a simple food item; it is a symbol of identity and a universal language that unites different people and cultures. This powerful connection was on full display during the 23rd edition of the World Pizza Making Championship, also known as the Caputo Cup. A sea of flags from every corner of the planet transformed Naples, specifically the Mostra d’Oltremare exhibition center, into the absolute center of global gastronomy.
In this article, we explore the intricate details of this extraordinary competition, analyze Simone Zullo’s massive victory in the STG Neapolitan Pizza category, and observe how the art of pizza making continues to cross geographic and cultural borders.
The Setting of the World Pizza Making Championship
Pavilion 1 of the Mostra d’Oltremare in Naples hosted an unprecedented event over three days. More than 600 competitors, representing 35 different nations, fired up their ovens to demonstrate their skills, technique, and deep passion for dough. From Finland to Armenia, from Puerto Rico to Germany, and even distant nations like New Zealand, Thailand, and China, the turnout was massive.
The opening of the final evening, hosted by showman Lino D’Angiò, featured the participation of the Mayor of Naples, Gaetano Manfredi. The mayor’s words highlighted the social importance of this product. He stated that pizza represents the true essence of Naples—simple yet rich—and has the power to make anyone feel Neapolitan, no matter where they are in the world.
This event stands as the absolute benchmark for the industry. It is not just a culinary fair, but an essential gathering for professionals who dedicate their lives to perfecting an ancient tradition, one that is protected and passed down from generation to generation.
Simone Zullo: The Champion of STG Neapolitan Pizza
The most anticipated moment of the competition is always the award ceremony for the STG Neapolitan Pizza (Specialità Tradizionale Garantita or Traditional Speciality Guaranteed) category. This year, the entire Caputo family handed the highly coveted cup to Simone Zullo.
Zullo, 36, originally from Alife in the province of Caserta, carries a story of emigration, sacrifice, and deep determination. He is currently the owner of the Fratelli Pulcinella pizzeria in Sydney, Australia. His victory proves that roots from the Campania region can flourish thousands of miles away.
A Story of Dedication
Simone Zullo’s victory did not happen by chance. He shared his journey with visible emotion, dedicating the award to his 11-year-old twin children. His training followed the strict rules of the “old school,” guided by the teachings of his uncle. He started at the very bottom, washing dishes, before embarking on a long journey of training abroad.
Zullo prepared his winning entry using dough made entirely by hand, strictly respecting the STG guidelines, and demonstrating exceptional technical mastery.
“At first it wasn’t easy, but I never stopped believing. This recognition reminds me that you must remain humble in life, and that is exactly why I dedicate it to everyone: because pizza belongs to everyone.” – Simone Zullo
The Strict STG Neapolitan Pizza Rules
To fully understand the value of the title won by Zullo, it is necessary to know the rules of the STG Neapolitan Pizza. This European mark protects the original recipe and the preparation method from imitations, ensuring consumers receive an authentic product.
The official guidelines regulate every single phase of production:
- The Ingredients: Only water, salt, yeast, and soft wheat flour are allowed for the dough. For the toppings, tomatoes must be peeled or fresh cherry tomatoes, the mozzarella must be buffalo mozzarella from Campania (DOP) or STG, alongside extra virgin olive oil and fresh basil leaves.
- The Dough: It must be worked by hand or with a specific fork mixer. Rolling pins are strictly forbidden; the dough disk must be stretched exclusively by hand, using a motion that pushes the air from the center toward the edges to form the famous “cornicione” (crust).
- The Proofing: This requires precise timing, often divided into two phases, to guarantee a light and digestible final product.
- The Baking: This must take place exclusively in a wood-fired oven at a temperature of approximately 485°C, for a very short time ranging from 60 to 90 seconds. The result must be soft, elastic, and easy to fold into a “book” shape.
To dive deeper into these preparation techniques, we invite you to read our complete Neapolitan pizza dough guide on our website.
An International and All-Female Podium
One of the most beautiful and significant surprises of this 23rd edition was the makeup of the podium for the main category. While first place went to an Italian living in Australia, second and third place saw the flags of Asia flying high.
| Position | Name | Country |
| First Place | Simone Zullo | Italy (Resident in Australia) |
| Second Place | So Jung Kim | South Korea |
| Third Place | Rui Ebina | Japan |
Two female master pizza makers, So Jung Kim and Rui Ebina, enchanted the jury in Naples by demonstrating flawless technique. This historic result highlights two fundamental trends in the world of professional baking:
- The globalization of quality: It is no longer necessary to be born in the shadow of Mount Vesuvius to prepare an excellent Neapolitan pizza. Rigorous study and dedication allow Asian professionals to compete at the absolute highest global levels.
- The rise of women in the industry: The pizza-making world, historically dominated by men, is seeing the emergence of highly skilled female talent capable of conquering the most prestigious stages.
Mulino Caputo’s Role in the Art of Pizza
Mulino Caputo is not just the main sponsor of the event; it is the driving force behind this cultural expansion. Antimo Caputo, CEO of the company, emphasized the joy of seeing so many young professionals hugging and celebrating together.
The vision of Mulino Caputo goes far beyond simply supplying flour. The company conducted a year-long journey, traveling through 100 countries in search of the best talent. This global tour serves to spread pizza culture, standardize the quality of base ingredients, and educate foreign professionals on true Neapolitan techniques.
Mulino Caputo represents a globally recognized institution, as highlighted by the numerous international collaborations featured on their official website. The goal is clear: to ensure that the true art of pizza making becomes a globally shared heritage.
The 12 Categories and the Nations Trophy
The World Pizza Making Championship does not limit itself to the STG competition alone. During the three-day event, master artisans competed in 12 different categories to demonstrate the immense versatility of this dish. The main categories included:
- Classic Pizza: Competitors have more freedom with ingredients compared to the strict STG rules.
- Gluten-Free Pizza: A rapidly growing category that requires immense technical competence to achieve a soft, airy crust without the help of a gluten network. (Check out our alternative dough recipes for more information).
- American Pizza: Celebrating variations from across the ocean, which often feature different hydration levels and baking times.
- Pizza & Wine: A competition dedicated to food and wine pairings, an increasingly relevant sector in fine dining.
A moment of great importance was the Nations Trophy, a team competition that saw South Korea take the top prize. This collective success confirms the incredibly high level of preparation achieved by Asian nations, resulting from rigorous training schools and a profound respect for Italian tradition.
The Importance of the Neapolitan Pizza Makers Association (APN)
Watching over the fairness of the competitions and protecting the trade is the APN (Associazione Pizzaiuoli Napoletani). President Gianluca Pirro expressed immense satisfaction with the results achieved in this edition.
The APN works closely with institutions and events like the Mostra d’Oltremare exhibition. Their commitment is vital to ensure that the global expansion of pizza does not dilute its quality. The association organizes courses, certifies restaurants worldwide, and promotes the figure of the pizza maker as a true artisan and food sector professional. You can read the strict requirements for certification on the True Neapolitan Pizza Association website, which operates parallel to the APN to protect the trademark.
Pirro’s message is direct: the championship will continue to grow, and with it, the need to train young people and protect the authenticity of the product. If you want to start a career in this field, visit our dedicated section for professional pizza making courses.
The Economic and Social Value of Pizza
The 23rd edition of the World Pizza Making Championship highlighted not only the culinary aspects but also the massive economic impact of this sector. Pizzerias generate billions in revenue globally. From agricultural production (tomatoes, wheat, olive oil) to the manufacturing of ovens and technical equipment, the related industries are vast.
Simone Zullo’s victory in Australia shows how opening a traditional pizzeria can become a highly successful business in competitive markets. Exporting the “Neapolitan pizzeria” model requires highly qualified professionals, specific equipment (often imported directly from Italy), and premium raw materials.
In a complex historical moment, pizza remains a formidable tool for cultural diplomacy. As Antimo Caputo stated, the trade of the dough artisan is a powerful message that goes well beyond the dining table, bringing people of different languages and backgrounds together under the banner of good food and shared moments.
Conclusion
The conclusion of the 2026 World Pizza Making Championship leaves us with the certainty that Neapolitan pizza is in excellent health. Simone Zullo’s victory reminds us of the value of our roots and hard work, while the spectacular performances of South Korea and Japan, along with their success in the Nations Trophy, point to a future where quality and technique know no borders.
The synergy between city institutions, major companies like Mulino Caputo, and trade associations like the APN guarantees that this ancient tradition will continue to prosper. It will evolve without ever losing its core identity. Pizza belongs to the world, but Naples proudly remains its moral and technical capital.
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