 Does the Best Pizza in the World Really Exist? A Technical Look Beyond the Rankings
Every year, guides, competitions and international publications release lists of the world’s best pizzerias and pizza makers. Soon after, headlines start appearing with claims such as “the best pizza in the world.” It is a powerful phrase, but from a technical point of view, it is not quite that simple. There is no single internationally recognised authority that decides which pizza is the best in the world using one universally accepted technical standard. What we actually have are different guides, associations and competitions, each with its own rules, judging systems and evaluation criteria. Every ranking is based on its own criteria To say that one pizza is technically better than another, we first need clear and measurable parameters. A professional evaluation might consider:
The problem is that not every organisation gives the same weight to these elements. Some rankings also evaluate things that go far beyond the pizza itself, including service, atmosphere, drinks, hospitality and the overall dining experience. So when a pizzeria finishes first in a particular ranking, that result applies within that specific judging system. It does not automatically become a universal definition of the best pizza in the world. There is no single style of pizza Another major problem is the huge variety of pizza styles. Traditional Neapolitan pizza, contemporary pizza, Roman-style pizza, pizza in teglia and many other styles are built around completely different technical characteristics. They may differ in:
Without first defining a category, directly comparing these products can be misleading. A thin, crisp pizza should not be considered inferior simply because it does not have the open crumb of a contemporary pizza. In the same way, a Neapolitan pizza should not be judged using the same structural expectations as a tray-baked pizza. Different styles are designed to achieve different results. Dough quality cannot be judged by appearance alone In modern pizza culture, quality is often associated with visually impressive features. A large cornicione, a very open crumb or extremely high hydration may look impressive, but none of these characteristics alone proves quality. Dough has to be evaluated as a complete system. A very open crumb does not automatically mean the fermentation was correct. High hydration does not automatically make one dough better than another. A large crust does not automatically indicate superior technique. Real quality comes from the balance between formulation, process and final result. Fermentation and maturation Dough management is one of the most important parts of professional pizza making. Time and temperature influence:
This is why statements such as “48-hour dough”, “72-hour fermentation” or “96-hour dough” do not tell us very much on their own. Time must always be considered together with temperature, yeast quantity, flour characteristics, hydration and storage conditions. Longer fermentation does not automatically mean better dough. A well-managed 24-hour dough can be technically superior to a poorly managed 72-hour dough. The process matters more than the number printed in a marketing claim. Baking is part of the technical result A pizza cannot be properly evaluated by looking only at the raw dough. Baking is where major physical and chemical changes take place, affecting structure, aroma, colour and texture. Deck temperature, chamber temperature, heat transfer and baking time all influence the final result. Good baking should create the right balance between the exterior and the interior, without leaving the pizza raw, excessively wet, burnt or overly dry. Once again, there is no single perfect temperature or baking time for every pizza style. Each style requires its own technical approach. Ingredients and balance High-quality ingredients are important, but premium ingredients alone do not guarantee a great pizza. Quantity, moisture, fat content, salt level and distribution all influence both baking and the final eating experience. Too much moisture can affect the base. Too much topping can upset the balance between dough and ingredients. Even excellent products can work against each other if they are not used correctly. A pizza should therefore be viewed as one complete system, where dough, toppings and baking need to work together. Technical quality and personal preference are not the same thing One of the most important distinctions is between technical quality and personal preference. Some aspects can be judged professionally:
Taste, however, will always include a subjective element. One person may prefer a crisp base, while another prefers a softer texture. Some people enjoy stronger acidity and fermentation aromas, while others prefer a cleaner and more delicate flavour profile. That does not mean technical standards are meaningless. It simply means that several pizzas can be technically excellent while producing very different eating experiences. Evaluating a pizza is not the same as evaluating a pizzeria This distinction is often overlooked. Many international guides do not judge only the pizza. They may evaluate the pizzeria as a whole, including:
If a pizzeria reaches first place in such a ranking, turning that result into the headline “the best pizza in the world” may not accurately describe what was actually evaluated. The guide may have ranked the overall pizzeria experience, not one individual pizza. Rankings still have value None of this means that rankings and competitions are useless. They can play an important role in the industry. They can give talented professionals greater visibility, encourage technical development, highlight different pizza traditions and push the industry towards higher standards. The important point is to describe their results accurately. Saying: “This pizzeria was ranked number one by Guide X” is precise and verifiable. Saying: “This is the best pizza in the world” turns the result of one particular judging system into a universal statement. Those are two very different things. Quality needs criteria, not slogans Professional pizza making should be judged through technique, process and final result. Not through a single photograph, an oversized cornicione or a dramatic headline. Flour, water, salt and yeast are only the starting point. What really determines the final result is how the pizza maker manages time, temperature, fermentation, dough development, shaping and baking. That is why the phrase “best pizza in the world” has limited technical meaning unless we first define the style, the judging criteria and the evaluation method. The more useful question is not: “What is the best pizza in the world?” but: “What criteria were used to decide that it was the best?” That is where a serious discussion about pizza quality should begin. © 2026 Vincicoppolas. All rights reserved |
Vinci CoppolasAuthor of the Professional Pizza Technical Manual and creator of the free Archives
October 2026
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