\u2022 Loris Mele, of Pummarola Pizzeria Napoletana<\/a>\u00a0(multiple locations including in Boca Raton, Fort Lauderdale and Miami) \u2014 True Neapolitan Pizza subdivision category (or what they call Verace Pizza Napoletana).<\/p>\n \u2022 Loredana Passariello, of La Leggenda Pizzeria (Miami Beach) \u2014 Neapolitan (Overall)<\/p>\n \u2022 Carmine Candito, of \u2018O Munaciello (Miami and soon-to-be West Palm Beach) \u2014 \u201cBest of the Best\u201d<\/a> in the International Pizza Challenge; this is open only to pizzaioli who have previously won Pizza Maker of the Year.<\/p>\n Bill Oakley, group show director for both the expo and the industry magazine Pizza Today<\/a>, said having a triumphant triumvirate from the same region is rare.<\/p>\n \u201cYes, it\u2019s a little unusual for a state to have three winners, particularly if you take into consideration that the International Pizza Challenge is the largest international pizza-making competition in the world,\u201d he said. \u201cNot to mention that Alejandro Burgaleta from The Pizza Point Miami was the second-place finisher in the Daiya Dairy-Free Traditional Division.\u201d<\/p>\n WHAT THEY SAID:<\/p>\n Mele \u2014 \u201cMy margherita pizza combined a perfect airy crust, a balanced La San Marzano tomato sauce, fresh bufala mozzarella and perfect cooking with a light char and bright, balanced flavor. I am happy that the judges saw all of my passion<\/a> and sacrifice in one single Margherita pizza.\u201d<\/p>\n Passariello \u2014 \u201cDuring the competition, I carefully worked and stretched my dough, topped it according to the official guidelines and baked it in a wood-fired oven. When I took it out, I was truly satisfied. I prepared a marinara pizza, simple, yet full of authentic flavors from my homeland: San Marzano DOP tomatoes, oregano, garlic and extra virgin olive oil. Even before tasting it, the aroma spoke for itself.\u201d<\/p>\n Candito\u00a0\u2014 \u201cEach pizzaiolo was given a closed box containing a selection of ingredients. We had a maximum of 25 minutes to prepare the ingredients and 15 minutes to assemble and cook the pizza. All participants competed at the same time in the same space. In my case, in Las Vegas, I received pork pancetta, pears and portobello mushrooms.\u201d<\/p>\n TRY THE PIZZA:\u00a0<\/p>\n Pummarola Pizzeria Napoletana\u2019s Margherita Pizza is $11.50 for a 10-inch pie at all locations; pummarola.us<\/a><\/p>\n La Leggenda Pizzeria\u2019s Marinara Neapolitan Pizza is $14 for a 12-inch pie; laleggendapizzeria.com<\/a><\/p>\n \u2018O Munaciello\u2019s \u201cBest of the Best\u201d Pizza will be (they are updating their menu) $30 for a 12-inch pie at the Miami Shores\/MiMo District location and soon after will be available at the Coral Way and upcoming West Palm Beach locations; munaciello.com<\/a><\/p>\n Pummarola Pizzeria Napoletana<\/p>\n From left, Carmine Candito, of ‘O Munaciello Pizzeria, and Loris Mele, of Pummarola Pizzeria Napoletana at the International Pizza Expo & Conference in Las Vegas. (Pummarola Pizzeria Napoletana\/Courtesy)<\/p>\n \t\t\t![\"(l.](\"https:\/\/www.newsbeep.com\/us-fl\/wp-content\/uploads\/2026\/04\/TFL-L-Pizza-Expo-Las-Vegas-O-Munaciello-Carmine-Candito-Pummarola-Loris-Mele-01.jpeg\")
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