Pizza, Japan's Yoshi Ootusubo is the world champion pizza maker

It is the Japanese Yoshi Ootusubo, 53, originally from the prefecture of Fukushima, the 2025 World Champion of Pizza Makers, winner of the Caputo Trophy. His was the highest score in the 'Pizza napoletana STG (Specialità Tradizionale Garantita)' category.

On the first step of the podium in the 'Contemporary Pizza' and 'Classic Pizza' categories were, respectively, the Neapolitan Ciro Cascella, already known for his innovative interpretation of the Neapolitan pizza, and Simone Zullo, originally from Alife, province of Caserta, and owner of successful pizzerias in Australia.

Yoshihisa Ootusubohas learned the art of pizza from masters of the calibre of Adolfo Marletta and Gennaro Cervone, acquiring their techniques and secrets. "I first ate a real pizza in Naples when I was 22 years old, and it was here that I learnt everything I know about this wonderful craft," he said in excellent Italian.

The 22nd 'Pizzaiuolo World Championship - Caputo Trophy', in three days, saw more than 600 artisans of the white art compete at the Mostra d'Oltremare in Naples. As usual, there was a large number of competitors from Asian countries, in an edition enlivened by delegations from all over the world.

"After 15 years, the first prize returns to Japan and goes to a very talented pizza maker, who belongs to that generation of foreigners who were lucky enough to learn the art from the great Neapolitan masters. They are heirs to a traditional knowledge that they interpret through contemporary techniques and skills: an unbeatable combination," said Antimo Caputo, ceo of Mulino Caputo, who recalled: "In a few weeks we will start again, we will be in New Zealand for the first selections of the Caputo Cup 2026".