Paulo Guerra of Toronto, Ontario, Canada wins new Italian Classica Division at International Pizza Challenge during Pizza Expo in Las Vegas

Quick Highlights:

• Paulo Guerra Wins Italian Classica Pizza Title: Toronto-based pizza maker Paulo Guerra claimed the Italian Classica Division championship at the International Pizza Challenge during the Pizza Expo in Las Vegas, despite not yet owning a physical pizzeria.
• Crafting the Perfect Italian Classica Pizza: Guerra’s winning creation featured a black truffle sauce base, mushrooms, cheese, prosciutto crudo, burrata, chives, and ricotta salata, all on a 40-48 hour cold-fermented dough.
• Unique Approach to Pizza-Making: Guerra’s foundation in Neapolitan-style pizza, honed over four years, allowed him to excel in the high-heat, creative Classica Division, which offers more culinary freedom than traditional category.
• Preparation Strategy for Success: To ensure optimal performance, Guerra arrived in Las Vegas five days early, renting a commissary kitchen to perfect his dough and maintain ideal conditions for competition.

Photo courtesy of Paulo Guerra

Not having a physical pizzeria yet isn’t stopping pizza maker Paulo Guerra from claiming a world pizza title. Toronto-based Paulo Guerra @PauloMakesPizza was crowned Italian Classica Pizza Champion at International Pizza Challenge during the March Pizza Expo in Las Vegas.

While Guerra hopes to open his first pizzeria later this year, he has honed his pizza-making craft for the past four years with education, competitions and pizza popups. “I had some good foundation,” he says. “I started with the wood oven. I didn’t even know how to turn on like a deck oven two years ago. I guess I took the more difficult route of learning how to make pizza the Neapolitan way with wood fire. And I love it. I like doing deck ovens as well, and electric ovens and everything else, but the wood oven, I really enjoy.”

With his Pizza Napoletana foundation, Guerra began competing in Canada, winning two titles before taking the world’s pizza stage at the International Pizza Challenge last year in the Traditional Division. But this year, he was drawn to the new Classica Division for its high heat, Neapolitan base with a bit more culinary freedom. “I like the Classica because it wasn’t like in the Traditional where you’re only allowed to use two toppings, so I was able to be a little more creative,” he says. “I think it’s a little more pressure when you’re dealing with the high heat than just putting a pizza in waiting seven minutes, or whatever.”

What is an Italian Classica Pizza?

Italian Classica is non-traditional Neapolitan style division at the International Pizza Challenge. Classica follows some the same rules as the Neapolitan Division, including that Neapolitan style dough must be cooked in a dome high-temp oven, round shaped, and baked directly on the oven floor. Italian Classica pizzas must have at least one topping besides sauce and cheese if applicable. There are no other restrictions on sauce, cheese, toppings, or post-bake additions.

What’s on Paulo Guerra’s winning Italian Classica Pizza?

Paulo Guerra’s winning Italian Classica Pizza with a black truffle sauce base, mushrooms, cheese, prosciutto crudo, burrata, chives and ricotta salata. Photo courtesy of Paulo Guerra.

Vying for the Italian Classica Pizza Championship, Guerra decided to make his favorite pizza that he enjoys. “My pizza was a black truffle sauce base with mushrooms and cheese,” he explains. “So I baked that, and when it came out of the oven, I added a prosciutto crudo and burrata. I topped it with some chives, and then I finished it with ricotta salata. My dough was just a 40- to 48-hour cold ferment, 67% hydration, just double zero flour. And that’s it.”

A Key Pizza Competition Strategy for Guerra

Guerra credits a key decision he made about his approach to competing in Las Vegas. “I actually went five days early to Vegas,” he notes. “I wanted the purse, so I rented a spot at a commissary there in Vegas. And because I thought I got to give myself the best conditions to try and do well. So, I went early. I played around with mixing my dough. I had a place to keep it cool. I had a refrigerator, so I rented a whole spot out in a refrigeration kitchen.”

With a world pizza championship under his belt, Guerra’s new pizza venture will be a highly anticipated pizzeria opening.