D’Agata captures back-to-back division pizza championships and Pizza Maker of the Year at International Pizza Challenge during Pizza Expo in Las Vegas
Mirko D’Agata wins the 2026 Pizza Maker of the Year at the International Pizza Challenge during Pizza Expo in Las Vegas. D’Agata is the executive chef at Pizzeria No. 900’s Morso Pizzeria. He has earned the title of World Champion and received a trophy and Pan Division winner prize of $5,000 and a Pizza Maker of the Year $5,000 prize.
Back-back-division wins for D’Agata, he took home the Neapolitan Division Championship at last year’s Challenge.
Senior Editor Kate Lavin reported the announcement straight from the competition area where the International Pizza Challenge hosted a record 730 competitors in eight divisions and 11 subdivisions. See all the official competition results.
As his name was announced Pizza Maker of the Year, an elated and emotional D’Agata made his way to the stage to be presented with his trophy and check. “For me, winning the Pizza Maker of the Year title is something truly extraordinary,” he says. “It represents all the work behind it — the tests, the failures, the victories, and all the time spent developing my passion for baking and pizza. Winning this title in Las Vegas, in front of my entire team, is an incredible emotion and a source of immense pride.”
What was D’Agata’s championship-winning pan pizza?
Mirko D’Agata’s winning Pan Division Pizza al Taglio with ossobuco, saffron risotto, a 30-month aged Parmigiano Reggiano emulsion, saffron tuiles and gremolata. Photo courtesy of Mirko D’Agata
After being proclaimed a Neapolitan champion last year, D’Agata set out to return to his roots in Roman-style pizza. “I have a deep passion for Roman-style pizza and for high-hydration doughs inspired by traditional bread-making techniques,” he says.
His goal was to translate the full experience of ossobuco, a classic Milanese dish featuring braised veal shank into a Roman al Taglio pizza. “I kept testing, adjusting, and refining until I achieved the right balance — in the dough structure, in the texture of the ossobuco, and in the creams — to recreate the full sensory experience of the original dish,” he says. “Because ossobuco is traditionally served with risotto, for me it was essential to recreate that exact feeling in the mouth: the tenderness of the meat, the creaminess of the risotto, and the overall richness of the dish.”
Photo courtesy of Mirko D’Agata
The result was a pizza that blew the judges away. The execution of the intercut pizza was flawless. D’Agata created a culinary experience in the form of pan pizza. He shares the intricacies of the toppings. “The ossobuco was cooked slowly at low temperature for 4 to 5 hours, following the traditional method, then shredded to achieve a lighter, more balanced texture,” he says. “Alongside it, I prepared a saffron risotto, transformed into a smooth cream to bring richness and continuity of flavor, and a 30-month aged Parmigiano Reggiano emulsion for depth and balanced saltiness. To finish, I added saffron tuiles for texture and elegance.
“But the most important element, in my opinion, is the gremolata,” he continues. “It brings freshness, acidity, and balance — cutting through the richness of the dish with lemon and herbs, just like in the traditional recipe. It’s what completes the experience and brings everything together.”
Pizzaiolo Mirko D’Agata Pizza Making Career
D’Agata began in pizzeria career at the young age of 14 at a carryout pizzeria in Turin, Italy, building his foundation for the pizza business and pizza making. He continued to study under Neapolitan masters in Turin before working abroad in Corsica, Germany and Switzerland.
Bra, Italy changed his career when he studied bread making under Gianfranco Fagnola. “He taught me everything I apply today in our doughs and in our approach to pizza,” he says. “For me, he is not only a mentor in baking, but also a mentor in life — someone who showed me the importance of humility, of sharing knowledge, and of staying open in order to help the next generation grow.”
Through his efforts and championships, D’Agata hopes to help incoming pizzaioli see a career path in pizza making. “More than anything, I hope this achievement can inspire younger generations to understand that being a pizzaiolo is a real profession — just like being a chef,” he says “It’s not just a side job, not just something you do for extra money. It is a true career. It deserves respect, dedication, and recognition.”
