Traditional Pizza Division Champion is Patrice Desmeules, No. 900 Pizzeria | International Pizza Challenge
Patrice Desmeules just won the Traditional Division at the International Pizza Challenge during Pizza Expo in March, where he went head-to-head with 110 of the world’s best pizza makers.
He has spent years as Neapolitan pizza chef with Pizzeria No. 900 with locations in Montcalm, St-Paul and Beauport, Quebec, Canada. This year, he deviated from competing in Neapolitan Division, like he had in the past, and instead focused on a completely new category, the Traditional Division.
“A friend is currently working on a new restaurant concept focused on Traditional/New York-style pizza, which sparked my curiosity,” he says. “I wanted to dive deeper into how that specific dough is worked and push myself further within the world of pizza.”
Pizza dough is the shining star of Desmeules’s winning pizza
Photo courtesy of Patrice Desmeules
Desmeules made an American favorite: Pepperoni Pizza. While topping choice was critical, the crust garnered accolades. “Everything starts with a long, cold-fermented dough; the dough used for the finale was seven days old,” he says. “We use hard-baked flour, a poolish, olive oil and salt. The process involves significant resting time and carefully hand-balled dough used at a temperature between 17 and 19 Celsius.”
The Traditional Division is often considered one of the most challenging categories at the competition for its simplicity and rules involved. Regulations state, “Competitors provide the dough, cheese/cheese blend, and spices. Pizza must include a red tomato sauce. No more than two (2) of the following toppings may be added: Pepperoni, Sausage, Bacon, Ham, Mushrooms, Peppers, Tomatoes, Onions, and Olives. Please note that different varieties of these toppings will constitute only one topping. NO par-baking or partial baking is allowed in this division. Once the pizza enters the oven, ONLY a drizzle of olive oil (infused or not) is acceptable; NO other toppings, fresh basil, cheeses, spices or finishers can be added once the pizza enters the oven.”
Winning this division is especially meaningful for Desmeules. “It is a form of validation—not just of the result, but of the path it took to get there,” he says. “Winning in this category means earning it through the fundamentals with the simplest of recipes: a pepperoni pizza. For me, it represents hard work, consistency, and the support of everyone who helped me reach this point.”
What happens after a pizza maker wins world’s best traditional pizza?
Photo courtesy of Patrice Desmeules
Desmeules stills sees himself as a student who is constantly learning. He takes this win back to the team at No. 900. “This win comes with the responsibility to bring a higher level of precision, discipline and mindset to my team,” he says. “Most importantly, I want to share this success with them, as a win like this is never an individual achievement—it is built as a group.”
No. 900 performed so well at the International Pizza Challenge that the pizza company took home championship titles in three divisions. Mirko D’Agata won the Pan Division and Pizza Maker of the Year. Read 2026 Pizza Maker of the Year is Mirko D’Agata of Pizzeria No. 900 in Montreal, Quebec, Canada | International Pizza Challenge
See all the official International Pizza Challenge results.
Learn more about Pizza Expo.
