Executive Chef Mirko D’Agata with Montreal’s Pizzeria No. 900 wins the Pizza Napoletana Division at the International Pizza Challenge during Pizza Expo in Las Vegas

Mirko D’Agata, Executive Chef at Pizzeria No. 900 in Montreal, Quebec, Canada wins best Pizza Napoletana in the World at the International Pizza Challenge during the International Pizza Expo in Las Vegas in March. has earned the title of Pizza Napoletana Division Champion and received a trophy and a $5,000 prize.

A profile view of Mirko D’Agata’s winning Marinara Pizza in the Pizza Napoletana Division at the International Pizza Challenge during Pizza Expo in Las Vegas. Photo courtesy of Pizzeria No. 900.

With 110 competitors in the Pizza Napoletana Division, competition was fierce as D’Agata advanced through the semifinal round as a Top 5 qualifier. The Pizza Napoletana Division adheres to strict standards in one of three official Pizza Napoletana variants: Margherita, Marinara or Margherita Extra. Pizzas must be made using wheat-flour type “00” or type “0”; toppings include plum tomatoes or cherry tomatoes, marine salt, extra-virgin olive oil, fresh basil, fresh mozzarella, and grated cheese. The pizza must be baked for 45-90 seconds in a 905 F pizza oven.

The Neapolitan Pizza Division is judged blind with nothing on the competitor’s ingredient card that identifies them or brands used. “Ah, blind judging—I love it! It ensures impartiality and a rigorous evaluation process,” D’Agata says. “I truly believe it’s the right way to do things. I have a lot of respect for the judges; it’s a demanding job that requires incredible attention to detail.”

Photo courtesy of Pizzeria No. 900.

In the tight Napoletana Division finals, D’Agata bested the second-place finisher by under two points. “Receiving this award is a tremendous honor, especially for a pizza as demanding as the Marinara,” D’Agata says. With no cheese or extra toppings to hide imperfections, this pizza leaves no room for error—only mastery of the dough, the baking process, and the ingredients can make the difference. I have spent years perfecting this technique, refining every detail to reach this level of excellence. This victory is not just a personal achievement but also a recognition of our entire profession. It highlights the dedication and precision required to be a true Pizzaiolo, a craft we strive to share and uphold every day at Pizzeria NO.900.”

For D’Agata, the honor is more than individual accomplishment. It is a testament to his team at Pizzeria No. 900. “This year, the competition was particularly special for us. Every year, more and more pizzaiolos from Pizzeria NO.900 take on the challenge in Vegas, and this time, there were four of us. Fio, our R&D chef, placed 3rd in the Traditional Pizza category, Samuel from our Bromont location finished 10th in the Non-Traditional category, and Simon from Monkland ranked 23rd in the Pan Pizza category. A huge achievement for a team of pizzaiolos specializing in Neapolitan pizza! Since we’re all from the same group, we can’t all compete in the Neapolitan category, but our passion for pizza runs deep, and competitions are what drive us. That’s why we’re always ready to take on an extra challenge, work as a team, and push ourselves to present pizzas we’re proud of in every category—all while constantly refining our craft. Seeing a crew from Québec perform at an international level makes me incredibly proud!”

Learn more about Pizzeria No. 900 and on Instagram @no900pizza.

For more competition details from Pizza Expo 2025, visit our hub page.