London Pizzeria Crowned World's Best, Chef Shares Secrets to Perfect Slice

London's Napoli on the Road has been named the world's best pizzeria, marking a historic first for a British establishment at the 50 Top Pizza awards. The west London chain, with locations in Chiswick, Richmond, and Soho, secured the top honor at the prestigious ceremony held in Naples, Italy.

Michele Pascarella, 34, the founder and chef of Napoli on the Road, received the 'ultimate honor.' His victory is significant as it marks the first time a British entrant has surpassed Italian pizzerias in the competition's ten-year history, based on food quality and overall dining experience.

Pascarella, who learned his craft in his hometown of Caserta near Naples before moving to the UK at age 19, was recognized as the global pizza maker of the year in 2023. He has shared his insights into creating the perfect pizza, emphasizing flexibility and adaptation in processes, temperatures, flours, and techniques to maintain top quality.

"I believe there is no perfection in making pizza and I think that's the beauty about this job, because it's an artisan work," Pascarella stated. "However, you can get close to the perfection by working hard and being flexible during all the processes."

He also highlighted common mistakes pizza enthusiasts make, including overloading slices with too many toppings, which can detract from the base's flavor. Pascarella advises against using a knife and fork, instead recommending eating pizza by hand, and stresses the importance of pairing the dish with a suitable beverage.

While acknowledging the popularity of chili oil, he cautioned against its overuse, as it can overwhelm other flavors. Pascarella also pointed to the advantages of avoiding overworking the dough and incorporating seasonal ingredients, noting that they are often at their peak freshness and flavor when harvested at the right time.

Regarding toppings, Pascarella advocates for balance and taste without exaggeration, advising against the combination of eccentric ingredients. "Obviously don't add pineapple to any pizza," he added.

Pascarella challenged the notion that the best Italian cuisine and pizza can only be found in Italy, stating, "You can find excellent Italian cuisine and pizza in many places around the world." He noted that many international chefs take pride in offering high-quality Italian dishes, leading to diverse flavors and styles worldwide.

Napoli on the Road is known for its classic margherita and unique creations such as the 'Cheesewick,' which features five types of Italian cheese and homemade tomato jam. The pizzeria focuses on innovation and locally sourced ingredients to create distinct flavor combinations. Pascarella initially started his business with a three-wheeler Ape Piaggio, selling wood-fired pizzas across London.

His restaurant is also noted for being the first in the UK to use seasonal ingredients, changing its menu quarterly to align with nature's offerings. This approach to highlighting the unique characteristics of each ingredient contributes to the innovative dishes on their seasonal menu.

Napoli on the Road's victory ended the seven-year dominance of I Masanielli in Caserta, Italy, run by Francesco Martucci, which dropped to joint fourth place this year. Despite the shift, Martucci expressed no hard feelings, remarking, "Pizza today is a child of the world, you don't have to be in Naples or Caserta to produce the best."

Two other British pizzerias were recognized in the global rankings: 50 Kalò in Westminster placed 23rd, and Stile Napoletano in Chester ranked 74th. 50 Kalò is one of only six pizzerias in Italy's Michelin Guide. Stile Napoletano, founded in 2018, is praised for bringing authentic Neapolitan techniques to northern England using organic Italian ingredients.

Italy led the list with 31 restaurants, followed by the US with 22. New York was the most represented city with seven entries. Restaurants from 36 countries were featured, including those from Vietnam, North Macedonia, Croatia, and Japan.

Despite its international success, Pascarella has no plans to expand Napoli on the Road into a larger chain, preferring to maintain quality and personal connections with his customers.