{"id":17378,"date":"2025-06-26T21:59:11","date_gmt":"2025-06-26T21:59:11","guid":{"rendered":"https:\/\/www.europesays.com\/us\/17378\/"},"modified":"2025-06-26T21:59:11","modified_gmt":"2025-06-26T21:59:11","slug":"pizzeria-sei-and-apollonias-were-just-named-some-of-the-best-pizza-in-the-world","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/17378\/","title":{"rendered":"Pizzeria Sei and Apollonia\u2019s were just named some of the best pizza in the world"},"content":{"rendered":"

In a move that probably won\u2019t surprise local pizza lovers, three different standout Southern California pizzerias<\/a>\u2014and the chefs behind them\u2014just made the top 100 list of the world\u2019s best pizzas at the third annual Best Pizza Awards in Milan. William Joo of Pizzeria Sei<\/a>, also known as Time Out\u2019<\/a>s top pick for pizza in Los Angeles<\/a>, came in at number 44 in the world, beating out dozens of pizzaiolos in New York City and cities across Italy. Justin De Leon of Apollonia\u2019s Pizza<\/a> (another one of our favorite pizza joints) ranked number 58, while Chris Decker of Truly Pizza in Orange County\u2019s Dana Point clinched the highest spot among SoCal recipient at number 42.\u00a0<\/p>\n

Organized by the Best Chef Awards, the Best Pizza Awards first began three years ago and puts an emphasis on individual chefs, rather than restaurants or the places they inhabit. The European awarding body was founded in 2015 by a Polish neuroscientist and an Italian gastronomist and emphasizes a transparent, \u201cchef-led\u201d voting and selection process. Both Joo (Pizzeria Sei) and De Leon (Apollonia\u2019s) have previously earned recognition from the Best Pizza Awards; 2025 is the first Decker has made the awards\u2019 global top 100 list.<\/p>\n

\"Pizzeria
\nPhotograph: Courtesy @pizzaphile_ <\/p>\n

The Best Pizza Awards praised Joo for making Tokyo-style Neapolitan pies that are \u201ctechnically refined and full of character.\u201d In particular, the European awarding body recognized Joo\u2019s \u201csalt-punch\u201d technique, which involves sprinkling salt into the oven for a distinct shift in overall pizza texture. \u201cToday, William Joo continues to explore and elevate pizza through simplicity, balance, and a deep respect for ingredients and tradition,” reads the chef\u2019s official entry. Joo also made the Best Pizza Awards top 100 list in 2024 and 2023.\u00a0<\/p>\n

For Apollonia\u2019s De Leon, who also made the list in 2024, the Best Pizza Awards highlighted his unconventional path from art school and photography to pizza-making\u2014in particular, Apollonia\u2019s “game-changing square[s],” which feature burnt cheese edges and airy interiors. As for Truly Pizza\u2019s Decker, his entry highlights his apprenticeship under acclaimed Las Vegas pizzaiolo John Arena.\u00a0This year is the first time that Decker has earned recognition from the Best Pizza Awards.<\/p>\n

Congratulations to all three SoCal pizzaiolos\u2014a well-deserved feat!<\/p>\n","protected":false},"excerpt":{"rendered":"In a move that probably won\u2019t surprise local pizza lovers, three different standout Southern California pizzerias\u2014and the chefs…\n","protected":false},"author":3,"featured_media":17379,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5123],"tags":[1582,276,10633,2961,224,5337,10634,988],"class_list":{"0":"post-17378","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-los-angeles","8":"tag-ca","9":"tag-california","10":"tag-categories-restaurants","11":"tag-la","12":"tag-los-angeles","13":"tag-losangeles","14":"tag-news-eating","15":"tag-restaurants"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114751914862748960","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/17378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=17378"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/17378\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/17379"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=17378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=17378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=17378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}