Montreal chef Mirko D’Agata wins the prestigious Pizza Napoletana championship, showcasing Canada’s rising culinary prowess in the pizza world.
When it comes to the world’s best Neapolitan pizza, Canada has just taken the top spot. Mirko D’Agata, the executive chef of Pizzeria NO.900, a Montreal-based chain with 33 locations across Canada and France, recently secured the coveted title of Pizza Napoletana Champion at the 2025 International Pizza Challenge in Las Vegas. His victory in the Pizza Napoletana division, for his marinara pizza, is an incredible achievement not just for D’Agata but for Canada’s pizza scene as a whole.
A Championship Victory for Canada’s Pizza Scene
D’Agata’s triumph comes after years of honing his craft. Originally from Turin, Italy, D’Agata’s love for pizza started at a young age, working alongside pizzaioli (pizza makers) in Italy. Today, he is recognized globally for his dedication to the art of pizza making, and his victory in Las Vegas is a landmark moment for Pizzeria NO.900, which has built a strong reputation for crafting authentic Neapolitan pizza. The win is particularly significant as it marks the first time an executive chef from a group of pizzerias has won the prestigious Neapolitan category in Las Vegas.
“I’m surfing on the amazing vibe of this result,” says D’Agata, now focused on expanding his Pizzeria NO.900 locations, including a new spot in Beauport, Quebec.
The Power of Marinara
During the International Pizza Challenge, chefs can choose to compete with three official variants: Margherita, Marinara, or Margherita Extra. D’Agata chose to make his pizza with marinara—a bold choice given that only a handful of competitors choose this minimalist option. Marinara pizza, with just tomatoes, olive oil, garlic, and oregano, leaves little room for error. For D’Agata, this was the perfect challenge: “I like hard things,” he says.
The pizza was made in the traditional Neapolitan way, cooked at an incredibly high heat—about 905°F (485°C)—for just 90 seconds. The result? A crispy, fast-baked crust that perfectly balances the rich flavors of the fresh, high-quality ingredients. “The colours—the vivid red of the tomatoes, the basil—that’s what I like,” D’Agata explains.
Passion Meets Artistry
For D’Agata, pizza making is an art. He doesn’t view it as just creating food; it’s a form of expression. The way the pizza is made is almost like a dance, with pizzaioli quickly stretching the dough, adding toppings, and then firing it in the oven. The result is a meal that’s prepared in minutes but tastes like it’s been perfected over decades.
At Pizzeria NO.900, everything is made fresh daily, from the dough to the sauces. D’Agata and his team are proud to create an artisan product that rivals any pizzeria in Italy. They also work with local Canadian producers, like Les Viandes Bio de Charlevoix, to source their cold cuts, and they only import other ingredients directly from Italy when absolutely necessary.
Beyond the Competition
Though D’Agata’s victory at the International Pizza Challenge is a major milestone, he’s already thinking about his next steps. Winners of the Pizza Napoletana category must wait three years before competing again, but D’Agata has no plans to rest. Instead, he is focused on improving his Neapolitan dough, continuing to train the next generation of pizzaioli, and even exploring other pizza styles. At his sister restaurant Morso, he earned first place at the 2019 Campionato del Mondo del Pizzaiuolo in Naples, Italy, for his Roman-style pizza al taglio, which offers a different but equally fascinating challenge.
Looking to the future, D’Agata is preparing to launch a pizzeria school in Montreal, certified by the Associazione Verace Pizza Napoletana, aimed at training professional pizza makers in the art of Neapolitan pizza. “I would like to achieve one day that our pizzaioli are recognized as chefs, as we do in Europe,” D’Agata says.
The Growing Popularity of Neapolitan Pizza in Canada
Neapolitan pizza holds a special place in the global pizza world due to its simplicity and reliance on top-tier ingredients. The crust is thin and delicate, the sauce is fresh and vibrant, and the toppings are minimal but flavorful. It’s a pizza that demands high-quality ingredients and precise technique, making it both an accessible and sophisticated culinary experience. Thanks to D’Agata and Pizzeria NO.900, the appreciation for this traditional pizza style is growing rapidly in Canada, and NO.900 is now regarded as one of the top places in the country to enjoy this iconic dish.
While Canada is known for its multicultural food scene, Italian cuisine—especially Neapolitan pizza—has carved out its niche in the hearts of Canadians. As D’Agata and his team continue to build on their success, their award-winning pizza is helping to further elevate Canada’s food scene on the international stage.
Stay tuned to Maple News Wire as we continue to highlight Canada’s growing culinary scene and bring you the latest stories from award-winning chefs, food trends, and innovations across the country. We’ll keep you informed about the people and places that make Canadian cuisine truly unique!
