Francesco Martucci: The Maestro Who Reinvents Italian Pizza in 2025

Sacred best pizzaiolo in the world 2025, Francesco Martucci reinvents Italian pizza with a high-hydration dough, multiple cooking techniques, and a sensory experience that combines crispiness, softness, and smoky aromas.

The Maestro of Caserta: when Italian tradition and modern boldness unite

In Caserta, at his establishment I Masanielli, Francesco Martucci shapes each pizza as a gastronomic creation. His highly hydrated dough (70–80%) rests for a long time, developing aromas of grains and a natural elasticity. When it enters the oven, the crust balloons, creating those typical airy pockets: a delicate crunch on the surface, a melting almost creamy center. When it comes out of the oven, the fragrance mixes smoky notes, fresh basil, and mozzarella with milky aromas.

Martucci's Signature Techniques that Redefine Pizza 2025

The Martucci style is based on a triad: dough, cooking, contrast. His ultra-hydrated dough allows for a light and digestible texture. The successive cooking methods — wood-fired oven, steam, or final dry heat — create a unique balance between expansion, coloration, and aromas. In the mouth, one feels an alternation of golden and slightly resistant crust, then a soft center that absorbs the juice of del Vesuvio tomatoes and the stringy sweetness of mozzarella di bufala Campana.

What Makes His Style Unique: a Complete Sensory Experience

The Martucci signature elevates pizza to fine dining. Each topping is conceived as an aromatic assembly: tomatoes with sweet and slightly mineral notes, basil that releases a vibrant fragrance upon contact with heat, fruity olive oil evoking fresh almond. In the mouth, the sensation is contrasted: the edge crunches, the center melts, the topping flavors. A pizza that tells a region and an era where culinary creativity transcends classic codes.

✨ Ingredients / Characteristics

• 🍕 High-hydration dough worked for 24–48 h
• 🔥 Double or triple cooking for a signature result
• 🌿 Ingredients of controlled origin (Campania)
• 🍅 Toppings inspired by high Italian cuisine
• 👨‍🍳 Traditional techniques revisited with precision

🙋‍♂️ Frequently Asked Questions

• Why is Martucci considered an innovator? Because he combines high hydration, multiple cooking techniques, and a unique gastronomic vision of Italian pizza.
• Is Neapolitan pizza still evolving? Yes, thanks to chefs like Martucci who transform this classic into a culinary expression ground.
• Can these techniques be reproduced at home? Yes, by mastering slow fermentation and choosing excellent ingredients.

The culinary journey continues just below: explore our selection of products inspired by high pizza 👇.