Aspiring Restaurateur Wins World Pizza Title Before Opening First Pizzeria

Toronto's Paulo Guerra claimed the Italian Classica Division championship at the International Pizza Challenge in Las Vegas.

Apr. 13, 2026 at 2:53pm

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A high-contrast, silkscreen-style illustration of a single pizza slice featuring a black truffle sauce base, mushrooms, cheese, prosciutto crudo, burrata, chives, and ricotta salata, repeated in a vibrant, neon-colored grid pattern, conceptually representing the innovative and artful nature of the winning pizza.A world pizza champion's creative and indulgent take on the classic Italian Classica pie.Las Vegas Today

Despite not yet owning a physical pizzeria, Toronto-based pizza maker Paulo Guerra claimed the Italian Classica Division championship at the International Pizza Challenge during the Pizza Expo in Las Vegas. Guerra's winning creation featured a black truffle sauce base, mushrooms, cheese, prosciutto crudo, burrata, chives, and ricotta salata, all on a 40-48 hour cold-fermented dough.

Why it matters

Guerra's foundation in Neapolitan-style pizza, honed over four years, allowed him to excel in the high-heat, creative Classica Division, which offers more culinary freedom than traditional pizza categories. His world pizza title win before even opening his first pizzeria is an impressive accomplishment that highlights his dedication and skill as an aspiring restaurateur.

The details

Guerra's winning Italian Classica Pizza featured a black truffle sauce base, mushrooms, cheese, prosciutto crudo, burrata, chives, and ricotta salata, all on a 40-48 hour cold-fermented dough. To ensure optimal performance, Guerra arrived in Las Vegas five days early, renting a commissary kitchen to perfect his dough and maintain ideal conditions for the competition.

  • Guerra claimed the Italian Classica Division championship at the International Pizza Challenge during the Pizza Expo in Las Vegas in March 2026.
  • Guerra has been honing his Neapolitan-style pizza craft for the past four years.

The players

Paulo Guerra

A Toronto-based pizza maker who won the Italian Classica Division championship at the International Pizza Challenge despite not yet owning a physical pizzeria.

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What they’re saying

“I had some good foundation. I started with the wood oven. I didn't even know how to turn on like a deck oven two years ago. I guess I took the more difficult route of learning how to make pizza the Neapolitan way with wood fire. And I love it. I like doing deck ovens as well, and electric ovens and everything else, but the wood oven, I really enjoy.”

— Paulo Guerra, Pizza Maker

“I like the Classica because it wasn't like in the Traditional where you're only allowed to use two toppings, so I was able to be a little more creative. I think it's a little more pressure when you're dealing with the high heat than just putting a pizza in waiting seven minutes, or whatever.”

— Paulo Guerra, Pizza Maker

What’s next

Guerra hopes to open his first physical pizzeria later this year, following his impressive world pizza title win.

The takeaway

Guerra's world pizza championship win before even opening his first pizzeria is a testament to his dedication, skill, and innovative approach to Neapolitan-style pizza. His success highlights the growing trend of aspiring restaurateurs making a name for themselves through pizza competitions before launching their own establishments.