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National Post

Two Canadian pizzaiolos among the world's 100 best pizza chefs

An independent voting panel of 512 experts from 60 countries has recognized what locals already knew. Ryan Baddeley of Toronto's Pizzeria Badiali and Cédric Toullec of Halifax's Lou Pécou Artisanal Pizzeria make some of the best pizza in the world. Article content The third edition of The Best Pizza Awards, a 'celebration of global pizza excellence and innovation,' recently took place in Milan, Italy. Baddeley was named No. 51 for his 'refined yet nostalgic approach' to New York-style pizza by the slice. Toullec, whose ethos is 'rooted in sustainability and authenticity,' placed No. 93. Article content Article content Article content Italian pizza chefs dominated the 2025 ranking with 36 of the 100 spots, including the top three. 'Famed for his mastery of dough and pioneering techniques,' Francesco Martucci of I Masanielli in Caserta was crowned the world's best pizza chef. (Up from No. 5 in 2024.) Franco Pepe of Caiazzo's Pepe in Grani, 'A pioneer of terroir-driven pizza,' was named No. 2, down from the top spot in 2024 and 2023. Gabriele Bonci of Rome's Pizzarium, who earned the nickname 'Michelangelo of pizza' for his pizza al taglio (rectangular pies sold by the slice), rose one place from last year to round out the top three. Article content Article content Jorge Sastre and Rafa Panatieri were the only other pizza chefs outside Italy to break the top 10. The friends placed No. 8 for the artisanal 'farm-to-pizza' pies they make at Barcelona's Sartoria Panatieri, which showcase organic, local and seasonal products. Article content Article content Alongside pizza chefs from countries including Brazil, India, Taiwan, the Philippines and the United States, Baddeley and Toullec were the only Canadian pizzaiolos to make the 2025 list. Article content Article content Baddeley, a former fine-dining chef who worked at Toronto restaurants including Bar Isabel and Bar Raval, opened Pizzeria Badiali in 2021. It's since become a community fixture with lines around the block. 'Badiali is about more than just great ingredients — it's about heritage and craftsmanship. Using three-day fermented dough and premium Italian flour, each pizza balances crispy, airy texture with bold, familiar flavours,' The Best Pizza Awards said on Instagram. Article content Founded in 2022, Toullec named his Halifax pizzeria Lou Pécou after the stem that holds a cluster of fruit, such as tomatoes, in the Provençal dialect. Growing up in his hometown of Marseilles, France, Toullec's grandmother taught him to pay special attention to the stems when buying produce at the market. A 'good pécou' was a telltale sign that the fruit was fresh and ripe.