Pizza Fans, take a seat because we’re about to go inside the mind of Antimo, the world champion of Pizza Fritta. From dough secrets to show-stopping techniques and unforgettable crowd moments, Antimo shares the stories, tips, and quirks that make his pizza truly unforgettable. Get ready for 20 questions that reveal what really happens behind the scenes of a pizza master’s world.
1. You’re the Pizza Fritta World Champion — what’s the one secret technique that gives your fried pizza that unbeatable flavor?
It’s all about the dough, and the right hydration. I let it ferment slowly so it’s light and full of flavor, then cook it just right so it’s crisp outside but soft and airy inside. That balance makes it unbeatable.
2. You cook in front of crowds — what’s the funniest or most unexpected thing that’s ever happened during a live event?
Once while tossing dough, it flew a bit too high, and it landed somewhere it wasn’t supposed to as I wasn’t able to catch it. I wore the dough like a medal, and the guests burst out laughing. It turned into the funniest moment of the night.
3. Everyone’s debating online: “perfectly charred or burnt crust?” Where do you draw the line?
I’d say perfectly charred adds flavour, but burnt just tastes bitter. The sweet spot is when the crust has that crisp, smoky bite while still being soft inside.
4. If you had to eat only one pizza topping combo for life, what would it be — no cheating with “Margherita”?
Prosciutto, fresh rocket, and shaved parmesan. It’s salty, fresh, and cheesy all in one bite.
5. You’re an Ooni ambassador. What’s the one mistake most home cooks make when using a pizza oven?
Not letting the oven heat up long enough. Most people rush it, but a properly heated oven makes all the difference between a soggy base and that perfect crispy pizza.
6. Pizza Fritta vs. classic Neapolitan — if both are on the table, which one disappears first at a party?
Most of the time, the classic Neapolitan goes first. The wood-fired flavour and soft, chewy base always wins people over.
7. You bring pizza trucks to weddings and birthdays — what’s the craziest client request you’ve ever gotten for an event?
Someone once asked us to load pineapple on their pizza — and as an Italian, that broke my heart a little… but hey, we still made a cheese pizza for them, and they put the pineapple on their own.
8. Dough stretching has become your signature — is it more about theatrics or technique?
Both. The theatrics grab people’s attention, but the technique is what makes the dough light, airy, and perfect for pizza.
9. If you weren’t making pizza, what food would you be most obsessed with?
Cheese wheel pasta for sure. It’s as fun to make as it is to eat.
10. You run Pizza Online Masterclasses — what’s the #1 “aha!” moment people have when they take your class?
Realising how simple it is to make authentic, wood-fired style pizza at home once you understand the dough.
11. What’s the worst pizza fail you’ve ever seen from a student or fan?
Someone forgot to turn on the oven and wondered why it wasn’t cooking.
12. Delivery pizza vs. hand-made Ooni backyard pizza: which wins on taste, and why?
Handmade Ooni backyard pizza wins every time. It’s hot, smoky, and ready to eat right from the oven, while delivery loses quality on the way.
13. If Australia passed a law saying only ONE topping could stay on pizza forever — what would you campaign for?
Without cheese, pizza is just bread with toppings.
14. Pizza is social media gold. What’s your secret for making a pizza pic or video go viral?
We don’t really know if something will go viral. We just share our craft and the love we put into making pizza.
15. Who is your pizza hero — someone you grew up admiring in the world of Neapolitan or Italian food?
My pizza hero is Antonino Cannavacciuolo. I’ve always admired his passion, creativity, and the way he represents Italian food with heart and soul.
16. Out of all the pizzerias you’ve visited worldwide, which one made you say: “Wow, they nailed it better than me”?
Honestly, I’ve tried some amazing pizza around the world, but I haven’t found one that made me think they nailed it better than me, or at least I wasn’t trying to. Every pizza is unique, and every pizzaiolo has their own technique. I appreciate them all, but I focus on bringing my own flavour and style to the table.
17. Fans want to know: would you ever share your championship Pizza Fritta recipe, or is that staying locked in the vault?
The vault’s locked… but what if we did a masterclass one day?
18. You’ve cooked at kids’ parties, weddings, festivals — which type of crowd is the easiest (or hardest) to please with pizza?
Pizza makes almost everyone happy, but kids are the easiest because they get so excited. Adults at weddings can be pickier, but once they taste it fresh from the oven, they’re won over too.
19. If you could put a pizza oven anywhere in the world (besides Italy), where would you set it up?
Anywhere there’s hungry people — so basically everywhere.
20. Finally, the serious question: fold or no fold when biting into a fresh slice?
Fold once, thank me later.
From championship secrets to childhood inspirations, Antimo proves that pizza is more than just food ,it’s a craft, a performance, and a joy to share. Whether you’re a home cook, a festival-goer, or a pizza fanatic, his passion reminds us that every slice has a story. One thing’s for sure: with Antimo, pizza isn’t just eaten it’s experienced.
