Pizza e Pasta

Luca Bonazza is the fastest pizza maker in the world, capable of stretching five pizzas in one minute and 13 seconds, a record time that earned him the top step of the podium. Even though, as the champion himself points out:

"My best time was actually achieved in 2017 when I finished third; it's not easy to predict how fast you can stretch because the dough does everything."

The competition specifically consists of stretching five dough discs as quickly as possible, and the pizzaiolo's skill lies mainly in understanding what kind of dough, more or less soft, he has in his hands.

Manual skill, maximum concentration and expertise are the qualities required:

"It's all about mental energy, you have to understand how far you can push, calibrate the force to avoid tearing the dough," explains Luca, who has been competing in this contest for seven years and won silver last year.

It all started because his customers told him he was very fast at stretching dough, and that sparked the idea of participating in the Championship. Given his experience, it's natural to ask what kind of preparation is behind such a competition and result, but Luca surprises us:

"This year I didn't really have time to train. I organized the competition, I knew what I had to do and how, but in practice, at home or in the pizzeria, I couldn't train. Between work and organizing the team and the classic pizza competition, I simply didn't have the time."

And imagine if he had trained!

Luca Bonazza, 38 years old, is the owner of the takeaway pizzerias "L'Angolo Goloso", with four locations in the Treviso area. The first was opened in 2007 at the age of 22, and since then he has followed a philosophy of short supply chain and sustainable pizza, something quite rare for takeaway and delivery-focused pizzerias.

And in his pizzerias, apparently, it's not only the "fast service" that wins:

"We have always stood out for the quality of the raw ingredients we use and because we were the first takeaway pizzeria with a grain supply chain, flour made from ancient grains produced locally and processed by our trusted miller.

My goal is to create a seasonal and identity-driven pizza that represents the territory and involves it. We have created great collaborations with many local producers and farms, and we follow a transparent and traceable cycle from the field to the table.

In addition, I also collaborate with a nutritionist with whom we study toppings and pairings in order to create pizzas that are always healthy and tasty."

A project that brings together many factors and manages to interpret "ethical pizza" even in the delivery version, calculating transport times, methods, and balancing toppings and dough to ensure the pizza is at its best when it is eaten.

And Luca doesn't stop here. When asked, "What are your future projects in the pizza world?", he answers without hesitation:

"I want to continue making high-quality pizza and tell its story well, so that people learn and are able to recognize a pizza with a good dough, excellent ingredients, taste and health."