Pizza, one of the most popular gastronomic passions in the world, has been gaining more and more space in Brazil. According to United Pizzerias Association of Brazil (Apubra), the country recorded 34.097 pizzerias in 2023, an increase of 11,55% compared to the previous year. São Paulo, the main hub of the sector, has more than 4 thousand establishments, producing approximately 190 thousand pizzas daily.
In light of this scenario, the Accademia Nazionale de Pizza Doc, an Italian entity created in 2017, granted its certification to five Brazilian pizzerias: Braz, QT Pizza Bar, veridian, The Brazier e Blow. The recognition reinforces the idea that a good pizza depends on rigorous criteria, well-conducted fermentation and efficient management.
Rating criteria
The Accademia evaluates aspects such as flour selection, oven maintenance, fermentation, topping quality and service standards. In addition to pizzerias, the seal is also awarded to professionals who stand out.
In 2025, Daniele Branca (Soffio) received the Authentic Pizzaiolo Doc certification for the second year in a row. Other recognized pizza makers were Leonardo Zoppetti, Fellipe Zanuto (A Pizza da Mooca), Eduardo Almeida Simone (Qui o Qua) and Pedro Siqueira (Ella Pizzaria).
Branca emphasizes that certification goes beyond flavor and includes management and technique. “Certification impacts the national market because few pizzerias have it, and the evaluations are carried out by Italian experts,” he explains.
Expansion of Brazilian pizza
The certification also recognized suppliers such as Forno Santo and Reemaq Equipamentos, reinforcing that excellence goes beyond the pizzeria countertops. The Accademia also offers courses on natural fermentation, gastronomic marketing and input management.
The recognition comes at a time of expansion of brazilian pizza, which combines tradition and creativity. Italian certifications show that the quality of pizza made in Brazil already rivals that of its homeland.
