Pizzeria Sei’s William Joo Named No.44 in 2025 Global Pizza Awards

William Joo, Korean American chef and owner of Pizzeria Sei, has been named among the world’s top pizza makers. The 2025 Global Pizza Awards, announced this month in Milan, Italy, ranked his restaurant No. 44 globally.

The annual list, created by a Polish neuroscientist and an Italian gastronomist, celebrates both restaurants and the chefs behind them. It emphasizes a chef-led evaluation system to spotlight culinary craftsmanship and transparency.

Three Southern California pizzerias were included in the top 100. Alongside Pizzeria Sei, Apollonia’s Pizza in Los Angeles ranked No. 58 for its thick-crust slices with crispy edges, and Truly Pizza in Dana Point placed No. 42 for its artisanal dough and locally sourced ingredients.

Opened in 2022 by William Joo and his wife Jennifer So, Pizzeria Sei is located at 8781 W. Pico Blvd. in Los Angeles. The minimalist pizzeria is known for its Tokyo-style take on traditional Neapolitan pizza, featuring airy, charred crusts with fresh, premium ingredients. The 18-seat shop often sells out by midday, and customers are encouraged to preorder.

In a June 19, 2025 video by Bon Appétit, Joo shared his approach to pizza-making. According to Bon Appétit, the Korean American chef described his monthly 11-course pizza omakase, a tasting menu style usually seen in sushi restaurants but reimagined for pizza. “Pizza omakase allows me to experiment and be creative,” he said. “I want to push the boundaries of pizza making.”

His preparation starts at 8:00 AM, making sourdough starters for a digestible, flavorful base. Joo uses Japanese Neapolitan techniques, inspired by Susumu Kakinuma, and adapts them into a lighter, airier dough compared to traditional dense crusts. His omakase menu includes nine unique pizzas, a salad, and a dessert, with toppings such as lamb sausage with cherry tomatoes and caviar potato pizzas with shallot cream.

“Every day, basil tastes different, dough tastes different, tomato sauce different,” Joo said in the video, emphasizing his attention to detail. For him, pizza making is a continuous learning process. “When I was young, I wanted to be a sushi chef,” he said. “That’s why I like omakase—because I get to try different things that I never try on regular service.”

The recognition is not new for Pizzeria Sei, which was also recently added to the 2025 Michelin Guide.

BY YOONJAE JUNG [jung.yoonjae@koreadaily.com]