I got to try this place
Mirko D'Agata, executive chef of Pizzeria NO.900, which has 33 locations in cities including Toronto, Montreal and Quebec City, is an international pizza Napoletana champion
A taste of the world’s best Neapolitan pizza may be closer than you think. Mirko D’Agata, executive chef of Pizzeria NO.900, won the Pizza Napoletana division at the International Pizza Challenge during the 2025 International Pizza Expo in Las Vegas. Headquartered in Montreal, NO.900 has 31 locations in Quebec, one in Toronto and one in Lyon, France.
Fresh off his win at the “pizza Olympics,” D’Agata was busy testing a new summer menu while opening a NO.900 location in Beauport — the fifth in Quebec City. “People are really happy about it, to meet us, to have a pizza made by me or my team,” he says in an interview with National Post. “I’m surfing on the amazing vibe of this result.”
D’Agata sees the win as recognition of all he’s worked toward in the past 25 years, the last nearly 13 in Canada. Far from resting on his laurels, D’Agata is already considering the next challenge. “It’s the same thing when you start hiking in the mountains. After three hours, four hours, you arrive on top and say, ‘OK, it was hard. Now it’s beautiful. What’s next?'”
Winners must wait three years before competing again in the same category. In the meantime, D’Agata plans to continue improving his Neapolitan dough, training pizzaioli and helping his team in the next competition. He’ll also focus on other styles, such as the Roman rectangular pizza al taglio they make at sister pizzeria Morso, which earned him first place at the 2019 Campionato del Mondo del Pizzaiuolo in Naples, Italy.
Growing up in Turin, Italy, D’Agata would join his dad twice a month on Fridays to pick up pizza to take home. “I couldn’t stay still for more than five seconds,” D’Agata recalls, so his dad sat him in front of the oven. As he talked to the pizzaioli, the steadily burning wood captivated him. “My passion for pizza started from the fire, from the oven.”
At 15, D’Agata started working at a pizzeria after school — ”Pizza Point, already an international name.” Since he didn’t have the scooter necessary for deliveries, D’Agata asked to make pizza instead. After six months of cleaning and carrying wood, he started stretching the dough. Six months after that, he dressed it. Step by step, he moved closer to using the oven.
https://nationalpost.com/life/food/worlds-best-neapolitan-pizza
Mirko D'Agata, executive chef of Pizzeria NO.900, which has 33 locations in cities including Toronto, Montreal and Quebec City, is an international pizza Napoletana champion
A taste of the world’s best Neapolitan pizza may be closer than you think. Mirko D’Agata, executive chef of Pizzeria NO.900, won the Pizza Napoletana division at the International Pizza Challenge during the 2025 International Pizza Expo in Las Vegas. Headquartered in Montreal, NO.900 has 31 locations in Quebec, one in Toronto and one in Lyon, France.
Fresh off his win at the “pizza Olympics,” D’Agata was busy testing a new summer menu while opening a NO.900 location in Beauport — the fifth in Quebec City. “People are really happy about it, to meet us, to have a pizza made by me or my team,” he says in an interview with National Post. “I’m surfing on the amazing vibe of this result.”
D’Agata sees the win as recognition of all he’s worked toward in the past 25 years, the last nearly 13 in Canada. Far from resting on his laurels, D’Agata is already considering the next challenge. “It’s the same thing when you start hiking in the mountains. After three hours, four hours, you arrive on top and say, ‘OK, it was hard. Now it’s beautiful. What’s next?'”
Winners must wait three years before competing again in the same category. In the meantime, D’Agata plans to continue improving his Neapolitan dough, training pizzaioli and helping his team in the next competition. He’ll also focus on other styles, such as the Roman rectangular pizza al taglio they make at sister pizzeria Morso, which earned him first place at the 2019 Campionato del Mondo del Pizzaiuolo in Naples, Italy.
Growing up in Turin, Italy, D’Agata would join his dad twice a month on Fridays to pick up pizza to take home. “I couldn’t stay still for more than five seconds,” D’Agata recalls, so his dad sat him in front of the oven. As he talked to the pizzaioli, the steadily burning wood captivated him. “My passion for pizza started from the fire, from the oven.”
At 15, D’Agata started working at a pizzeria after school — ”Pizza Point, already an international name.” Since he didn’t have the scooter necessary for deliveries, D’Agata asked to make pizza instead. After six months of cleaning and carrying wood, he started stretching the dough. Six months after that, he dressed it. Step by step, he moved closer to using the oven.
https://nationalpost.com/life/food/worlds-best-neapolitan-pizza
