Miami’s pizza scene is in for a major glow-up… with a serious accent. Francesco Martucci, the Italian chef widely hailed as the world’s best modern pizzaiolo, just opened his first-ever U.S. restaurant in Wynwood.
Debuting at 10 NE 27th Street, Francesco Martucci Miami brings the chef behind Italy’s cult-favorite I Masanielli to one of the country’s most style-forward food neighborhoods. But don’t expect a casual slice window. Martucci is known for turning pizza into something closer to fine dining through multi-course tastings, obsessive fermentation science and dough that’s treated more like a living organism.
If that sounds intense, it kind of is—in the best way.
Photograph: Courtesy of Francesco Martucci Miami
At his flagship in Caserta, just north of Naples, Martucci has spent years redefining what pizza can be, combining centuries-old Italian technique with modern culinary risk-taking. The result is impossibly light, cloud-like crusts, creative topping combinations and a reputation that’s earned him accolades like World’s Best Pizza Chef and Best Pizzeria in Italy from the influential 50 Top Pizza rankings.
Now, that same philosophy is landing in Wynwood with a Miami twist.
Developed in partnership with Liberty Entertainment Group, the new restaurant will offer a multi-course pizza experience designed for diners who want more than just mozzarella and marinara. The long-fermented doughs are engineered for structure and airiness and premium ingredients like buffalo mozzarella from Campania and seasonal Florida produce are folded into the mix. There’s also a dedicated gluten-free kitchen space, which is rare territory in the high-end pizza world.
Photograph: Courtesy of Francesco Martucci Miami
Drawing on both classic Neapolitan references and Wynwood’s industrial edge, the design leans into raw textures and dramatic lighting, creating a space where you’ll definitely want to photograph the pizza before you eat it. Martucci says Miami’s energy was part of the pull. “It’s vibrant, creative, always in motion,” he’s said of the city, comparing it to the moment a pizza comes out of the oven: hot, alive and meant to be shared.
For a city that already loves big, bold and theatrical food, this feels like a perfect match. Reservations are now live and if history is any guide, snagging a table might soon be as competitive as getting courtside seats.
Dining and Cooking