Rising Standard
At his first U.S. restaurant, legendary pizzaiolo Francesco Martucci expertly blends experimentation with Italian tradition.
By Rosie Prata | Photography by Jordan Frey, TWNTY Creative
When it comes to pizza, it’s hard to go wrong. At its most fundamental level, the world’s favourite comfort food blends bread, cheese, and sauce, a combination that delivers satisfaction even in the amateur hands of a home cook. But when it’s truly done right—when the crust rises like a cloud and crackles under light pressure, when the toppings ignite on the tongue, when heat transforms simple ingredients into bursts of new flavour—you get something close to euphoria. That leap from good to unforgettable is what sets Miami’s recently opened eponymous restaurant Francesco Martucci apart.
Francesco Martucci, widely regarded as one of the world’s top pizzaiolos, has chosen the city’s Wynwood neighbourhood for his first U.S. outpost. Miami is accustomed to splashy debuts and big culinary names, but Martucci brings something more enduring than hype. His philosophy, refined over decades, is rooted in the traditions of his Italian hometown of Caserta and shaped by a spirit of curiosity and experimentation. His restaurant, I Masanielli, consistently ranks among Italy’s best, and his approach has helped reshape contemporary pizza.
In Caserta, pizza is part of everyday life. Martucci began working in kitchens when he was so young that he often jokes he didn’t yet realize how much he was absorbing. Those early experiences sparked a fascination that eventually took him well beyond inherited methods. He immersed himself in the science of the craft, studying the intricacies of fermentation, hydration, and temperature control. Dough, in his hands, became something living and dynamic—treated with the precision more often associated with pastry. This mindset led to his signature style: high-rising crusts with airy interiors, delicate softness, and subtle char. His pizzas are technically intricate yet deceptively simple—the kind of dishes that appear effortless while requiring extraordinary thought.
That attention to craft extends to every aspect of Martucci’s restaurant. He does not approach pizza as fast food. His dough ferments for extended periods to develop depth and complexity. Mozzarella is made from milk sourced in Campania. Tomatoes, garlic, and other foundational ingredients are sourced directly from Italy, while Florida produce introduces local brightness and seasonality. One standout dish uses onions in multiple textures, illustrating how a humble ingredient can be transformed into something unexpectedly layered. Diners can order individual pizzas or opt for the chef’s tasting menu. A fully separate gluten-free kitchen further underscores Martucci’s commitment to quality and generous hospitality.
The new Wynwood space gives Martucci’s approach room to express itself. At 7,500 square feet, the restaurant is dramatic, with dark tones and industrial detailing, while open sightlines draw the kitchen into the dining experience. Its centrepiece is a custom volcanic-brick oven, hand-built by artisans in Italy and essential for producing the textures and flavours that define Martucci’s menu.
Designed by Nadia Di Donato, creative director of Liberty Entertainment Group, the interiors reflect a careful balance of modern Italian design and Wynwood’s artistic edge. The layout is open and easy to move through, with a mix of banquettes and tables arranged around a striking 30-foot bar that anchors the room. Softly curved arches appear throughout, offering a quiet nod to traditional Italian architecture without feeling ornamental.
Material choices reinforce that balance. Timber, natural stone, and warm wood finishes are layered with velvet and leather, creating contrast between structure and softness. A palette of deep neutrals—blacks, coppers, and earthy tones—is punctuated by subtle blue accents, offering a moodier contrast to Miami’s typical coastal aesthetic.
Moments of colour come through large-scale street art by Toronto artist Daniel Mazzone, connecting the restaurant to Wynwood’s visual identity without overwhelming the room. Lighting is handled with equal restraint, layered to shift the atmosphere from energetic to intimate as the evening unfolds. Decorative elements are kept minimal—greenery, ceramics, and metal accents used sparingly—allowing the architecture and materials to take the lead.
Wynwood, with its constant reinvention and artistic energy, is a fitting home for Martucci’s stateside debut. The neighbourhood rewards ambition and embraces boundary-pushing concepts, an environment that aligns naturally with Martucci’s cooking, grounded in tradition yet unafraid to challenge it.
Reservations at Martucci fill quickly, proving that Miami is ready for this kind of meticulous, technique-driven pizza. In a city that loves spectacle, Francesco Martucci offers something quieter but ultimately more enduring: precision and a deep respect for craft. It’s the kind of experience that lingers well beyond the last bite.