After graduating from the Paolo Baffi Hospitality School, he began working in his family’s restaurants, eventually focusing his passion on dough fermentation. He trained under renowned bakers and at prestigious Roman institutions, including Panificio Bonci and Pizzarium. His encounter with Gabriele Bonci proved pivotal to his evolution as a pizza craftsman.

Luca pioneered a tasting-style Roman pizza al taglio, and launched innovative formats using a variety of natural leavens, ancient grains, and artisanal flours. He opened Pizzeria Clementina in 2021 in Fiumicino, sourcing local fish and produce, and has since expanded with Micro Forno (a bakery) and Ippolito, a modern osteria.

Widely acknowledged for his contribution to modern Italian pizza, Pezzetta collaborates with acclaimed chefs, serves as a consultant internationally, and teaches at culinary schools. His work continues to be recognized by top gastronomic guides for quality, innovation, and his commitment to regional ingredients, making him a reference point in contemporary pizza culture.