At his restaurant, Pizzeria Sei on Pico Boulevard, he merges Italian tradition with Japanese discipline, producing pizzas that are both technically refined and full of character.

Joo’s signature style—often referred to as “Tokyo-style” Neapolitan—features carefully stretched dough, high hydration levels, and unique touches like his “salt-punch” technique, where salt is sprinkled into the oven before baking. This adds depth and a distinct texture to the pizza. His dough experimentation has helped create light, airy crusts with complex flavor and chew.

Since opening Pizzeria Sei in 2022, Joo has earned widespread critical acclaim and a loyal following. Though he has received multiple honors, his inclusion in The Best Pizza awards remains a standout moment in his career. Today, William Joo continues to explore and elevate pizza through simplicity, balance, and a deep respect for ingredients and tradition.