Isabella De Cham is a rising star in the world of pizza, known for her exceptional skills in creating the perfect fried pizza. Born and raised in Naples, Isabella’s passion for pizza started at a young age, despite coming from a family with no ties to the culinary world. Her journey into pizza-making was fueled by a deep love for fried pizza, which led her to gain experience at some of the most renowned pizzerias in the region. With her unique approach, she has transformed the humble fried pizza into a sophisticated and beloved dish, earning recognition in the food world.

The Best Chef: Isabella, tell us a bit about how you became a pizza maker. What led you to this career?

Isabella: I’ve always been passionate about food, especially fried pizza. Growing up in Naples, I was always fascinated by the process of making pizza, but I never thought it would become my career. I started working at Concettina, Ciro Liva’s pizzeria, where I gained valuable experience. I wasn’t initially involved in making pizza directly; I worked as a waitress, but I was drawn to the dough. I would spend hours at the end of my shift helping to portion the dough with the pizza chef. That’s when I realized I wanted to learn more and specialize in fried pizza.

The Best Chef: What was it like when you started? Did you face any challenges?

Isabella: It wasn’t easy at first. After finishing school, I knew I wanted to work in food, but I had to fight to gain respect and experience. I learned everything from scratch. My real turning point was when I saw Masardona mentioned online as making the best fried pizza in Italy. That’s when I decided to reach out to my uncle who worked there to help me get a job. Once I was at Masardona, everything changed. I worked with the best, and one day, Enzo’s mother saw something in me. She told me, “You have a gift for making fried pizza.” That moment really opened my eyes to what I could achieve.

The Best Chef: You’ve created something extraordinary. How did you take fried pizza to the next level?

Isabella: Fried pizza used to be considered the “poor sister” of the traditional Margherita pizza. It wasn’t really appreciated in restaurants, but I believed in its potential. Over time, I’ve worked on perfecting the dough specifically for fried pizza, creating a unique, softer, yet crispy texture. The dough has become a signature for us. I believe that pizza is not just about the ingredients but also about the care and attention you put into each step. This is how we elevated fried pizza to the next level.

The Best Chef: You’ve done a lot to bring fried pizza into the spotlight. What makes your pizza special?

Isabella: The dough is really what sets us apart. We’ve developed a dough that’s dedicated solely to fried pizza. It’s a living thing—when I look at it, I can tell if it’s happy or suffering. I’ve learned to “talk” to the dough. When the dough is perfect, it smells right, and it feels right. That’s when you know you’re on the right track. Fried pizza is about feeling the dough, understanding it, and knowing when it’s ready.

The Best Chef: What’s next for you and your pizzeria?

Isabella: We’re always evolving. My passion for pizza doesn’t stop here. We plan to continue experimenting with new flavors and ideas. We’re also considering expanding and creating a more structured concept that allows us to bring our fried pizza to a wider audience. It’s all about making the experience of eating pizza more than just a meal—it’s about creating a story and a memory for every customer. The future holds many exciting possibilities, and I’m thrilled to see where we can take this journey.

Personal Instagram: Isabella De Cham Instagram Profile

Pizzeria’s Instagram: Isabella De Cham Pizza Fritta

Isabella De Cham Pizza Fritta address: Via Arena della Sanità, 27, 80137 Napoli NA