Alex Lo Stocco is a powerhouse of passion—the very passion that has fueled him over the years to move forward with confidence, often against the current, towards a renewed interpretation of pizza. Light, distinctive… but above all, crispy—spreading a true culture of crispness that today makes him not only an expert but also a proud advocate and celebrated author, recognized across Italy and worldwide. Yet, it wasn’t always easy: when he first started, most pizza makers were skeptical of his approach, which was far removed from the traditional way of making pizza as upheld by the Neapolitan school.
Did young Alex ever imagine his future would turn out this way? That boy from Fondi (Latina) loved watching his mother and grandmother knead all sorts of delicacies while his father cooked up something delicious in the kitchen. His childhood was filled with inspiration: the smell of freshly baked bread from the nearby bakery, unforgettable afternoon snacks of bread, sleepless nights spent with a baker friend, and his early days working in a pizzeria—first as a delivery boy. After finishing his shifts, he would linger at the counter, mesmerized by the pizzaiolo’s movements. His passion was ignited. The oven became an irresistible attraction, and Lo Stocco was completely captivated. He started spending more time in the pizzeria while continuing his studies at a culinary institute.
But where should he begin building his future?
Alex pondered this question, reflecting on his roots and the deep bread-making tradition embedded in his homeland. Fondi, situated between Naples and Rome, has a pizza style that is thicker and crispier than the Neapolitan version. And so, he embarked on an in-depth study of this particular dough—crispiness being his focus—until he perfected an unmistakable identity for his pizza.
Lo Stocco travels—he is not one to settle for just one oven. Today, he is a consultant for major bakery brands, a pizza brand ambassador for Molino Casillo; he teaches in schools, holds courses and events that take him beyond national borders, even reaching the United States. As his technique refines, he has also authored several books—one entirely dedicated to focaccia, a product that, in all its variations, unites all of Italy. His visions and interpretations of dough adapt to modern lifestyles. Among his latest studies is low-carb pizza, a pizza with reduced calories that does not compromise on flavor.
A crisp yet incredibly melt-in-your-mouth bite—an ethereal crunchiness that delights the palate with its fragrance. One of Lo Stocco’s signature pizzas? Stracciatella from Puglia, mortadella from Bologna, lemon zest, and a touch of pistachio. But his creativity knows no bounds: the delicious Milano Croccante, featuring ossobuco, gremolata, a 36-month-aged Parmigiano Reggiano fondue, and saffron rice cream on a crust enriched with wheat germ. His contemporary pizza, on the other hand, has a well-developed rim, a reasonably extended base, and a scent reminiscent of traditional wood-fired ovens—simple yet deeply satisfying. A rustic, fulfilling pizza.
