In a city celebrated for its coffee, tech giants, and rain-soaked evergreen landscapes, a new distinction is rising, crisp and golden, from the heat of a pizza oven. Seattle has officially been placed on the global pizza map, thanks to the masterful craftsmanship of one West Seattle chef. Brandon Thompson, the culinary talent behind the beloved neighborhood pizzeria Peel & Press, has achieved what many in his field only dream of: he has been crowned the 2024 Pizza Maker of the Year at the prestigious International Pizza Expo in Las Vegas.
The victory is not just a personal triumph for Chef Thompson but a monumental moment for Seattle’s burgeoning food scene. In a culinary world often dominated by the long-established pizza traditions of Naples, New York, and Chicago, this award signals a shift, recognizing the innovation and dedication bubbling up in the Pacific Northwest. Thompson’s winning creation, a Detroit-style masterpiece named the “Spicy Joe,” captivated a panel of world-class judges, proving that a perfect pizza can come from anywhere, even a cozy corner of West Seattle.
This comprehensive win against competitors from across the globe is a testament to years of dedication, a deep understanding of dough science, and a flair for balancing bold flavors. It’s a story about passion, precision, and the power of a neighborhood restaurant to make an international impact. As news of the victory spread, a wave of pride washed over the Emerald City, with locals and food enthusiasts eager to taste the pie that earned the title of best in the world.
The Winning Moment: A Slice of Victory in Las Vegas
The atmosphere at the Las Vegas Convention Center was electric. Thousands of pizzaiolos, restaurateurs, and industry suppliers from every corner of the planet had converged for the International Pizza Expo, the largest and most important pizza-centric trade show in the world. At the heart of the expo lies the International Pizza Challenge, a high-stakes, live-cooking competition often referred to as the “World Series of Pizza.” Here, chefs go head-to-head in various categories, their skills scrutinized by seasoned judges who evaluate every element, from the bake of the crust to the harmony of the toppings.
The Heat of the Competition
For three days, the air was thick with the scent of baking dough, melting cheese, and simmering San Marzano tomatoes. Competitors, armed with their secret dough recipes and carefully sourced ingredients, worked with intense focus under the bright lights of the competition floor. The categories are diverse, ranging from traditional Neapolitan and classic American styles to gluten-free and creative non-traditional pizzas. Brandon Thompson entered the Pan Division, a category that showcases pizzas baked in pans, such as Sicilian and, in his case, Detroit-style.
To win Pizza Maker of the Year, a chef must first win their division. They then advance to a final, mystery-ingredient bake-off against the other division winners. It’s a grueling test of skill, creativity, and grace under pressure. Chef Thompson’s journey to the top began with a flawless execution of his signature “Spicy Joe.” The judges were visibly impressed, not just by the pizza’s explosive flavor but by its technical perfection—the hallmark of a true master.
After being announced as the winner of the Pan Division, Thompson advanced to the final round. The challenge: create a world-class pizza using a set of mystery ingredients provided just moments before the clock started. This is where a chef’s true artistry and improvisational genius are revealed. Drawing on his years of experience and a deep well of culinary knowledge, Thompson crafted another stunning pie, one that secured him the ultimate title. When his name was called, the moment was a culmination of a career dedicated to perfecting a seemingly simple dish. The victory was a powerful validation of his philosophy and a monumental achievement for the entire Peel & Press team back home.
The Chef Behind the Peel: Who is Brandon Thompson?
Behind every great pizza is a passionate and dedicated pizzaiolo, and Brandon Thompson is the embodiment of that principle. His journey to becoming the world’s best is not one of overnight success but of years spent honing his craft, driven by a relentless pursuit of perfection and a genuine love for feeding people.
A Culinary Journey
Thompson’s path wasn’t a straight line to pizza supremacy. Like many talented chefs, his career has been a tapestry woven with diverse experiences that have all contributed to his unique culinary perspective. His background instilled in him a profound respect for ingredients and technique. However, it was the humble pizza that truly captured his imagination. He was fascinated by the complex interplay of fermentation, temperature, and time required to create the perfect dough—the foundation upon which all great pizzas are built.
For Thompson, pizza is both an art and a science. He speaks about dough hydration percentages, fermentation schedules, and oven temperatures with the precision of a chemist, yet he discusses flavor combinations and textural contrasts with the passion of a painter. This dual-minded approach is what sets his work apart. He understands that consistency comes from mastering the science, but soul comes from embracing the art.
The Philosophy of Perfection
At Peel & Press, Chef Thompson has cultivated a culture of excellence. He believes that every single pizza that leaves his kitchen should be the best they can possibly make. This commitment extends to every component, from the meticulously crafted dough, which undergoes a multi-day cold fermentation process to develop deep, complex flavors, to the sourcing of high-quality ingredients.
His philosophy is rooted in a deep respect for tradition, but he is not constrained by it. While he understands the rules of classic pizza-making, he is not afraid to innovate and push boundaries. The “Spicy Joe” itself is a perfect example—a traditional Detroit-style base elevated with a modern, perfectly balanced combination of heat, sweetness, and savory umami. This willingness to experiment, grounded in a solid technical foundation, is a key ingredient in his success. The road to Las Vegas was paved with countless hours of research, development, and refinement, a testament to his unwavering dedication to the craft.
The Anatomy of a Champion: Deconstructing the “Spicy Joe”
A pizza doesn’t win a global award without being truly exceptional. The “Spicy Joe” is more than just a collection of toppings; it’s a symphony of flavor and texture, where every element plays a crucial role. At its core, it is a Detroit-style pizza, a style that has seen a meteoric rise in popularity in recent years.
The Detroit-Style Foundation
First, it’s essential to understand what makes a Detroit-style pizza unique. Originating in the Motor City, it is characterized by its rectangular shape, a thick yet surprisingly light and airy crust, and its signature “frico” edge. This crispy, caramelized cheese crust is achieved by spreading a generous amount of brick cheese all the way to the edges of the deep, well-oiled steel pan in which it’s baked. The cheese melts down the sides, frying against the hot pan to create a crunchy, savory lattice that is utterly addictive.
Unlike other pizza styles, the toppings are layered in reverse. The pepperoni and other ingredients are placed directly on the dough, followed by the cheese, and finally, the sauce is ladled on top in thick stripes, or “racing stripes,” after the bake. This method prevents the crust from becoming soggy and allows the sauce’s bright, tangy flavor to be the first thing you taste.
A Masterclass in Flavor
Chef Thompson’s “Spicy Joe” takes this beloved format and elevates it to an art form. Let’s break down its components:
- The Crust: Thompson’s dough is the star of the show. It’s the result of a long, cold fermentation that gives it a rich, tangy flavor reminiscent of sourdough. When baked, it achieves a perfect texture: a crispy, golden-brown bottom, a light and airy interior crumb, and the all-important caramelized cheese frico edge.
- The Toppings: The “Spicy Joe” is a masterclass in balancing powerful flavors. It features high-quality, cup-and-char pepperoni, which curls into crispy little bowls of savory goodness as it bakes. This is paired with a flavorful fennel sausage that provides a contrasting herbaceous note.
- The Heat and the Sweet: What truly sets this pizza apart is its brilliant use of sweet and spicy elements. Sliced Calabrian chilis are scattered across the pie, offering a fruity, moderate heat that awakens the palate. This spice is then perfectly counterbalanced by a generous drizzle of hot honey, a trendy but incredibly effective condiment that adds a layer of sweet complexity and a silky texture. The interplay between the spicy chilis, the rich sausage, the salty pepperoni, and the sweet honey is nothing short of spectacular.
- The Cheese and Sauce: A blend of cheeses, likely including the traditional brick cheese, provides the perfect melt and contributes to the frico crust. The tomato sauce, ladled on top, is bright and acidic, cutting through the richness of the cheese and meat with a fresh, vibrant flavor.
The “Spicy Joe” is a pizza that demands your full attention. Each bite offers a different experience—a bit of crispy cheese edge, a burst of heat from a chili, a sweet note from the honey, and the satisfying chew of the perfectly baked crust. It’s this thoughtful composition and flawless execution that made it a world champion.
Peel & Press: A West Seattle Cornerstone
While the global award has cast a bright spotlight on Peel & Press, for residents of West Seattle, the restaurant has long been a cherished neighborhood institution. Located on Morgan Junction, it’s known as a welcoming place where families, friends, and couples can gather for a consistently excellent meal.
More Than a Pizzeria
Peel & Press was co-founded by Dan and Patrick, who envisioned a neighborhood pub that served exceptional food. Chef Thompson helped bring that vision to life, creating a menu that is both approachable and refined. While the award-winning pizza is now the main draw, the restaurant’s offerings are diverse. The menu features a range of appetizers, fresh salads, and hearty pasta dishes. They are also particularly well-known for their commitment to gluten-free diners, offering a fantastic gluten-free pizza crust and other options that receive rave reviews.
The ambiance is warm and inviting, with a casual yet polished feel. It’s the kind of place that feels special enough for a date night but comfortable enough for a weeknight family dinner. The staff is known for being friendly and attentive, adding to the sense of community that the restaurant fosters. This deep connection to its neighborhood is a significant part of Peel & Press’s identity. The international award doesn’t change that; it simply amplifies the pride the community already felt for their local gem.
A Win for Seattle and the Rise of a Pizza Style
Brandon Thompson’s victory is a watershed moment for the Seattle food scene. For years, the city has been earning accolades for its fine dining, its unparalleled seafood, and its leadership in the farm-to-table movement. However, it has rarely been mentioned in the same breath as America’s great pizza cities. This award single-handedly changes that conversation.
Elevating the Emerald City’s Culinary Credibility
This win puts Seattle on the radar of pizza aficionados worldwide. It validates the work of the city’s many talented pizzaiolos who have been quietly perfecting their craft, experimenting with local ingredients and innovative techniques. It challenges the notion that authentic, world-class pizza can only be found in places with a century-old pizza-making tradition. Thompson’s success demonstrates that passion, skill, and high-quality ingredients are the true determinants of a great pizza, regardless of geography.
The award is also a significant moment for Detroit-style pizza. While it has been a regional favorite in Michigan for decades, its national and international popularity is a more recent phenomenon. A win on the global stage at the International Pizza Challenge gives the style an unparalleled level of prestige and legitimacy. It introduces Detroit-style pizza to a wider audience and solidifies its place as one of the great American pizza traditions. For restaurants specializing in this style, Thompson’s win is a rising tide that lifts all boats.
The Future of Pizza in the Emerald City
The immediate future for Peel & Press will undoubtedly be a busy one. An award of this magnitude often brings a flood of new customers, all eager to taste the “best pizza in the world.” The team will face the challenge of meeting this new demand while maintaining the exceptional quality and neighborhood feel that earned them their loyal following in the first place.
More broadly, this victory is likely to ignite a new wave of pizza innovation in Seattle and the Pacific Northwest. It will inspire other local chefs to push their own creative boundaries and to compete on the national and international stages. It may also attract more culinary talent to the region, further enriching the city’s vibrant and collaborative food scene.
For now, the crown rests in West Seattle. Brandon Thompson, with his peel and his press, has not only perfected a pizza but has also brought home a title that will resonate for years to come. He has proven that with dedication, creativity, and a perfectly caramelized cheese crust, a neighborhood chef can indeed conquer the world. For anyone seeking a taste of victory, the journey now leads to a humble corner of Seattle, where the world’s best pizza is waiting.
