22-Year-Old Pizza Prodigy Opens Neapolitan Pizzeria in Miami Beach

Washington Avenue in South Beach isn't exactly known for its culinary authenticity. It's a strip lined with neon-lit tourist traps, places where an oversized frozen daiquiri often outshines the food. And yet, in this stretch of predictable fare, Il Pizzaiolo has arrived with a mission: to serve authentic Neapolitan pizza but with a twist — one that represents a new generation of pizza chefs.

Leading the kitchen is Rafaele Carfora, a 22-year-old pizza chef from Naples whose unexpected journey brought him to South Beach, where he gained the opportunity of a lifetime.

Meet Rafaele Carfora, Miami's Youngest Pizza Prodigy

Carfora's love for baking started early, watching his grandmother make bread in Naples, Italy. By the age of 13, he was helping out in the kitchen at a friend's pizza delivery company, shaping dough and learning the ropes. By 15, he was making 500 pizzas a day. At 16, he left school to dedicate himself to the craft fully; by 17, he was running a pizzeria on his own.

After two years, the pressure of leadership, however, proved overwhelming. "I was 19, and I didn't have time to see my friends, go out, or even spend time with my girlfriend. I had the entire weight of the restaurant on my shoulders at such a young age," he recalls to New Times. His father, sensing his burnout, suggested a change of scenery. "He told me to go to Miami, take a break, and find my own path. And, well, Miami seemed like the perfect place to do that."

For a few years, Carfora worked at local Miami pizzerias, keeping a low profile. Then, he caught the attention of First Class Hospitality Group, a Miami-based company owned by three Neapolitans with 18 restaurants featuring Italian, Cuban, and Colombian influences. They hired him to make bread for their restaurants, but upon learning of his pizza pedigree, they proposed a new venture: their first dedicated pizzeria, with Carfora in charge. Thus, Il Pizzaiolo was born.

A Menu that Balances Classic Flavors with Contemporary Techniques

Opened in early February, the restaurant is unapologetically Neapolitan but distinctly contemporary. Carfora's pizzas undergo a 24-hour preparation process, resulting in a highly hydrated, easy-to-digest dough. Unlike traditional Neapolitan pies, which bake at 500 degrees Celsius for a minute, his cook at a lower temperature and double the time, locking in moisture. He sources everything from Italy — high-quality Casillo flour from Naples, San Marzano tomatoes, and Fior di Latte from Italy's esteemed Latteria Sorrentina. The result? A pizza that stays true to Neapolitan tradition with a raised, blistered crust, a center thin as a page, and a dough that remains light and easy on the stomach.

One-third of the menu is dedicated to classic Neapolitan staples, but Carfora's personal touch is evident in the modern section, where he experiments with flavors and inspirations. Guests can even customize their pies, opting for whole-grain, gluten-free, or extra-charred crusts to suit their preferences.

A standout is the "Maradona" pizza, a tribute to the late Argentinian soccer legend who became an icon in Naples. Inspired by an old interview in which Maradona recalled falling in love with Neapolitan street food after trying sausage and peppers from a street vendor, Carfora reimagines those flavors on a pizza. The pie features sliced sausage, roasted bell peppers, and tomato sauce, with the crust's edge stuffed with creamy mozzarella.
Other signature offerings take cues from traditional pasta dishes. His carbonara pie, for example, avoids the common approach of cracking a raw egg on top. Instead, he steams the carbonara sauce separately, crisps the guanciale while the pie is baking, and assembles the elements only after the pizza emerges from the oven. There's also a cacio e pepe pizza, a nod to the Roman classic with Pecorino Romano and Parmesan cheese.

Another standout creation is the "Tonnata," a pizza that leans into Miami's love for lighter, fresher flavors. Carfora starts by lightly searing fresh tuna coated in white and black sesame seeds. The base is a crisp, airy focaccia layered with avocado cream seasoned with salt, pepper, and lemon. He adds Philadelphia cheese for a hint of richness, then finishes it with yellow cherry tomatoes, delicate slices of fresh tuna, and a dusting of olive powder — made by dehydrating olives and grinding them into a fine dust for a concentrated burst of umami.

The Science Behind the Pie — Every Ingredient Counts

"Pizza used to be simple — street food, fast food," Carfora says. "But today, it's an art. It's a science." He explains that the new wave of pizza chefs, himself included, have made the craft far more refined. "You can't just throw ingredients together and expect a great pizza. You have to understand hydration levels, humidity, oven temperature, and how long the dough needs to proof."

For Carfora, that meant attending pizza school, where he specialized in the technical aspects of dough-making. "People don't realize how much detail goes into it," he says. "Now, customers expect more. They want pizza that's light, digestible, and even healthy." To meet these demands, he developed gluten-free and whole-grain dough options. "It's not just about taste — it's about how it makes you feel after eating it." Many of his pizzas are also finished with fresh ingredients after they emerge from the oven, ensuring the flavors remain bright and intact. "The quality of the ingredients is everything," he adds. "That's why I source the best from Italy."

A Restaurant That Feels Like Naples — With a Twist

The restaurant's design leans into Naples' playful and slightly kitschy aesthetic. Hand-painted signs dangle from the ceiling with famous Neapolitan sayings about love. Walls are lined with Maradona memorabilia, and bright lemons hang overhead, evoking the Amalfi coast. It's a space that doesn't take itself too seriously, much like the pizzas themselves —rooted in tradition but unafraid to bend the rules.

Il Pizzaiolo may be in the heart of tourist-heavy South Beach, but there's nothing gimmicky about it. Instead, it's a place that celebrates Neapolitan pizza in its past, present, and future, all under the hands of a young chef determined to push the craft forward.

"I want people outside of Naples to understand what real Neapolitan pizza is — not just the pizza, but the culture behind it," Carfora says. "That's what I'm trying to bring to Miami."

Il Pizzaiolo. 1403 Washington Ave., Miami Beach; 786-641-1090; ilpizzaiolomiami.com.