Kitsap pizza maker wins prestigious award at Italy’s World Cup

Will Grant is the first American to receive the honor

By Staff report • October 29, 2025 1:30 am
Will Grant courtesy photo Left to right: Leo DiCesaris, who won first place in the Innovative Category; Will Grant, who won the Premio Follie Lifetime Achievement Award; and Anthony Ludovici-DeBridgida, who won first place in the Focaccia competition at the Pizza World Cup in Rome, Italy.
Will Grant courtesy photo Left to right: Leo DiCesaris, who won first place in the Innovative Category; Will Grant, who won the Premio Follie Lifetime Achievement Award; and Anthony Ludovici-DeBridgida, who won first place in the Focaccia competition at the Pizza World Cup in Rome, Italy.

Will Grant, master pizzaiolo and owner of Sourdough Willy’s Pizzeria in Kingston and That’s A Some Pizza on Bainbridge Island, was recently awarded the Premio Follie Lifetime Achievement Award in Rome, Italy, at the Pizza World Cup, becoming the first American ever to receive this honor.

The award is named after Mario Folliero Senior, a legendary figure in Italian pizza history known as a “storico della pizza” (pizza historian) who wrote the first collection of poetry and stories about pizza, per a news release. The award was presented by his descendants, Mario and Alfredo Folliero. The award recognizes a lifetime dedicated to the craft of pizza and being a groundbreaking innovator in the pizzaiolo world.

Grant is a certified master pizzaiolo, owner and instructor at the Pacific Northwest School of Pizza, instructor at Scuola Italiana Pizzaioli, brand ambassador for Baccio Cheese, and technical advisor for Le 5 Stagioni Flour. He has helped open 16 restaurants and serves as an international restaurant consultant and pizza judge based on years of competing and decades in the industry, the release says.

For the second time, Grant served as both speaker and judge at the Pizza World Cup. This year, he expanded his role by coaching two teams to first-place victories. Competing against entrants from seven countries, his mentees earned top honors under his guidance.

“To be able to bring and coach two amazing teams and watch them take first place was an immense feeling of pride,” said Grant. “Seeing them succeed on that stage, representing American pizza in the heart of Italy—that’s what it’s all about.”

How it all began

Grant grew up in his family’s pizzeria, That’s A Some Pizza, founded by his parents Lee and Marti Grant in 1984. His passion for pizza grew through mentorship and competition, and he later opened Sourdough Willy’s Pizzeria in 2020, continuing the same sourdough tradition. Both pizzerias use a sourdough starter that dates back over 130 years to the Alaskan Klondike and has been continuously used since 1984.

“My life has been dedicated to the Italian ‘Arte Bianca,’ the art of white flour,” said Grant. “To be from the West Coast, using ancient sourdough techniques and being non-Italian, this latest award is very humbling and at the same time really groundbreaking in the world of pizza.”

Grant has trained at the International School of Pizza (San Francisco), Roman Pizza Academy (Miami), and Scuola Italiana Pizzaioli (Italy). He has visited the world-famous Sourdough Library in Belgium and traveled extensively throughout Italy studying ancient pizza techniques.

As owner and lead instructor at the Pacific Northwest School of Pizza, Grant trains aspiring pizzaiolos in sourdough technique, Italian traditions, and how to run and maintain a successful restaurant. He has trained other pizzaiolos, hosted workshops, and represented American pizza internationally, the release concludes.