While many of us spent the 2020 lockdowns perfecting sourdough starters or binge-watching series, then-11-year-old Rocco was busy igniting a passion that would turn into a viral business. Today, at just 15, the mastermind behind Rocco’s Pizza is proving that age is just a number when it comes to entrepreneurship and world-class dough.
In a recent episode of the Pizza Story podcast, host Erica D’Arcangelo sat down with Chef Rocco and his mother, Sara, to discuss his journey from selling dough balls to the local community to serving 80 people single-handedly at a 60th birthday bash.
The Secret is in the Science (and the Patience)
Rocco’s pizza isn’t just a “phase.” It’s a craft built on the science of fermentation. Unlike many trendy shops, Rocco sticks to the classics: fresh yeast, Tipo 00 flour, salt, and water.
“It’s an art,” Rocco explained. “There’s so many different variations… It’s interesting to find the specific type you like and build up on it.”
For Rocco, the magic happens in the timing, between 12-24 hours, a puffy, light Neapolitan-style dough that’s easy on the stomach is created. Fermentation for 48 hours longer results in a crispier, more flavor-developed base.
From Social Media to Viral Fame
Rocco’s journey hasn’t just been in the kitchen; it’s been on the screen. After starting an Instagram page to document his progress, he caught the eye of legendary chef Jamie Oliver, who shared a video of Rocco cooking.
But the real explosion happened when his mother posted a video of his “epic fails.” In a world of curated perfection, people loved the honesty of a young chef dealing with holes in the dough and kitchen mishaps. That video alone has skyrocketed to 16 million views, helping his following grow to nearly 40,000.
The Business of Being 15
Running a pizza business while attending school isn’t easy. Rocco’s mom, Sara, handles the “boring” side—the regulations, hygiene certifications, and insurance—while Rocco handles the service.
His most recent challenge? Serving 70 pizzas for a massive party in -1°C weather.
“The sauce was freezing, the cheese was freezing… but it’s all experience,” they shared. Despite the cold, Rocco stayed calm, a trait he says is essential for any pizzaiolo.
The Flavor of Heritage: What’s on the Menu
Rocco’s menu is a direct tribute to his family’s roots in a village between Rome and Naples. While he loves experimenting with new combinations, he maintains one non-negotiable commandment: “Definitely no pineapple.”
His personal favorites lean toward sophisticated, salty pairings like the Bresaola and Ricotta, featuring cured beef and creamy cheese, and the timeless Classic Margherita with fresh fior di latte mozzarella. His mom, Sara, favors the earthier side of the kitchen, reaching for the decadent Fungi with Truffle Oil or the Meatball and Aubergine, a hearty, traditional combination that tastes like home.
The Future: Chains, TV, and Flight?
Rocco’s ambitions don’t stop at his backyard oven. He dreams of becoming an entrepreneur with a chain of pizzerias and perhaps his own television show. Interestingly, his first passion was aviation; he used to “fly” his family everywhere on a flight simulator in his bedroom.
Whether he’s in a cockpit or a kitchen, one thing is clear: Chef Rocco is going places.
Follow the Journey
Want to see the pizzas (and the fails) for yourself? Follow Rocco on social media:
Follow Chef Rocco on Instagram @chefrocco10
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