Mateo Sanchez

For UniverXO’s culinary innovation, I developed a truly boundary-pushing pizza concept. I merged Neapolitan dough craft with a Chinese technique known for puffed, hollow shells. After extensive trials, I developed an “Air Pizza” that inflates into a crisp-yet-chewy balloon. With double fermentation and high-gluten flour, the airy crust maintains a soft, tender interior. Initially designed for DiverXO, this concept has since expanded across UniverXO’s venues as an icon of playful texture and pure creativity. (RavioXO’s pizzas)