468 editor-picked pizzerias across 120 cities.
Pizza was invented in 18th-century Naples as workers' food: flatbread, tomato, lard, basil, sometimes cheese, eaten folded in the street. The pizza margherita as we know it was codified in 1889 when Raffaele Esposito at Pizzeria Brandi composed a tricolor pizza (red tomato, white mozzarella, green basil) for Queen Margherita of Savoy. The Neapolitan pizza tradition is now protected by UNESCO (the art of the pizzaiuolo, 2017) and by the Associazione Verace Pizza Napoletana, which certifies the style worldwide.
The Neapolitan grammar is strict and short: 00 flour, water, salt, fresh yeast, 24-72 hour cold ferment, hand-stretched dough, San Marzano tomatoes, fior di latte or buffalo mozzarella, basil, olive oil, salt, fired 60-90 seconds at 430-485 Celsius in a wood-fired oven. The crust is high (cornicione), the center is wet (soupy in the middle, eaten with a knife and fork), and the leoparding (charred dark spots on the rim) is the visual signature.
Outside Naples, pizza forks into a dozen regional schools: Roman (thin and crisp, scrocchiarella), New York (large, foldable, oily, cheap by the slice), Sicilian sfincione (thick and spongy), Detroit (rectangular, frico-edge cheese, in a steel pan), Chicago (deep-dish, casserole-like), and the modern Roman pizza al taglio (rectangular, by-the-weight slices). Each school has its own rules, its own ovens, and its own argument with the others.
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The best-scored pizzeria place in each of 12 cities.
Mark Iacono's candlelit Carroll Gardens pizzeria in New York City turns out a coal-fired Brooklyn pie and a calzone, cash only, BYOB, no reservations.
OrderThe plain margherita, charred-crust slice.
TipWalk-in only. Put your name down at 17:30, then come back at 19:30; the wait is the room's whole social fabric.
Pizzeria Bianco in Phoenix is Chris Bianco's wood-fired pizzeria in Heritage Square, the James Beard kitchen long called the best pizza in America.
OrderThe Wiseguy, with wood-roasted onion, smoked mozzarella and fennel sausage.
TipThe Heritage Square original has stood at 623 Adams since 1997; arrive at open or expect a wait, no reservations for small parties.
Da Michele in Naples' Forcella has baked margherita and marinara since 1870, the city's defining pizza counter. Kitchen leans neapolitan pizza.
OrderPizza margherita and pizza marinara, the only two on the carte for 150 years.
TipTake a numbered ticket from the door and wait outside. The classic margherita is 5 euros 50; cash preferred.
Driftwood Oven on Butler Street in Lawrenceville bakes sourdough pizza and bread in Pittsburgh. A food-truck-turned-bakery with naturally-leavened pies.
OrderA naturally-leavened pizza and a loaf from the bread counter.
TipThe sourdough crust is the point. Pies sell out late; bread goes early.
Started as a 2014 Cotton Street pop-up; now an AVPN-listed pizzeria with branches across the UK. Dough ferments 24 hours, sixty seconds in the oven.
OrderMargherita first, then the Diavola with Italian salami if you want heat.
TipWalk-in only at Ancoats; arrive by 17:30 weekends or expect a queue across Cutting Room Square.
Punch Neapolitan Pizza on Grand Avenue has fired Vera Pizza Napoletana pies in the Twin Cities since 1996. The first Italy-certified pizzeria in the Midwest.
OrderThe Margherita pizza and the Toto with prosciutto and arugula.
TipWalk-ins only; wait list moves fast. Nine Twin Cities locations spread the load.
Pizzeria Spontini on Via Santa Radegonda stays open until 01:00 and has been the late-night pizza counter since 1953. Located in Centro Storico.
TryThick-crust pizza al taglio by the slice
OneSpeed on Folsom Boulevard in East Sacramento is Rick Mahan's bicycle-themed pizza counter from The Waterboy team, organic flour and DiNapoli tomato base.
OrderThe seasonal California-style pizza; the meatball appetiser
TipTuesday to Friday 16:00-21:00, Saturday and Sunday 15:00-21:00. Walk-in or call ahead.
Supino Pizzeria on Russell Street in Eastern Market serves East Coast-style pizza in Detroit since 2008, founded by Dave Mancini. Priced at $$.
OrderThe Bismarck (cracked egg, prosciutto, mozzarella) or a margherita off the wood oven.
TipSaturday market mornings are mobbed; weeknight dinners are easier. Beer and wine only.
Du de Cope in Verona runs an inventive wood-fired-pizza kitchen in Galleria Pellicciai off Piazza delle Erbe. A 2026 TableJourney editor pick.
SignaturePizza margherita, Pizza con stracciatella, Pizza con Mortadella
TipThe lunch service is the city's best central-Verona quick meal; the pizza with stracciatella is the must-order.
nNea is the Amsterdam pizzeria placed seventh on the 2025 50 Top Pizza Europe list, Vincenzo Onnembo running a two-day Neapolitan dough in Oud-West.
OrderThe seasonal special with whatever San Marzano tomato is fresh that week.
TipWalk-ups eat at the counter on the early shift; the dining room takes online bookings via their site.
Sidewall runs wood-fired pizzas, local salads and house-made ice cream from a Cleveland Street storefront. Travelers Rest original, with two Greenville.
SignatureWood-fired pizza, Local salads, House-made ice cream
Mark Iacono's candlelit Carroll Gardens pizzeria in New York City turns out a coal-fired Brooklyn pie and a calzone, cash only, BYOB, no reservations.
OrderThe plain margherita, charred-crust slice.
TipWalk-in only. Put your name down at 17:30, then come back at 19:30; the wait is the room's whole social fabric.
Pizzeria Bianco in Phoenix is Chris Bianco's wood-fired pizzeria in Heritage Square, the James Beard kitchen long called the best pizza in America.
OrderThe Wiseguy, with wood-roasted onion, smoked mozzarella and fennel sausage.
TipThe Heritage Square original has stood at 623 Adams since 1997; arrive at open or expect a wait, no reservations for small parties.
Da Michele in Naples' Forcella has baked margherita and marinara since 1870, the city's defining pizza counter. Kitchen leans neapolitan pizza.
OrderPizza margherita and pizza marinara, the only two on the carte for 150 years.
TipTake a numbered ticket from the door and wait outside. The classic margherita is 5 euros 50; cash preferred.
Ciro Salvo's 50 Kalo in Naples' Mergellina edge of Chiaia ranks among the world's top three pizzerias on the 50 Top Pizza list, with a 72-hour fermentation.
OrderMargherita with San Marzano DOP and the marinara with Cetara anchovies and oregano.
TipBook on the website a fortnight ahead for dinner. Lunch is the calmer service; the long dough proof is the signature.
Starita in Naples' Materdei has fired the wood ovens since 1901 and runs the kitchen until midnight on weekdays and 02:00 on weekends, the original.
TryMontanara fried pizza, margherita
TipClosed Monday lunch; open Tue-Sun 12:00-24:00 and Fri-Sat to 02:00. The montanara fried pizza 4 euros from the takeaway window.
Driftwood Oven on Butler Street in Lawrenceville bakes sourdough pizza and bread in Pittsburgh. A food-truck-turned-bakery with naturally-leavened pies.
OrderA naturally-leavened pizza and a loaf from the bread counter.
TipThe sourdough crust is the point. Pies sell out late; bread goes early.
Started as a 2014 Cotton Street pop-up; now an AVPN-listed pizzeria with branches across the UK. Dough ferments 24 hours, sixty seconds in the oven.
OrderMargherita first, then the Diavola with Italian salami if you want heat.
TipWalk-in only at Ancoats; arrive by 17:30 weekends or expect a queue across Cutting Room Square.
Pino Pozzuoli's Carmine Street counter has folded the canonical New York slice in New York City since 1975. Located in Greenwich Village. Priced at $.
OrderPlain cheese slice, fresh out of the oven.
TipOrder at the counter, eat standing at the window. Pepperoni runs out by 21:00; arrive earlier if it matters.
Anthony Mangieri's Orchard Street pizzeria is the editor's neapolitan pie in New York City: 60-second wood-fired bake, twelve-pizza menu, no slices.
OrderThe Margherita, San Marzano and fior di latte.
TipSix covers at the counter, ten tables, reservations open 30 days out and vanish fast. Wednesday is the longest wait.
Punch Neapolitan Pizza on Grand Avenue has fired Vera Pizza Napoletana pies in the Twin Cities since 1996. The first Italy-certified pizzeria in the Midwest.
OrderThe Margherita pizza and the Toto with prosciutto and arugula.
TipWalk-ins only; wait list moves fast. Nine Twin Cities locations spread the load.
Pizza Luce Downtown in Minneapolis runs the city's anchor late-night slice counter on North 4th Street, open until 2:30am every night with late-night happy.
TryPizza by the slice and signature pies
TipLate Night with Lucé happy hour 22:00 to close Monday through Thursday cuts beverages and appetizers; the slice counter is open at the bar.
Pizzeria Spontini on Via Santa Radegonda stays open until 01:00 and has been the late-night pizza counter since 1953. Located in Centro Storico.
TryThick-crust pizza al taglio by the slice
OneSpeed on Folsom Boulevard in East Sacramento is Rick Mahan's bicycle-themed pizza counter from The Waterboy team, organic flour and DiNapoli tomato base.
OrderThe seasonal California-style pizza; the meatball appetiser
TipTuesday to Friday 16:00-21:00, Saturday and Sunday 15:00-21:00. Walk-in or call ahead.
Iron Born Pizza in the Strip District bakes crispy-edged Detroit-style square pizza in Pittsburgh. A pan-pizza specialist that grew out of a stall.
OrderA Detroit-style square with crisped cheese edges and pepperoni.
TipDifferent from the Pittsburgh-square style; this one is Detroit pan. Squares sell out.
Manchester's Cotton Street Neapolitan pizzeria. Margherita seven pounds fifty, marinara six fifty; AVPN-approved Neapolitan dough, sixty-second wood oven.
TryMargherita pizza
Supino Pizzeria on Russell Street in Eastern Market serves East Coast-style pizza in Detroit since 2008, founded by Dave Mancini. Priced at $$.
OrderThe Bismarck (cracked egg, prosciutto, mozzarella) or a margherita off the wood oven.
TipSaturday market mornings are mobbed; weeknight dinners are easier. Beer and wine only.
Du de Cope in Verona runs an inventive wood-fired-pizza kitchen in Galleria Pellicciai off Piazza delle Erbe. A 2026 TableJourney editor pick.
SignaturePizza margherita, Pizza con stracciatella, Pizza con Mortadella
TipThe lunch service is the city's best central-Verona quick meal; the pizza with stracciatella is the must-order.
nNea is the Amsterdam pizzeria placed seventh on the 2025 50 Top Pizza Europe list, Vincenzo Onnembo running a two-day Neapolitan dough in Oud-West.
OrderThe seasonal special with whatever San Marzano tomato is fresh that week.
TipWalk-ups eat at the counter on the early shift; the dining room takes online bookings via their site.
Sidewall runs wood-fired pizzas, local salads and house-made ice cream from a Cleveland Street storefront. Travelers Rest original, with two Greenville.
SignatureWood-fired pizza, Local salads, House-made ice cream
Framento is Pierluigi Fais's Cagliari pizzeria on Corso Vittorio Emanuele II, sourdough and long fermentation, 51st in 50 Top Pizza Italia 2026.
OrderLa Rimuginata, smoked mullet, cherry tomato, fiordilatte and mint.
TipIt runs lunch as well as dinner every day, which is rare for a Cagliari pizzeria; book, because the room turns over slowly.
Mineo's Pizza House on Murray Avenue in Squirrel Hill has run a Pittsburgh-style square pizza since 1958. Tangy sauce, crispy crust and a long local loyalty.
OrderA pepperoni pie cut in squares, the Pittsburgh-style way.
TipA long-running rivalry with nearby Aiello's; locals pick a side. Counter and dining room both.
Started as a 2014 Cotton Street pop-up in Manchester; now an AVPN-listed pizzeria. Dough ferments 24 hours, sixty seconds in the wood-fired oven.
OrderMargherita first, then a Diavola with Italian salami if you want heat.
TipWalk-in only at Ancoats; arrive by 17:30 on weekends or expect a queue running across Cutting Room Square.
John Rao shipped a two-ton wood-fired oven from Italy when he opened Pizzeria Verita on Saint Paul Street in 2012; pies cook at 900F in two minutes.
OrderThe Margherita with San Marzano tomato and house-made mozzarella, plus a side of the burrata.
TipWalk-ins on Sunday-Thursday move quickly; Friday and Saturday book on the operator site. Bar seats serve the full menu.
Sourdough wood-fired pizza on Route 7 in Shelburne, sharing a building with Fiddlehead Brewing. BYO Fiddlehead; voted Vermont's Best Pizza since 2023.
OrderA naturally leavened Margherita pizza plus a Fiddlehead Mastermind IPA from next door.
TipFiddlehead is the BYOB source; Folino's provides frosty glasses. Walk-in only.
Pizzeria da Salvatore in Verona is the city's oldest pizzeria, opened in 1961 by the Rasulo family from Napoli. A 2026 TableJourney editor pick.
SignaturePizza margherita, Pizza alla burrata, Pizza pistacchio e mortadella
TipWalk-ins after 21:30 wait; book at 19:30 for the first turnover. The burrata pizza is the move and the marinara the benchmark.
Moreno serves Gothenburg's best Neapolitan pizza from a wood-fired oven in Majorna, with blistered crusts, San Marzano sauce and a short seasonal menu.
OrderMargherita, Nduja and honey pizza, Tiramisu
Ann Kim's Pizzeria Lola on Xerxes Avenue has run wood-fired Neapolitan-Korean pizza in Minneapolis since 2010. The room that put Kim on the James Beard track.
OrderThe Lady ZaZa pizza with Korean sausage and kimchi or the wood-fired Margherita.
TipReservations on Tock; walk-ins go on the list at 17:00. The photo-booth dating from 2010 still works.
The Purple House in North Yarmouth, 20 minutes from Portland, opened 2018 from Krista Desjarlais with Montreal-style wood-fired bagels and sourdough pizza.
OrderAn everything bagel with cream cheese and house-cured gravlax, plus a pizza by the slice.
TipFriday to Sunday only; opens 08:00, closes when the bagels run out (usually early afternoon).
Pizzeria Galija on Toncieva in Split is the city's oldest pizzeria, opened in 1980, still pulling pizzas off a wood-fired oven that has not gone cold.
OrderMargherita with the wood-fired char on the crust.
TipOpen daily 10:00-24:00; queue at the door for a table from 19:30 in summer.
Pizzeria Bianco Town & Country is Chris Bianco's second Phoenix pizzeria at 20th and Camelback, with a wider menu of pasta and sandwiches alongside the pies.
OrderA wood-fired pie plus the house meatball sandwich.
TipSits next to Tratto at The Shops at Town & Country; this room is more relaxed than the Heritage Square original.
Brian and Kim Spangler's 18-inch sourdough pies on SE Hawthorne in Portland, in business since 2004 and still the canonical Portland Neapolitan pizza.
OrderThe classic Margherita with house mozzarella
TipPhone orders open at 16:00. Dough sells out on weekends; arrive by 17:30 or risk no pie.
The Smith family's whole-grain sourdough pizza and house-churned ice cream room on N Mississippi in Portland, all foraged toppings and seasonal flavours.
OrderThe pie with chanterelles and fontina, in season
TipWalk-in only with a handful of booths. The ice cream rotates weekly with foraged flavours.
Pizza Mari on Leopoldsgasse in Vienna's Leopoldstadt fires Neapolitan pizza for under €11, the wood oven the 2nd district's most-defended cheap pizza counter.
TryMarinara pizza
TipNo reservations; the kitchen runs lunch and dinner Tuesday to Sunday, with the dinner queue picking up from 18:00.
Sa Scolla brought its Marmilla countryside cooking to Cagliari on Via Galvani back in 2019, thin crisp pizza built on Marmilla produce and a seasonal list.
OrderZucchine e bottarga, the pizza the guides single out.
TipRanked 64th in 50 Top Pizza Italia 2026; dinner only and closed Monday, and the kitchen also sends out fresh pasta.
Gabriele Bonci's Pizzarium near the Vatican in Rome is the pizza al taglio counter that re-wrote how the city does slices, with toppings that rotate.
OrderPizza bianca with mortadella, the potato slice with rosemary, a suppli on the side.
TipOpen from 11:00 daily; line moves fast. Slices are sold by weight. Eat standing or take to nearby park.
Jacopo Mercuro's 180g Pizzeria Romana in Rome's Centocelle quarter has put the modern Roman pizza on the city's must-eat list, weighing each crust.
OrderThe signature 180g margherita and the mortadella-stracciatella focaccia, plus a suppli to share.
TipClosed Monday. Book a week ahead; the room holds 40 covers. Metro C to Pigneto then 10 min walk.
Pizzarium near Vatican in Rome is Gabriele Bonci's pizza al taglio counter, with slices sold by weight from €5 to €7; a generous slice plus a suppli.
TryPizza al taglio by weight
TipOpen 11:00-22:00 daily. The 12:00 batch is the freshest of the morning.
Lucille on King Street, in a historic bank on Capitol Square, runs wood-fired pizza, a Wisco-Detroit cheddar pan pizza and Pan-Latin small plates.
OrderA wood-fired pie or the Wisco-Detroit cheddar-crusted pan pizza, plus a Pan-Latin small plate.
TipLate-night menu runs 22:00-01:00 Friday and Saturday; 14:00-17:00 happy hour daily.
Ian's Pizza on State Street, Madison's late-night slice counter founded on Frances Street in 2001, sells mac-and-cheese pizza and slices until 03:30 weekends.
TryMac and cheese pizza by the slice
Paul Sayler and Rob Downey opened American Flatbread Burlington Hearth in 2004; in-house brewery (Zero Gravity's original home) and an upper-deck patio.
OrderThe New Vermont Sampler with house cheese and maple-fennel sausage, plus a Punctuated Equilibrium IPA.
TipWeeknight walk-in only; weekends take a Resy waitlist. Upper deck opens late spring.
Pequod's Pizza in Chicago is the Lincoln Park pan-pizza institution on Clybourn since 1971, the caramelised cheese ring around the crust copied.
OrderMedium pan pizza, sausage and mushroom, with extra cheese around the rim.
TipWalk in at 16:30 to beat the queue; tables fill before the kitchen opens for dinner service.
Buddy's Pizza on Six Mile and Conant is the birthplace of Detroit-style square pizza in Detroit, baked since 1946 by Gus Guerra in forge-blue steel pans.
OrderOriginal Detroit-style square with pepperoni and the antipasto salad.
TipConant location is the original; expect a wait Friday and Saturday evenings. Beer and wine only.
Loui's Pizza on Dequindre Road in Hazel Park has baked Detroit-style square pizza in metro Detroit since 1977. Kitchen leans detroit-style pizza.
OrderOriginal square with pepperoni and a trip to the salad bar with house dressing.
TipNo reservations; weekend dinners run a 30-minute wait. Cash discount.
All Souls Pizza in the River Arts District has run wood-fired pies on Clingman Avenue since 2013. Daily-changing seasonal pies, a large patio with kitchen.
OrderWhatever the seasonal pie of the week is, plus the soft serve for dessert.
TipWalk-in only; arrive at opening or after 20:30 for the easiest seats. Closed Mondays.
Grano in Vasastaden bakes Roman-style pizza al taglio by the slice, with long-fermented dough and seasonal toppings sold from a glass counter as both a quick.
OrderPizza bianca with mortadella, Potato and rosemary pizza, Tomato and anchovy slice
Ferro e Farinha bakes naturally leavened pizza in a wood oven at its Botafogo branch, and Veja Rio named it best pizzeria in 2026, in Rio de Janeiro.
OrderA wood-fired pizza made with the house's naturally fermented dough
TipReserve by phone or through the house's Instagram account; the bar makes its own cocktails and this is one of four Rio branches.
Bento Pizzeria Napoletana bakes Neapolitan pizzas on Rua Afonso Pena in Tijuca, Rio de Janeiro, and ranked 11th in 50 Top Pizza Latin America 2026.
OrderThe Bento pizza: pomodoro pelati, fior di latte, house calabresa, gorgonzola and chilli oil.
TipThe room seats 55 and opens Tuesday to Sunday evenings only, from 18:00, so arrive early on weekends.
Ferdinando's Pizza fires wood-fired pies in a quirky 70-seat room on Lower Main Road in Observatory, Cape Town, grown from a secret home pizzeria in 2011.
OrderThe Classic Diavola, spicy Italian salami on a Margherita base and the top-selling pizza.
TipTry the signature Turbanite with grilled baby marrow, caramelised onion jam and feta; diners voted the room second in a 2021 pizzeria challenge.
Chez Etienne in Marseille's 2e Panier has cooked wood-fired Marseillais pizza since 1943, no menu, cash only, the half-anchovy half-cheese the local order.
OrderThe half-anchovy half-cheese pizza, the canonical version in the city.
TipOpen Mon-Sat lunch and dinner, closed Sunday; cash only, no reservations, expect a queue.
Chef Robert Andreozzi's Pizza Marvin on Wickenden runs New Haven-inspired pizza with a small raw bar; the Pepperoni Negroni is the house cocktail.
OrderA pepperoni pie and a dozen of the shucked clams, washed down with a Pepperoni Negroni.
TipWalk-ins only; the small dining room turns over quickly between 18:00 and 21:00.
Milo & Olive runs its wood oven from dawn bakery to late pizzeria on Wilshire in Santa Monica, garlic knots, breads and pies from the Rustic Canyon family.
OrderGarlic knot, then the mushroom pizza
TipThe garlic knot with sea salt is non-negotiable; breakfast service turns into pizza service at 11:00 without pause.
The Tomato Head on Market Square, Mahasti Vafaie's Persian-American pizza and sandwich counter since 1990, is downtown Knoxville's longest-running.
OrderThe Mahasti pizza with the sun-dried tomato pesto, or the veggie sandwich at lunch.
TipWeekend brunch runs 11:00-15:00; happy hour for slices and salads runs Sunday to Thursday from 16:00-18:00.
Majka Pizzeria & Bakery in Sacramento: pizzeria room. Tiny midtown counter on 15th Street, naturally leavened pizza and morning pastry, Michelin.
Why locals goTiny midtown counter on 15th Street, naturally leavened pizza and morning pastry, Michelin Recommended without the queues of bigger rooms.
TipOrder in advance via Toast. Lunch pizzas sell out by 13:00 Friday and Saturday.
Moose's Tooth opened on Old Seward Highway in 1996 and has anchored Anchorage pizza culture since, with specialty pies and Broken Tooth Brewing pints.
SignatureSpecialty pizza, Broken Tooth Brewing pints
Nationally acclaimed. A 22-seat room: vegan dough, nine rotating thin-crust varieties, rose garden patio. Natural wine. Book on Resy; fills fast.
Renzo in Charleston runs wood-fired pizzas and a natural-wine list out of an industrial spot on Huger Street since 2018. Located in Upper Peninsula.
OrderWhatever the chalkboard pizza is, plus burrata with whatever's in season.
TipBook on Resy. Tuesday to Saturday only; small room, books out by Wednesday.
Dewey's Pizza Oakley on Madison Road in Cincinnati is the open-kitchen wood-fired pie shop founded in 1998, with the Bronx Bomber and dough-tossing show.
SignatureEdgar Allan Poe pie, Salad with house ranch
Paesano is a wood-fired Neapolitan pizzeria on Miller Street in Glasgow's Merchant City, turning out blistered, cheap and excellent pizza to constant queues.
OrderThe Paesano with n'duja, or the simple margherita to judge the char on the crust.
TipIt does not take bookings and the queue moves fast; go early evening or off-peak to skip the wait.
Forza in Punavuori bakes round Neapolitan pizzas in a wood oven and crunchy Roman slices in an electric one, near the Kaffa roastery in Punavuori.
OrderA wood-fired Napoli pie, or the crisp Roman style if you want it by the slice.
TipOn the same Pursimiehenkatu block as Kaffa Roastery and Levain. Two distinct pizza ovens, so order across both styles.
Sam's Square Pie on East 10th Street in Indianapolis turns out caramelized-crust Detroit-style pies with edge-to-edge cheese. A 2024 Best Restaurants pick.
OrderThe El Jefe and a Caesar to share.
TipWed to Sat only. Order ahead at peak; pies run out by close.
Grashka Deli at the upper end of Trubarjeva runs plant-based daily soup, bowls, sandwiches and a small sourdough-pizza menu between 8 and 12 euros.
TryVegan plant-based lunch plate
Ken Forkish's wood-fired pizza room on SE 28th in Portland, the pizza arm of his bakery empire with naturally leavened dough and seasonal toppings.
OrderThe margherita with house-cured pepperoni
TipReservations on Tock for the dining room. Monday-night meatballs sell out by 19:00.
Tellia Lab in Turin sells Roman-style pizza al taglio by weight alongside fresh-baked bread and maritozzi. Located in Centro Storico. Booking recommended.
TryPizza al taglio, by weight
The best pizza in Aarhus by a wide margin. The sourdough base is fermented 72 hours and blistered in a wood-fired deck oven; toppings are sourced.
SignatureMargherita on 72-hour sourdough, Nduja and honey, Affogato
La Perla in Amsterdam's Jordaan has run a wood-fired Roman-Neapolitan crossover since 2009, the bar across the alley taking overflow and people-watching.
OrderMargherita with the salty house-cured anchovies on the side.
TipWalk-up only at the bar opposite; the dining room takes phone bookings.
Vero Pizza Napoletana on Cedar Road in Cleveland Heights, a 900-degree wood-fired Neapolitan room with imported Italian flour and Vesuvius tomatoes.
OrderA Margherita from the wood-fired oven plus two scoops of locally made gelato.
TipWalk-ins only; arrive by 17:30 Friday and Saturday. Closed Sunday and Monday.
The Dundas Street pizzeria in Canonmills Edinburgh, opened 2019, a 60-second wood-fired Neapolitan kitchen with 00-flour dough and Italian San Marzano.
OrderThe Geek Margherita and the salsiccia-and-friarielli with stracciatella.
TipTheir second branch on Drum Street takes walk-ins more reliably than the Canonmills original.
Pizzeria Vittoria runs from a shipping container at Starland Yard. Wood-fired Neapolitan pies named Best Pizza in Georgia by Food & Wine in 2021. Walk-up.
OrderThe classic margherita; whichever weekly special is on the chalkboard.
TipWalk-up only. Arrive by 18:30 on weekends or join a 45-minute queue.
Sicilian-leaning pizza on King Street, Newtown, Sydney. Long fermented dough, tinned-fish toppings, a list of negronis and aperitivos. Open Tue-Sun.
SignatureCapricciosa pizza, Pizza diavola, Soft serve
Barbarea is the evening pizza face of karjase sai in kopli's põhjala industrial complex, where the bakery oven turns to sourdough pizza after 17:00.
Why locals goThe evening pizza face of Karjase Sai in Kopli's Põhjala industrial complex, where the bakery oven turns to sourdough pizza after 17:00.
TipWalk-up tables disappear by 19:00 on weekends. Natural wine list runs French and Italian.
Forno Pugi in Florence has been the neighbourhood forno since 1925, with three shops baking pizza al taglio, schiacciata, focaccia and the Florentine.
OrderPizza al taglio (the chocolate-cream schiacciata fiorentina in Carnevale), focaccia stuffed.
TipCounter only; cash and card. Viale De Amicis original is the largest; smaller shops on Via San Gallo.
Pizza Bruno on Curry Ford Road is chef Bruno Zacchini's New York-leaning pizzeria, with hand-tossed pies, fresh pasta and a small Italian wine list.
SignatureMargherita pizza, Spicy soppressata
Settebello on South 200 West, the Salt Lake flagship of the Neapolitan-style chain, runs hand-made dough cooked in a 900-degree wood oven in 60 seconds.
OrderA margherita and a quattro stagioni pulled from the 900-degree wood oven.
TipVegan and gluten-free options on the menu; weekend dinner runs the longest waits.
Savoy Pizza Azabu-Juban in Tokyo is the AVPN-certified Neapolitan pizza counter that built Tokyo's wood-fired pizza scene. Two-item menu, six counter stools.
OrderThe Margherita and the Marinara, side by side.
TipCash only at the counter. Closed Mondays; queue from 11:30 for lunch.
Don't Argue Pizzeria on Main from chef Phil Scarfone since 2018 is a 12-seat New Haven-style pizza counter, hand-tossed pies plus a chicken parm sub special.
Why locals goCambie Village 12-seat counter and takeout pizza window, no reservations, Italian-Canadian classics by chef Phil Scarfone.
TipWalk-in only; the Main and Cambie branches have a takeout window for whole pies. The chicken parm is the kitchen's reference plate.
Modern Palermo pizza al molde with a Sicilian crust angle: high-hydration dough, blistered crust, slab mozzarella, long natural fermentation.
SignatureFugazzeta, Cuatro quesos, Pizza margarita Argentina
Coal's Artisan Pizza on Frankfort Avenue in Louisville pulls thin-crust pies from a coal-fired oven, the city's most consistent neighbourhood pizzeria.
OrderThe Brownsboro pie with sausage and roasted peppers, plus a burrata to start.
TipWalk-in for the bar. The Middletown location takes reservations for larger parties.
Ian's Pizza on State Street, the Madison pizza-by-the-slice operator at the foot of State Street, runs the famed mac and cheese pizza late into the night.
OrderA slice of the mac and cheese pizza and the daily experimental slice.
TipFriday and Saturday night runs until 02:00; the State Street slice line at the window moves quickly.
Postcard Pan Pizza bakes Detroit-inspired pizza four evenings a week at 133 Remington Street, the same address as Equinox Brewing in Old Town.
OrderA Detroit-style pan pizza with the caramelised cheese edge
TipHours are short, Thursday to Sunday evenings only, and the crispy-edged pans routinely sell through, so go early.
Lou Malnati's in Chicago is the Lincoln Park branch of the deep-dish chain founded 1971 by Lou (Rudy Malnati Sr.'s son), butter-crust pies with The Lou.
OrderThe Lou with sausage, plus a small Malnati Salad first, with sweet vinaigrette.
TipOrder the pizza when you sit; baking takes 45 minutes. Otherwise you wait twice.
Vito & Nick's in Chicago is the Ashburn tavern serving the canonical tavern-cut thin pizza on South Pulaski since 1949, family-owned across four generations.
OrderLarge sausage tavern thin, party-cut, with a side of giardiniera.
TipCash and the bar are the rhythm; first come first served. The kitchen closes at 22:00 sharp; arrive by 21:00.
Berbere in Verona runs the Emilian sourdough-pizza chain's Veneto outpost on Via Pellicciai off Piazza delle Erbe. A 2026 TableJourney editor pick.
SignatureMarinara, Margherita with Mozzarella di bufala campana, Mortadella e pistacchio
TipDaily 12:00-15:00 and 18:00-23:00; the Mortadella e Pistacchio is the must-order and the marinara is the no-cheese benchmark.
Ella Pizzaria bakes wood-fired Neapolitan pizzas in a casarão on Rua Pacheco Leão in Jardim Botânico, Rio de Janeiro, and now opens for weekend lunch.
OrderThe Lombo pizza: Canadian loin, smoked scamorza, crisp Parma and chilli jelly.
TipWeekend lunch runs 12:00 to 16:00 with the full menu, and the room seats 56, so the lunch slot is the easier time to get a table.
Santarpio's on Chelsea Street has fired Boston-style thin pies in East Boston near Maverick station in Boston since 1933. Located in North End.
OrderPlain cheese pie and a side of charcoal-grilled lamb skewers with bread.
TipTake the Blue Line to Maverick. Skip the menu, order pies and skewers; the grill is the whole show.
Chez Sauveur in Marseille's 1er Noailles has cooked Sicilian-rooted Marseillais pizza since 1943 founded by Sauveur Di Paola, taken over in 2023 by a young.
OrderThe Pizza Speciale with mozzarella di bufala, cherry tomatoes and pistou.
TipOpen Tue-Sat lunch and dinner; closed Sunday and Monday Walk-ins usually OK.
Ghisallo blisters Neapolitan-and-New-York-style pies on Ocean Park Boulevard in Santa Monica, with arancini, radicchio salads and a semi-hidden back patio.
OrderSquash blossom pizza in season, the diavola year-round
TipThe back patio is the seat; squash blossom pizza when it is on, diavola otherwise. Wine list stays well priced.
Giovanni Di Palma's West Midtown pizzeria in Atlanta opened 2009 with wood-fired Neapolitan pies certified by the Associazione Verace Pizza Napoletana.
OrderPizza San Gennaro (with sausage and Vesuvius peppers); the Diavola for spice.
TipCommunal tables, no reservations. Wine is BYOB at the original Hemphill location. Buckhead and Decatur sister locations take reservations.
The Dough Bros on Middle Street is one of Galway's most celebrated restaurants; the Neapolitan pizzas use Toonsbridge mozzarella and San Marzano tomato.
OrderThe Irish Margherita with Toonsbridge fior di latte fresh mozzarella is the benchmark
TipWalk-ins are taken but the room is small; an early arrival on a Friday saves a queue.
The Tomato Head Bearden on Kingston Pike at Gallery Shopping Center, Mahasti Vafaie's West Knoxville arm of the Market Square original, runs the same pizza.
OrderSame Mahasti pizza pesto build that runs at Market Square.
TipBearden opens 10:00 on Saturdays for brunch; the Kingston Pike location is reliably easier than downtown on weekends.
The Tomato Head on Market Square since 1990 runs $4-7 happy-hour pizza slices Sunday through Thursday 16:00-18:00 at the downtown plaza counter.
TryPizza by the slice
TipHappy hour slices Sun-Thu 16:00-18:00; the rest of the day pizza-by-the-slice runs $6-7.
Flatey Pizza at Grandi fires Neapolitan pies in a 500-degree oven on Grandagardur, San Marzano tomatoes on a soft, blistered base locals rank highly.
OrderA simple margherita to judge the dough, then branch out.
TipThe Grandi room by the harbour is the original. There is a second outlet in the Hlemmur food hall.
BakaBaka on Bankastraeti is a 1834-house bakery by day and wood-fired sourdough pizzeria by night, central Reykjavik's busiest crossover room steps off.
OrderA wood-fired Bianca mushroom pizza in the evening, or a cardamom bun by day.
TipCardamom buns by day, natural wine and sourdough pizza by night in one of central Reykjavik's oldest houses.
Bar Libretto on Ossington reopened February 2026 as the late-night pivot of the original Pizzeria Libretto site, small bites, pasta, dessert and Neapolitan.
OrderA Margherita pizza and a Negroni at the marble bar.
TipClosed Sunday through Tuesday. Walk-ins only at the bar; tables on Resy.
Menomale in Washington DC is Ettore Rusciano's Brookland Naples-style pizzeria on 12th Street NE, with VPN-certified Neapolitan pies and a dough proofed.
OrderThe Diavola with spicy salami and DOP buffalo mozzarella; the kitchen's editorial standout.
TipThe patio runs through October; cash, card, and same-day delivery are all accepted.
Moose's Tooth runs a budget-friendly slice counter alongside the full pizzeria on Old Seward Highway, with $5-7 specialty slices and a Broken Tooth.
TrySpecialty pizza slice
King Dough in Indianapolis fires wood-oven pizzas with a sourdough crust, hot honey pies and a serious local-beer list. The Highland Avenue tap room.
OrderThe Nashville hot honey pizza and a margherita to share.
TipNo reservations; arrive before 6:30 or expect a wait on weekends.
Serious Pizza on Elm Street serves New York-style pizza by the slice from a 30-inch pie until 3am Thursday through Saturday. Located in Deep Ellum.
Try30-inch New York-style pizza by the slice
TipA single slice from a 30-inch pie is the best size-to-price ratio in Deep Ellum. The plain cheese on a fresh-out-of-the-oven pie is the order.
Secret Pizza at the Cosmopolitan in Las Vegas is the unmarked New York counter at the back of the level 3 record-lined corridor, slicing cheese and pepperoni.
TryNew York-style cheese, pepperoni and sausage slices
TipFrom the Chandelier bar take the lift to level 3; the corridor between Blue Ribbon and Jaleo leads to the unsigned door, and slices run $6-7.
Pizza Delicious in New Orleans is the Bywater pizzeria on Piety Street, with New York cheese slices and a Friday and Saturday kitchen running to 23:00.
TryCheese slice
TipThe cheese slice is the canonical order; the Friday and Saturday lines stretch into the patio.
Pizzeria Stella in Philadelphia is Stephen Starr's Headhouse Square Neapolitan pizzeria on the corner of 2nd and Lombard, with a wood-burning oven.
OrderMargherita with San Marzano and buffalo mozzarella; the Tartufo with black truffle and fontina.
TipWalk in at noon for happy-hour pies; main rush starts at 18:30. Reserve on Resy for weekends.
Tony's Pizza Napoletana in San Francisco is Tony Gemignani's North Beach room, with 13 ovens running 7 pizza styles and a long list of World Pizza Cup wins.
OrderMargherita STG, limited to 73 a day and cooked at 900 degrees.
TipThe Margherita STG is capped at 73 per day; arrive at 17:00 to lock one in or expect a sell-out by 19:30.
Delarosa in San Francisco is the Marina pizza-and-cocktail counter, open to 01:00 on weekends, with a Brussels sprouts pizza and a tight aperitivo bar list.
OrderBrussels sprouts pizza and a Negroni at the bar.
TipThe 22:30 to midnight slot is the easiest walk-in window; the bar runs the full pizza menu after 23:00.
HaPizza on Bograshov Street has run its stone oven Neapolitan pizza since 2007, alongside a Tel Aviv Italian menu of fresh pasta and gnocchi dishes.
OrderA thin crust Neapolitan pizza straight from the stone oven, or the thicker focaccia dough version.
TipThere are no reservations, so arrive early on a weekend evening; it closes on Friday and reopens Saturday at 17:00.
Pizza 4P's is the Vietnam-born chain that makes its own cheese and fires Japanese-Italian pizzas; the Saigon Centre branch is its polished downtown flagship.
OrderThe half-and-half burrata pizza with house-made mozzarella.
TipBook ahead; the chain is hugely popular and the mall branch fills at lunch and dinner.
Dan's 48-hour-fermented sourdough pizza counter on Upper Clapton Road in east London, opened 2013, runs a six-site Sodo group focused on seasonal toppings.
OrderMargherita on the 48-hour base, plus a chalkboard daily special with whichever in-season vegetable.
TipWalk-up only at Clapton; the Bethnal Green, Hoxton, Walthamstow, Hammersmith and Deptford siblings take Resy bookings.
Bavaro's downtown runs Neapolitan pizza out of the wood-fired oven until 11pm on Friday and Saturday, with a steady late-night theater and concert crowd.
TryMargherita pizza
Impasto works Piazzetta Savoia in Cagliari's Marina as pasta laboratory, pizzeria and bakery at once, rolling fresh pasta and baking bread daily.
OrderFresh pasta from the counter, then a slice of the day's bread.
TipNamed a Pizzeria Eccellente by 50 Top Pizza in 2026; the tables on the piazzetta are first come, first served in summer.
Pizzeria La Lanterna in Modena has fired sourdough pizza since 1969, tucked under an overpass with a short, well chosen list of craft beers.
OrderThe Diavola with spicy sausage sauce and the Cacio e Pepe with crisp pancetta.
TipOpen Thursday to Sunday evenings only; the dough uses organic stone ground flours.
Marco Papa Pizzeria on Via D'Annunzio in central Genoa bakes Neapolitan-style and gourmet pizzas, with marinara at €7 and margherita at €8.50 on its menu.
OrderMargherita (€8.50) or L'oro ligure with pesto and sausage (€13), both on the site's menu.
TipThe site lists lunch on weekdays and dinner every day, and says the oven and work counter are in view of the dining room.
Buenos Aires' canonical pizza al molde pizzeria since 1934. Thick-crust mozzarella, fugazzeta and faina at stand-up counters; sit-down tables in the back.
SignatureFugazzeta, Mozzarella, Faina
Corrientes pizzeria since 1932, cited with El Cuartito as a BA pizza al molde institution. Stand-up counter for cuarta-de-muzza, sit-down tables at the back.
SignatureFugazzeta rellena, Muzza, Faina
Wick's Pizza on Baxter Avenue in Louisville has poured pints and pulled pizzas out of its Highlands corner since 1995, the neighbourhood's busiest game-day.
OrderThe Big Wick pizza with sausage, pepperoni and mushroom.
TipWalk-in only on weekends. Order at the bar and a runner brings the pizza out.
Garage Bar on East Market in Louisville keeps the wood-fired oven running until 02:00 daily, the NuLu pizza pub for the after-dinner crowd off the bourbon.
TryWood-fired pizza, pork meatballs
TipKitchen serves the full menu until close. The patio fills first on warm nights.
Pizza Casbah has hand-tossed New York slices a block from CSU in Fort Collins since 1999, stone-baked, with a 30-inch challenge pie for the brave.
OrderTwo slices, one plain, one loaded, straight off the stone
TipFriday and Saturday it serves until 02:30, the definitive post-bar slice; happy hour pours 3-dollar Odell and New Belgium drafts.
Pie.zaa on Millard Avenue in the South Slope runs $5-8 NY-style slices and late-night pies. The default Asheville late-night cheap eat for service industry.
TryNY-style slice
TipOpen until 01:00 Fri-Sat. Two slices and a soda lands under $14 even at midnight.
Regina Pizzeria on Thacher Street has fired thin-crust pies in Boston's North End since 1926. The original location is the one that matters, brick oven.
OrderThe Margherita pie, blistered crust, just-melted mozzarella.
TipWalk-ins only at the North End original. Lunch at 11:00 is the easy seat; dinner waits run 60 minutes weekends.
Bocce Club Pizza on Bailey Avenue in Amherst has been a Buffalo cup-and-char pepperoni institution since founder Dino moved in next to UB South in 1959.
SignatureCup-and-char pepperoni pizza, Wings
Fiamma Pizza Company fires Neapolitan-style pies in a wood oven on North Market Street in Chattanooga, trained under pizzaiolo Roberto Caporuscio.
OrderThe Salsiccia Pepe pizza, blistered from the wood oven.
TipNorth Shore's most serious pizza crust; go at 11:00 opening or after 20:00 to skip the family rush on weekends.
Lupi's Pizza Pies has hand-tossed New York-style pizza on Broad Street in Chattanooga since 1996, Dorris Shober's homegrown answer to the chains.
OrderA hand-tossed large with local toppings and craft beer.
TipClosed Mondays downtown. The dough and sauce are made daily; expect a proper rise, not a cracker crust.
Pizza Charly in Marseille's 1er Noailles slings pizza al taglio since 1962, €1 the slice, €2 the half pie, €4 to 6 whole, the cheapest serious pizza.
TryMarseillais pizza by the slice
TipThree locations (Noailles, Panier, Opera); takeaway is fastest.
Pizzeria Piccola on West State Street in Wauwatosa, a Bartolotta Group room, runs Neapolitan wood-fired pizzas with Caputo flour and San Marzano tomatoes.
OrderA Margherita off the wood oven and a side Caesar salad.
TipLunch walk-ins easy; dinner reservations on OpenTable for the dining room.
Transfer Pizzeria on West Mitchell Street in Walker's Point runs wood-fired Neapolitan-style pizzas in a converted transit garage with Italian wines on tap.
OrderPizza Bianca with truffle oil and a glass of Chianti.
TipLunch walk-ins easy; weekend dinner books on OpenTable two weeks out.
The most reliable late-night food stop in Des Moines, Fong's serves its Chinese-tiki inspired pizzas until 02:00 on Friday and Saturday nights.
Hot Italian on 16th Street, midtown Sacramento, returned January 2025 to its original spot, 700-degree wood oven thin-crust Neapolitan pizzas.
OrderThe seasonal pizza from the wood oven; gelato to finish; an Italian craft beer or wine by the glass
TipCounter ordering for lunch, full service evenings. Espresso bar runs all day. The reopened original.
Bear & The Wren fires sourdough-edged pizzas in the Creamery Marketplace, a rebuilt 1906 dairy plant on the quieter west end of Higuera in San Luis Obispo.
OrderA wood-fired pie and whatever local can or draught is on rotation.
TipThe Creamery courtyard connects to Buen Dia Coffee and Nite Creamery, so dessert is a ten-step walk.
Pizzeria Libretto on the Danforth is the AVPN-certified Neapolitan pie chain since 2009, the Margherita with San Marzano DOP and fior di latte.
OrderThe Margherita pie or the Funghi with mushrooms and pecorino.
TipWalk-ins easier weeknights. Sister University, Yonge and Etobicoke locations carry the same pizza; the Ossington original is now Bar Libretto, late-night pivot.
Pizzeria Toro has set the downtown Durham pizza standard since 2011, serving Neapolitan-influenced wood-fired pies with locally sourced NC toppings.
SignatureFennel sausage pizza, Stracciatella antipasto, Seasonal wood-fired vegetables
Goodfellas Pizzeria slings New York slices in Lexington's Distillery District until 02:30 on weekends, with the Wiseguy Lounge bourbon speakeasy upstairs.
TipHead upstairs to the Wiseguy Lounge while you wait for a slice; Thursday to Saturday it runs to 02:30.
Ballarak on Piazza Magione in Palermo's Kalsa is the city's first craft brewery and brewpub, kitchen runs until 01:00, sfincione-style pizza and Suino Nero.
TrySfincione-style pizza, Suino Nero burger
TipPiazza tables fill first in summer. The tap list rotates monthly.
Matthew's Pizza in Highlandtown calls itself Baltimore's first pizzeria, open since 1943 and known for a thick-crust pie and a crab pie loaded with lump.
OrderThe crab pie, a thick crust topped with jumbo lump and Old Bay.
TipThe room is tiny and cash-friendly; the crab pie sells out, so go early on weekends.
Three Tennessee State alumni opened Slim & Husky's Buchanan Street pizzeria in Nashville in 2017, anchoring North Nashville's restaurant revival with hip-hop.
OrderBuild your own pizza on hand-tossed dough, plus a gourmet cinnamon roll.
TipCounter ordering, no table service; the patio gets busy on Saturday afternoons. Cinnamon rolls run out by 14:00.
Slim & Husky's on Buchanan Street in North Nashville builds a personal pizza for under $13 including drink. Three Tennessee State alumni opened it in 2017.
TryPersonal pizza
TipBuild your own beats the signature pies for cost; cinnamon rolls are the cult dessert run out by 14:00.
Villa Paradiso's Frogner outpost by Solli plass bakes Neapolitan pies with hand-picked Italian ingredients, in an art-nouveau dining room. Priced at $$.
OrderBufala with buffalo mozzarella, basil and San Marzano tomato.
TipFamily-friendly room; the kitchen runs through the afternoon, so it is a reliable late-lunch stop on Frogner's museum walk.
Vespa and Humla is a pizzeria room in Grunerlokka. Sit by the brewery glass for the in-house tap pours; the morning bakery counter sells out by noon.
Why locals goDetroit-style pizza, a brewery, and a sourdough bakery in one Grunerlokka corner room.
TipSit by the brewery glass for the in-house tap pours; the morning bakery counter sells out by noon.
Pizza Pany in Wrocław's Nadodrze runs a wood-oven Neapolitan room: delicate risen edges, sharp crust, original combinations on the specials board.
OrderThe Neapolitan margherita, then whichever specials pizza features mortadella.
TipThe takeaway window runs the same dough; useful for a cheap walk-home dinner.
Sano Pizza on Exchange Street Upper in Dublin 8, the wood-fired Neapolitan pizzeria with a Caputo flour spec, the city's most credible margherita pizza.
OrderA margherita with fior di latte, then a diavola with extra basil; share over a glass of Aglianico.
TipNo bookings; arrive at 17:30 to walk into a table. Counter and tables sit twenty inside.
Ditaly Pizzeria in Granada works contemporary Neapolitan pizzas with imported DOP ingredients, the citys best pizzeria for the long-fermented dough style.
OrderMargherita DOP with San Marzano tomato and buffalo mozzarella.
TipClosed Mondays; the Margherita DOP is the order, not the more elaborate gourmet specials.
Mono bakes the Neapolitan pizza reference of Rennes on Boulevard de la Liberté, ultra-thin centres, puffed rims and Italian small-producer toppings.
OrderA margherita first; the high-hydration dough is the whole point
Chef Bjorn Shen has reinvented his beloved Middle Eastern kitchen as a retro pizza parlour inside the New Bahru creative cluster. The same bold spicing and irreverent energy that built Artichoke's reputation, now applied to pies with za'atar, labneh and slow-cooked lamb.
OrderZa'atar lamb pizza, Hummus with pine nuts, Knafeh dessert
TipWeekend brunch on Saturday and Sunday 11am to 3pm is lively and the pizza oven gets going early. Walk-ins sometimes available.
Terra Mia Modena fires contemporary Neapolitan pizza on Via Emilia Est, with a dedicated gluten free kitchen and late weekend closing hours.
OrderA classic Margherita or the seasonal special from the wood fired oven.
TipAsk for the dedicated gluten free kitchen if that matters; no reservations needed midweek.
La Pizza di Egizio in Quinto, Genoa, serves thin pizza at dinner only and lists marinara at €6 and margherita at €8 in its June 2024 menu PDF.
OrderMarinara (€6) or margherita (€8) from the classic pizzas on the June 2024 menu PDF.
TipThe site says booking is welcome and the pizzeria is closed on Tuesday; 50 Top Pizza also lists it as open for dinner only.
Asheville Brewing Company on Coxe Avenue opened in 1998 as the city's third-oldest brewery. The pizza-and-beer brewpub format with one of downtown's largest.
OrderA Ninja Porter or Shiva IPA with a Mom's Garden pizza.
TipCounter service. Family-friendly; the Coxe Avenue patio takes the overflow on warm evenings.
La Nova on West Ferry has been a Buffalo pizza-and-wings tradition since 1957, the original home of fully-cooked shipping wings sold to pizzerias nationwide.
SignatureBuffalo-style pizza, Shipping wings
Community Pie stretches Neapolitan, New York and Detroit-style pizzas at 850 Market Street in downtown Chattanooga, with 40 draft beers and house gelato.
OrderA Detroit-style square, then a scoop of house gelato for dessert.
TipOpen 11:00 to 22:00 every day; the all-weather patio seats walk-ins when the dining room is on a wait.
Ian's Pizza on Juneau Avenue downtown serves the city's late-night slices with mac and cheese, steak and fries and a rotating roster of weird toppings.
OrderMac and cheese slice and a steak and fries slice; both go great at 01:00.
TipWalk-in counter only; queues run past midnight Friday and Saturday after concerts.
La Casa Pizzaria has been producing Sicilian-style thin rectangular pizzas on Leavenworth Street since 1953, now in its third and fourth family generations.
OrderHamburger pizza: the unusual thin-crust rectangular base, the Patane family recipe since 1953.
OTTO Pizza on Congress Street runs the city's late-night slice counter with unconventional pies (mashed potato bacon scallion, pulled pork mango) until 22:00.
TrySlice of mashed potato bacon scallion pizza
TipSlice counter walks in until close. The Back Cove location at 250 Read Street also runs until 22:00.
Argosy in Atlanta's East Atlanta Village hides a wood-fired pizza kitchen behind a 41-tap bar: saisons, farmhouse ales, late-night pies, a patio out back.
OrderWood-fired pizza of the night and a saison from the rotating tap list.
Why locals goEast Atlanta Village bar with 41 rotating taps and a pizza program that's better than the bar conceit suggests; the patio is the secret seat.
TipOrder the wood-fired sausage pizza and a tap pour of an Athens or West Georgia farmhouse ale. Kitchen runs late.
Pielands in Atlanta's Virginia Highland does NY round slices and 16-inch square Noni pies: pesto, marinara, house-pulled fresh mozzarella, fold-friendly.
TryNew York-style pizza by the slice
TipThe Green Granny square slice with pesto and house-pulled mozzarella is the move; standard NY cheese is the cheap default and folds correctly.
A neighbourhood pizzeria on Rue de Coulmiers where every pizza has a vegetarian alternative and the desserts come out of the same small kitchen.
SignatureZuccosa pizza with butternut cream, House desserts
TipAugust brings a reduced timetable with evenings only and Mondays closed, so check before making the trip that month.
Agapè is Pierre-Yves Combradet's locavore pizzeria on Rue Racine in Nantes, sourdough bases topped with Grandlieu raclette and Safré blue cheese.
OrderThe seasonal pizza, on its slightly askew sourdough base
Why locals goThe pizzas are entirely organic and around 80% of the produce comes from a dozen farms on short chains, hence Grandlieu raclette and Safré blue on the seasonal one.
TipFormules start near €10.50 and pizzas run €11.50 to €19; there is no lunch on Saturday and no service at all on Sunday.
Pizzeria Libretto University on University Avenue is the downtown business-lunch branch of the AVPN-certified Neapolitan chain, vegan and gluten-free pizzas.
OrderThe Margherita or the Diavola with hot calabrese salami.
TipLunch the easier walk-in. The downtown crowd thins after 14:00.
Pizzeria Altero on Via dell'Indipendenza in Bologna is the 1957-founded pizza-al-taglio counter, an old-school Bolognese counter serving slabs of pizza rossa.
OrderThe pizza rossa al taglio, the crescentine fritte, the slab pizza with mortadella.
TipCash and card both fine; the counter runs 11:00-22:00 daily and the queue thins after the lunch peak.
Pizzeria di Giovanni on North Market Street in Charleston runs New York thin-crust pizza by the giant slice. Located in Downtown. At 40 N Market St.
OrderTwo cheese slices folded New York style at 02:00
TipSlices at the counter or whole 28-inch pies to share. Cash or card; kitchen open weeknights to midnight.
LaRosa's on Boudinot Avenue in Cincinnati's Westwood is the original 1954 location of the Cincinnati pizza chain, with the square pie and the hoagy.
TrySquare sweet-sauce pizza and hoagy
Putte's on Kalevankatu is one of Helsinki's classic pizza bars, pouring beer and sliding out pies until 1am on weekends, a reliable late slice in the centre.
TryPizza and beer
TipOpen to 1am Friday and Saturday. A central, no-fuss pizza-and-beer stop when the kitchens elsewhere have shut.
Bazbeaux on Mass Ave in Indianapolis has built specialty pies for over 30 years. Thin crust, creative combinations, the Mass Ave dinner-walk standard.
OrderThe Quattro Stagioni pie, a Bazbeaux salad, a craft draft.
TipSlices 11:00-1:00. The patio runs spring through fall Walk-ins usually OK.
Frida Pizzeria on Piazza Sant'Onofrio in Palermo's Capo quarter runs a Frida-Kahlo-themed dining room with a strong vegetarian and vegan slate alongside.
OrderCaponata pizza, the house signature of sweet-sour aubergine on a thin Palermitan crust.
TipClosed Tuesday. Book the courtyard table at weekends; gluten-free crust is available with advance notice.
POMO Pizzeria Napoletana in downtown Phoenix is an AVPN-certified Neapolitan pizzeria, baking pies to Naples standards in a wood-fired oven.
OrderThe Margherita, judged against the AVPN's true-Neapolitan certification.
TipOn 1st Street near Roosevelt Row; the lunch pizza-and-salad combo is the value play.
cRust Torino in Vanchiglia is the second room of an Asti pizzeria, opened in autumn 2023: four long-fermented doughs, pizza cut to share, 50 Top Pizza 2024.
OrderThe prawn, guanciale, stracciatella and stracchino pizza on the Anticopiu dough of Senatore Cappelli wheat.
TipDinner only, Tuesday to Sunday, and pizzas come pre-cut for the table; the four doughs include a hemp-flour Sunny and a charcoal-black Black.
Nennillo in Cologne's Belgisches Viertel fires Neapolitan pizza in a wood-burning oven at 500 degrees; fresh dough daily and authentic cornicione char marks.
OrderMargherita DOC with buffalo mozzarella, or the Diavola with spicy Neapolitan salami
TipNo reservations at busy weekend dinner times; arrive early or queue for a table.
Nennillo on Limburger Strasse in Cologne's Belgisches Viertel serves Neapolitan pizza al taglio by the slice for around €12 per plate from a wood-fired oven.
Pizza Domenica in New Orleans is the BRG Hospitality Magazine Street pizzeria with a custom Italian wood-fired oven, sausage and broccoli pies and a long.
OrderThe sausage and broccoli pie. Add the Bibb salad to share.
TipPatio seats are first-come; the bar runs walk-in best on weeknights.
Pizza Nuova in Stare Mesto is Ambiente's certified Vera Pizza Napoletana room, baking margherita and house pasta a block off Namesti Republiky.
OrderThe Margherita; the salt cod fritto when on the menu.
F-hoone in Telliskivi runs a daily lunch special at 10 to 14 euros, with wood-fired pizza and Asian-leaning plates on the long menu seven days a week.
TryDaily lunch special
Andolini's Cherry Street flagship bakes hand-tossed New York-influenced pies with house-made mozzarella and a boisterous high-energy dining room.
SignatureHand-tossed pizzas, House-made mozzarella
Panificio Volpe Giovanni in Venice's Jewish Ghetto sells kosher pizza al taglio at €2 to 4 per slice plus breads and biscuits, the canonical cheap Cannaregio.
TryKosher pizza al taglio, breads
TipCash only. Closed Saturday. The kosher rules limit the cheese options, so toppings are mostly tomato-and-vegetable.
Cloudland on Ann Street in Fortitude Valley runs to 3am as the indoor-rainforest multi-room bar. Tropical cocktails, late pizza, retractable roof.
Turbine in Lyon's 7e on Rue Saint-Jerome runs the wood-fired pizza oven until 23:30 Thu-Sat and cocktails until 01:30, the best combination of late food.
TryWood-fired pizza until 23:30
TipOrder pizza before 23:30.
Oaxaca Brewing Co on Tinoco y Palacios stays open until 23:00 with craft pours, wood-fired pizza and a relaxed Centro taproom for late-night beer crowds.
TryCraft beer and pizza
Bottoms Up Pizza on Dock Street in Shockoe Bottom has been a Richmond delivery and dine-in standard since 1989. Canal-side patio is the draw.
SignaturePizza, Calzones
Reilly Craft Pizza on East Pennington in Tucson runs wood-fired pies, house pasta and a celebrated wine cellar inside a historic mortuary building downtown.
Book1 week ahead
Yellow Brick Pizza on West Rich Street in Columbus's Franklinton is the West Side arts district craft-pizza counter for thin-crust pies and pepperoni slices.
OrderThe margherita whole pie and a slice of the pepperoni for the road.
TipCounter service; whole pies take a 20 minute wait. The East Market location on Kelton runs longer evening hours.
Yellow Brick Pizza on West Rich Street in Columbus's Franklinton is the city's craft pizza counter for thin-crust New York slices and whole pies.
OrderThe margherita whole pie and a pepperoni slice for the road.
TipCounter service; whole pies take a 20 minute wait.
Mikey's Late Night Slice on North High Street in Columbus is the Short North late-night pizza counter, by-the-slice until 03:00 weekends since 2009.
TryPepperoni and garlic slices
Al Gambero has cut pizza by the slice off Largo San Francesco in Alghero since 1973, and stays open until 04:00 through the summer nights. TableJourney pick.
OrderA slice of the thick pan pizzetta margherita, eaten standing at the counter.
Empire Slice House in Oklahoma City's Plaza District is the go-to spot for late-night pizza by the slice paired with craft beer and a lively bar scene.
OrderPepperoni by the slice; local Oklahoma craft beer
TipThe bar stays busy late on weekends after other restaurants have closed, making it ideal for a nightcap slice.
Pizza Connection fires Napoletana and Romana style pizzas in a wood-fired oven on Roodebloem Road in Woodstock, Cape Town, with San Marzano tomato sauce.
OrderA Margherita on either base, the clearest test of the San Marzano sauce and imported fior di latte.
TipThe cured meats, from guanciale to mortadella, are imported from Italy, so order a pizza that shows them off.
Passione e Tradizione entered Gambero Rosso's 2025 pizza guide from Parma's west side with a hydrated Neapolitan dough, home-made fried starters and desserts.
OrderA classic margherita with the marked, leopard-spotted cornicione.
TipOne of only two Parma pizzerias in Gambero Rosso's Pizzerie d'Italia 2025, and the cheaper of the two ways to test the city's pizza ceiling.
OTTO Pizza on Congress Street, since 2009, is the flagship of the Portland slice chain that runs unconventional toppings on hand-tossed thin crust.
OrderA slice of mashed potato bacon scallion and a slice of pulled pork mango.
TipOpen daily 11:00-22:00. Slice counter walks in; whole pies via phone or online.
Pinocchio has kept a steady following on Rue Saint-Léonard in Nantes, a straightforward pizzeria whose card stretches to strawberry and parmesan.
SignaturePizza thon, Pizza fraise parmesan
TipLunch windows are tight, roughly two hours, and the kitchen shuts Sunday and Monday; reserve for Friday and Saturday evenings.
Baffo is a Neapolitan pizzeria at the west end of Argyle Street in Glasgow, near Kelvingrove, serving long-proved sourdough pizza and Italian craft beer.
OrderA pizza off the specials board and a bottle of Italian birra.
TipIt sits just past the main Finnieston strip, so it is often quieter than the Argyle Street pizzerias closer to town.
Crust fires artisan pizza and pasta in Beaumont Centre, restaurateur Kuni Toyoda's 2025 revival of the wood-oven room Lexington lost during the pandemic.
TipThe charcuterie with Kentucky country ham nods local before the Neapolitan-leaning pies arrive.
Onesto fires Neapolitan-leaning pizza and Italian plates in a small St. Louis Hills room, a neighbourhood trattoria that draws south-side pizza devotees.
OrderWood-fired Neapolitan-style pizza.
TipThe wood-fired pies are the order; the room is small, so reserve at weekends. A good non-Provel pizza option.
EDIT in Turin's Aurora keeps its kitchens open until 01:00 and the pub bar until 02:00. Burgers, sourdough pizza and house-brewed lager till late, every day.
TryBurgers, pizza, EDIT brewed lager
Rise + Roam Bakery and Pizzeria bakes organic-flour breads and pastries in Carmel Plaza, then turns out pizzas, soups and salads through the day.
OrderA morning pastry, then a pizza once the oven switches to lunch service.
TipIt doubles as one of the village's few casual daytime sit-downs, and Revival Ice Cream at the counter handles dessert.
Memphis Pizza Cafe's Madison Avenue midtown room has run thin-crust by the slice and house specialty pies since 1991, a casual midtown standby with a side.
OrderThe Hippie pizza with feta and pesto.
TipOpen daily for lunch and dinner; the patio is the seat in spring. Multiple locations across Memphis run the same menu.
Pyro's Fire Fresh Pizza in Cordova runs Memphis-born fast-casual pizza, blistered in 90 seconds in a wood-fired oven with build-your-own toppings east.
OrderWood-fired Margherita with house red sauce and fresh basil.
TipCounter service; ready in under five minutes. The Collierville branch on Houston Levee runs the same menu.
Tony Vespa on Rothschild Boulevard, across from Habima Square in Tel Aviv, sells thin-crust pizza by weight from a display counter, most of it eaten outdoors.
TryThin-crust pizza sold by weight
TipOrder by weight, not by slice; ask the counter to cut a small piece first if you want to try more than one topping.
Zapiekarnik on Ruska in Wrocław sells the open-faced baguette pizza locals walk home with: mushrooms, cheese, sauces, under 25 zł. At ul. Ruska 49.
OrderMushroom-and-cheese zapiekanka with garlic sauce, around 18 zł.
TipOpen Fri-Sat until midnight; the late-night fallback when Old Town bars close.
Bar 35 on North Hotel Street in Chinatown Honolulu is the wood-fired pizza and 200-beer late bar, the city's deepest after-midnight option on First Friday.
OrderWood-fired pizza of the day with a beer flight.
TipThursday and Friday 16:00-02:00, Saturday 18:00-02:00. Closed Sun to Wed. Order pizza before 01:00; the kitchen tightens late.
Multi Qlti Tap Bar on Kraków's Szewska pours 25 craft taps and runs a hot-dog and loaded-fries counter until 02:00 weekends. Booking recommended.
TryLoaded fries and Polish craft beer
TipHalf-pints to mix-and-match; the loaded fries and gourmet hot dogs are the cheap food backup.
Lefty's Chicago Pizzeria in San Diego is the North Park Italian beef and deep-dish counter on 30th Street, the Midwest expat institution serving.
OrderA small stuffed deep-dish with sausage; the Italian beef dipped, with hot giardiniera.
TipDeep-dish takes 45 minutes to bake from the order; phone ahead and pick it up hot.
Accademia by Italo in Modena has run as a family pizzeria since 1980, now serving pizza alongside meat and fish plates until well past midnight.
OrderA wood fired pizza and the tuna tartare from the fish side of the menu.
TipThe family renovated the dining room when the founder's son took over in 2013; kitchen runs past midnight most nights.
Savô on Via al Ponte Calvi in Genoa makes pizza in four styles, gourmet, classica, scrocchiarella and nuvola, with stone-ground flour and natural leavening.
OrderThe scrocchiarella Polpo, with polpo alla ligure, or the gourmet Carbonara.
TipThe pizzeria serves through the afternoon from Monday to Saturday, and on Sunday it opens for dinner only.
Krazy Karl's Pizza slings CSU-crowd pies on Timberline Road in Fort Collins until midnight every night, a local operation with a Loveland sibling.
OrderA large specialty pie split with wings
TipThe West Elizabeth branch closed; Timberline is the Fort Collins location. Order online to skip the game-night queue.
Démodé Bistrot on Via Vittorio Veneto is the Alghero address for celiacs, with gluten-free pizza, fregola and meat cooked in a separate line.
OrderThe gluten-free pizza, made on a separate line for celiac guests.
Pizzabar on Olivedalsgatan in Linne sells New York-style slices from a counter. Order the classic cheese slice, 45-55 $. Kitchen leans new york-style pizza.
OrderClassic cheese slice, 45-55 $.
TipTakeaway counter, no reservations. Open from lunchtime most days; best in the early afternoon when the slice turnover is highest.
Noli's sells New York-style slices from a Blackstone window, using a water filtration system tuned to match New York tap water mineral content for its dough.
OrderLarge New York slice: the owner adjusts water pH to replicate New York mineral content for the dough.
Cavaedium, opened in 2023 by Federico Tagliafierro, brought double-baked crunchy pizza to Parma and a Gambero Rosso 2025 guide entry within two years.
OrderThe Non Marinara, sauced with three tomatoes and Tramonti oregano.
TipPizzas arrive pre-cut in six slices and the dough rewards sharing; the pala romana is sized for two. There is a car park next door.
Sicilia's on Atwells has been a Federal Hill family pizzeria for 30-plus years. Home of the original deep-dish stuffed pizza; slice service, casual back room.
OrderA slice of the stuffed deep-dish, or a small pie of plain cheese for the comparison.
TipThe slice line moves quickly; sit-down dining at the back is rarely busy.
Fellini on Wickenden has been the late-slice pizza counter since 1980. Open to 02:00 Thursday to Saturday; small patio in summer; cheap NY slices.
TryNew York-style slice
Pizzeria L'Antica Chanzy makes artisan pizzas a few steps from Reims cathedral, using dough rested for 48 hours, and serves weekday lunch formulas.
OrderThe pizza of the month, or the €13.50 weekday lunch formula with a classic pizza and a soft drink.
TipClosed on Mondays; the €13.50 and €14.50 lunch formulas run on weekdays only, excluding bank holidays.
Bajamonti on Split's Prokurative square is an arcaded all-day kitchen that runs a steakhouse, a wood-fired pizzeria and a seaside fish house under one roof.
OrderDry-aged ribeye with house ajvar and roasted potatoes.
TipOpen 07:30 to midnight; the steakhouse menu is dry-aged Croatian beef, and the pizza ovens lit through service from 12:00.
Matchbox in Washington DC is the original Penn Quarter pizza-and-burger room on H Street since 2003, a wood-fired oven kitchen on Chinatown's western edge.
OrderThe mini burger trio with thin onion rings; the room's most-ordered appetiser.
TipThe upstairs dining room is quieter than the busy ground-floor bar; ask for it at booking.
North Berkeley neighborhood pizza by the slice with rotating seasonal toppings. Potato and rosemary, roasted squash, fresh corn. Slices or whole pies.
Siltanen on Hämeentie keeps its Kallio bar and dance floor going until 3am on weekends, with pizza and snacks to line the stomach as the DJ sets run late.
TryPizza and bar snacks
TipOpen to 3am on Friday and Saturday. Eat the pizza early in the night before the back room turns into a dance floor.
Casa La Familia on Vokiečių is a family-run wood-oven pizzeria with one of the largest vegan-pizza selections in Vilnius, plus a leafy terrace strip.
OrderA wood-fired margherita; the vegan pizzas are notably strong by Vilnius standards.
TipLoud and family-friendly. Terrace seats overlook the Vokiečių linden trees in summer.
Casa La Familia on Vokiečių serves wood-fired pizzas from €8 to €10, with vegan plant-cheese variants at the same price point and a leafy summer terrace.
TryWood-fired pizza
TipTwo pizzas for two is cheaper than the cepelinai dinner at the next-door Old Town anchor.
DiVino is a family-run Italian restaurant on Jalan Pantai Bingin in Pecatu, Bali, serving wood-fired pizzas and imported wines in an open-air room.
OrderOrder the Quattro Stagioni wood-fired pizza and pair it with an imported Italian wine.
TipVegan cheese is a free swap, and a gluten-free base costs extra. The open-air room fills every evening.
Civerinos Slice on Hunter Square in Edinburgh Old Town, the counter arm of the Civerinos restaurant. At 5 Hunter Square. Booking recommended.
TryNew York-style pizza by the slice
TipSlices rotate through the day; pepperoni and margherita are always on. Fold it in half New York-style and eat standing.
Lebanese flatbread shop on Illawarra Road, Marrickville, Sydney for A$8. Za'atar, lamb-spice and halloumi-and-tomato manoosh from the wood-fired oven.
TryZa'atar manoosh flatbread
Tulsa's most celebrated pizzeria chain with Neapolitan-style pies made in wood-fired ovens, a long-standing Cherry Street anchor with a boisterous dining.
Otomat makes pizza dough with Duvel beer yeast, giving the base a bready depth. Around 20 Belgian beers on tap and original toppings make it unmissable.
OrderThe Otomat house pizza: Duvel yeast dough with seasonal toppings and a crisp edge.
TipOpen daily including Sundays and late on Fridays and Saturdays until 23:00; no reservation needed.
Guido's is a Boise institution serving New York-style pizza by the pie and slice on 5th Street, known for large foldable slices and house tomato sauce.
OrderThe full New York-style pie with house tomato sauce and fresh mozzarella
In Teglia is Aymeric Chapon's pizzeria on Rue Lamonnoye in Dijon, open since December 2013 and cooking Italian-style pizzas with imported Italian produce.
OrderA pizza from the short current menu, built on Italian tomatoes and cheese.
TipDelivery is also available if the antiques-quarter dining room is full at peak lunch hour.
Pizza Time on Upper Dominick Street Galway is the late-night slice window open until 3am on weekends; New York-style folds feed the Westend post-pub crowd.
TryNew York-style pizza by the slice with garlic butter
Woodstock's Pizza has fed Cal Poly students at Higuera and Osos for over three decades, the default late slice and pitcher stop in San Luis Obispo.
OrderA large pie on the cornmeal-dusted crust, split over pitchers.
TipIt serves until midnight most nights and 01:00 on Friday and Saturday, one of the last kitchens open downtown.
Pizza by the slice until 21:00 Tuesday through Saturday on W Main Street. At $3-4.50 a slice, the most accessible late-evening food option in downtown Durham.
OrderRotating creative slice of the day
Pizzarova stretches Bristol-made sourdough at four sites across the city; the North Street branch keeps Bedminster in quick, blistered pizzas.
OrderA classic margherita done properly, or the monthly special if chalked up.
TipPark Street, Gloucester Road and Whiteladies Road branches run the same dough if North Street has a queue.
Newer Deep Ellum bar with Detroit-style pan pizza and natural wine served late, a rare combination of quality late-night food in one of the city's most.
OrderDetroit-style pepperoni pizza; glass of natural wine
TipKitchen stays open until close. Table space is limited; bar seats are fair game.
Buffalo Bros at Fort Worth's Sundance Square serves wings and pizza until 02:00 every night with 93 HD screens covering every major sport on air.
OrderClassic Buffalo wings; pizza by the slice.
TipWednesday night whiskey specials at $5 a pour make it a popular mid-week stop. The loaded potato skins are a reliable late-night order.
Pie Hole is Boise's go-to late-night pizza counter on 8th Street, serving large New York-style slices by the piece from 11am until early morning on weekends.
OrderThe New York-style slice by the piece after midnight -- the late-night staple on 8th Street
Pie Hole Pizza Slices serves oversized New York-style slices from a walk-up counter on 8th Street that runs until the early morning hours on weekends.
Staff Pizza is a Dijon takeaway and dine-in pizzeria on Rue le Notre, open every single day of the week from late morning into the evening hours.
OrderA Duo-size pizza on the tomato base, the format regulars order most.
TipIt is one of the few Dijon kitchens open every single day, useful when other spots are shut.
La Duchessa faces Piazza Garibaldi in Parma and stays open from late morning to past midnight, a pizza and bistrot room that doubles as the square's salon.
OrderA pizza and a glass from the Italian wine list, outside on the square.
TipThe terrace on the square is the draw; service runs continuously so it catches both the aperitivo crowd and the post-theatre one.
Andy's Pizza on Pușkin 32 in Chișinău is the 24/7 branch of Moldova's pizza chain, with the full menu, mushroom soup in a bread bowl and slices all night.
TryCapricioasa pizza, cream of mushroom in a bread bowl, Moldovan pasta
NY Slice is a New York-style pizza counter on Sauchiehall Street in Glasgow, selling big folding slices and full pies until 04:00 on weekend nights.
TryNew York pizza by the slice
TipGrab a slice to eat on the walk home; the pepperoni is the reliable late-night order.
Napoli Pizzeria and Bistro on Subhash Marg in C-Scheme, Jaipur, bakes pizza in a wood-fired oven and takes most pride in its plain Margherita.
OrderThe Margherita, baked in the wood-fired oven.
TipThe room is rustic with warm lighting, and Travel + Leisure Asia lists it among its six pizza places for Jaipur.
Pizzerija Pod kostanji on Slovenska cesta runs wood-fired pizzas under the chestnuts, a Ljubljana staple for late-evening pies and house red wine.
The chain that made St. Louis-style pizza a city standard, Imo's tops cracker-thin crust with Provel cheese, cut in squares, an essential local taste.
OrderSt. Louis-style Provel pizza, tavern-cut.
TipOrder it tavern-cut into squares. Provel is the defining St. Louis cheese; this is where to try it.
L'Osteria Pizza e Cucina on Jalan Monkey Forest in Ubud, Bali, bakes thin sourdough Neapolitan pizzas and serves fresh pasta from 12:00 to 23:00.
OrderOrder the tartufina pizza with white truffle oil and mushrooms, then share a pasta.
TipChildren can order the Mickey Mouse-shaped pizza. Leave room for pasta, dessert and wine.
Toppers Pizza on Berry Street in Fort Worth bakes until 03:00 every night, serving the TCU neighbourhood with loaded pies and vegan options.
OrderBuffalo chicken topper pizza; garlic cheesy bread.
TipOrder online for the fastest turnaround after midnight. Delivery is available until closing and typically arrives within 30 minutes in the Berry Street area.
Majer on Campo Santa Margherita in Venice's Dorsoduro is the bakery-cafe with pizzetta veneziana at €3 and large panini at €7, the campo's cheap lunch.
TryPizzetta veneziana and panini
TipWalk-in. Open daily 06:30-21:00. Outdoor benches on the campo for free seating.
Andy's Pizza on Strada Pușkin 32 is the 24-hour branch of Moldova's pizza chain, with pizza by the slice and the mushroom soup in a bread bowl under 150 MDL.
TryPizza by the slice, mushroom soup in bread bowl
Federico dal 1929 bakes the Pizza Ovale, a hand-stretched sixty-centimetre oval on a thin, low-yeast base from a family recipe, on Viale Regina Margherita.
OrderOne Pizza Ovale per person is the format; pick a simple topping so the thin base stays crisp.
TipOpen every day for lunch and dinner, later on Saturday. The second branch is in Lecco; this is the only Milan address.
Devito's Pizza has sold no-frills pies near Hlemmur on Laugavegur since 1994, a Reykjavik late-night staple for cheap, fast slices after the bars close.
OrderA simple pepperoni; this is fuel pizza, not an artisan project.
TipOpen late and established by the after-hours crowd. Order at the counter; do not expect a sit-down meal.
Pizza Mart Adams Morgan in Washington DC is the 18th Street late-night jumbo-slice counter, open past 03:00 nightly and to 04:00 at weekends.
TryEighteen-inch jumbo slice
TipOne jumbo slice for $7 walks two people home; cash moves the line faster than card past 02:00.
Halal-certified pizza on Solano: Indian-spiced tikka masala, butter chicken calzone, paneer tikka pie. Vegan and gluten-free options. No alcohol.
Zolocrust, the vegetarian live bakery and pizzeria at Hotel Clarks Amer in Jaipur, is open 24 hours a day and shuts only on Monday from 06:00 to 18:00.
OrderA pizza from the live kitchen, with a cake or coffee.
TipThe kitchen is open to view and the vegetables come from a poly-house on the hotel campus; on Mondays it reopens at 18:00.
La Piazza has baked pizza and served Italian home cooking near Cala Font in Salou since 1985, a seasonal pizzeria open from April to the end of October.
OrderOne of the house pizzas such as the Viverone, or the seafood risotto.
TipLa Piazza closes for the winter after 31 October; the operator says hours can shift through the season, so check before a late dinner.
Andy's Pizza on Ștefan cel Mare in Chișinău is the central branch of Moldova's homegrown pizza chain, open into the late hours with a 24/7 sister branch.
OrderCream of mushroom soup in a bread bowl with the Capricioasa pizza.
TipOrder the cream of mushroom served in the hollowed bread bowl; the Capricioasa is the local-style pizza if you want something Moldovan.
Casa Biga's Moscova room on Via Volta was the first of Simone Nicolosi's two Milan pizzerias: contemporary pizzas, fried starters and a gluten-free line.
OrderA porcini pizza in season or the padellino, with the crocche to start.
TipAbout sixty seats inside and twenty outside; book on weekend evenings. The second branch is in Isola on Via Pollaiuolo.
Pizza Sarda is a wood-fired pizzeria on Rue Gambetta in Reims, open seven days for lunch and dinner, with pizzas from €11.90 and menus from €13.60.
OrderA wood-fired pizza such as the Campa at €11.90, or the €13.60 Presto menu with salad and a pizza or pasta.
TipThe €13.60 and €26 menus are not served on Friday or Saturday evenings, on Sundays or on public holidays.
Pinocchio is an Italian trattoria and pizzeria on Rue Théodore Aubanel in Avignon, baking its pizzas in a Neapolitan oven set inside the dining room.
OrderA pizza from the Neapolitan oven, or one of the Italian classics revisited on the carte.
TipÀ la carte prices run from €9 to €19 according to the Vaucluse tourism guide, and there is seating indoors and outside.
Brunato's on Queens Road in Vaishali Nagar, Jaipur, bakes Neapolitan, thin-crust and deep-dish pizzas, with a Veggie Carnival pizza and a cheesecake shake.
OrderThe Veggie Carnival pizza or a deep-dish pie, with a strawberry cheesecake shake.
TipCurly Tales lists about ₹800 to ₹1,400 for two, with pizzas from soft Neapolitan crust to thin bases and deep-dish pies.
Funk Zone pizza and wine bar in a building tiled with 150,000 copper pennies. Wood-oven pizzas, seasonal salads, and frozen rose at a back-patio counter.
SignatureWood-fired artisan pizza, Frozen rose, Seasonal salads
Naples23 places
L'Antica Pizzeria da Michele, 50 Kalo di Ciro Salvo
Cagliari13 places
Framento, Sa Scolla
Modena13 places
Pizzeria La Lanterna, Terra Mia Modena
Genoa12 places
Marco Papa Pizzeria, La Pizza di Egizio
Pittsburgh12 places
Driftwood Oven, Iron Born Pizza
Rome12 places
Bonci Pizzarium, 180g Pizzeria Romana
Buenos Aires10 places
Pinta Pizza, El Cuartito
Louisville10 places
Coal's Artisan Pizza, Wick's Pizza Parlor
Madison10 places
Lucille, Ian's Pizza by the Slice
Columbus9 places
Yellow Brick Pizza, Yellow Brick Pizza Franklinton
Fort Collins9 places
Postcard Pan Pizza, Pizza Casbah
Manchester9 places
Rudy's Pizza Napoletana Ancoats, Rudy's Pizza
Burlington8 places
Pizzeria Verita, Folino's Pizza Shelburne
Chicago8 places
Pequod's Pizza, Lou Malnati's (Lincoln Park)
Detroit7 places
Supino Pizzeria, Buddy's Pizza
Verona7 places
Du de Cope, Pizzeria Da Salvatore
Alghero6 places
Al Gambero, Démodé Bistrot
Asheville6 places
All Souls Pizza, Pie.zaa Pizza
Gothenburg6 places
Moreno Pizza, Grano
New York City6 places
Lucali, Joe's Pizza
Oklahoma City6 places
Empire Slice House
Rio de Janeiro6 places
Ferro e Farinha, Bento Pizzeria Napoletana
Boise5 places
Guido's Original New York Style Pizza, Pie Hole
Boston5 places
Santarpio's Pizza, Regina Pizzeria
Buffalo5 places
Bocce Club Pizza, La Nova Pizzeria
Cape Town5 places
Ferdinando's Pizza, Pizza Connection
Chattanooga5 places
Fiamma Pizza Company, Lupi's Pizza Pies
Dijon5 places
In Teglia, Staff Pizza
Marseille5 places
Chez Etienne, Chez Sauveur
Milwaukee5 places
Pizzeria Piccola, Transfer Pizzeria Cafe
Minneapolis5 places
Punch Neapolitan Pizza, Pizza Luce Downtown
Omaha5 places
La Casa Pizzaria, Noli's Pizzeria
Parma5 places
Passione e Tradizione, Cavaedium
Portland5 places
The Purple House, OTTO Pizza Congress
Providence5 places
Pizza Marvin, Sicilia's Pizzeria
Santa Monica5 places
Milo & Olive, Ghisallo
Atlanta4 places
Antico Pizza Napoletana, Argosy
Chișinău4 places
Andy's Pizza Pușkin 32, Andy's Pizza (Pușkin 32)
Des Moines4 places
Fong's Pizza
Galway4 places
The Dough Bros, Pizza Time
Knoxville4 places
The Tomato Head, The Tomato Head Bearden
Milan4 places
Pizzeria Spontini, Federico dal 1929
Nantes4 places
Popolo, Agapè
Reims4 places
Pizzeria L'Antica Chanzy, Pizza Sarda
Reykjavik4 places
Flatey Pizza, BakaBaka
Sacramento4 places
OneSpeed, Majka Pizzeria & Bakery
San Luis Obispo4 places
Bear & The Wren, Woodstock's Pizza SLO
Split4 places
Pizzeria Galija, Bajamonti
Toronto4 places
Bar Libretto, Pizzeria Libretto
Washington DC4 places
Menomale, Matchbox
Anchorage3 places
Moose's Tooth Pub and Pizzeria, Moose's Tooth slice
Berkeley3 places
Rose Pizzeria, Gioia Pizzeria
Bologna3 places
Pizzeria Altero
Charleston3 places
Renzo, Pizzeria di Giovanni
Cincinnati3 places
Dewey's Pizza Oakley, LaRosa's Pizzeria Boudinot
Durham3 places
Pizzeria Toro, Pie Pushers
Glasgow3 places
Paesano Pizza, Baffo
Helsinki3 places
Forza, Putte's Bar & Pizza
Indianapolis3 places
Sam's Square Pie, King Dough
Jaipur3 places
Napoli Pizzeria and Bistro, Zolocrust (Clarks Amer)
Lexington3 places
Goodfellas Pizzeria, Crust
Ljubljana3 places
Grashka Deli, Pizzerija Pod kostanji
Palermo3 places
Ballarak Birrificio, Frida Pizzeria
Phoenix3 places
Pizzeria Bianco, Pizzeria Bianco Town & Country
Portland3 places
Apizza Scholls, Lovely's Fifty Fifty
St. Louis3 places
Onesto Pizza & Trattoria, Imo's Pizza
Turin3 places
Tellia Lab, cRust Torino
Vilnius3 places
Casa La Familia, Casa La Familia (pizza by slice)
Aarhus2 places
Pizza Propria
Amsterdam2 places
nNea, La Perla
Avignon2 places
Pinocchio
Bali2 places
DiVino, L'Osteria Pizza e Cucina (Ubud)
Baltimore2 places
Matthew's Pizza
Bristol2 places
Pizzarova
Carmel-by-the-Sea2 places
Rise + Roam Bakery and Pizzeria
Cleveland2 places
Vero Pizza Napoletana
Cologne2 places
Nennillo, Nennillo Pizza al Taglio
Dallas2 places
Serious Pizza, Good Side Pizza + Bar
Edinburgh2 places
Pizza Geeks, Civerinos Slice
Fort Worth2 places
Buffalo Bros, Toppers Pizza
Las Vegas2 places
Secret Pizza (Cosmopolitan)
Memphis2 places
Memphis Pizza Cafe, Pyro's Fire Fresh Pizza
Nashville2 places
Slim & Husky's Pizza Beeria, Slim & Husky's Pizza
New Orleans2 places
Pizza Delicious, Pizza Domenica
Oslo2 places
Villa Paradiso Frogner, Vespa and Humla
Philadelphia2 places
Pizzeria Stella
Prague2 places
Pizza Nuova
Salou2 places
La Piazza
San Francisco2 places
Tony's Pizza Napoletana, Delarosa
Savannah2 places
Pizzeria Vittoria
Sydney2 places
Bella Brutta, Manoosh Lebanese Pizzeria
Tallinn2 places
Barbarea, F-hoone Lunch
Tel Aviv2 places
HaPizza, Tony Vespa
Tulsa2 places
Andolini's Pizzeria, Andolini's Pizzeria - Cherry Street
Venice2 places
Panificio Volpe Giovanni, Majer Campo Santa Margherita
Wrocław2 places
Pizza Pany, Zapiekarnik
Brisbane1 place
Cloudland
Dublin1 place
Sano Pizza
Florence1 place
Forno Pugi
Ghent1 place
Otomat
Granada1 place
Ditaly Pizzeria
Greenville1 place
Sidewall Pizza
Ho Chi Minh City1 place
Pizza 4P's Saigon Centre
Honolulu1 place
Bar 35
Kraków1 place
Multi Qlti Tap Bar
London1 place
Sodo Pizza Clapton
Lyon1 place
Turbine
Oaxaca1 place
Oaxaca Brewing Co
Orlando1 place
Pizza Bruno
Rennes1 place
Mono
Richmond1 place
Bottoms Up Pizza
Salt Lake City1 place
Settebello Pizzeria Napoletana
San Diego1 place
Lefty's Chicago Pizzeria
Santa Barbara1 place
Lucky Penny
Singapore1 place
Artichoke
Tampa1 place
Bavaro's Late-Night Pizza
Tokyo1 place
Savoy Pizza Azabu-Juban
Tucson1 place
Reilly Craft Pizza and Drink
Vancouver1 place
Don't Argue Pizzeria
Vienna1 place
Pizza Mari
The original. Wood oven, 60-90 second cook, soupy center, leopard-spotted rim. Da Michele, Sorbillo, Da Attilio, Concettina ai Tre Santi, 50 Kalo. AVPN certification governs the style worldwide.
Thin, crisp, almost cracker-like base (scrocchiarella), small cornicione, fired longer at a lower temperature. The Roman pizza al taglio is the rectangular by-weight version sold in slices.
Large 18-22 inch round pies cooked in gas or coal ovens, sold by the slice. Foldable, oilier than Neapolitan, often with low-moisture mozzarella and an aggressive tomato sauce. Coal-oven institutions: Lombardi's, John's of Bleecker, Patsy's.
Thick, focaccia-like rectangular Palermitan pizza with tomato, onion, anchovy, caciocavallo, and breadcrumbs. Cut into slabs, eaten at street stalls.
Rectangular, deep-pan style with frico (caramelized cheese) edges, sauce on top of the cheese (red-on-top), and a thick airy crust. Buddy's Pizza (1946) is the originator.
Casserole-style pie in a deep round pan, with cheese, fillings, then sauce on top. Lou Malnati's, Pequod's, and Pizzeria Uno define the style. Not really pizza by Neapolitan rules, but a beloved category in its own right.
At a Neapolitan pizzeria, order one pizza per person. Margherita or marinara is the dough test; once that's good, branch into the regional toppings (salsiccia and friarielli, capricciosa, diavola). Eat hot, eat fast, eat with a knife and fork in Naples and with hands in New York. Pizza is not a sharing dish in Naples; in the US, splitting a large pie is normal.
At a pizza al taglio shop, order by pointing at the slab; the counter cuts the portion you want by length and prices by weight. The slice gets warmed in the oven and folded into paper. At a New York slice shop, you order across the counter ('one regular slice'), pay 4-6 dollars, and eat standing.
The rookie mistakes: asking for pineapple in Naples (refused on principle), expecting Italian pizza to be the same as American pizza (Neapolitan is wet, fast-cooked, and smaller than the New York slice template), and asking for a sharing pizza at a Neapolitan pizzeria (one pizza per diner is the social contract).
Pizza is a working-class food and the drinks list reflects it. Birra alla spina (draught lager, especially Peroni or Moretti) is the Italian default. Coca-Cola at a New York slice shop. House red wine by the carafe at a sit-down pizzeria. At the higher end, Aglianico or Falanghina (Campanian) wines with Neapolitan; Chianti or Cesanese with Roman. Modern pizzerias (Bonci, 50 Kalo, Pizzaria La Notizia) have serious craft beer programs.
Naples is the global capital: Da Michele, Sorbillo, Da Attilio, Concettina ai Tre Santi, 50 Kalo, Pizzaria La Notizia. Rome for scrocchiarella and pizza al taglio (Bonci, Pizzarium, La Gatta Mangiona). New York for slice shops (Joe's Pizza, Lucali, Di Fara) and coal-oven (Lombardi's, John's of Bleecker, Patsy's). Outside the US-Italy axis: Tokyo (the world's most carefully replicated Neapolitan scene), Sao Paulo (the largest pizza-eating diaspora in the Southern Hemisphere), Buenos Aires (with its own thick-crust fugazzeta tradition), and London (Franco Manca, Sodo, Pizza Pilgrims).
Pizza is documented in Naples from the late 1700s as a workers' street food. The margherita is conventionally dated to 1889 at Pizzeria Brandi. The art of the pizzaiuolo Napoletano was inscribed on UNESCO's Intangible Cultural Heritage list in 2017. The AVPN (Associazione Verace Pizza Napoletana), founded in Naples in 1984, certifies pizzerias worldwide that meet the Neapolitan specification. New York pizza descends from Lombardi's (1905), the first American pizzeria.
Neapolitan is wet-centered, soft, high-rimmed, cooked in 60-90 seconds in a wood oven at 430+ Celsius. Roman is thin, crisp, cracker-like (scrocchiarella), with a low rim, cooked longer at lower temperatures. Same country, very different doughs.
By Neapolitan rules, no. By Chicago rules, of course. It's a casserole-style baked dish with pizza ingredients, and it has its own century of tradition. Argue with a Chicagoan at your peril.
The Associazione Verace Pizza Napoletana certifies pizzerias that follow the traditional Neapolitan specification: 00 flour, hand-stretching, wood oven, specific tomato and mozzarella sources, 60-90 second cook. A certified pizzeria displays the AVPN plaque.
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