Wood-fired Neapolitan pizza with blistered cornichione, San Marzano tomato and local Swedish dairy. Moreno elevated Gothenburg pizza from Swedish-Italian to a serious Neapolitan standard.

Where to eat Neapolitan Pizza in Gothenburg

2 editor picks for Neapolitan Pizza in Gothenburg, ranked by editorial score. All Gothenburg signature dishes · Neapolitan Pizza across every city.

  • Grano

    Order Pizza with pancetta, Comte and lemon, the house signature that reappears on every menu cycle.

    Grano serves thin, crispy sourdough pizza in a casual Vasastaden room.

    DetailsBookDirections

  • Moreno Pizza

    Order Classic Margherita or Quattro Formaggi; the kitchen's skill shows best on the simple pies.

    Moreno at Stigbergstorget runs three wood-fired ovens and seats up to 1,000 across restaurant, bar and harbour rooftop, making it one of Sweden's largest.

    DetailsBookDirections

Book food experiences in Gothenburg

See all 163 food experiences in Gothenburg

More places near Grano and Moreno Pizza

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 426 hrAdvanced

Ingredients

  • For the dough: 500g 00 flour (W260+ pizza flour)
  • 325ml cold water
  • 12g fine sea salt
  • 1g instant yeast
  • For the topping per pizza: 80g San Marzano DOP tomato (crushed by hand, lightly salted)
  • 70g fior di latte mozzarella
  • 5 basil leaves
  • 1 tbsp extra virgin olive oil
  • pinch of Maldon
  • Optional Gothenburg touch: 30g cold-smoked Swedish whitefish or aged Vasterbotten cheese, added off-heat
  • Equipment: pizza steel or stone, peel, oven that reaches 280C minimum

Method

  1. Mix water and yeast. Add flour, mix to a shaggy dough, rest 20 minutes (autolyse).
  2. Add salt. Knead 10 minutes by hand or 4 minutes in a stand mixer until smooth and elastic.
  3. Bulk-ferment at room temperature for 4 hours, then refrigerate 18 to 24 hours.
  4. Three hours before baking, divide dough into 4 balls of 200g each. Rest covered at room temperature.
  5. Heat oven to its maximum (ideally 280C+) with a steel or stone on the middle rack for 1 hour.
  6. Stretch a ball gently with your fingertips, leaving a 1.5cm puffed rim. Do not roll with a pin.
  7. Spoon tomato across the centre. Tear mozzarella over. Drizzle a circle of olive oil.
  8. Slide onto the steel with a peel. Bake 5 to 7 minutes until rim is leopard-spotted and the centre is just set. Tear basil over the top, finish with Maldon.

Editor tip. Domestic ovens cap out under a real Naples 450C wood oven; a steel preheated for at least 1 hour at maximum oven temperature is the single biggest variable for home Neapolitan.