Best Neapolitan pizza in Barcelona

Neapolitan pizza in Barcelona is the everyday backbone of a city that now also ranks in Europe's top five. The classic version sticks to the Naples rules: a soft, leopard-spotted cornicione, fior di latte or buffalo mozzarella, and about 90 seconds in a wood or stone oven near 450°C. NAP has fired it since 2011 in El Born, Barceloneta and Paral·lel, with a margherita under 10 euros, Artéteca works a 38-hour dough a few streets from the Sagrada Família, and Pummarola holds the Ronda de Sant Pau corner. The ranked gourmet rooms like Sartoria Panatieri start from the same technique and push it further. For Roman, contemporary and the rest, see the full Barcelona pizza guide. We ordered these by what people who came for the pizza thought, not by the longest line.