Discover the best pizza in Spain

Pizza in Spain is a young, fast-moving scene, and most of the serious wood-fired rooms have opened in the last 15 years. It is led from Barcelona, where a wave of Italian-trained pizzaioli set the template that Madrid and Valencia then followed.

The dominant style across our coverage is Neapolitan: a 24 to 48 hour cold-proofed dough baked near 450°C for under 90 seconds, with a growing share of rooms working the higher-hydration Neapolitan Contemporanea rim. Spanish pizzaioli tend to hold the Naples template tightly, partly because the ingredient supply chain and the customer base both reward it.

Barcelona carries the most spots in our data, concentrated in the Eixample and Gràcia neighborhoods, with Madrid close behind around Malasaña and Chamberí, and Valencia anchoring a smaller but real cluster. The country's intermediate region hubs group these cities by their pizza culture.

The most popular pizzeria in Spain by review volume is Baldoria. Did you know Barcelona earned Spain its first entries on the annual 50 Top Pizza Europe list? A handful of the city's rooms milled their own flour and cured their own toppings to get there, and the rest of the country's scene ladders up from that standard.

Prices read fair. A margherita at a serious wood-fired pizzeria usually lands between 9 and 14 euros, higher inside a central Barcelona tasting menu. Walk-ins work outside peak hours; the destination rooms take weekend bookings. Skip the frozen-base tourist counters off Las Ramblas and the Puerta del Sol. The spots ranked here are ranked by what people who came for the pizza actually thought, not by which terrace had the prettiest photo.