Discover the best pizza in Lyon

Carmelo leads our Lyon list right now, in a scene that has grown fast over the last decade around long-fermentation Neapolitan dough.

Neapolitan wood-fired pizza dominates, generally built on dough fermented 48 to 72 hours for a puffier crust. A smaller New York-style scene has grown up alongside it for anyone after a big, foldable slice.

Croix-Rousse and La Guillotière carry the highest density of well-regarded pizzerias. Presqu'île and Bellecour hold a central cluster, and Brotteaux has a quieter, more residential scene.

A handful of Lyon's most established addresses still run no-reservation only, with a real queue by evening. Most of the newer Neapolitan wave takes bookings, so it is worth checking before you plan around one place.

Yes. Marseille's pizza tradition runs older and more local, built around its own moitié-moitié format. Lyon's scene leans almost entirely on the newer wave of long-fermentation Neapolitan wood-fired pizza.

A small but real New York-style scene has opened in Lyon over the last few years, serving big, thin-crust slices by the piece rather than a whole pie. It sits alongside, not in place of, the city's dominant Neapolitan scene.

Many of Lyon's better Neapolitan pizzerias rest their dough 48 to 72 hours before baking, longer than a standard same-day dough. That extra time develops flavor and gives the crust a lighter, more open crumb.

The Neapolitan pizzerias that define Lyon's current scene generally are, running dedicated wood ovens for a fast, hot bake. Casual neighborhood spots and the newer New York-style shops more often use gas or electric ovens.