Discover the best pizza in Italy
Explore Pizzerias in Italy's regions
Pizzerias in Italy on the map
Explore the mapFind the best pizza in Italy's cities
Pizza was invented in Italy, and each region developed its own version. OpenPizzaMap lists pizzerias across 12 Italian cities with a combined score from Google, TripAdvisor, and Yelp.
Neapolitan pizza from Naples is the most internationally recognised style. The dough is highly hydrated, proofed for at least 24 hours, and baked in a wood-fired oven at around 450 °C for 60 to 90 seconds. UNESCO lists the technique as intangible cultural heritage. The Centro Storico, Decumani, and Quartieri Spagnoli districts have the highest density of historic pizzerias.
Rome has two main pizza styles. Pizza tonda romana is thin and crisp, baked directly on a stone. Pizza al taglio is rectangular, baked in long pans, and sold by weight at bakeries across the city. Turin is the home of pizza al padellino, a small single-serving deep-pan pizza. Genoa is known for focaccia di Recco, a cheese-filled flatbread with PGI protection.
In the south, Bari and Lecce run an Apulian style with a sturdier dough. Palermo and Catania make Sicilian sfincione, a thick spongy focaccia topped with tomato, onions, anchovies, oregano, and breadcrumbs.
Milan, Florence, Bologna, and Verona have a growing modern pizza scene, with new wood-fired and contemporary rooms opening every year. Use the map to filter by city, style, or rating and find a top-rated pizzeria nearby.
Pizza guides for Italy
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Neapolitan star pizzaiolo: "fermentation in the fridge is no fermentation."
Salvatore Salvo of Pizzeria Salvo in Naples runs every hour of his bulk at 22 degrees, in a proofing cabinet, not a fridge. He treats the calendar in the panetto, not on the wall.
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Pizza in Milan: What Locals Actually Eat
Milan quietly became one of Italy's best pizza cities. Here is the scene the way Milanese eat it: slow-fermented Neapolitan and contemporanea pies, plus the tall, oil-crisped al trancio slab the city calls its own.
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The Best Pizza Near Florence's Duomo
Skip the laminated menus on the cathedral square. Here is where to find genuinely good Naples-style pizza within a short walk of Florence's Duomo, plus a couple of spots worth crossing the Arno for.
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Best Pizza Near the Naples Cruise Port
Your ship docks at Molo Beverello and the clock starts. Here is where to eat real Neapolitan pizza near the Naples cruise port, sorted by how far you can walk before all-aboard.
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Pizza Fritta: Naples's Best-Kept Secret
Most visitors never hear of pizza fritta until they are standing in Naples. It is the city's fried pizza, born out of hard times and still sold on the same corners. Here is what it is, plus the specialists worth the trip.
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Naples Pizza With a Sea View: The Best of the Lungomare
The centro storico has the legends, but the Naples seafront is where you eat a great pie with the Gulf, Vesuvius, and Castel dell'Ovo in front of you.
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Best Pizza al Taglio in Rome: 5 Spots Worth the Trip
Five Roman pizza al taglio shops worth the trip, from Pizzarium near the Vatican to Ruver behind Circo Massimo. The slice shops Rome's bakers send their friends to.
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How Much Is Pizza in Rome? The €2 Slice, the €12 Tonda, and Why It Splits in Two
Pizza in Rome is two cities. The al taglio shop where you pay by weight and stand to eat. The tonda romana sit-down room where you order a pie. Real 2026 prices, and where each one ends.
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Best Pizza in Palermo (And the Case for Sfincione)
Palermo's real pizza is sfincione, a spongy focaccia sold off carts with tomato, onion, caciocavallo, and anchovy. Twelve rooms keeping it alive and pushing it forward.
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How Much Is Pizza in Naples? Real 2026 Prices, From €1.50 a Portafoglio to €10 at Brandi
Pizza in Naples is the cheapest serious pizza on Earth, and the price points have a logic. The two-euro street fold, the five-euro neighborhood Margherita, the seven-to-ten-euro chef rooms, and why locals still flinch above six.
Pizza in Italy: frequently asked questions
What is the most famous style of pizza in Italy?
Neapolitan pizza from Naples is the most internationally recognised. It uses 00 flour, San Marzano tomatoes, fresh mozzarella, and a 60 to 90 second bake in a wood-fired oven at around 450 C. UNESCO protects the technique as intangible cultural heritage. The city celebrates World Pizza Day on January 17 in honour of Sant'Antonio Abate, the patron saint of pizzaioli.
How is Roman pizza different from Neapolitan pizza?
Roman-style round pizza (pizza tonda romana) is thin and crisp, baked on a stone. Neapolitan dough is hydrated higher and proofs longer, producing a soft and puffy cornicione. Rome also has pizza al taglio, which is rectangular, baked in a pan, and sold by weight.
What is pizza al taglio?
Pizza al taglio means "pizza by the cut". It is baked in long rectangular trays, sliced to order, and sold by weight. It is common across Rome and ranges from a simple Margherita to elaborate topping combinations. Most Romans eat it as street food. For our curated selection of the best al taglio counters in Rome, see where locals actually go.
Where can I find the best pizza in Naples?
Naples has the highest concentration of historic and high-rated pizzerias in Italy. The best results come from old-town areas such as Centro Storico, Decumani, Forcella, and the Quartieri Spagnoli. If you want a sea view to go with the meal, our guide to the best pizzerias on the Lungomare covers the six waterfront rooms now matching the historic-center quality.
What is pizza fritta?
Pizza fritta is a Neapolitan fried pizza. It is a folded pocket of dough filled with ricotta, smoked provola, cicoli (pork cracklings), and tomato, then deep-fried until golden. Learn more about all five Neapolitan styles, including the post-war origin of pizza fritta in the 1940s.
What is focaccia di Recco?
Focaccia di Recco is a Ligurian specialty from the town of Recco near Genoa. Two paper-thin sheets of unleavened dough are filled with fresh crescenza cheese and baked at high heat until blistered. It carries PGI protection.
Is Sicilian pizza the same as the American version?
No. Authentic Sicilian pizza (sfincione) from Palermo is a thick spongy focaccia topped with tomato, onion, anchovies, oregano, and breadcrumbs. It usually has no mozzarella. The Sicilian-American version sold in New York came from the same square-pan tradition but added cheese and heavier toppings. Learn more in our Palermo pizza guide, which covers both sfincione tradition and the modern contemporanea movement.
What is pizza al padellino?
Pizza al padellino (small pan pizza) is a Turin specialty. It is baked in a small oiled steel pan and produces a crisp golden base with a slightly chewy crumb. Each pizza is about 20 cm wide and served whole as a single portion. Learn about the best padellino rooms and how the style differs from American pan pizza in our detailed guide.
How much does a pizza cost in Italy?
A classic Margherita at a neighbourhood pizzeria costs €5 to €9 in most Italian cities. Premium and gourmet pizzerias in Milan, Florence, or Rome can run €12 to €18. Pizza al taglio is sold by weight, usually €15 to €25 per kilogram. For detailed Rome price breakdowns by style and neighborhood, see our pricing guide.
Do Italians eat pizza with their hands or with cutlery?
Both, depending on the style. A Neapolitan pizza is soft in the centre, so locals usually start with a knife and fork, then fold the slices and finish by hand (the "a libretto" method). Roman tonda and pizza al taglio are eaten directly with the hands.