Discover the best pizza in Florence

Neapolitan is the dominant style: hand-stretched dough, wood-fired oven at 450 to 485°C, out in 60 to 90 seconds with a soft center and charred, airy crust. A growing number of kitchens also practice Neapolitan Contemporanea, keeping the same base technique while pushing seasonal ingredients and longer fermentation times.

Ciro & Sons has more Google reviews than any other pizzeria on our map. It is a family operation with Neapolitan roots, a wood-burning oven, and a long track record in the Centro Storico. High review volume reflects consistent turnover, not a guarantee of a personal favorite.

At the serious spots, yes. The top kitchens fill their Thursday-through-Saturday seatings days in advance, and walk-ins at 20:00 on a Friday usually wait. Book 48 hours out or go early, around 19:00, before the room turns over.

The technique comes directly from Naples, and many of Florence's best pizzaioli trained there or grew up in Campania. The main difference is that Florentine kitchens are more likely to incorporate local Tuscan ingredients and longer cold-rise fermentation schedules, which produces a slightly lighter, more complex cornicione.

Oltrarno and San Frediano, the neighborhoods south of the Arno, have the highest density of independent spots that cater to a local crowd rather than tour groups. Sant'Ambrogio, near the market of the same name, is another reliable area where the clientele tends to be neighborhood residents rather than day-trippers.

A few long-running pizzerias operate within a short walk of the Duomo and the Santa Maria Novella station, including family kitchens with real Neapolitan ovens. The same streets also have tourist-facing spots with laminated menus and inflated prices, so it pays to look at the actual review count before sitting down. See our detailed walking guide to the best pizza near the Duomo for specific recommendations and times.

Pizza al taglio, sold by weight and cut from large rectangular trays, is less common in Florence than in Rome, but several spots around the Centro Storico and near the markets offer it. Expect to pay roughly 2 to 3 euros per generous slice, with toppings that rotate daily.

A whole round pizza at a sit-down pizzeria runs from about 8 to 15 euros for classics, up to 18 to 22 euros at the contemporanea kitchens using premium seasonal ingredients. Pizza al taglio by the slice is roughly 2 to 3 euros. Prices near major tourist attractions tend to run 20 to 30 percent higher than the same quality elsewhere in the city. Counter spots one block off the Duomo square tend to stay at the lower end of this range.

Classic Neapolitan sticks to a short list of recognized toppings, a standard cornicione, and a strict oven temperature protocol. Neapolitan Contemporanea keeps the same wood-fired technique and soft base but treats the pizza as a platform for seasonal or regional ingredients, often paired with extended 48 to 72 hour fermentation to build more flavor in the dough itself.

Oltrarno, the district south of the Arno stretching from Ponte Vecchio to San Frediano, has the densest cluster of independent pizzerias. Santa Croce and the streets around the Sant'Ambrogio market are close behind, with a mix of long-established family spots and newer kitchens.