Discover the best pizza in Pisa

Pisa orders pizza in a sentence: un quartino, cento grammi di cecina e una spuma. A quarter of a round pie, 100 grams of chickpea flatbread and a glass of spuma, the local soda. The place to say it is Il Montino on Via del Monte, a pizzeria documented since the 1800s and run by the same family since 1922, now by brothers Andrea and Stefano Poggetti.

The Pisan pie is pizza al tegamino: round, baked in a small pan until the edge crisps, finished with parmesan. The pisana adds capers and anchovy. Da Pancino on Via Benedetto Croce and Da Nando on Corso Italia, which has sold cecina by the counter for more than 40 years, keep it going. Pisa and Tuscan neighbor Livorno still argue over who owns cecina, and Pisa now holds a yearly Ceciniadi to settle nothing.

The guides send you somewhere else. ZenZero on Via Lucchese scored 88 in the 2026 Gambero Rosso pizzeria guide, the city's highest. Fratelli D'Auria in San Giusto, open since 2000, scored 85 with a 7.50-euro margherita. Farina del Mio Sacco and Aria, a contemporary Neapolitan room, each hold two slices too. La Taverna di Pulcinella on Via Garofani bakes Neapolitan on a slow ferment.

Pizza here follows the students. The university has about 46,000 of them, and the dense streets are Borgo Stretto and Via del Monte, Corso Italia, the faculties around Via del Borghetto, and Largo del Parlascio by Porta a Lucca, where Da Teresa has baked since 1972. Near the tower, Quarto d'Ora Italiano on Via Santa Maria serves a 48-hour dough fast. For the wider region, see Lucca and Florence.