Discover the best pizza in Turin

Turin is the home of pizza al padellino, a personal-sized thick round baked and risen in a small oiled iron or aluminium pan. No other major Italian city has its own native pizza style quite like it, and it remains the dish locals reach for first. Our full guide to padellino specialists in Turin covers the best rooms and what sets them apart.

Pizza al padellino (also called al tegamino, meaning "in the small pan") is a highly hydrated dough that proves twice, finishing its second rise already spread inside the pan. The base crisps hard against the hot metal while the interior stays tall and airy. Each pizza is roughly 20 to 22 centimetres across, individual-sized, and considerably thicker than a classic Neapolitan.

The most-reviewed spot on our map is Pizzium, which gives you a useful benchmark. For padellino specialists, Il Tegamino di Loiero and Da Gino in Borgo San Paolo draw consistently strong crowds. For a comprehensive overview of padellino and contemporary-style rooms, see our article on the best pizza in Turin.

Yes, for any popular padellino room at dinner, especially on weekends. Because each pizza bakes individually in its own pan the kitchen cannot rush turnover, so walk-in waits of 30 to 45 minutes are common. Book at least a day ahead for Friday or Saturday night; lunch and mid-week evenings are usually fine without a reservation.

The neighbourhoods with the highest concentration of independent pizzerias are San Salvario, Vanchiglia, and the Quadrilatero Romano. Borgo San Paolo, west of the centre, is the district most historically associated with the padellino tradition. Avoid the main tourist strips around Piazza San Carlo if you want lower prices and fewer laminated menus.

A pizza al padellino typically runs €7 to €12 depending on toppings. Classic Neapolitan rounds are in a similar range at neighbourhood rooms, rising to €14 to €20 at contemporary or gourmet places. Turin is broadly cheaper than Milan for pizza of equivalent quality.

Not really. The native style, pizza al padellino, is thicker and pan-baked rather than hand-stretched and floor-baked, so the texture is completely different: crisp base, soft open crumb, no charred leoparding on the crust. Naples-style pizza is widely available in Turin at separate venues, but the two traditions run on parallel tracks.

San Salvario, immediately south of Porta Nuova station, has the densest cluster of mid-range and independent pizzerias within walking distance of the main transport hub. The Quadrilatero Romano and the streets around Piazza Vittorio Veneto are the next nearest options heading north into the historic centre.

Beyond padellino, the map covers Neapolitan (the largest category), pizza al taglio sold by weight, Neapolitan contemporanea, and a small number of Roman-style thin-crust rooms. The contemporary style here shares its DNA with the gourmet pizza movement that emerged in Milan in the 2010s.

Yes, but rarely with the same density. Milan has adopted the format and several well-regarded padellino rooms operate there. Outside Piedmont it is treated as a regional curiosity. Turin remains the city where the style was born and where the longest-running specialists still operate.