Discover the best pizza in Toscana

Toscana guards its bread traditions, and that care shows up in its pizza. In Florence and Pisa you will find pizzaioli running long natural ferments and wood ovens, often starting from Tuscan flours and the region's well-known unsalted bread. The result ranges from faithful Neapolitan rounds to lighter, slow-risen contemporary pies. Did you know Tuscan bread is traditionally baked without salt, a habit usually traced to medieval salt taxes? That low-salt, long-ferment instinct carries into the dough here. These are the Tuscan spots worth a detour, ranked by the pizza rather than the view.