Discover the best pizza in Veneto

Veneto spreads from the canals of Venice to the arena city of Verona, and its pizza leans modern. The region is closely tied to the rise of high-hydration, long-fermented dough, championed by pizzaioli around Verona who turned crust texture into the main event, from extra-light, airy bases to a deliberately crunchy bite. Expect careful flour blends, day-long ferments, and toppings added after the bake as often as before. It is a part of Italy where the dough itself is the headline. These are the Veneto spots we rate highest, ordered by what people who came for the pizza actually thought.