Discover the best pizza in Munich

Rosso Mille Miglia currently tops our Munich list, though the city's Neapolitan scene is deep enough that several other wood-fired rooms are worth the trip depending on which neighborhood you are in.

Neapolitan pizza, rebuilt in the 2010s around specialty wood ovens and 48 to 72 hour fermented dough. A smaller pinsa scene has grown alongside it for anyone after a lighter base.

Italian guest workers opened Munich's first trattorias serving pizza in the 1950s and 1960s, treating it as a curiosity alongside pasta. The wood-fired Neapolitan scene most visitors recognize today did not take shape until decades later.

Schwabing has the densest cluster of pizzerias, centered on Münchner Freiheit. Haidhausen, Glockenbachviertel, and Giesing each have a smaller but genuine wood-fired scene of their own.

For the more talked-about Neapolitan rooms, yes, especially on weekend evenings. Munich generally does not build the hour-plus walk-in lines some Italian cities do, so a same-day reservation is usually enough.

Pinsa is a Roman flatbread cousin of pizza, made with a blend of wheat, rice, and soy flours that gives it a lighter, more digestible crust than classic Neapolitan dough. A handful of Munich pizzerias run it as a dedicated menu, not just a side option.

There is pizza right around Marienplatz, but it leans toward the tourist foot traffic rather than the everyday spots locals actually queue for. Schwabing, a short ride north, has a much denser and more serious scene.

The Neapolitan rooms that define the current scene are, running specialty ovens built specifically for a fast, hot bake. Older-style trattorias and casual neighborhood spots more often use gas or electric ovens instead.

We currently list 44 hand-picked pizzerias across Munich. The live count changes as the map changes.

Neapolitan is the most common style in Munich on the current map. It is the clearest place to start if you want the city's dominant dough and oven tradition.