Pizza in París is a younger conversation than you would think. Until the mid-2010s, the words "pizza" and "Paris" in the same sentence meant a tired round from a brasserie freezer or a trattoria afterthought ordered for the kids.
The turn has a date. In 2015, the Big Mamma group opened its first restaurant, East Mamma, and showed that Paris would queue for Italian food cooked by Italians. Its pizzeria, Pizzeria Popolare, followed on rue Réaumur on 16 March 2017, with pizzas from 5 euros and a line down the block. Neapolitan pizzaioli have been opening their own pizzerias ever since. The ones below are the ones that built the bench.
What changed in Paris pizza after 2015?
Two things, mostly. A generation of French diners learned that a Napolitana crust is supposed to be soft and blistered, not a cracker with cheese welded to it. And Neapolitan pizzaioli stopped treating Paris as an afterthought: family lines with roots in Naples, Sicilian-born chefs and two brothers from the south now run their own wood ovens here, on 00 flour, San Marzano and fior di latte.
The Neapolitan bench
Pizzeria Popolare is the pizzeria that started this. The Big Mamma format is loud, communal, fixed-price, with a photogenic dining room and a queue that does not really die down. Purists like to grumble that Popolare is a hospitality machine before it is a pizzeria, and that grumble is half right. The other half is that an entire city learned what a soft cornicione tastes like here.
Pizzeria Popolare
€€€€ · 48,801 reseñas
Great truffle pasta, burrata, and Hotline pizza. The wait can be long if you don't reserve, and some found the music and noise overwhelming.
A short walk away on rue Tiquetonne, Dalmata opened in 2018 with a limited-edition rule: at most 101 pizzas per service. The group behind it, Gruppo Dalmata, was founded in 2017 by Julien Bouaziz and Romain Bertin.
Dalmata
€€€€ · 5,441 reseñas
Tasty, perfectly baked Neapolitan pizzas with high-quality ingredients and great service. Service can be rude and pizzas are not good anymore.
Across the Forum des Halles, Uno on rue Berger pairs Neapolitan pizza with fresh pasta and a terrace on a pedestrian street.
Uno
€€€€ · 5,429 reseñas
Traditional Neapolitan pizzas with fresh ingredients and wood-fired flavor are praised, though some find salads and desserts average.
The lineage play belongs to Guillaume Grasso. His family counts five generations of pizzaioli between Naples and Paris and opened the Gorizia pizzeria in Naples in 1916. His pizzeria at 45 rue Brancion, in the 15th, sticks to the fundamentals of the vera pizza napoletana: no remix, no crust gimmick.
Guillaume Grasso-La vera pizza napoletana
€€€€ · 2,364 reseñas
Great Neapolitan pizza with high-quality ingredients and a great dough. Can be noisy and lively.
La Manifattura sits on the parvis of Notre-Dame, with an Italian chef in the kitchen. It is the answer when you want pizza within sight of the cathedral.
La Manifattura
€€€€ · 2,436 reseñas
Praised for Napoli pizza, perfect dough, and Tiramisu. Some found pizzas average and a bit dry.
Back on rue Tiquetonne, O'Scià is the quieter neighbor: pizzaioli from Naples and a menu built around them.
O’Scià
€€€€ · 2,756 reseñas
Incredible pizza dough, delicious Margherita and O'scia pizza. Pasta is great but not as good. Prices are OK.
Fratelli Castellano is run by brothers Davide and Gianpaolo Castellano at 43 rue Fondary in the 15th. Most of the business goes out through a window onto the street, with only a few seats inside. Walk past once and you come back.
Fratelli Castellano
€€€€ · 1,672 reseñas
Perfect crust, quality ingredients, and great tomato sauce. Expect a queue, but it’s worth it.
Bobby, at 29 rue Lambert in the 18th, makes two things: pasta and pizza, by hand every day. The menu is short on purpose and the crowd is mostly local.
Bobby
€€€€ · 2,231 reseñas
Carbobby Carbonara and ravioli are divine. Fresh ingredients and a great oven. Pizza a bit too much pelata for some.
Fimmina, at 43 rue Laffitte in the 9th, is run by Sicilian-born chef Davide Luca. The dough gets a 72-hour fermentation, and the toppings lean south: 'nduja, Sicilian eggplant, bufala campana.
Fimmina
€€€€ · 1,181 reseñas
Outstanding Loren & Regina pizzas, fresh ingredients, traditional Italian style. Service can be slow during busy times.
Bricktop Pizza has been on the Canal Saint-Martin, at 153 Quai de Valmy in the 10th, since 2017. The dough blends French oat flour with Italian flour and bakes in a Neapolitan oven, and the Margherita starts at 8 euros, a fair price for Paris.
Bricktop Pizza
€€€€ · 2,255 reseñas
The wood-fired sourdough Neapolitan crust is perfectly crispy and delicious, with excellent chili sauce. Service is outstanding, though some felt topping portions could be larger.
Farther up the water, Simonetta sits on the Canal de l'Ourcq at 32 Quai de la Marne, in the 19th. The wood oven came from Italy, and so did the crew making the pasta and pizza.
Simonetta
€€€€ · 3,661 reseñas
Delicious gnocchi and bruschetta, cute pizzas. Mozzarella not top-notch, and pizza arrived cold.
Neapolitan pizza in Paris: the ranked table
| Puesto | Pizzería | Ciudad | Estilo | Por qué |
|---|---|---|---|---|
| 1 | Fimmina | París | Napolitana | 9th; Sicilian-born chef, 72-hour fermentation, southern toppings |
| 2 | Fratelli Castellano | París | Napolitana | 15th; The Castellano brothers, street window, neighborhood anchor |
| 3 | Bobby | París | Napolitana | 18th; Pasta and pizza made by hand daily, short menu |
| 4 | Bricktop Pizza | París | Napolitana | 10th; Oat and Italian flour blend, Neapolitan oven, Margherita from 8 euros |
| 5 | Uno | París | Napolitana | 1st; Neapolitan pizza and fresh pasta by Les Halles |
| 6 | Pizzeria Popolare | París | Napolitana | 2nd; Big Mamma's pizzeria, open since March 2017 |
How we ranked this
We sorted these pizzerias by what people who came for the pizza actually said about the pizza. Reviews that docked stars over a slow waiter, a missing high chair, or a wait that the diner already knew about did not move the needle. Dough, oven, service, and the people running it did.
For deeper context on the styles shaping this list, see our guides to London's emerging Neapolitan scene, Madrid's contemporanea movement, and Barcelona's Gothic Quarter traditions.