Discover the best Argentine pizza

In Argentina, pizza napolitana is not the pizza of Naples. It is a local style: a muzzarella base crowned with slices of fresh tomato, plenty of garlic, and oregano, usually baked al molde or a la piedra. The name honors the Neapolitan immigrants who shaped the city's pizza, but the tomato-and-garlic top is pure Buenos Aires. If you want the Naples original, that is Neapolitan pizza.

Fugazzeta grew out of the Genoese fugassa (focaccia). The stuffed version, fugazzeta rellena, seals a layer of muzzarella between two rounds of dough and piles sweet onions on top, with no tomato. As the story goes, it started with the Banchero family in La Boca. Its cousin, fugazza, is a single onion-and-cheese flatbread.

Fainá is a thin chickpea-flour flatbread descended from Ligurian farinata. In Buenos Aires you eat it a caballo, a wedge of fainá laid straight on top of a hot slice of muzzarella pizza, where the nutty chickpea balances the richness of the cheese. The full counter ritual on Avenida Corrientes is a slice of muzza, a slice of fainá, and a glass of sweet moscato.

Right now we list 25 Argentine pizzerias, from decades-old Avenida Corrientes halls to newer masa madre kitchens across Buenos Aires, Rosario, Córdoba, Mendoza and beyond. We rank them by what people who came for the pizza actually thought, not the line at the counter.