RFK Editorial · The Worldwide Pizza Authority
Top 50 Pizza Restaurants Worldwide
Published · Updated
From Da Michele Naples (1870) and Sorbillo to Frank Pepe New Haven (1925), Lucali Brooklyn, Pizzeria Bianco Phoenix (the only pizza maker to ever win James Beard Outstanding Chef), Pizzeria Mozza LA, Roberta's Brooklyn, Pizzeria Uno (the original Chicago deep-dish since 1943), and the global VPN-certified outposts. Naples VPN, Roman al taglio, New Haven apizza, Brooklyn modern, Chicago deep dish, Detroit-style square.
Methodology
We assess every pizzeria on this list against six structural variables: pizza style (Neapolitan VPN, Roman al taglio, Roman thin-crust, New Haven apizza, NYC slice, Brooklyn coal-fired, Brooklyn modern wood-fired, Chicago deep dish, Chicago tavern, Detroit-style square, American Neapolitan), oven type (wood-fired, coal-fired, electric deck, deep-pan, steel-pan), dough fermentation (length, hydration, flour provenance), the pizzaiolo's training lineage, the consistency of the room over time, and the cultural authority within the regional pizza tradition.
No restaurant on this list serves a generic pan-pizza menu, and no restaurant on this list mixes regional pizza traditions in a single kitchen. Da Michele is treated as Neapolitan VPN. Frank Pepe is New Haven apizza. Pizzeria Uno is Chicago deep dish. Lucali is Brooklyn modern. Emily NYC is Detroit-style square. Each style is a separate culinary tradition with its own oven, its own dough, and its own ranking criteria; we treat them as parallel rather than competing.
VPN certification is noted but does not determine ranking. James Beard Outstanding Chef (Chris Bianco, 2003), Gambero Rosso Three Spicchi, and the Italian regional pizza accolades are referenced as objective marker variables. The hardest-to-book pizzerias (Lucali, Roberta's, Pizzeria Bianco) are flagged separately in the booking lead-time field rather than influencing the score grid.
Naples and Italy: The Pizza Authority
Pizza was invented in Naples and Italy still defines the highest authority for the genre. Antica Pizzeria Da Michele has served Margherita and Marinara since 1870. Gino Sorbillo runs the most consistently institutional VPN-certified pizzeria on Via dei Tribunali. In Rome, Gabriele Bonci's Pizzarium elevated pizza al taglio to gourmet level with 72-hour fermentation; Pizzeria Baffetto holds the Roman scrocchiarella thin-crust register since 1953; 180g Pizzeria carries the modern Roman tonda. Gustapizza in Florence, 081 Lecce in Salento, and Verucchio in Capri complete the eight Italian rooms that anchor the global pizza authority.
Cities: Capri · Florence · Lecce · Naples · Rome
Antica Pizzeria Da Michele
Forcella, Naples · Neapolitan VPN · $$
The most legendary pizzeria on earth. Da Michele has served two pizzas (Margherita and Marinara) since 1870. The Condurro family has run it for five generations; the Eat Pray Love location pilgrimage doubled the queue.
Pizza style: Neapolitan VPN
Oven type: Wood-fired, Stefano Ferrara oven, 485 Celsius
Dough fermentation: Type 00 flour, 8-12 hour cold ferment, San Marzano tomato
Signature pie: Margherita and Marinara only (the original two-pizza menu)
Dough provenance: Caputo 00 flour, San Marzano DOP tomato, fior di latte mozzarella
Award lineage: Vera Pizza Napoletana protected designation
Sorbillo
Centro Storico, Naples · Neapolitan VPN · $$
Gino Sorbillo's Via dei Tribunali pizzeria. Three generations of the Sorbillo family in the heart of Naples Centro Storico, with the contemporary VPN technique that has trained two decades of modern pizzaioli worldwide.
Pizza style: Neapolitan VPN, modern technique
Oven type: Wood-fired, Stefano Ferrara oven, 485 Celsius
Dough fermentation: Type 00 flour, 24-72 hour cold ferment, San Marzano DOP
Signature pie: Margherita Sorbillo with buffalo mozzarella
Dough provenance: Caputo 00 flour blend, San Marzano DOP tomato, mozzarella di bufala
Award lineage: Vera Pizza Napoletana certified
Pizzarium
Prati, Rome · Roman Pizza al Taglio · $$
Gabriele Bonci's pizza al taglio cathedral. The Roman pizza al taglio register elevated to gourmet level with 72-hour fermentation and topping combinations rotating daily. The Bonci-style focaccia-pizza inspired Pizzeria Bianco and the entire modern American pizza movement.
Pizza style: Roman Pizza al Taglio (focaccia-style)
Oven type: Electric deck oven, 280 Celsius
Dough fermentation: Stone-ground organic flour, 72-hour cold ferment, sourdough starter
Signature pie: Mortadella and pistachio al taglio, Margherita al taglio, the seasonal vegetable
Dough provenance: Stone-ground organic Italian flour, sourdough starter, daily rotation
Award lineage: Bonci is the most-cited pizza maker of the modern era
Pizzeria Baffetto
Centro Storico, Rome · Roman Thin-Crust · $$
The most-photographed Roman thin-crust pizzeria. Since 1953 the Centro Storico institution that defined Roman scrocchiarella (the cracker-thin Roman crust). The wood-fired oven runs at 350 Celsius for the famous cracker-thin char.
Pizza style: Roman Thin-Crust (Scrocchiarella)
Oven type: Wood-fired oven, 350 Celsius
Dough fermentation: Type 00 flour, low-hydration dough, 24-hour ferment
Signature pie: Margherita Baffetto, Capricciosa, the bruschetta
Dough provenance: Italian Type 00 flour, San Marzano tomato, fior di latte
Award lineage: Rome institution since 1953
Gustapizza
Oltrarno, Florence · Neapolitan VPN · $
The Oltrarno Florence VPN flagship. Heart-shaped Margherita on the menu (the most photographed pizza in Florence). The Tuscan VPN-style register with the Caputo 00 flour and the Stefano Ferrara wood-fired oven.
Pizza style: Neapolitan VPN
Oven type: Wood-fired, 450 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, San Marzano tomato
Signature pie: Margherita heart-shape (the photo signature), Diavola
Dough provenance: Caputo 00 flour, San Marzano DOP tomato
Award lineage: VPN-certified Florence flagship
180g Pizzeria
Centocelle, Rome · Roman Modern · $$
Jacopo Mercuro's modern Roman pizzeria. The 180-gram dough ball weight is the menu name. Long-fermented dough, modern Roman thin-crust technique, and the most architecturally serious modern pizzeria in Rome outside the al taglio circuit.
Pizza style: Roman Modern (Pizza Tonda)
Oven type: Wood-fired, 400 Celsius
Dough fermentation: Stone-ground Italian flour blend, 72-hour ferment
Signature pie: Margherita 180g, Cacio e Pepe pizza, Carbonara pizza
Dough provenance: Stone-ground Italian flour, modern long-fermentation dough
Award lineage: Gambero Rosso Three Spicchi (highest pizza rating)
081 Lecce Pizzeria
Lecce Centro, Lecce · Neapolitan VPN (Puglia variant) · $$
Lecce's Neapolitan-style flagship in the heart of the Salento. The 081 telephone area code of Naples is the menu name. Modern VPN technique applied to Pugliese product.
Pizza style: Neapolitan VPN
Oven type: Wood-fired, 450 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, San Marzano tomato
Signature pie: Margherita 081, Burrata Pugliese, Salentina
Dough provenance: Caputo 00 flour, Pugliese burrata, San Marzano DOP
Award lineage: Lecce VPN flagship
Ristorante Pizzeria Verucchio
Capri, Capri · Neapolitan Capri · $$$
The Verucchio family's Capri Town pizzeria. The most consistently family-run pizza on the island, with the Caprese-style Margherita and the Capri lemon scent in the dining room.
Pizza style: Neapolitan Capri
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, Capri tomato
Signature pie: Margherita Caprese, Diavola, Salsiccia
Dough provenance: Caputo 00 flour, Capri-grown San Marzano DOP
Award lineage: Capri family institution
New Haven Apizza: The American Capital
Connecticut's New Haven is the most institutionally important pizza city in the United States. Frank Pepe opened on Wooster Street in 1925; the white clam apizza (raw shucked clams, garlic, oregano, no cheese) is the most-cited single pizza in America. Modern Apizza opened in 1934. Sally's Apizza opened in 1938 (Sal Consiglio was Frank Pepe's nephew). Zeneli Pizzeria represents the modern-era continuation of the New Haven tradition. The four New Haven apizza institutions all use coal or oil-fired ovens at 480 Celsius and high-protein low-hydration dough that produces the distinctive charred-crust New Haven crust.
Cities: New Haven
Frank Pepe Pizzeria Napoletana
Wooster Street, New Haven · New Haven Apizza · $$
The legendary Frank Pepe since 1925. The white clam apizza (raw shucked clams, garlic, oregano, olive oil, no cheese) is the most-cited pizza in America. The Pepe family ran the original Wooster Street oven for ninety-nine years.
Pizza style: New Haven Apizza
Oven type: Coal-fired oven, 480 Celsius
Dough fermentation: High-protein flour, 24-hour ferment, low hydration
Signature pie: White clam apizza (the legendary signature), Original tomato pie, Sausage and pepper
Dough provenance: Connecticut high-protein flour, Pepe family dough recipe since 1925
Award lineage: James Beard America's Classics; New Haven institution since 1925
Sally's Apizza
Wooster Street, New Haven · New Haven Apizza · $$
The Consiglio family's Sally's since 1938 (Sal Consiglio was Frank Pepe's nephew). The most consistently photographed New Haven apizza alongside its Wooster Street rival; the famous tomato pie with no cheese is the institutional order.
Pizza style: New Haven Apizza
Oven type: Coal-fired oven, 480 Celsius
Dough fermentation: High-protein flour, 24-hour ferment, low hydration
Signature pie: Tomato pie (no cheese), Sausage and pepper, the special
Dough provenance: Connecticut high-protein flour, Consiglio family dough recipe since 1938
Award lineage: James Beard America's Classics; New Haven institution since 1938
Modern Apizza
East Rock, New Haven · New Haven Apizza · $$
The third pillar of the New Haven apizza trinity. Since 1934 the State Street institution; the famous Italian Bomb (sausage, pepperoni, bacon, mushrooms, onions, peppers) and the regular tomato pie register.
Pizza style: New Haven Apizza
Oven type: Brick oven (oil-fired), 480 Celsius
Dough fermentation: High-protein flour, 24-hour ferment, low hydration
Signature pie: Italian Bomb, Tomato pie, the special
Dough provenance: Connecticut high-protein flour, Modern dough recipe since 1934
Award lineage: New Haven institution since 1934
Zeneli Pizzeria
State Street, New Haven · New Haven Apizza, modern · $$
The Zeneli family's modern New Haven apizza. The Albanian-American family's contemporary VPN-influenced register with the legendary New Haven crust. The newest pillar of the New Haven apizza institution circle.
Pizza style: New Haven Apizza Modern
Oven type: Wood and coal-fired hybrid oven, 480 Celsius
Dough fermentation: High-protein flour blend, 24-hour ferment
Signature pie: White clam, Margherita, Burrata
Dough provenance: Connecticut high-protein flour, Zeneli family modern dough recipe
Award lineage: Modern New Haven flagship
New York and Brooklyn
Brooklyn anchors modern American pizza authority. Mark Iacono's Lucali in Carroll Gardens (and the Miami sister) runs cash-only with no reservations and a four-hour Saturday queue. Domenico DeMarco's Di Fara on Avenue J ran for fifty-five years before his passing; the basil snipped tableside still anchors the menu. Roberta's Brooklyn opened in Bushwick in 2008 and changed modern American pizza forever (the Bee Sting honey-and-soppressata pie spawned a generation of imitators). Patsy Grimaldi returned to his original DUMBO location with Juliana's. The Grimaldi's group continues at Front Street. Matt Hyland's Emily NYC introduced the Detroit-style square slice to modern Brooklyn.
Cities: Miami · New York
Lucali
Carroll Gardens, New York · Brooklyn Modern · $$$
Mark Iacono's Carroll Gardens institution. The most architecturally photographed pizzeria in New York; the candle-lit dining room, the pasta-rolled crust, and the cash-only no-reservations register that runs a four-hour queue every Friday and Saturday.
Pizza style: Brooklyn Modern (Iacono technique)
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Type 00 flour, 24-hour ferment, hand-rolled (no machine)
Signature pie: Margherita, Calzone, the BYOB candle-lit register
Dough provenance: Type 00 flour, hand-rolled crust by chef Iacono himself
Award lineage: James Beard nominee; cash-only institution
Di Fara Pizza
Midwood, New York · Brooklyn Old-School · $$
Domenico DeMarco's Avenue J institution since 1965. The most legendary single-pizza-maker in America; DeMarco himself made every pie for fifty-five years until his passing. The basil snipped tableside, the four-cheese blend, and the slow-formed crust still anchor the menu.
Pizza style: Brooklyn Old-School (DeMarco technique)
Oven type: Brick oven, 425 Celsius
Dough fermentation: High-protein flour, 24-hour ferment, hand-rolled
Signature pie: Round pie with extra cheese, Square Sicilian
Dough provenance: DeMarco family dough recipe since 1965, four-cheese blend
Award lineage: James Beard America's Classics; Brooklyn institution since 1965
Roberta's Brooklyn
Bushwick, New York · Brooklyn Modern Wood-Fired · $$$
Carlo Mirarchi's Bushwick institution. The most architecturally important modern pizza opening of the 2010s. The wood-fired Stefano Ferrara oven, the long-fermented dough, and the cult Bee Sting (hot soppressata, honey, chili) that spawned a generation of pizza imitators.
Pizza style: Brooklyn Modern Wood-Fired
Oven type: Stefano Ferrara wood-fired oven, 450 Celsius
Dough fermentation: Caputo 00 flour blend, 48-hour ferment, hand-stretched
Signature pie: Bee Sting (hot soppressata, honey), Margherita, Famous Original
Dough provenance: Caputo 00 flour blend, Brooklyn-cult-status long ferment
Award lineage: James Beard Best New Restaurant 2009 nominee
Juliana's Pizza
DUMBO, New York · Brooklyn Coal-Fired · $$
Patsy Grimaldi's return to the original Grimaldi's location after he sold the Grimaldi's name. The DUMBO coal-fired institution; the same coal oven that made the original Patsy Grimaldi's a New York pilgrimage destination.
Pizza style: Brooklyn Coal-Fired
Oven type: Coal-fired brick oven, 480 Celsius
Dough fermentation: High-protein flour, 24-hour ferment, hand-stretched
Signature pie: Margherita, Vongole (white clam), Specialty
Dough provenance: Patsy Grimaldi family coal-oven dough recipe
Award lineage: Patsy Grimaldi institution; named America's Top Pizza by TripAdvisor
Grimaldi's Pizza
DUMBO, New York · Brooklyn Coal-Fired · $$
The DUMBO Brooklyn Bridge institution. The original Patsy Grimaldi's location was sold; the Grimaldi's group continues at the new Front Street location. The most-photographed pizza queue in New York runs along the East River promenade.
Pizza style: Brooklyn Coal-Fired
Oven type: Coal-fired brick oven, 480 Celsius
Dough fermentation: High-protein flour, 24-hour ferment
Signature pie: Margherita, the New York-style large pie
Dough provenance: Coal-fired Grimaldi's recipe
Award lineage: DUMBO institution
Emily NYC Pizza
Clinton Hill, New York · Detroit-Style · $$$
Matt and Emily Hyland's Brooklyn pizzeria. The Detroit-style square slice (caramelized cheese rim, the cheese-up-the-sides crust) re-introduced to New York in 2014; the Hylands also run the famous Emmy Squared Detroit-style chain that Emily inspired.
Pizza style: Detroit-Style Square
Oven type: Steel-pan oven, 290 Celsius
Dough fermentation: Long-fermented sourdough, Wisconsin brick cheese
Signature pie: The Emmy (Detroit-style with Wisconsin brick), Colony, Detroit Square
Dough provenance: Wisconsin brick cheese, sourdough starter, blue steel Detroit pan
Award lineage: James Beard Best New Restaurant 2015 nominee
Lucali Miami
Sunset Harbor, Miami · Brooklyn Modern Miami · $$$
Mark Iacono's Miami Beach outpost. The same hand-rolled crust, the same candle-lit dining room, and the same cash-only register transferred from Carroll Gardens to Sunset Harbor. The hardest pizza reservation in Florida.
Pizza style: Brooklyn Modern (Iacono technique)
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Type 00 flour, 24-hour ferment, hand-rolled
Signature pie: Margherita Lucali, Calzone
Dough provenance: Type 00 flour, hand-rolled crust by chef Iacono
Award lineage: Mark Iacono's Brooklyn institution transposed to Miami
Chicago: Deep Dish, Tavern, and Modern
Ike Sewell invented the Chicago deep-dish format at Pizzeria Uno in 1943. The buttery cornmeal crust, the cheese on the bottom and sauce on top, and the 40-minute bake are all Pizzeria Uno innovations. Lou Malnati ran the Pizzeria Uno kitchen for two decades before opening his family flagship in 1971. Pequod's Lincoln Park is famous for the caramelized cheese rim (the cheese pulled up the sides of the pan and burned during the bake). Pizzeria Bebu carries the modern wood-fired register and Coalfire is the only coal-fired commercial pizza oven in Chicago.
Cities: Chicago
Pizzeria Uno
River North, Chicago · Chicago Deep Dish · $$
The original Chicago deep-dish since 1943. Ike Sewell's River North institution invented the deep-dish format that defined Chicago pizza identity. The buttery crust, the cornmeal-dusted pan, and the chunked tomato sauce on top of the cheese are all Pizzeria Uno innovations.
Pizza style: Chicago Deep Dish
Oven type: Deep-pan oven, 230 Celsius (40-minute bake)
Dough fermentation: Buttery dough with cornmeal, no fermentation
Signature pie: Original deep dish, Numero Uno
Dough provenance: Sewell family deep-dish recipe since 1943
Award lineage: James Beard America's Classics; Chicago institution since 1943
Lou Malnati's
River North, Chicago · Chicago Deep Dish · $$
The Lou Malnati family's Chicago deep-dish flagship. Lou Malnati ran the kitchen at Pizzeria Uno for two decades before opening his own; the most consistently family-run Chicago deep-dish institution since 1971.
Pizza style: Chicago Deep Dish (butter-crust)
Oven type: Deep-pan oven, 230 Celsius (35-minute bake)
Dough fermentation: Buttery flaky crust, cornmeal-dusted pan
Signature pie: The Lou (the signature deep dish), The Malnati Chicago Classic, Sausage deep dish
Dough provenance: Malnati family butter-crust recipe since 1971
Award lineage: Chicago institution; James Beard America's Classics
Pequod's Pizza
Lincoln Park, Chicago · Chicago Pan (caramelized rim) · $$
Burt Katz's Lincoln Park institution. The famous caramelized cheese rim (the cheese pulled up the sides of the pan and burned during the bake) is the Pequod's signature, the most-photographed pizza-rim crust in Chicago.
Pizza style: Chicago Pan (caramelized rim)
Oven type: Deep-pan oven, 260 Celsius
Dough fermentation: Buttery crust, cornmeal-dusted pan
Signature pie: Pequod's pan pizza with caramelized rim, sausage and mushroom
Dough provenance: Burt Katz pan-pizza recipe with the burnt-cheese rim
Award lineage: Chicago institution since 1992; the caramelized-rim signature
Pizzeria Bebu
Goose Island, Chicago · Chicago Modern · $$$
Chicago's modern wood-fired flagship. The Goose Island room with the Stefano Ferrara oven and the long-fermented dough; the most architecturally serious modern pizzeria in Chicago outside the deep-dish circle.
Pizza style: Chicago Modern Wood-Fired
Oven type: Stefano Ferrara wood-fired oven, 450 Celsius
Dough fermentation: Caputo 00 flour blend, 48-hour ferment
Signature pie: Margherita Bebu, Coppa, the seasonal modern
Dough provenance: Caputo 00 flour blend, modern Chicago wood-fired technique
Award lineage: Chicago modern wood-fired flagship
Coalfire Pizza
West Town, Chicago · Chicago Coal-Fired · $$
Chicago's coal-fired pizza flagship. The 800-degree coal oven (the only coal-fired commercial oven in Chicago) and the New York-style thin crust transposed to West Town.
Pizza style: Chicago Coal-Fired (NY-style thin)
Oven type: Coal-fired brick oven, 480 Celsius
Dough fermentation: High-protein flour, 24-hour ferment
Signature pie: Margherita coal-fired, White Clam, Sausage
Dough provenance: Coal-fired high-protein dough
Award lineage: Chicago coal-fired flagship
Modern American Wood-Fired and Mozza Group
Chris Bianco at Pizzeria Bianco Phoenix won James Beard Outstanding Chef in 2003, the first pizza maker to ever win the award. Nancy Silverton's Pizzeria Mozza Los Angeles defined the modern American Roman-Neapolitan hybrid since 2006; Mozza Lanai (Four Seasons) and Mozza Monte Carlo extend the Silverton register to a Pacific island and the Cote d'Azur. Giovanni Di Palma's Antico Pizza Napoletana brought the Naples VPN technique to Atlanta. Doug Horn's Dough Pizzeria in San Antonio, Caleb Schiff's Pizzicletta in Flagstaff, and Bobby Stuckey's Pizzeria Locale in Boulder anchor the modern American VPN-certified circle.
Cities: Atlanta · Boulder · Flagstaff · Lanai · Los Angeles · Monte Carlo · Phoenix · San Antonio
Pizzeria Bianco
Downtown Phoenix, Phoenix · American Neapolitan · $$$
Chris Bianco's Downtown Phoenix institution. James Beard Outstanding Chef 2003 (the first pizza maker to ever win the award). The most-cited American Neapolitan-style pizzeria; the Sonny Boy (sausage, salami, gaeta olives) anchors the menu.
Pizza style: American Neapolitan
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Stone-ground organic flour, 24-hour ferment, San Marzano DOP
Signature pie: Margherita Bianco, Sonny Boy, Wiseguy, Rosa
Dough provenance: Stone-ground organic flour, San Marzano DOP, hand-stretched
Award lineage: James Beard Outstanding Chef 2003 (first pizza maker)
Pizzeria Mozza Los Angeles
Hancock Park, Los Angeles · American Neapolitan-Roman · $$$
Nancy Silverton's Hancock Park pizzeria. The thin-crust Roman-style technique with the La Brea Bakery dough lineage; the most consistently photographed pizza dining room in Los Angeles since 2006.
Pizza style: American Roman-Neapolitan Hybrid
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: La Brea Bakery dough, 48-hour ferment, hand-stretched
Signature pie: Fennel sausage pizza, Squash blossom pizza, Bianca with potato
Dough provenance: La Brea Bakery dough lineage
Award lineage: James Beard Outstanding Restaurant nominee
Osteria Mozza Lanai
Manele Bay, Lanai · American Neapolitan · $$$$
Nancy Silverton's Four Seasons Lanai outpost. The Mozza pizza register transferred to Hawaii; the most architecturally serious wood-fired pizza on a Pacific island resort.
Pizza style: American Neapolitan
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: La Brea Bakery dough, 48-hour ferment
Signature pie: Margherita Mozza, fennel sausage, the seasonal
Dough provenance: La Brea Bakery dough, Lanai-grown produce
Award lineage: Four Seasons Lanai resort flagship
Mozza Monte Carlo
Place du Casino, Monte Carlo · American Neapolitan · $$$$
Nancy Silverton's Monte Carlo Mozza. The Hancock Park register transferred to the Casino-adjacent Place du Casino; Mediterranean-French Riviera-style Mozza-pizza dining.
Pizza style: American Neapolitan
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: La Brea Bakery dough lineage, 48-hour ferment
Signature pie: Margherita Mozza, fennel sausage, the seasonal Riviera
Dough provenance: La Brea Bakery dough, Mediterranean produce
Award lineage: Monte Carlo flagship
Antico Pizza Napoletana
West Midtown, Atlanta · Neapolitan VPN · $$
Giovanni Di Palma's Atlanta VPN flagship. The most consistently photographed Neapolitan pizza dining room in the American South. The Stefano Ferrara oven, the imported Caputo flour, and the Naples-trained pizzaioli register.
Pizza style: Neapolitan VPN
Oven type: Stefano Ferrara wood-fired oven, 485 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, San Marzano DOP
Signature pie: Margherita Antico, Diavola, Pizza Capricciosa
Dough provenance: Caputo 00 flour, San Marzano DOP tomato
Award lineage: VPN-certified Atlanta flagship
Dough Pizzeria Napoletana
Castle Hills, San Antonio · Neapolitan VPN · $$
Doug Horn's San Antonio VPN flagship. The most consistently institutional Neapolitan pizzeria in Texas. The Stefano Ferrara oven, the imported Caputo flour, and the Naples-trained pizzaioli register.
Pizza style: Neapolitan VPN
Oven type: Stefano Ferrara wood-fired oven, 485 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, San Marzano DOP
Signature pie: Margherita Dough, Burrata, Diavola
Dough provenance: Caputo 00 flour, San Marzano DOP tomato, fior di latte
Award lineage: VPN-certified San Antonio flagship
Pizzicletta
Downtown Flagstaff, Flagstaff · Neapolitan VPN · $$
Caleb Schiff's Downtown Flagstaff VPN pizzeria. The most architecturally serious Neapolitan pizzeria in Northern Arizona, with the Stefano Ferrara oven and the cycling-themed dining room.
Pizza style: Neapolitan VPN
Oven type: Stefano Ferrara wood-fired oven, 485 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, San Marzano DOP
Signature pie: Margherita Pizzicletta, Funghi, Diavola
Dough provenance: Caputo 00 flour, San Marzano DOP tomato
Award lineage: VPN-certified Flagstaff flagship
Pizzeria Locale
Pearl Street, Boulder · Neapolitan VPN · $$
Bobby Stuckey and Lachlan Mackinnon-Patterson's Boulder VPN flagship. The Frasca-Locale Italian dining group brings the Naples VPN technique to the Pearl Street Mall; the most consistently institutional pizza in Colorado.
Pizza style: Neapolitan VPN
Oven type: Stefano Ferrara wood-fired oven, 485 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, San Marzano DOP
Signature pie: Margherita Locale, Mais (corn), the seasonal
Dough provenance: Caputo 00 flour, San Marzano DOP
Award lineage: VPN-certified; Frasca-Locale group
International Outposts: Europe, Asia, Latin America
The global pizza diaspora spans Europe (Parking Pizza Barcelona, Vico Pizza Lyon), Asia (Mario Pizzeria Khao Lak, Baan Pizza Pai), Latin America (Braz Pizzaria, Carlos Pizza, and Braz Elettrica all in Sao Paulo, the second-largest Italian-descended city outside Italy), the Indian Ocean (Pizzeria Vaatika Cafe Varanasi, Ton Greg's Pizzeria La Digue Seychelles), and even Africa (the Italian-Eritrean colonial Spaghetti Pizza in Asmara, the most architecturally institutional pizza in the Horn of Africa). Ten pizzerias that complete the worldwide circle.
Cities: Asmara · Barcelona · Khao Lak · La Digue · Lyon · Pai · São Paulo · Varanasi
Parking Pizza
Eixample, Barcelona · Modern Italian-Spanish · $$
Barcelona's modern industrial pizzeria. The most architecturally photographed pizza dining room in the Eixample, with exposed concrete, long communal tables, and modern Italian-Spanish fusion pizza register.
Pizza style: Modern Italian-Spanish
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Caputo 00 flour blend, 48-hour ferment
Signature pie: Margherita Parking, Burrata Pugliese, Spanish-Italian fusion
Dough provenance: Caputo 00 flour blend, Spanish jamón option
Award lineage: Modern Barcelona flagship
Vico Pizza
Lyon, Lyon · Neapolitan VPN · $$
Lyon's Neapolitan VPN flagship. The most consistently institutional pizzeria in France's gastronomic capital, with the Stefano Ferrara oven and the imported Caputo flour.
Pizza style: Neapolitan VPN
Oven type: Stefano Ferrara wood-fired oven, 485 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, San Marzano DOP
Signature pie: Margherita Vico, Diavola, the seasonal
Dough provenance: Caputo 00 flour, San Marzano DOP
Award lineage: Lyon VPN flagship
Mario Pizzeria
Bang Niang, Khao Lak · Neapolitan VPN (Thailand) · $$
Khao Lak's Neapolitan VPN beach-resort flagship. The most consistently institutional pizzeria on the Andaman coast of Thailand.
Pizza style: Neapolitan VPN
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Caputo 00 flour, 24-hour ferment, San Marzano DOP
Signature pie: Margherita Mario, Diavola, Funghi
Dough provenance: Caputo 00 flour, San Marzano DOP
Award lineage: Khao Lak resort flagship
Baan Pizza
Pai, Pai · Modern wood-fired · $$
Pai's modern wood-fired pizzeria in Northern Thailand. The most architecturally serious pizza dining in the mountains of Mae Hong Son province.
Pizza style: Modern wood-fired
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Imported flour, 24-hour ferment, fresh tomato
Signature pie: Margherita Baan, the seasonal Thai-Italian fusion
Dough provenance: Imported flour, Northern Thai produce
Award lineage: Pai mountain flagship
Braz Pizzaria
Pinheiros, São Paulo · Brazilian Neapolitan · $$$
The Braz family's Pinheiros pizzeria. The most consistently institutional Brazilian Neapolitan pizzeria; São Paulo is the second-largest Italian-descended city outside Italy and Braz Pizzaria anchors the Pinheiros pizza circuit.
Pizza style: Brazilian Neapolitan
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Caputo 00 flour blend, 24-hour ferment
Signature pie: Margherita Braz, the Brazilian fusion register
Dough provenance: Caputo 00 flour blend, Brazilian-Italian product
Award lineage: São Paulo institution since 2002
Carlos Pizza
Pinheiros, São Paulo · Brazilian Neapolitan · $$$
São Paulo's modern wood-fired flagship. The most consistently photographed contemporary Neapolitan pizzeria in Pinheiros.
Pizza style: Brazilian Neapolitan
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Caputo 00 flour blend, 48-hour ferment
Signature pie: Margherita Carlos, the seasonal Brazilian fusion
Dough provenance: Caputo 00 flour blend, Brazilian product
Award lineage: São Paulo modern wood-fired flagship
Braz Elettrica
Pinheiros, São Paulo · Modern Roman al taglio · $$
The Braz family's Roman al taglio outpost. The pizza al taglio register transferred from Rome to São Paulo; the most consistently photographed by-the-slice pizza in Brazil.
Pizza style: Roman Pizza al Taglio
Oven type: Electric deck oven, 280 Celsius
Dough fermentation: Stone-ground flour, 72-hour ferment, sourdough
Signature pie: Mortadella e pistacchio, Margherita al taglio, the daily rotation
Dough provenance: Stone-ground flour, sourdough starter
Award lineage: Braz group flagship
Pizzeria Vaatika Cafe
Assi Ghat, Varanasi · Modern wood-fired (India) · $$
Varanasi's Assi Ghat wood-fired pizzeria. The most consistently photographed pizza in the holy city, with the Ganges-side terrace and the wood-fired oven anchoring the menu.
Pizza style: Modern wood-fired
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Imported flour, 24-hour ferment
Signature pie: Margherita Vaatika, the seasonal Indian-Italian fusion
Dough provenance: Imported flour, Indian-grown tomato
Award lineage: Varanasi flagship
Ton Greg's Pizzeria
Anse Source d'Argent area, La Digue · Modern wood-fired (Seychelles) · $$$
La Digue's island pizzeria. The most consistently institutional pizza on the Seychelles outer island, with the Anse Source d'Argent beach-side register.
Pizza style: Modern wood-fired
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Imported flour, 24-hour ferment
Signature pie: Margherita Ton Greg's, Tropical fusion
Dough provenance: Imported flour, Indian Ocean tropical produce
Award lineage: Seychelles La Digue flagship
Spaghetti Pizza
Asmara Centro, Asmara · Eritrean-Italian colonial · $$
The Asmara Italian-Eritrean colonial pizzeria. The most consistently institutional pizza in the Horn of Africa, anchored in the modernist 1962 Italian-colonial architecture of Asmara.
Pizza style: Italian-Eritrean colonial
Oven type: Wood-fired oven, 400 Celsius
Dough fermentation: Imported flour, 24-hour ferment
Signature pie: Margherita Asmara, Spaghetti pizza (the eponymous fusion)
Dough provenance: Imported flour, Eritrean-Italian product blend
Award lineage: Asmara colonial-era institution since 1962
Tin Plate Pizza
Main Street, Breckenridge · Mountain wood-fired · $$
Breckenridge's Main Street wood-fired pizzeria. The most consistently institutional pizza in the Colorado mountain ski-town circuit.
Pizza style: Mountain wood-fired
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: High-altitude flour blend, 24-hour ferment
Signature pie: Margherita Tin Plate, the seasonal mountain
Dough provenance: High-altitude flour adjustments, Colorado produce
Award lineage: Breckenridge mountain flagship
Brown Dog Pizza
Main Street, Telluride · Mountain Detroit-Style · $$
Telluride's Detroit-style square pizza flagship. The most consistently photographed pizza in the San Juan mountains, with the famous caramelized cheese rim transferred from Detroit to Telluride.
Pizza style: Detroit-Style Square
Oven type: Steel-pan oven, 290 Celsius
Dough fermentation: Long-fermented sourdough, Wisconsin brick cheese
Signature pie: Detroiter (Detroit-style square), Margherita, the seasonal
Dough provenance: Wisconsin brick cheese, sourdough, blue steel Detroit pan
Award lineage: International Pizza Challenge gold medal
Eno Pizzeria
Coronado, Coronado · Resort wood-fired · $$$
The Hotel del Coronado's beach-resort pizzeria. The most architecturally institutional pizza on the San Diego waterfront, with the wood-fired oven and the Pacific-view terrace.
Pizza style: Resort wood-fired
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Imported flour, 24-hour ferment
Signature pie: Margherita Eno, the seasonal coastal
Dough provenance: Imported flour, San Diego coastal produce
Award lineage: Hotel del Coronado resort flagship
Smoky Mountain Pizzeria
Sun Valley, Sun Valley · Mountain wood-fired · $$
Sun Valley's mountain wood-fired pizzeria since 1997. The most consistently family-run pizza in the Idaho mountain ski-town circuit.
Pizza style: Mountain wood-fired
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: High-altitude flour blend, 24-hour ferment
Signature pie: Margherita Smoky, the seasonal mountain
Dough provenance: High-altitude flour, Idaho produce
Award lineage: Sun Valley mountain flagship since 1997
Tony Boombozz
Old Louisville, Louisville · Louisville wood-fired · $$
Louisville's Old Louisville pizzeria since 1998. The most consistently family-run pizza in Kentucky, with the wood-fired oven and the Old Louisville neighborhood register.
Pizza style: Louisville wood-fired
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Standard flour blend, 24-hour ferment
Signature pie: Margherita Boombozz, Pepperoni, Italian Stallion
Dough provenance: Standard flour blend, Kentucky produce
Award lineage: Louisville institution since 1998
Piaci Pub Pizzeria
Fort Bragg, Mendocino · Mendocino wood-fired · $$
Mendocino coast's wood-fired pizzeria in Fort Bragg. The most consistently institutional pizza on California's North Coast, with the Mendocino-grown produce and the wood-fired oven.
Pizza style: Mendocino wood-fired
Oven type: Wood-fired oven, 450 Celsius
Dough fermentation: Stone-ground flour, 48-hour ferment
Signature pie: Margherita Piaci, Mendocino mushroom, the seasonal coastal
Dough provenance: Stone-ground flour, Mendocino-grown produce
Award lineage: Mendocino coast flagship
Secret Pizza
Cosmopolitan, Las Vegas · NYC slice (hidden) · $$
The Cosmopolitan's hidden pizza window. The unmarked corridor on the third floor, the New York-style slice register, and the most consistently photographed late-night pizza on the Las Vegas Strip.
Pizza style: NYC Slice (hidden)
Oven type: Coal-influence brick oven, 480 Celsius
Dough fermentation: High-protein flour, 24-hour ferment
Signature pie: Cheese slice, Pepperoni slice, the late-night signature
Dough provenance: High-protein flour, NYC slice technique
Award lineage: Las Vegas Strip secret-format flagship
La Pizzeria Metro
Wilmington, Wilmington · NY-style · $$
Wilmington's New York-style pizzeria. The most consistently institutional NY-slice format in coastal North Carolina.
Pizza style: NY-Style
Oven type: Coal-influence brick oven, 480 Celsius
Dough fermentation: High-protein flour, 24-hour ferment
Signature pie: Margherita Metro, NY-Style cheese slice, Pepperoni
Dough provenance: High-protein flour, NY-slice technique
Award lineage: Wilmington NY-style flagship
How to Order Pizza Like a Pro
Order the regional signature. At Da Michele Naples the Margherita (the only other choice is Marinara, no cheese). At Frank Pepe New Haven the white clam apizza. At Sally's the tomato pie (no cheese). At Pizzeria Uno Chicago the Original Deep Dish. At Pequod's the caramelized-rim pan pizza. At Lucali the Margherita; if a calzone is on offer, order it. At Roberta's the Bee Sting (hot soppressata, honey, chili). At Pizzeria Bianco the Wiseguy or Sonny Boy. At Pizzeria Mozza the fennel sausage. The signature pie is the meal; the kitchen built its reputation on it.
Eat the pizza in the regional tradition. In Naples the Margherita is folded twice (libretto-style) and eaten by hand at the standing counter or shared at table. In Rome al taglio is sold by weight and eaten standing at the counter. In New Haven apizza is cut into rectangular slices and shared at the table. In New York the slice is folded once and eaten by hand at the counter. In Chicago deep dish is plated and eaten with knife and fork. In Detroit the square is eaten by hand corner-first to taste the caramelized cheese. The fork-and-knife approach is correct for Chicago deep dish only; everywhere else, eat by hand.
Drink the regional pairing. In Naples it is birra Peroni or Vesuvio Lacryma Christi. In Rome it is Roman lager or Lazio Frascati. At Frank Pepe the institutional choice is Foxon Park birch beer (the New Haven institution since 1922). At Lucali it is BYOB; bring a bottle of Italian red. At Roberta's it is the natural-wine list. At Pizzeria Bianco it is the Bianco wine program (Italian focus). At Mozza Hancock Park it is the La Brea Bakery beer or the wine program.
Reserve where you can. Lucali Brooklyn is cash only with no reservations and a four-hour Saturday queue; arrive at 4 PM. Roberta's Brooklyn: 8 to 12 weeks ahead via Resy. Pizzeria Bianco Phoenix: 8 to 12 weeks ahead. Pizzeria Mozza LA: 4 to 8 weeks. Frank Pepe and Sally's in New Haven: walk-in only with queue from 5 PM. Da Michele Naples: numbered ticket queue from 11 AM. Plan the visit; do not show up at 8 PM on a Saturday and expect to be seated.
FAQ
What is the best pizzeria in the world?
Antica Pizzeria Da Michele in Naples is the most-cited pizzeria on earth. The Condurro family has served Margherita and Marinara since 1870. Sorbillo is the modern Naples VPN benchmark. Frank Pepe in New Haven (since 1925) is America's most-cited pizzeria; the white clam apizza is the single most-cited slice in the United States.
What is VPN-certified pizza?
Vera Pizza Napoletana (VPN) is the protected Neapolitan pizza designation. To qualify a pizza must be made with Type 00 flour, San Marzano DOP tomato, fior di latte or buffalo mozzarella, cooked in a wood-fired oven at 485 Celsius for sixty to ninety seconds. Pizzeria Da Michele, Sorbillo, Antico Pizza Napoletana Atlanta, Pizzicletta Flagstaff, and Pizzeria Locale Boulder are all VPN-certified.
What is New Haven apizza?
New Haven apizza is a regional Connecticut pizza style that began at Frank Pepe in 1925. The technique uses a coal-fired or oil-fired oven at 480 Celsius, high-protein flour, and low-hydration dough. The signature Frank Pepe white clam apizza (raw shucked clams, garlic, oregano, no cheese) is the institutional New Haven order.
Who invented Chicago deep-dish pizza?
Ike Sewell invented the Chicago deep-dish at Pizzeria Uno on East Ohio Street in 1943. The format inverts the layering (cheese on the bottom, sauce on top), uses a buttery cornmeal crust pressed into a deep cake pan, and bakes for forty minutes at 230 Celsius. Lou Malnati ran the Pizzeria Uno kitchen for two decades before opening his family flagship in 1971.