The World’s 10 Best Pizza Restaurants
Pizza restaurants can be far more than a quick slice stop: the best of them treat dough, fermentation, and oven heat as a craft, balancing blistered crusts, bright tomato sauces, milky mozzarella, and carefully chosen toppings. In this guide, the common thread is a devotion to pizza as a distinctive dining experience, whether that means classic Neapolitan character, modern refinements, or a chef-driven approach to regional style. Across Italy, the United States, Europe, Asia, and the Middle East, these pizzerias reflect how the category has expanded while staying rooted in a few essential ideas: quality flour, long fermentation, high-heat baking, and a respect for simplicity. Some lean traditional, others experiment with technique and service, but all belong to a global conversation about what makes great pizza memorable. That diversity is part of the appeal. From cities associated with the pizza tradition to destinations where skilled makers reinterpret it for local diners, the best pizza restaurants offer a mix of comfort and precision. For travelers, they are as much about watching a craft at work as they are about the final pie on the table.
I Masanielli – Francesco Martucci
Caserta, Italy
I Masanielli – Francesco Martucci is a restaurant in Caserta, Italy.
Una Pizza Napoletana
New York, USA
Una Pizza Napoletana is Anthony Mangieri’s pizzeria on Orchard Street in New York’s Lower East Side, trading from 175 Orchard Street, New York, NY 10002. The business presents itself as the current and only expression of Mangieri’s long-running focus on pizza, and it operates as a single independent restaurant rather than a wider group. Its setting is compact and purposefully simple, with the dining room arranged around the oven and the service model kept closely tied to the cooking. The kitchen is centred on naturally leavened, wood-fired Neapolitan pizza. The official site says Mangieri makes every ball of dough by hand and shapes, tops and bakes each pizza himself, while the menu is intentionally minimal. Michelin also identifies the restaurant as pizza cuisine at the same address and notes the wood-burning oven, minimal toppings and Neapolitan style, confirming the tight focus of the food. Beyond the pizzas, the offer remains restrained. The menu includes a small selection of starters, made-daily ice cream and seasonal sorbetto, together with a limited list of Italian beers and wines from Campania and Champagne. The restaurant states that it does not serve gluten-free pizza, and that the marinara pizza is vegan. Michelin similarly describes dessert as limited to sorbet or gelato, reinforcing the concise shape of the meal. The dining room is intimate and personal, with guests seated within view of the oven and one-of-a-kind artworks displayed on site. Reservations are required and open online two weeks in advance, though visitors without dinner bookings may stop by for drinks or small bites. Private buyouts are available for larger gatherings, with events offering exclusive use of the restaurant and food and drinks prepared throughout by Mangieri himself.
Diego Vitagliano Pizzeria
Naples, Italy
Diego Vitagliano Pizzeria is the Naples branch at Via Nuova Agnano 1, Bagnoli, in the city’s western edge towards Pozzuoli. The official site presents it as the first 10Pizzeria Diego Vitagliano in Naples, opened after the original Pozzuoli location, and describes the venue as an accommodating, well-kept room with 200 covers split between 150 indoors and 50 outdoors in fine weather. A visible oven and a dedicated gluten-free area are part of the layout, and the house style is rooted in a contemporary interpretation of Neapolitan pizza. Food here is built around pizza making, with Vitagliano’s own approach to high-rimmed Neapolitan dough and indirect fermentation using biga and poolish. The operator says the restaurant gives particular attention to gluten free, offering an entirely gluten-free menu with 18 pizzas and two starters in both the Naples and Pozzuoli sites, supported by a visible box oven and separate spaces to limit contamination. The wider food programme also stresses selected ingredients, including Puglian extra-virgin olive oil and type 1 bio flour from Molino Grassi. The restaurant’s character is tied to a modern, practical dining room rather than a formal dining style. Official descriptions emphasise the open oven, the clear separation of gluten-free production, and a service-led approach that has become a defining feature of the brand. The setting in Bagnoli, an area in ongoing regeneration, gives the branch a distinctly urban feel, while the outdoor seating adds a seasonal element without changing the core pizzeria identity. As a current operating branch of a wider Naples-founded business, Diego Vitagliano Pizzeria Bagnoli offers a focused experience centred on pizza, bread and careful dough work. The official location page records daily service and the restaurant’s fixed address in Naples, while the food page highlights the gluten-free offer and ingredient sourcing. Together these sources show a large, specialised pizzeria with a casual but considered atmosphere, designed for both local visits and destination dining in south-west Naples.
The Pizza Bar on 38th
Tokyo, Japan
The Pizza Bar on 38th is a restaurant in Tokyo, Japan.
50 Kalò
London, UK
50 Kalò is a Neapolitan pizzeria in Westminster, London, at 7 Northumberland Avenue, WC2N 5BY. It is the London branch of Ciro Salvo’s 50 Kalò project, which the company says began in Naples in 2014 and has been in London since July 2018. The official London location page presents the branch as open every day, with service from 12.00 to 23.00, placing it among central Westminster dining addresses in a busy part of the city. The food offer is centred on pizza rather than a broad Italian menu. The brand describes its pizzas as combining selected flours, a high-water dough and long fermentation, with an approach that balances traditional Neapolitan method and a more contemporary style. The London site is presented within the same 50 Kalò identity as the Naples original, so the branch follows the parent company’s defined pizza-led format rather than a generic trattoria model. The menu is described by the operator as seasonal and subject to regular change, which suggests a kitchen working with a limited and focused range of toppings and combinations. AVPN’s associate listing for the London branch also records the address and contact details, linking the restaurant with verace pizza napoletana standards. That combination points to a venue built around dough craft, ingredient selection and a clear Neapolitan identity, rather than elaborate multi-course dining. In practical terms, 50 Kalò serves diners looking for a specialist pizza restaurant in central London with a distinct brand background and a straightforward setting. The Westminster location makes it suitable for local workers, visitors and theatre-goers in the surrounding district, while the official pages keep the emphasis on the pizza itself. Its character is shaped by the London branch’s place within a wider Italian network, yet the identity remains firmly anchored in Neapolitan pizza making.
Pepe in Grani
Caiazzo, Italy
Pepe in Grani is a restaurant in Caiazzo, Italy.
Pizzeria Bianco
Arizona
Chris Bianco began making pizzas in a Phoenix grocery store in 1988, and Pizzeria Bianco now has two Phoenix addresses: Heritage Square downtown and Town & Country. Wood-fired pizza and relationships with farmers and local producers remain central to the restaurants' identity. At Heritage Square, the compact selection centres on six enduring pies, including Margherita, Marinara, Rosa, Wiseguy, Sonny Boy and Biancoverde. The Town & Country restaurant broadens the offering with artisanal pasta, a house-made meatball sandwich and chicken cacciatore alongside the pizzas. The two locations share Bianco's approach to ingredients while offering different routes through a meal.
Fratelli Figurato
Madrid, Spain
Fratelli Figurato is a Madrid restaurant group built around Neapolitan Italian cooking, with its main pizzeria at Calle Alonso Cano 37, 28006 Madrid. The official site presents this branch as a small, welcoming room shaped to recall a neighbourhood pizzeria in Naples, and it is one of three Madrid addresses operating under the same name. That clear branch identity helps distinguish the Alonso Cano site from the group’s other, differently pitched venues. At Alonso Cano, the emphasis is on classic Neapolitan pizza, supported by the wider brand’s focus on Italian food. The branch page also provides access to the menu and reservations, indicating a straightforward restaurant format rather than a larger mixed-use venue. Its character appears deliberately compact and local, with the site’s own wording pointing to a room designed for casual dining rather than formal service or expansive facilities. The group’s second Madrid branch, Trattoria Popolare at Calle Larra 13, 28004 Madrid, broadens the offer with fresh handmade pasta prepared daily alongside Neapolitan pizza. Its official page describes a setting surrounded by green plants, giving it a more enclosed and atmospheric feel than the pizzeria on Alonso Cano. The branch keeps the same Italian core while shifting towards a trattoria style of dining and presentation. A third site, Pizzeria Friggitoria on Avenida de Filipinas 14, 28003 Madrid, extends the concept again with fried dishes, oven-baked or fried Neapolitan pizza, and Italian beer. Read together, the official pages show a compact Madrid operation with three distinct formats: a small neighbourhood pizzeria, a plant-filled trattoria for pasta and pizza, and a more street-food-led address centred on fritti and pizza. That variety gives the brand a clearly defined but varied Italian profile across the city.
400 Gradi
Melbourne, Australia
400 Gradi is a restaurant in Melbourne, Australia.
L’Antica Pizzeria da Michele
Dubai, UAE
L’Antica Pizzeria da Michele is a restaurant in Dubai, UAE.