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[title]The map of Buenos Aires pizza has undergone a transformation in line with the times of globalization. The arrival of Neapolitan-style pizza was the first in a series of styles that threaten to dethrone the typical pan-style or stone-baked pizza, so characteristic of Argentine taste.
With over 1,100 pizzerias, Buenos Aires has pizza for every taste and budget. Not to mention, it is a global beacon for its quality and variety. Many pizzerias have celebrated over fifty years of existence and are the gathering spots in each Buenos Aires neighborhood, with their legion of fans who will defend, at any cost, that theirs is the best pizza in the world.
On the Buenos Aires pizza map, the first group is led by the city's originators: the well-known traditional pizzerias that generally offer two types of pizza: pan-style and stone-baked. Both are oven-baked. One is fluffier and thicker, made in a pan, and the other, with a thinner, crispier dough, is cooked directly on the oven floor.
The second group consists of those that have emerged in recent years: "Neapolitan", "Neo-Porteña", "NY Style", "Chicago Style", "grilled", "cut with scissors", "Pinsa Romana", and others.
Next, we take a tour of our favorite pizzerias in Buenos Aires: with various styles but the same true porteño DNA.
PAN-STYLE PIZZA
Within the "typical Buenos Aires pizza" category, there are numerous prestigious pizzerias that have been around for over fifty years. Here, we selected two iconic ones for their quality and cultural significance to the city. These two always have long lines that mix locals with tourists eager to verify their world-famous reputation.
1. El Cuartito
Celebrating 90 years, El Cuartito is at its peak. Every night, there’s at least half a block of waiting to get in. If you're a tourist and have only one chance to verify the worldwide fame of Buenos Aires pizza, El Cuartito is the place.
The must-try is the fugazzeta, made in a pan with a thin dough base, a huge amount of a mix of cuartirolo and mozzarella cheese, ham, another layer of dough, onion, and a sprinkle of melted parmesan on top.
Tip: To calculate the number of slices per person, order one less than what you typically eat. If there's leftover pizza, ask for it to go and heat it at home the next day (never in the microwave).
Location: Talcahuano 937, Recoleta.
2. La Mezzetta
A classic off the beaten path from Avenida Corrientes. La Mezzetta is located at the border of Villa Ortúzar and Colegiales and is one of those pizzerias where you have to queue, there are no tables, and you can only eat "de dorapa" — if you're foreign, that means standing at the bar while eating pizza.
They say each fugazzeta, a beautiful creation that mixes Genoese focaccia (fugassa) with traditional pizza, uses 1.5 kilos of cheese. Their second most popular is the Neapolitan pizza, basically mozzarella with plenty of sliced tomatoes and chopped garlic.
Tip: The pizza is famous, but don’t miss their ricotta cake. If you’re buying to take home, get a slice. You won’t regret it.
Location: Av. Álvarez Thomas 1321, Villa Ortúzar.
EMBLEMATIC NEIGHBORHOOD PIZZERIAS
No Buenos Aires neighborhood is complete without an emblematic pizzeria among its streets. That one place every local knows, recommends, and defends fiercely. The regulars argue that their neighborhood pizza is the best in the world, and they have solid reasons to back it up. Here, we selected three classics that should be on your 2025 agenda if you haven’t tried them yet.
3. El Cedrón
El Cedrón is the authentic pride of the Mataderos neighborhood, a must-stop for any local and visitors to this legendary Buenos Aires area. The mozzarella pizza has a unique touch: it’s not the cheese or the dough but a kind of seasoning they put on top, resembling chimichurri, which is the secret to this magical pizza.
Tip: If you’re tempted by this review, you must try the "spinach and white sauce" pizza.
Location: Av. Alberdi 6101, Mataderos.
4. Pirilo
Pirilo is the perfect pizzeria for those who love to travel back in time on their culinary outings. It fully maintains its quintessential neighborhood essence from San Telmo. The usual comment is that they cut the slices however they please, and no two slices are alike. A must-visit for anyone looking to complete their Buenos Aires pizza album.
Tip: The house classic is “La de Cancha,” a pizza eaten cold with chili flakes, tomatoes, and oregano.
Location: Defensa 821, San Telmo.
5. San Antonio
We head to Boedo, at the far end, to wrap up our list of neighborhood pizzerias with a true representative: old-school, with experienced waiters, using the same recipe for decades, paper napkins, neighbors queuing, and local fans heading there after a game. If you're lucky, at San Antonio, you'll hear some good tangos while you enjoy the "San Antonio" pizza, which comes with mozzarella, ham, bell peppers, tomato slices, hard-boiled eggs, sausage, and green and black olives. Relax, it’s not that complicated.
Location: Av. Juan de Garay 3602, Boedo.
NEO-PORTEÑA PIZZAS
This is a relatively new term in the gastronomic scene. "Neo-porteña" pizzerias blend the city's traditional flavors with new techniques. They don't stick to just one type of pizza; instead, they continuously experiment and evolve their recipes. They use seasonal ingredients and adopt modern kneading and fermentation techniques. We have selected three pizzerias that are making waves, each representing the evolution of the porteño palate in its own unique way.
6. Eléctrica Pizza
Eléctrica Pizza is designed for an "Instagrammable" experience. It is set up in an old mechanic shop, maintaining most of its original structure but featuring a striking wood-fired oven in full view. They use sourdough made with organic flour and a unique kneading process that gives the dough a soft interior and a crispy exterior.
They reinterpret the classics, like a kind of fugazzeta that mixes various cheeses with onions, oregano, and a generous amount of Parmesan on the edges. Or the "4 Fantásticos," a twist on the classic four-cheese pizza with a signature touch and top-quality ingredients.
Tip: Try their different varieties of fainá, especially the one with provolone.
Where: Julián Álvarez 1295, Palermo.
7. Roma del Abasto
This pizzeria is the revitalization of a historic Abasto bar, led by the team of Martín Auzmendi and Julián Díaz (owners of iconic gastronomic establishments like La Fuerza, Los Galgos, and Raíz). At Roma del Abasto, you can try classic pan pizzas, but with a fresh twist, always using seasonal and high-quality ingredients. The constant pursuit of new flavors is their greatest strength.
Tip: Order the "Gran Porteña," a pizza with mozzarella, tomato sauce, roasted bell peppers, smoked pork loin, parsley, olives, herb-infused garlic oil, and scallions.
Where: Dr. Tomás Manuel de Anchorena 806, Abasto.
8. Garito Loyola
Garito Loyola was the breakout opening of 2024 in Villa Crespo's new gastronomic hotspot around Darwin Street. If there were a "Palermo-fication ray," this area might be dubbed "Palermo Atlanta."
Here, they bring back the tradition of stone-baked pizza with a crispy base but with their own twist. Like Eléctrica Pizza, they set up their space in an old mechanic shop but gave it a trendy makeover, including a bar serving various vermouths, tinto de verano, and gin & tonics.
Tip: They offer gluten-free and vegan pizza options.
Where: Loyola 1184, Villa Crespo.
9. Kalis Pizza
It’s impossible to classify the pizzas at the newly opened Kalis Pizza into a single category. They are thin but don’t fold, fluffy but not thick, crispy but not quite a traditional stone-baked medium crust. In this new project by rising baker Franco Kalifon, pizza is sold exclusively by the slice on disposable plates, adding to its relaxed and casual charm.
Each slice is a signature creation, making it worth ordering piece by piece. Located on a trendy street corner in Núñez, Kalis Pizza keeps it simple with only four flavors, and their latest addition, the "rojita", made with a secret sauce, is already a sensation.
Tip: They use only house-made or imported Italian ingredients. Their standout toppings include pepperoni and homemade pesto.
Where: O’Higgins 3578, Núñez.
NAPOLETANA PIZZAS
Napoletana pizzas made a splash when they first arrived in Buenos Aires, sparking debate. It took time for locals to embrace their airy and soft dough, thick (cornicione) crust filled with bubbles, and slightly charred edges. These pizzas are cooked in wood-fired ovens at extremely high temperatures (around 450°C) for just 60-90 seconds. The dough undergoes a slow fermentation, making it thin and light. Compared to traditional porteña pizza, it has significantly less cheese, which was initially controversial. However, like specialty coffee, its high quality and freshness eventually won over the public, and now this style is well established in the city. There are many excellent napoletana pizzerias today, but we have chosen one that is particularly committed to preserving the authentic Neapolitan recipe.
10. Núvola
Juan Pablo Padrevita is one of the pioneers of napoletana pizza in Buenos Aires. He believed in this product so much that he founded the first pizzaiolo school to train pizza masters and expand the movement.
At the same location as the institute, you’ll find Núvola, where you can experience the authentic flavors of this style in an ambiance inspired by the Amalfi Coast, right in the heart of Buenos Aires. The pizza is light, soft, and made with top-quality ingredients.
Tip: Recognized as one of the 50 best napoletana pizzas in the world, we recommend the "Salsiccia e Patate," topped with Italian sausage, smoked provola cheese, and spiced roasted potatoes.
Where: Reconquista 479, Downtown Buenos Aires.
NEW YORK STYLE PIZZA
Perhaps the most distinct from porteña pizza. It has a thin, flexible crust with slightly thicker edges. It is baked in electric or gas ovens, giving it an even golden hue and a chewy texture. The base is sturdy enough to be folded without breaking, making it perfect for eating on the go. The classic topping is simply cheese and pepperoni. One pizzeria has emerged as the undisputed leader of this style in Buenos Aires.
11. Togni’s Pizza
Belgrano’s new classic. The creator of "high-quality fast food," Máximo Togni, chose the NY-style pizza, served by the slice or as a large 8-slice pie, with an additional pan pizza version that comes in a rectangular shape.
The two standout features of Togni’s pizza are the sourdough base and the homemade pepperoni, created in collaboration with Corte Charcutería. They also incorporate porteño flavors, offering versions with meatballs or even Milanesa.
Tip: The vegetarian option with mozzarella, eggplant, pesto, and Parmesan is a perfectly balanced and light combination.
Where: Blanco Encalada 1665, Belgrano.
PINSA ROMANA
One of the latest arrivals in Buenos Aires, the pinsa romana has a modern Roman origin (developed in the early 21st century). The dough is made from a blend of wheat, rice, and soy flours and undergoes a long fermentation (24-72 hours), making it much lighter and more digestible. It has an oval shape, a crispy crust, and a soft center. Few pizzerias focus exclusively on this style.
12. Totti Pinsa di Roma
When ordering a pinsa, expect two things: you won’t get an overload of melted cheese, and you won’t find traditional pizza flavors, but you will discover creative and delicious combinations. The dough is soft yet crispy, two details that appeal to Argentine palates. Due to its size and ingredients, you may need to eat it with a knife and fork.
At Totti Pinsa di Roma, the menu is divided into three categories: Pinsa Bianca (no sauce), Pinsa Rosso (with tomato sauce), and focaccias. They use only top-quality and seasonal ingredients.
Tip: If it’s your first time, start with the "Mortadella," featuring mozzarella, stracciatella, crushed pistachios, and basil pesto.
Where: Av. Jorge Newbery 3001, Colegiales.
ROMAN AL TAGLIO PIZZA
Also known as "pizza al taglio," this style is sold in rectangular slices. It is baked in large trays and has a thick, fluffy base with a crispy bottom. It often features creative toppings, from grilled vegetables to cured meats. It’s worth trying only if the restaurant prioritizes high-quality ingredients. Here’s a standout pizzeria that’s gaining popularity.
13. Bravo
The latest style to hit Buenos Aires. Bravo serves pizza by the slice, cut with scissors and displayed at the front of the shop. Every piece is carefully crafted. The defining feature is the dough—crispy, light, and airy, with a 72-hour fermentation that truly makes a difference.
Tip: Try the "Trastevere," a tribute to the classic Rosario sandwich "Carlitos" but made with pizza dough.
Where: José Antonio Cabrera 3533, Palermo.