The 19 best pizzas in the world

What is it? Pizza Margherita

What’s on it? San Marzano tomatoes, fior di latte from Vico Equenese, and 24-month aged parmesan, topped with fresh basil 

Naples is the birthplace of pizza, so expect to find pizza parlours dotting the city’s streets from left to right. But beware: not all are created equally. Located in Pignasecca, one of Naples’s liveliest and oldest districts, Pizzeria Da Attilio is where you’ll find traditional, authentic and quality pizza. This third-generation establishment has been serving classic Neapolitan-style pizza since war times and has remained unchanged for the better since 1938. With intimate interiors in close quarters, Pizzeria da Attilio never fails you with its classic Pizza Margherita, the queen of all pizzas. Ingredients are carefully sourced from bordering coastal towns, prioritizing quality over fast food.

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What is it? A cheese slice

What’s on it? Cheese

I’m a bit of a pizza purist. Don’t get me wrong – I’ve happily sunk my teeth into slices covered in kimchi, brisket and oxtail. But the real test of greatness, especially in New York, is how good your slice of cheese is. Can you do something simple and do it well? Scarr’s Pizza is one such pizzeria that gives justice to the original. Every day, owner Scarr Pimentel is found in the basement of his Lower East Side pizzeria, milling grain for his base dough. The result is an airy, slightly tangy crust sturdy enough for toppings but pliable enough to be folded for a slice on the go.

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What is it? Japanese Umami pizza

What’s on it? Dried shiitake mushroom cream sauce, mozzarella, pecorino, mackerel, bonito flakes, kombu, green onions, sesame and soy sauce. 

Perched in the Ebisu neighbourhood of Shibuya, Pizza Marumo is one of the standout pizzerias driving Tokyo’s flourishing pizza scene. The restaurant is renowned for its light yet chewy dough, a result of a meticulous 24-hour fermentation process, and the creative pizzas on the menu reflect chef Yuki Motokura’s diverse culinary background (he’s worked at a Japanese kaiseki restaurant, an Italian, a bar and another pizzeria). One particular pizza stands out for its Italian-Japanese fusion: it’s cream-based, topped with a medley of classic Japanese ingredients, resulting in a savoury, umami-rich flavour profile. Shiitake mushrooms, kombu (seaweed) and two types of fish provide depth, while sesame and soy sauce lend a flavourful lift to the pizza.

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What is it? Pizza Capricciosa 

What’s on it? A crispy margherita pizza topped with artichokes, ham, olives, mushrooms — and often an egg.

Rome’s signature pie, la scrocchiarella, is a round pizza with a thin, charred base that delivers a satisfying crunch. Typically served at dinnertime (with a crisp Peroni), it comes in endless flavors, but the capricciosa (meaning ‘capricious’) stands out for its medley of toppings. For one of the best versions, head to the eastern Centocelle neighborhood, where authentic cuisine shines away from tourist crowds. Helmed by Jacopo Mercuro, 180g Pizza Romana’s modern take on Roman classics has earned it spots on Italy’s and the world’s best pizza lists. 

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What is it? Clam pizza

What’s on it? Surf clams, pecorino, fermented chilli, garlic and parsley

The ocean may not be in sight at Bella Brutta, but you can still get a taste of the sea with its banging clam pizza. A certified hit since day one, the pie is topped with a white, chowder-like sauce, tender sea-sweet clams, a kick of chilli, a liberal handful of fresh parsley and a squeeze of lemon that lifts. The base is bang on – charred, blistered and with just the right amount of chew. It’s so good that no one will think you’re being shellfish if you don’t want to share.

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What is it? The ‘Nbluja

What’s on it? Spicy ‘Nduja, Danish blue cheese, red onion

Copenhagen’s hyped pizzeria of the moment is Diamond Slice on Blågårdsgade in Nørrebro (Time Out’s coolest neighbourhood in the world in 2021). Taking a New York-style approach, Diamond Slice serves its pizzas as massive slices (no exaggeration: one piece is half the size of an average pizza). The best selling and signature dish is the ‘Nbluja, which pairs creamy Danish blue cheese with a warming ‘Nduja spice and sweetly pickled red onions. Buy a t-shirt – 90s styled, like the pizzeria – and you get a free slice. 

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What is it? The ‘Jode’ 

What’s on it? Tomato, mozzarella, nduja, hot honey, stracciatella, grano padano, basil

Since last summer, Dough Hands has made London Fields boozer The Spurstowe Arms even more over-subscribed than usual. The pop-up pizza project of chef Hannah Drye has also, since last month, been in residence at The Old Nun’s Head in Nunhead – giving south London a taste of the impeccable Jode. With perfectly crispy crusts, and a just-oozy-enough-middle, this is the pizza to shove in the mouth of anyone who pretends that they’re bored of hot honey.

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What is it? The Fellini

What’s on it? Fennel sausage, caramelised red onion, fior di latte 

NOVO is a new kid on Cape Town’s pizza block, but this family-owned place in Little Mowbray has quickly built up a loyal following among locals. Why? The quality of the toppings, that’s why. Simplicity on a pizza only works when the ingredients are top-notch, but you don’t need to worry about that here: fennel sausage from renowned cured meats producer Richard Bosma; fior di latte from Italian cheese specialists Puglia; dough slow-proved over 48 hours. Beyond The Fellini, the menu is a compact offering, allowing for focus on getting each pizza perfect. 

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What is it? Number 6

What’s on it? Be brave and choose the Number 6, where the chef has free-rein with the toppings. 

You won’t be disappointed. Daniel Pearson, a baker-turned-pizza-maker, opened this minimalist spot in June 2024 and we should all be thanking him for the career change. In this chic little restaurant, he crafts exceptional doughs for a delighted crowd using six ancient flours, sourdough, and a 36-hour resting period. The menu only includes six options, from classic pizzas (tomato, mozzarella, and basta) to much more original ones (salsiccia – Italian sausage – and caciocavallo cheese), but each is given a quick blast at 400C. It’s simple, but it’s good.

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What is it? Búfala Fest

What’s on it? Roasted San Marzano tomato sauce, buffalo mozzarella DOP, confit cherry tomatoes, crispy parmesan, basil and lemon pesto

Baldoria isn’t a pizzeria per se, but rather a true Italian ristorante, a lively spot which takes inspiration from the colours and spirit of Procida, a small island near Naples. Chef Ciro Cristiano (previously of the popular Bel Mondo and Villa Capri) sourced a legendary Acunto oven from Naples (which reaches 420C and cooks pizzas in just a minute and a half), treats each dough with extraordinary care (the process includes 24 hours of fermentation, another 24 hours rest and includes a pre-fermentation with biga) and changes the six or seven pizzas on the menu regularly, according to what ingredients are in season. However, as with the classic margherita, the Búfala Fest is a year-round staple. The aromatic toppings will be a delightful surprise for cheese lovers, the dough is exceptional, and we pretty much guarantee you’ll want another.

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What is it? A thick-crust pie that represents the pinnacle of Chicago’s most iconic dish.

What’s on it? Layers of cheese, tomato sauce, pepperoni and jalapeños. 

In a city brimming with legendary pizzerias, it takes a lot to stand out. Yet owner Robert Maleski managed this remarkable feat when he launched Milly’s during the pandemic, elevating a timeless recipe. The dough is baked with a ring of mozzarella around it, which produces a striking, caramelised crust. My favorite is the Untitled #1 – crowned with zesty pepperoni, jalapeños and chunks of fresh mozzarella. It was Maleski’s first creation and, in my opinion, the perfect harmony of flavors and textures.

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What is it? The Umbria

What’s on it? Mushrooms, black garlic and a white cheese base of mozzarella fior di latte and ricotta

You might be thinking: ‘why is this pizza named after a region in Italy?’. Well, Umbria is known for its black truffles, which were the inspiration for this pizza. Instead of choosing artificially flavoured products, the chefs at Officina Local recreated the taste of truffle by sautéeing buttery mushrooms in wine and combining with black garlic. The truffle-like taste is then richly enhanced by the creamy base of mozzarella and ricotta. This pizza is so good that though it was originally introduced as a seasonal course, it quickly became a permanent menu fixture due to popular demand. 

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What is it? New Haven style pizza, by the slice

What’s on it? Italian sausage, double marinara, burrata, pepperoni, rosemary, black pepper, parsley and garlic oil

Scotland probably isn’t the first place that springs to mind when you think about pizza, but hear me out: with its chewy crusts, coal-fired bases, sweet-but-tangy marinara sauce and carefully curated toppings, I’d argue this New Haven-style pizza joint is up there with some of the best slices you’ll ever shove down your gob. Civerinos now has four Edinburgh spots and one in Glasgow, so take your pick: its latest branch in Stockbridge is all red-and-white-checked table cloths and vintage, American diner decor, giving it a proper old school feel. One of the best things about this place is you can buy by the slice to takeaway at a really reasonable price tag – and trust me, the slices are a meal – or opt for a twenty-inch to share. Lush.

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What is it? The Hot Honey Sicilian

What’s on it? Organic Bianco DiNapoli tomatoes, mozzarella, pepperoni, roasted red onion, Calabrian chilli paste and honey

Every great pizza begins with a solid base, and Eleventh Street Pizza’s naturally leavened sourdough starter has been nurtured for over seven years. Made with both new and old-world firing techniques and topped with premium organic ingredients, and you’ve got a pretty perfect pie every time. While a monster NYC slice here sops up the late-night booze, we go for the thick Sicilian squares covered with cupped pepperoni and drizzled with Calabrian chilli paste and honey. No matter what you order, expect ample sprigs of fresh basil to top it all off.

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What is it? Pineapple pizza

What’s on it? Pineapple, mozzarella, Viso cheese, bacon, pickled red onion, and coriander

When Duda Ferreira opened shop in Cais do Sodré back in 2019, he wasn’t exactly playing it coy. ‘I want to make the best pizza in Lisbon,’ he boldly proclaimed. Fast forward nearly five years, and it’s fair to say the pizzaiolo has lived up to his word. Lupita has even snagged a spot among the best pizzerias in Europe, according to the 50 Top Pizza list, but the buzz on the corner of Rua de São Paulo tells you all you need to really know. The secret? Maybe it’s the daringly unconventional toppings on their naturally slow-fermented bases, or the meticulously sourced ingredients. And yes, pineapple on pizza can actually be a game-changer. Whether you’re dining in, grabbing a slice to go, or ordering in, Lupita is one not to miss.

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What is it? A’Salcissa

What’s on it? Onion cream, Neapolitan fior di latte cheese, caramelised red onions, and fresh Italian sausage.

Since opening in Soho in 2022, Fiata by Salvatore Fiata has been one of Hong Kong’s go-tos for authentic Neapolitan pizzas. Their cheesy creations have earned them a coveted spot as the fourth-best pizzeria in the Asia-Pacific region in the Top 50 Pizzas 2024 rankings – and trust us, they’re worth the hype. My personal favourite is the A’ Salcissa, a a thin and lightly charred pizza that gets loaded with toppings like onion cream, fior di latte, jammy caramelised red onions, and chunks of fresh Italian sausage that culminate in a sweet-and-savoury goodness that’s incredibly moorish.

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What is it? Porteño-style pizza

What’s on it? Copious amounts of mozzarella

You can’t visit Buenos Aires without trying a slice of our porteño style pizza. Unlike classic Neapolitan pizzas, this beauty is cooked in a pan, meaning the crust is thick, soft, and spongy. These ‘pizzas al molde’ (which translates to ‘in pan’) as their own have got to be strong, too, as the crust needs to support the generous amount of mozzarella cheese that overflows from the edges. Cheese lovers should also try the mozzarella and provolone style at Güerrín for an even gooier upgrade.

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What is it? Terra

What’s on it? Salsiccia a punta di coltello, oyster mushrooms, roasted leek, thyme, and mozzarella di bufala

Having been voted the 8th best pizzeria in the whole of Europe – and top dog in the Netherlands itself for four years running, too – there’s no doubting nNea’s credentials or commitment to excellence (each batch of dough takes two days to make). With this in mind, dive straight into their Terra, the hearty, wholesome taste of the land made real. Mouthfuls of homemade salsiccia a punta di coltello combined with oyster mushrooms, roasted leek, thyme, and pillow-soft mozzarella di bufala transport you to the rich, volcanic farmland of Campania; a true slice of heaven from pizza’s spiritual home. 

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What is it? Tlayuda

What’s on it? Refried beans, Oaxacan cheese, mushrooms, red peppers, avocado, cactus

México is famously the land of tacos and quesadillas, but Oaxaca is probably the most flavour-packed city I’ve visited in my life and the local street food, tlayuda, was a standout of all the many, many things I ate. Fans of a crispy base, listen-up: tlayudas are made from almost wafer-thin tortillas which are toasted to a snappable consistency, and are slathered with refried beans and generously sprinkled with chopped vegetables, Oaxaca cheese, and most importantly, cactus (which taste like a lemony, smokey bell pepper). Grab a seat at Mercado 20 de Noviembre and tuck in – it goes well with a bottle of modelo. 

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