The World’s 100 Best Pizzerias

Small Puglian-style pizzeria in Hastings Old Town, run by an Italian couple and serving pizzas on sourdough. The dough is long-fermented, and the owners provide attentive service.

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A small pizzeria in Asakusa near Kaminarimon and Nakamise-dori serves a short menu of four wood-fired pizzas. The dough is chewy, the Marinara is on the menu, and diners can watch the pizzas being made at an open counter.

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A one-man Neapolitan pizzeria in Fukushima, Osaka, with only a few tables. The wood-fired crust is thin, the pizzas are large, and the owner cooks, serves and takes orders alone.

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A small pizzeria in New York selling whole pies made with sourdough. The thin, crisp crust and toppings such as nduja are a feature, though prices are high and waits are long.

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A Neapolitan pizzeria in Pisa's historic centre with a small room and long waits at busy times. The dough is light and well-leavened, and the ingredients are Campanian.

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Wood-fired Neapolitan pizza from a food truck in Edinburgh, with a few tables nearby and a brick-and-mortar restaurant planned. The dough is soft and chewy, the tomato sauce is a feature, and the owners are friendly.

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A small Neapolitan pizzeria in Västerås, mostly takeaway with a few seats. The sourdough dough and the house topping combinations, such as Nduja and perejil, are its specialities.

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Small Italian pizzeria in Berlin serving Neapolitan-style pizza, with pasta and focaccia on the menu. The dough is airy, the ingredients are high quality, and the chef cooks in view of the room.

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Small artisanal pizzeria in Belgrade near the Botanical Garden, run by owner Nikola, who makes the dough and toppings himself. The dough is fermented for five days, and the owner talks with guests in a hands-on way.

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Small pizzeria in central Valencia serving a short menu of Neapolitan-style pizzas and desserts. The dough and fresh ingredients are good, though the room is hot and reservations are not taken.

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Pizza shop in Old Market, Bristol, serving New York-style pizza by the slice or as whole pies. The dough is thin and crisp, and vodka and pepperoni pizzas are featured, though salt levels are a drawback and waits are long.

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Small one-man pizzeria in Thessaloniki run by owner Kostas, who makes thin pizzas with handmade dough. The dough and toppings are fresh, and he takes custom orders where he chooses the ingredients.

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A Neapolitan-style pizzeria inside Jerusalem's Mahane Yehuda market, serving personal pizzas and focaccia. The dough is thin and airy, and the sauces are generous, though prices are high and seating is scarce.

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A small Neapolitan pizzeria in Cura di Vetralla, run by pizza chef Michele Friello. The high-hydration dough is light and airy, with a texture close to brioche.

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Small Neapolitan pizzeria near Ginkaku-ji in Kyoto, run by a pizza chef trained in Naples. The dough is light, and the imported Italian ingredients include buffalo mozzarella from Caserta.

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Neapolitan pizzeria in central Brighton, with a wood-fired oven and a menu built on Italian ingredients like mortadella and buffalo mozzarella. The dough is soft and light, and the staff are friendly and attentive.

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Neapolitan-style pizzeria in Chapecó, known for long-fermented dough and Italian-style toppings. The crust is light and airy, and the chef explains how the dough is made.

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A small Neapolitan-style pizzeria on the main road between Aourir and Tamraght, serving wood-fired pizzas and homemade desserts. The dough is well made, the toppings are fresh and the staff are friendly.

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A small Neapolitan pizzeria in Toledo's historic centre, run by an Italian owner and mostly takeaway. The dough is thin and airy, with homemade focaccia and tiramisu.

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Pizza-only restaurant in Eskişehir with a dimly lit basement dining room and a wood-fired oven. The long-fermented dough feels light, and the Asado and Brisket pizzas are the house specialities.

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Fully vegan pizzeria in central Ghent serving Neapolitan-style pizzas with cashew-based cheese. The dough is light and airy, and the large menu changes with the seasons.

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A traditional pizzeria in Ubatuba's historic center, open since 2000, with a long-standing local following. Diners sample olive oils from several countries and dip the pizza crusts into them.

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Neapolitan pizzeria in Bento Gonçalves with a retro Italian basement dining room. The dough is naturally fermented and thin, and drinks are ordered through a self-service system.

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Old-fashioned pizzeria in Buenos Aires where most people eat standing at the counter or take their order away. The stuffed fugazzeta, an onion-and-cheese pizza, is a speciality, though its amount of cheese is divisive.

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Family-run pizzeria in Izmir serving large, thin-crust pizzas made to each guest's request. The sauces are homemade, and the owners are hospitable.

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A pizzeria in São José, Greater Florianópolis, with delivery and a small dining room. The pizzas are generously topped, and the light crust arrives hot.

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Neapolitan-style pizzeria in Haifa serving airy-crusted pizzas with starters and desserts. The staff are attentive, and the short menu offers unusual toppings.

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Family-run pizzeria in Füssen serving Neapolitan-style pizza and pasta. The long-fermented dough is light and crisp rather than heavy.

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Neapolitan-style pizzeria in York serving craft beer, cocktails and homemade desserts. The dough is light and fluffy, and the toppings include unusual options such as the lasagne pizza.

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Small pizzeria in Nice, mostly takeaway with a few indoor tables, serving classic pizzas and house specialties. The dough is airy and crisp, and toppings include unusual options such as pistachio and pine nuts.

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Small takeaway pizzeria in Lucca's historic centre, selling pizza by the slice and as whole pies. The choice of toppings and doughs is wide, including a charcoal base.

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Small pizzeria in Matera's old town, serving Neapolitan-style pizzas, panzerotti and puccia from a counter with a few seats. The dough is light and well-leavened, baked in a wood-fired oven.

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Pizzeria in São Roque on the wine route, run by Chef Sudário, serving thin, long-fermented pizzas. The dough is light and the sauce is tomato-based, while toppings are sparse and prices are high.

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Neapolitan-style pizzeria in Chania run as self-service, with ordering and payment at the counter. The dough is thin and airy, and the owner works the oven himself.

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A small vegetarian pizzeria in Ljubljana with many vegan options, serving thin pizzas by the slice or whole. Its New Haven-style crust is crunchier than the Neapolitan pizzas common in the city.

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In Älvsjö, Stockholm, Bara Vedugnspizza is a Neapolitan pizzeria with a wood-fired oven and no reservations. Its dough is soft and airy, and the staff are friendly and attentive.

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Neapolitan-style pizzeria in Haarlem with an open kitchen and a small room. The fermented dough has a crisp edge and a soft, chewy inside.

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The pizzeria in La Louvière serves Roman-style, round and pinsa pizzas, and its menu lists gluten-free bases. The dough is crisp and thin with high-quality toppings, but service and the owner's manner are problems.

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Neapolitan pizzeria in Nice, steps from the port, run by an Italian owner. The dough is light, the tomato sauce is fresh, and heart-shaped pizzas are available, with queues forming before each evening opening.

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Neapolitan-style pizzeria with a counter around its open oven in Azabu-Juban, Tokyo, serving a small menu of classic and seasonal pizzas. Specialities include the bluefin tuna pizza with wasabi, and the dough is chewy and charred.

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Neapolitan-style pizzeria in Agrigento serving contemporary pizzas on dough leavened for 48 hours. It offers vegan options and quality ingredients, though service and waiting times are mixed.

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Pizzeria in Napier selling sourdough pizzas by the slice or whole, with street-side and courtyard seating. The base is chewy and charred, and the condiments include hot honey and garlic oil.

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A small pizzeria with a courtyard terrace in Óbidos, where pizzas are thrown and baked in a miniature oven. It is known for a sourdough crust and toppings such as burrata with pesto and chorizo with honey.

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Neapolitan-style pizzeria in Częstochowa's city centre, with classic and house pizzas. The dough is thin and crispy-edged, and the chef's own recipes are a feature.

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Nearly century-old pizzeria in Manhattan's West Village serving thin, coal-fired pies. Its thin, charred crust and simple tomato sauce draw long queues.

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Wood-fired Neapolitan-style pizzeria in a quiet alley in Da Nang, with a relaxed, rustic courtyard setting. The crusts are thin and airy with a charred rim, and Parma ham and burrata pizzas are specialities.

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Neapolitan pizzeria in Caserta known for light dough and pizzas cooked at several temperatures. The ingredients and the pizza are good, while service is slow and uneven and waits are long.

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Neapolitan-style pizzeria in central Buenos Aires, with thin crusts baked in a brick oven. Its crust is thin enough to cut with scissors, and international competition awards hang on one wall.

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Century-old pizzeria in São Paulo's Brás neighbourhood, serving thin pizzas in a plain, dated room. Specialities include the Castelões pizza, with its dough and house calabrese sausage, though the room needs upkeep.

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A small, family-run Italian pizzeria in Kuta, run by an Italian chef who makes the pizzas in view of guests. The dough is thin and crispy, and the gelato is homemade.

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Fully vegan pizzeria in Portland serving deep-dish and Detroit-style pies with house-made vegan cheese. The crust is crisp and fluffy, and the cheese melts and stretches like dairy.

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Small all-vegan pizzeria in Munich serving pizzas with creative toppings, mostly as takeaway. The fermented dough is a feature, and inventive combinations such as kimchi and truffle are offered.

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Serving pizza, fries and sides, The Crust Pizza in Wapda Town, Gujranwala offers delivery and dine-in. Quality has been consistent for several years, with crispy crusts and generous toppings, and staff are polite and quick to resolve issues.

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Neapolitan-style pizzeria in Motril where diners order from a tablet and build their own pizzas. The dough is light and wood-fired, and custom pizzas can be saved for others to order.

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Italian-style pizzeria in Penha, Santa Catarina, with indoor and outdoor tables. The crust is thin and naturally fermented, and eating pizza by hand is the custom.

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Italian-run pizzeria near the beach in Puerto del Rosario, offering thin or thick crust pizzas. The gourmet pizzas and the dough are well regarded, and the tables have an ocean view.

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Pizzeria in Fréjus where Gennaro and his team make pizzas in full view, for eating in or takeaway. The dough is grey and burnt-wheat, and a custom pizza can be built.

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Small Neapolitan-style pizzeria in Ong Lang, Phu Quoc, with a short menu. The dough is thin and airy, with wood-fired baking, fresh tomato sauce and homemade tiramisu.

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Small Neapolitan pizzeria in Prague with about a dozen seats, where pizzas are made in view of the tables. The dough is light and fluffy, and the Italian ingredients are a feature.

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Small modern pizzeria in Pisa serving Neapolitan-style gourmet pizzas. The dough is airy and double-cooked, and a welcome glass of prosecco is offered.

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The Neapolitan pizzeria on Watergate Street in Chester has a small room and an open kitchen. The dough is light and airy, and specialities include the Margherita and Ragù Napoletano.

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Casual Italian pizzeria in Perth with a wood-fired oven and a takeaway counter that gets busy at weekends. The dough is thin and light, and the room is tight and no-frills.

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Neapolitan pizzeria in Tarragona's old town, with a terrace on Plaça de les Cols near the cathedral. The wood-fired oven is a key feature, and the dough is proved for over 48 hours.

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Neapolitan and Roman pizzeria in Bilbao. The dough and the quality of the toppings are its strengths.

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A family-owned pizzeria in Mount Vernon, known for thin pies and an old-school dining room. Its thin, crisp crust has charred edges and a tangy sauce.

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Neapolitan-style pizzeria in Nice with a warm interior and a varied menu blending French and Italian touches. The menu includes pistachio and burrata dishes, but crust and oven results vary.

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An all-you-can-eat pizzeria in Balneário Camboriú with a wide range of savory and sweet pizzas. Dessert flavors are a feature, each round offers plenty of variety, and waiters serve quickly and attentively.

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Small pizza shop in an alley off Nguyen Trai Street, baking Neapolitan-style pizzas one at a time in a gas oven. The dough is thin and chewy, and the sauce is tomato-forward.

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A family-run counter on the ground floor of Ealing Picturehouse serves Detroit-style square pizza by the slice. The dough is airy with crisp, cheesy edges, and toppings include burrata and nduja.

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A small family-run pizzeria on a quiet side street in central Aix, serving Neapolitan-style pizzas. The dough is thin and crisp, and the toppings are generous and fresh.

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Small Italian pizzeria tucked into a pedestrian passage in central Madrid, with three tables and dishes based on the owner's family recipes. The rice flour dough, the Italian ingredients and David's explanation of each dish are notable.

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A New Haven pizzeria serving thin, charred apizza in a long-established room with old photos on the walls. The crust is thin, and classic tomato pies are a speciality, but the char is too heavy.

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Neapolitan pizzeria near the Trevi Fountain, with a queue outside and tables packed close together. The crust is thin, chewy and airy, and specialities include the burrata Margherita.

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Family-run woodfired pizzeria in Empire Bay on the Central Coast, with a long-standing family dough recipe. Its light, airy base and outdoor terrace are key features.

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Small Italian pizzeria in central La Paz run by an Italian-Bolivian chef, serving pizza, lasagna and tiramisu. The dough is thin and light, the toppings are generous, and a homemade limoncello is offered at the end of the meal.

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Small pizzeria tucked inside an office building in South Beach, with thin, crispy pizzas. Its star-shaped pizzas, with ricotta folded into the crust, set it apart from other thin-crust spots.

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Pizzeria in Ramat Gan serving delivery and takeaway pizzas with generous toppings and a thick, crisp crust. Cheese and garlic bread are among the highlights, but late deliveries and rude phone staff are often an issue.

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Small pizzeria in Cais do Sodré serving thin, wood-fired pizzas with inventive toppings. The dough is light, but queues often run past an hour.

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Thin-crust New Haven-style pizzeria in Melvindale, run by owner Fredi, with a counter ticket system. The crust is crisp, the sauce is fresh, and it ranks highest in Michigan.

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Small Neapolitan pizzeria in Casablanca with a limited menu and a queue for tables. The airy, well-fermented dough and the pistachio gelato are standouts.

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Neapolitan-style and Sicilian pizzeria at the entrance to Ortigia, Syracuse, with a long menu of pizzas, montanarine and fried appetizers. The dough is light and well-leavened, the ingredients are fresh and local, though service and waits are mixed.

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Pizzeria in Ubatuba with long-fermented, light dough and well-filled pizzas, including temaki and filet mignon flavours. Toppings and atmosphere are good, but prices are high and queues are long at busy times.

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Neapolitan-style pizzeria in Kyoto that bakes its pizzas in a wood-fired oven. The thin, crisp crust and the Margherita are its strengths, though service and queuing are frequent drawbacks.

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A small Neapolitan-style pizzeria in Paris, staffed by Italians, with a pink dining room. Its pizzas have light, airy dough and inventive toppings, and are baked in a visible wood-fired oven.

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A Neapolitan pizzeria in Maroochydore with a casual dining room, takeaway and pizza-making classes. The dough is soft and fluffy, with San Marzano sauce and Italian-style toppings.

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Neapolitan pizzeria in Madrid run by Italian owners, with a small, casual room. The crust is thin and wood-fired, and the menu includes the fried Montanara.

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Detroit-style pizza shop in Omaha with a small dining room and a focus on takeout. The crust is thick and crispy with caramelized cheese edges, and the specialty pies rotate.

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A pizza omakase course is served at an eight-seat counter on the 38th floor of the Mandarin Oriental Tokyo in Nihonbashi. Chefs bake each pizza in front of diners, and the dough is a focus of the course.

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A small, family-run Neapolitan pizzeria in Pompeii, where the pizzaiolo is compared to Maradona. The dough, friendly service and Maradona-themed room are its main features.

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Pizzeria in The Hague and Scheveningen serving creative, Neapolitan-style pizzas with dough fermented for 72 hours. Its small menu of unusual topping combinations and Italian-run service set it apart.

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Neapolitan pizzeria in Nottingham with a big menu of soft, airy pizzas on tomato or white bases. It offers gluten-free options and bakes in a vintage oven.

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Neapolitan-style pizzeria in Ebisu, Tokyo, with wood-fired pizzas and counter seats facing the oven. The crust is chewy and thin, and the Japanese Umami pizza combines dashi, mackerel and kelp flavours.

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Tavern-style pizzeria in Waukegan, housed in a remodeled Quonset hut, serving thin-crust pies, bombers and wings. Its crisp crust and house-made sausage draw diners who have returned for decades.

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Small pizzeria on Reykjavik's main downtown street, baking Italian-style pizzas in a wood-fired oven on a sourdough-style crust.

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Pizza by the slice from a stall inside Testaccio Market, with a changing selection of creative toppings. Its crisp, airy dough and produce sourced from the market set it apart.

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Thin-crust Italian-style pizzeria on Lázaro beach in Ubatuba, run with an Italian owner and pizzaiolo. Its naturally fermented dough, light and crisp, sets it apart from typical Brazilian pizzas, though some orders arrive burnt.

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A pizzeria in O Milladoiro serving Sicilian-style and Neapolitan-style pizzas, with an upstairs room overlooking the oven. The dough comes in both thick and thin versions, and the menu includes pistachio desserts and a Nutella calzone.

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Brooklyn pizzeria in Midwood serving round pies and Sicilian squares. Fresh basil, mozzarella and a drizzle of olive oil set its slices apart.

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A pizzeria in Santa Felicidade, Curitiba, serving counter-ordered pizzas and draft beer in a small dining area. Its naturally fermented dough and generous toppings are what regulars come back for.

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Family-run pizzeria in Split's old town, with a tradition of over 50 years. Thin, fluffy-edged crusts and fresh mozzarella set it apart from other pizzerias in the city.

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