The Best Pizzerias in Latin America

Ubatuba

Pizzaria São Paulo sits in Ubatuba's historic center and has been open since 2000. Diners there dip the pizza crusts into olive oils from several countries. Paulinho Restaurante e Pizzaria, also in Ubatuba, makes long-fermented, light dough with well-filled pizzas, including temaki and filet mignon flavours. Semolino Pizzaria e Sapori stands on Lázaro beach and has an Italian owner and pizzaiolo. Its naturally fermented dough is light and crisp.

Buenos Aires

La Mezzetta is an old-fashioned pizzeria where most people eat standing at the counter or take their order away. Its stuffed fugazzeta, an onion-and-cheese pizza, is the pizza most often ordered. Pizzeria Napoletana Furore, in central Buenos Aires, bakes thin Neapolitan-style crusts in a brick oven. The crust is thin enough to cut with scissors, and international competition awards hang on one wall.

Pizzerias in other cities

Pizzaria Patagônica in Chapecó makes Neapolitan-style pizza with long-fermented dough and Italian-style toppings. Otto e Mezzo Pizza Verace in Bento Gonçalves has a retro Italian basement dining room and a self-service drinks system. Port'Alba in São Roque, on the wine route, is run by Chef Sudário and serves thin, long-fermented pizzas. Pizzaria Don Diovani in Penha, Santa Catarina, has indoor and outdoor tables. La Bella Donna in São José, Greater Florianópolis, offers delivery and a small dining room. Pontocom Pizza in Balneário Camboriú is all-you-can-eat, with savory and sweet pizzas. Castelões Cantina & Pizzaria, in São Paulo's Brás neighbourhood, has been operating for a century and serves thin pizzas. Pizzería Bella Ciao in central La Paz is run by an Italian-Bolivian chef. Farina Pizzaria Artesanal in Santa Felicidade, Curitiba, serves counter-ordered pizzas and draft beer.