50 Top Pizza World Best Pizza 2025: Complete Rankings — Page 2

I Fontana in Somma Vesuviana is a serious artisan pizzeria built around natural doughs, double cooking, territorial Campanian ingredients. Pietro Fontana's tasting-tour format covers traditional Neapolitan, pizza in pala, fried dishes; Melania's wine list adds local labels including Catalanesca. Easy to book, fair-value, a strong choice for a special occasion without fine-dining formality.

Grigoris in Chirignago-Zelarino is a serious pizza operation driven by DOP-sourced ingredients, long-ferment digestible dough, a sommelier-advised drinks list. It sits well above the standard Mestre pizzeria in ambition and execution, with vegan options handled with the same ingredient rigour as the rest of the menu. Booking is straightforward; plan a day or two ahead for weekends.

Matto Napoletano is Skopje's clearest answer for genuine Neapolitan pizza, open daily from 9am to midnight with high-quality Italian ingredients throughout. The 'Nduja and Lady Emila pizzas are the standout orders, the Italian wine list runs deeper than you would expect at this level. Book easily as a walk-in, but call ahead for larger weekend groups.

48h Pizza e Gnocchi Bar in South Yarra delivers authentic Neapolitan-style pizza built on 48-hour fermented dough; lighter and more considered than most Melbourne alternatives at this price point. With housemade gnocchi, gluten-free and vegan options, a second location in Elsternwick, it works for a wide range of diners. Book a day ahead to be safe.

Zielona Górka is considered the best pizzeria in Poland by those who have made the trip to suburban Pabianice, the sourcing discipline behind it; from flours and tomatoes to cold cuts and mozzarella; justifies that reputation. The atmosphere is relaxed, service is impeccable, the beer selection is well-chosen. Book ahead: it draws visitors from across the country.

ANTO brings three Italian pizza traditions; Neapolitan, Roman al taglio, Pinsa Romana; to a lounge setting in Singapore's Tanjong Pagar, with a cocktail program built around aperitivo classics. Founded by master pizza maker Antonio Brancato, it earns its place as a specialist Italian stop, especially for anyone who wants serious Negroni-and-pizza pairing without the tasting-menu formality of Singapore's upper dining tier.

Veridiana is a charming, elegantly scaled pizza restaurant in São Paulo's Jardins neighbourhood, built around a shareable Brazilian-style pizza served slice by slice at the table. Prices run slightly below the Jardins average for a room that punches above its weight architecturally. Book it for a relaxed but polished dinner; skip it if you want a creative tasting menu.

da PONE is Zurich's reference point for Neapolitan pizza, with chef Francesco Pone producing long-leavened, technically disciplined pizza in a relaxed room overlooking the Limmat river. Easy to book and mid-range in price, it is the clearest answer to where to eat serious pizza in a city where the competition is genuinely strong. Order the Margherita, add the calzone with escarole, stay for the Rum Baba.

Babette is Stockholm's strongest casual wine bar at the € price tier; a Michelin Bib Gourmand holder and Star Wine List #1 winner (2025) serving Roman-style pizza and small plates on Roslagsgatan. It ranks #96 in OAD's Casual Europe list for 2025 and is significantly easier to book than any comparable quality venue in the city.

Taglio is chef Rob Cervoni's Italian restaurant in Mineola, NY, with easy booking difficulty and a clear culinary identity. A practical choice for a special occasion dinner on Long Island without the advance-planning pressure of tightly booked city restaurants. Confirm pricing and availability directly before booking, as several details remain unverified in our database.

Pizzammore is the strongest case for Italian food in Dakar, with a wood-fired oven, properly fermented Neapolitan-style dough, a garden setting in Yoff that works well on a warm evening. Chef Gabriele Colombo keeps the menu focused and honest. Book a day or two ahead; easy to get into outside the November-to-February high season.