Best Pizza in Naples: 15 Pizzerias You Cannot Miss

Neapolitan pizza stands out for its soft, elastic crust, topped with fresh, simple ingredients and cooked in a wood-fired oven at very high temperatures.

The dough, made from highly refined Italian flour, natural yeast, water, and salt, is left to rise for at least 8 hours, developing a delicate texture. Once topped with bright red San Marzano tomatoes, creamy mozzarella di bufala or fior di latte, fragrant fresh basil, and a drizzle of extra virgin olive oil, the pizza is slid into a roaring wood-fired oven heated to around 485°C (905°F). In just 60-90 seconds, the pizza emerges with a lightly charred, airy crust and a tender, flavorful center. The crackling sound of the oven and the aroma of baking dough and melting cheese fill the air.

This traditional method is protected by the Associazione Verace Pizza Napoletana (AVPN), which certifies pizzerias adhering to strict standards, guaranteeing a genuine taste that differs significantly from other regional or international pizza styles.

Top pizzerias for traditional Margherita include Sorbillo, Da Michele, and Di Matteo, celebrated for their faithful recipes and quality ingredients.

Sorbillo, set on Via dei Tribunali 32 in the historic center, draws crowds with its light, airy crust and a perfectly balanced blend of tangy tomato and creamy mozzarella, priced around EUR 5-7. At Via Cesare Sersale 1/3, Da Michele is one of the city's oldest pizzerias, serving a focused menu featuring only Margherita and Marinara pizzas, both costing about EUR 5. The lively atmosphere hums with chatter and the clatter of plates. Di Matteo, located at Via dei Tribunali 94, is known for its steadfast traditional style and also has fried pizza varieties. Expect lines on weekends, so arriving early or during quieter hours is wise.

For gourmet or creative pizza styles, 50 Kalò, Palazzo Petrucci, and Pizzaiolo stand out for their inventive toppings and skillful preparation.

At Piazza Sannazaro 201 in the Chiaia district, 50 Kalò is praised for its exceptionally soft dough and toppings like smoked provola, creamy burrata, and fresh seasonal vegetables, with prices ranging from EUR 8 to EUR 15. Palazzo Petrucci, located at Via Posillipo 16 overlooking the Gulf of Naples, blends traditional Neapolitan pizza with modern culinary techniques, serving pizzas priced between EUR 12 and EUR 18. Pizzaiolo on Via Santa Lucia 51 features pizzas adorned with ingredients such as truffle oil and spicy salami, appealing to diners seeking deeper flavor layers. These venues often require reservations, especially for dinner service, and the ambiance features soft music mingled with the gentle crackle of the oven.

Authentic Neapolitan pizzerias usually carry Associazione Verace Pizza Napoletana (AVPN) certification and adhere to strict rules on ingredients, dough preparation, and cooking.

Look for the AVPN logo displayed at entrances or on menus. Genuine pizzerias use wood-fired ovens, fresh San Marzano tomatoes, and mozzarella di bufala or fior di latte. The pizza crust feels soft and slightly charred, not crunchy or overly thick. The scent of burning wood and fresh basil often fills the room.

Local advice and online reviews can help find these authentic spots. Neighborhoods such as Centro Storico and Quartieri Spagnoli are good areas to find traditional pizzerias where Neapolitans frequently dine.

Most pizzerias in Naples serve pizzas priced between EUR 4 and EUR 15, with busiest times at lunch (12:00-14:30) and dinner (19:00-23:00).

Traditional pizzerias such as Da Michele and Sorbillo open around noon and close after 23:00, often pausing service mid-afternoon. Gourmet establishments may have shorter hours and usually require reservations for evening seating.

Prices depend on location and pizza toppings: a classic Margherita typically costs EUR 5-7, while specialty pizzas with premium ingredients can reach EUR 15 or more. Payment by cash or card is common, but confirming ahead is recommended.

The neighborhoods of Centro Storico, Quartieri Spagnoli, and Forcella contain many of Naples’ well-established pizzerias.

Centro Storico, the historic heart of the city, hosts famous pizzerias like Sorbillo and Di Matteo. Quartieri Spagnoli has a lively, local atmosphere with smaller, family-run pizzerias, where the sounds of street vendors and locals create an authentic backdrop. Forcella, just next to the historic center, includes pizzerias like Starita, known for traditional and fried pizzas.

These neighborhoods are close enough to walk between and are served by public transportation, allowing visitors to sample multiple pizzerias without hassle.

Arriving early, visiting on weekdays, or booking a table in advance when possible helps avoid long lines at popular pizzerias.

Well-known pizzerias such as Sorbillo and Da Michele attract both locals and visitors, especially on weekends and evenings. Getting there before peak times—around 11:30 for lunch or 18:30 for dinner—can cut down wait times.

Some places accept reservations, but many operate on a first-come, first-served basis. Alternatively, try pizzerias in less touristic areas or those slightly off main streets, where queues tend to be shorter.

Pizza Margherita features tomato, mozzarella, basil, and olive oil, while pizza Marinara includes tomato, garlic, oregano, and olive oil but no cheese.

Margherita is Naples’ signature pizza, showing Italy’s national colors with red tomato, white mozzarella, and green basil. It is rich and creamy thanks to the cheese.

Marinara is lighter and simpler, favored by those avoiding cheese. This style dates back centuries and remains a staple in traditional pizzerias, with its bright garlic aroma and herbal notes.

Starita, Di Matteo, and Trianon da Ciro are top spots for fried pizza, a local specialty with a crispy golden crust and soft interior.

Fried pizza, or pizza fritta, is a traditional street food made by frying folded pizza dough filled with ricotta, salami, or tomato sauce. Starita, at Via Materdei 27/28, is well known for its fried pizzas priced between EUR 4 and EUR 7. The sizzle of hot oil and the smell of frying dough greet visitors.

Di Matteo also serves fried pizza alongside classic options. Trianon da Ciro, located at Via Pietro Colletta 44, has both fried and oven-baked pizzas. Fried pizzas provide a quick, satisfying snack or casual meal.

Many pizzerias prefer cash payment, so carrying euros is advisable. Tipping is not required but rounding up the bill or leaving 5-10% is appreciated.

Menus are usually in Italian, but staff often speak basic English. Pointing to dishes or using translation apps can help. Seating can be limited, especially in smaller spots, so expect to share tables during busy times.

For a structured introduction to local pizza culture, consider joining a Naples: Guided Walking Tour including top pizzerias in Centro Storico that visits notable pizzerias.

Neapolitans often prefer smaller, less tourist-heavy pizzerias like Pizzeria Pellone, Pizzeria La Notizia, and Pizzeria Brandi.

Pizzeria Pellone, on Via G. Porzio 3 in San Carlo all'Arena, is noted for its generous portions and traditional recipes priced reasonably between EUR 5 and 10. La Notizia, at Via Michelangelo da Caravaggio 53/55 in Vomero, is run by a well-known pizzaiolo and serves both classic and creative pizzas.

Pizzeria Brandi, credited with creating the Margherita pizza, sits at Salita Sant'Anna di Palazzo 1/2 near Palazzo Reale. It tends to be less crowded than central pizzerias and provides a historic dining setting. Visiting these spots provides a clearer look at Naples’ pizza culture as locals know it.

Public transport options to central pizzeria districts include Metro Line 1, buses, and funiculars connecting several neighborhoods.

Metro Line 1 stops at Toledo, Municipio, and Dante stations, all within walking distance of major pizzerias in Centro Storico and Quartieri Spagnoli. Bus routes 151 and C63 serve the historic center from other city areas.

The Chiaia and Montesanto funiculars provide access to neighborhoods such as Vomero, where some pizzerias are located. Walking from central stations to pizzerias usually takes 5 to 15 minutes.

Neapolitan pizzerias generally maintain good hygiene standards. Visitors with dietary restrictions should ask about ingredients, as traditional pizzas contain gluten, dairy, and sometimes pork.

The tap water in Naples is safe to drink but many prefer bottled water with meals. If you have allergies or intolerances, communicate clearly with staff or carry a translation card.

During busy times, pizzerias can be crowded, so keep personal belongings secure and stay aware of your surroundings.

Pairing pizza visits with walking tours, historic site visits, or food market stops adds depth to your time in Naples.

The historic center near Via dei Tribunali includes landmarks like Naples Cathedral and the underground Naples Sotterranea, allowing for cultural breaks between pizza stops. Markets like Mercato di Porta Nolana showcase fresh ingredients and local products.

Joining a Naples: Guided Street Food Visit tour or a Market Tour and Cooking Class in Naples reveals more about Neapolitan food traditions alongside pizza.