The Best Pizza Near Dolada, by the Record
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Rank 1. Sottoriva
Pizza
A pizzeria near the Piave River where the dough is the conversation starter. The chef works with Italian type-1 and type-2 flours, offering a few distinct styles, including a high-hydration double-cooked version with a soft, open crumb and a crackly edge. Toppings are seasonal and assembled to order. The room feels young and relaxed, and the beer and wine list is broad enough to give the pizza pairing some thought.
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Rank 2. Baschera
Friulian Pizza
A country inn and pizzeria in a small Friulian village, Baschera has been around forever and still feels like a family is actually running it, because one is. The dough is long-leavened, the flours are organic, and the thin, fragrant pizzas lean on local dairy and regional flavors rather than chasing trends. Wednesday nights bring a Neapolitan version with a taller, softer crust, which is either a nice change of pace or a minor scandal, depending on who you ask.
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Brama treats pizza as a design problem, running doughs through water kefir, sourdough, and spontaneous fermentation until they land somewhere lighter than you expected. The result covers a lot of ground: crispy round pies, small skillets, Roman paddles, each with its own texture and leavening. Toppings lean on seasonal produce and small producers. The room looks the part, the wine and beer list is short but considered, and 50 Top Pizza has taken notice.
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The Alpini Bridge fills the window and the Brenta runs below, which is a pretty solid backdrop for a pizza place. This Bassano del Grappa pizzeria works several dough styles, from puffy Neapolitan to a thinner Venetian version, piling them with Southern Italian imports alongside local Asiago and cod. Desserts come with a nod to the local grappa tradition, and the wine list punches above its weight. Ranked in 50 Top Pizza Italy.
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A self-described "trattoria 2.0" on the edge of Udine where the chef brings a fine-dining background to three styles of pizza, all built on organic grains and sourdough. The Alta leans Roman, the Cornicione revisits Neapolitan, and the Gourmet wanders into Friulian territory. Bread, pasta, and desserts come from the same kitchen logic: technique first. The room is spacious and stylish, with outdoor seating for when the weather cooperates.
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A family pizzeria in Udine that's been around forever, now run by a second generation: one sibling in the kitchen, one working the room. The dough is a house blend of white and whole-wheat flour, and the menu stays deliberately short, leaning on seasonal ingredients and real sourcing. The Margherita variations are the thing to order, and the eight-topping Lampara pizza carries a cheerful, unironic 1980s energy. Friulian wines and craft beers round things out.
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A high, pillowy Neapolitan crust is what the Palumbo family has been turning out from this central Udine pizzeria for years. The menu runs the classics you'd expect, marinara to capricciosa, alongside Roman-style pinse for anyone feeling contrary. After dinner, the amaro list stretches into Friulian grappa territory, which is either a bonus or a warning depending on your morning plans.
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The wine cellar here could embarrass a proper restaurant, which tells you a lot about a pizza place. Prego is a sit-down pizzeria where stone-ground flour keeps the dough light and the pairings lean on a nutritionist's input, an unusual touch. Craft beer shows up, but wine is the real thread running through the meal. Desserts nod to Campania, so save room. It's on the 50 Top Pizza Italy Excellent Pizzerias list.