The Best Pizza Near Doppio Gusto, by the Record
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Rank 1. L’Orso
Neapolitan Pizza
A Neapolitan pizza spot in Messina with a longer reach than most: in summer the whole operation shifts to Blanco Beach Club on the Strait, where you eat with water views instead of walls. High-hydration doughs and long leavening are the kitchen's religion, with a pronounced crust alongside Roman-style and fried options. A second location near the Duomo adds a proper sit-down dining angle for those who want more than a slice.
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A pizzeria near the A18 highway exit that takes the format seriously enough to offer both Sicilian and Neapolitan styles under one roof, low-and-crispy alongside high-and-pillowy, without making a fuss about it. The menu organizes around the margherita and builds outward in honest increments. Croquettes are the move to start. The wine list leans local but ranges wider, and the staff actually know what's on it.
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Rank 3. Gioja’s
Neapolitan Pizza
A Neapolitan pizza spot in Gioia Tauro with a pool, which sets the mood before you've even ordered. The dough is contemporary in technique but classic in flavor, and local Calabrian ingredients show up in ways that feel earned rather than gimmicky. The drinks list, cocktails, gin, and wines, gets real attention. Young crowds fill the room on warm nights, and the energy stays loose without tipping into chaos.
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Pizza spot in Rizziconi where the dough is soft and the fried starters, including cacio e pepe supplì and pasta frittata, arrive before you've had time to settle in. The menu leans into Calabrian identity, with a pizza built around struncatura, the region's once-humble pasta, making a quiet case for local ingredients. Service is meticulous and the room is contemporary without trying too hard. Ranked on 50 Top Pizza Italy.
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Rank 5. Cortile Siciliano
Sicilian Pizza
Cortile Siciliano is a pizzeria tucked down a small side street in Tremestieri Etneo, where the local style means a low, crackery crust rather than the pillowy domes you'd get elsewhere. Three doughs, classic, rustic, and charcoal, each pair with particular pies, though the kitchen will mix and match on request. The wine list reaches from Sicily to France and pours by the glass via Coravin, which is a little more serious than a pizzeria usually bothers to be.