The Best Pizza Near Duomo, by the Record
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A pizzeria on a proper town square, Groove Tortona runs two styles side by side: a soft, Naples-leaning round and a thin, crackling C-Rock version, each on its own semi-wholemeal dough. The kitchen aims for roughly half its toppings to be vegetable-led, which sounds like a policy statement but plays out in combinations like a vegetable ragù with prosecco and vegan stracciatella. Local Derthona wines and a pair of house craft beers round things out.
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A colorful, spacious Neapolitan pizza spot in Casale Monferrato's historic center, where the dough gets a long, careful rise before hitting the oven. The pizzaiolo behind it grew up on Campanian tradition and takes toppings seriously, sourcing less obvious ingredients like Pomodoro Corbarino. Desserts come straight from the Campania playbook too. It's on the 50 Top Pizza Italy list of excellent pizzerias, which gives you a sense of how the locals feel about it.
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Exposed brick walls and Piedmontese furnishings set the scene at this pizzeria tucked between two of Asti's central piazzas. The Neapolitan-style dough gets a northern Italian edit, with seasonal pies built on high-quality local toppings and a cornicione that's airy enough to make you reconsider leaving the crust. Dry-aged meat shares the menu with oven-baked starters, and the wine list pulls from Langhe and Monferrato, as it should.
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Rank 4. Fuoritempo
Neapolitan Pizza
A Neapolitan pizza spot in Canale where the dough itself is the point, made with blends that range from classic to spelt, chickpea, and sunflower flour, each one built for lightness and a long ferment you can actually feel afterward. The kitchen treats sourcing the way other places treat decoration, and the service keeps pace without fuss. A pleasant bill is a reliable part of the deal.
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A wood-fired pizza spot in Alba where the oven runs from breakfast through last call, because leavened dough is the whole point here. You pick your crust, classic round or thin and crackery from the rolling pin, then load it with Piedmontese conviction: fassona beef vitello tonnato, Verduno sausage with gorgonzola. The wine list runs to champagne, which feels about right for a pizza place that takes itself exactly as seriously as it should.
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Rank 6. Centro
Contemporary Pizza
A pizza spot in Broni that names its tuna pie "Don't cry, Tuna soon!" and commits to that energy throughout. The room is modern and informal, bold colors against clean lines, and the menu leans into contemporary pizza with a serious eye on sourcing. Traditional desserts and a solid wine and cocktail list round things out, and the staff seem to have genuinely been briefed on hospitality, which in this context is worth noting.
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Rank 7. Scugnizzo – Vincenzo Nese
Neapolitan Pizza
Neapolitan pizza planted firmly in Oltrepò Pavese wine country, which is either a bold statement or proof that great dough travels. This is a classic sit-down pizzeria where the chef's obsession runs to certified regional ingredients and long-fermented, easy-on-the-stomach crusts. The room is warm and the service knows the menu cold. A 50 Top Pizza Italy recognition for excellent pizzerias puts it on the map for the pilgrimage crowd.
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A Neapolitan pizza spot just outside Novara's center, where the dough is the whole conversation: high-hydration, high-quality flours, with ancient grains and kamut available, and specialty options like charcoal or multigrain for a small upcharge. The crust runs generous and the toppings don't hold back. The room mixes retro and post-industrial in a way that somehow works. A solid list of natural wines rounds things out, and the desserts are taken more seriously than you'd expect.
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A pizza spot in central Genova where the menu starts before any topping discussion, because you first pick one of four doughs, each made with whole salt from Mothya. Seasonal ingredients get paired with enough care that the combinations feel considered rather than clever for its own sake. The room fills up fast, and the service keeps pace without losing its manners. Good local craft beers and a decent wine list round things out.
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Rank 10. Marco Papa
Neapolitan Pizza
A Neapolitan-style pizza restaurant in central Genoa where the lighting is soft enough that you'll notice someone actually thought about it. The dough and the bake are the team's main argument, and the menu plays it out through a wide range of toppings, including the option to stuff the crust itself. Cocktails, wine, and beer round things out, and the service moves with the kind of ease that doesn't call attention to itself.
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Thin-crust pizza is the draw at this Quinto neighborhood spot, an old-school institution that regulars treat as a given rather than a destination. The staff will steer you toward something good if you let them, but the craft beer list is where the real conversation starts, and the owners are the kind of knowledgeable that makes you want to linger over a second round.
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A Neapolitan-style pizzeria in Melegnano's old center, where the dough gets the obsessive treatment: long leavening, DOP-certified toppings, and a crust that holds together even cold. The menu is short, which is usually a good sign. Seasonal specials rotate in alongside the regulars, and the artisanal draft beer list is taken as seriously as the pizza. Quick, young staff keep things moving at a pace that feels deliberate rather than rushed.
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A pizza shop in central Turin sitting in the literal shadow of the Mole Antonelliana, which is a lot of pressure for any dough. The slices come pre-cut, partly for convenience and partly so toppings don't slide off the more elaborate combinations. The bases use long-leavened semi-wholemeal flour, or versions with charcoal, hemp, or ancient grains. Craft beers round things out, and the whole setup is casual enough that you can eat standing without feeling like you're doing it wrong.