The Best Pizza Near Locanda da Condo, by the Record
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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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Rank 3. 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 4. Gustificio
Italian Contemporary Barbecue
The smell of baked pastry hits you at the door, but the charcoal grill is what this place is about. It's a lively trattoria-style restaurant in a small Veneto town where prime cuts are the main event, cooked over embers with obvious conviction. The menu nods to season and tradition while slipping in the occasional contemporary detour, and Wednesdays bring a short run of gourmet pizzas that feels less like a gimmick than it sounds.
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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.
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A pizzeria in the Venetian hinterland where the dough gets lighter every season and the seafood toppings are worth the detour from Venice proper. The beer list is taken as seriously as the pizza, which tells you something about the crowd. Dessert shows up at the end, which sounds obvious until it doesn't, and here it earns its place. A neighborhood spot that keeps quietly raising its own bar.
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Rank 7. Grigoris
Pizza
A pizzeria in the Venetian mainland that seats 300 people and still runs multiple shifts on weekends, which tells you something. The chef is self-taught and built his reputation on high-hydration sourdough, with San Marzano tomatoes and fiordilatte from Agerola keeping the sourcing honest. The seafood pizzas are the move, built around Sicilian anchovies, Scardovari mussels, and octopus. It placed on 50 Top Pizza Italy.
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A pizzeria tucked among greenery in a quiet corner of the Veneto, where the dough goes through a long, slow rise and sometimes a double cook, fried then baked, before it lands on the table. The chef pairs bacalà alla vicentina with pizza like it's an obvious idea, which it isn't, and somehow pulls it off. Locally sourced ingredients throughout, and a roster of toppings that dares without losing the thread.
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The oregano is crushed by hand, which tells you something about how seriously this family-run pizzeria in Vigonza takes its craft. Franco Barbato has been making Neapolitan-style pies since he was a teenager, and the room still carries that pleasantly faded charm that no interior designer could fake. The marinara and buffalo mozzarella Verace are the heart of it, though the sausage and friarielli is the one to order if it's on.
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Rank 10. Pedrocchino
Pizza
A pizzeria where the chef, Walter Rampazzo, turns the dough itself into the menu, offering versions made with seawater, charcoal, or put through a triple-cooking process of steam, fry, and bake. The space has grown over the years into a sprawling multi-room spot with nearly two hundred seats and a garden with a pool. Long-leavened doughs, a solid beer selection, and a wine list round things out.
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Rank 11. Strazzaria
Venetian Pizza
Sitting on Campo del Ghetto Nuovo, this pizza restaurant opened recently with a specific idea: fold classic Venetian dishes into the pie. Risi e bisi, cuttlefish in their ink, tiny lagoon shrimp, all reimagined as toppings, which sounds like it shouldn't work until it does. Hundreds of wine bottles line the walls, the list is serious, and the staff actually knows it. A genuinely new concept for Venice, where new concepts are rare.
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Rank 12. Birraria La Corte
Neapolitan Pizza
Neapolitan pizza a short walk from the Rialto, served in a room that opens onto a courtyard with a square beyond it, which is as good as Venice gets for lunch. The dough is long-leavened and pillowy, and the team leans into local produce, lagoon vegetables and Sant'Erasmo artichoke alongside the occasional mainland import. It draws a steady mix of Italians and visitors who found it without too much trouble from the train station.
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Rank 13. CUORE – Luca Brancati
Neapolitan Pizza
Three dough styles under one roof: the classic Neapolitan round with a high puffed crust, Roman tray pizza sliced thin, and the house "Fa Crock," crispy outside and pillowy within. This is a serious pizza shop in a small Veneto town, run by a Campanian heart, so the fried starters, montanare, supplì, and mozzarella in carrozza, arrive as family tradition rather than afterthought. Toppings roam from Venetian asparagus to Calabrian 'nduja. The beer list comes with pairing notes, which few pizza places bother.
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Rank 14. Panisfizio
Neapolitan Pizza
A Neapolitan pizza spot in Jesolo where the dining room is wrapped in plants and flowers, giving the whole thing an unexpectedly garden-party feel. The kitchen works with long leavening doughs and leans into both classic Neapolitan and stuffed varieties, with ingredient pairings that seem to have been thought about rather than inherited. Families, couples, and tables of friends all seem equally at home here, which takes some doing.
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A former tobacco-drying shed at the north edge of Abano Terme, now a pizzeria with high ceilings, open space, and a wood-fired oven doing serious work. The dough runs in several directions: traditional biga, whole wheat, burnt wheat, and contemporary Neapolitan, all landing crispy and light. Tables fill fast, which tells you something about how the price sits relative to what arrives. The outdoor areas help with overflow.
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A pizza restaurant in the Trentino hills where the dough gets a long, slow ferment and comes out of the oven with that blistered, airy crust that people tend to argue about. Toppings lean on local sourcing, and the craft beer list tilts toward nearby microbreweries, which is the right call in this part of Italy. The room manages to feel both contemporary and mountain-lodge without sliding into kitsch. 50 Top Pizza lists it among Italy's excellent pizzerias.
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Rank 17. Cocceria Alla Stella
Clay pot Pizza
The signature move here is pizza baked and served in a clay pot, which keeps everything molten and fragrant down to the final slice. This is a no-frills pizzeria in a small Trentino village, the kind that locals use as a benchmark rather than a destination. The dough is light, the crust blistered, and the toppings do not feel diluted by the cooking. Exactly the sort of place where nobody needs the menu after the second visit.